Chocolate Sugar Cookies

Hello friends! Today I will show you how to make the easiest Chocolate Sugar Cookies! They will also be the tastiest you’ve ever tried!

Chocolate Sugar Cookie stack

Making the dough for these Chocolate Sugar Cookies is really simple: cream the butter, add the sugar, egg and egg yolk, vanilla, and the sifted dry ingredients which are: flour, cocoa powder, salt, and baking powder.

These cookies are buttery, light, and have a crispy snap to them, without loosing the element of softness! The perfect sugar cookie texture!

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Stack of chocolate cookies
Chocolate Sugar Cookies

Here are a few tips on how to make these Chocolate Sugar Cookies come out super perfect:

  • Make sure the butter isn’t too soft. It should be room temperature.
  • Don’t mix the dough too much once you add the dry ingredients. The more you mix, the more you will develop the gluten in the dough, which can yield a tough result.
  • Make sure to bake the cookies COLD from the fridge. If the butter in the cookies is already soft when you put them in the oven, it will immediately start to melt, which will compromise the shape of the cookies and yield a greasy cookie.
  • Don’t over-bake the cookies. They should look set in the oven, but still soft. Don’t worry they will get firm as they cool down.
Chocolate Sugar Cookie dough

These Chocolate Sugar Cookies can easily be frozen too!

You can make the dough, wrap it in plastic, then place it in a ziploc bag, and place it in the freezer for up to 3 months.

To bake, remove the dough from the freezer, let it thaw in the fridge overnight, then proceed to divide the dough, roll it out, cut the cookies, and bake.

Alternatively, you can cut the cookies, place them in the freezer, let them get hard and once they have hardened up and frozen, you can layer them between parchment paper in stacks, in a container, and keep them in the freezer for up to 3 months.

To bake the frozen shaped cookies, simply pre-heat the oven, then spread the cookies in a baking sheet lined with parchment or silicone mat, and bake them in the pre-heated oven. No need to thaw the cut out cookies.

Chocolate Sugar Cookies cut out to bake

I like to cut my cookies about 3/4″ thick. If they are thinner than that, they will end up too crispy. So that’s the thickness I recommend.

dunking chocolate cookies in milk

I used these cookies to make Chocotorta. Other ideas are: fill them with buttercream, make homemade oreos, ice them with a sugar glaze or royal icing.

You can also fill them with Dulce de Leche for a modified Alfajor Cookie version. Fill them with Salted Caramel, as seen on these Whoopie Pies. Or cut them into linzer cookies and fill them with Fudge like in these Fudge Linzer cookies.

These Chocolate Sugar Cookies are super customizable. It’s a very versatile dough to have up your sleeve!

Chocolate Sugar Cookies
Stack of chocolate cookies

Chocolate Sugar Cookies

Camila Hurst
These Chocolate Sugar Cookies are so easy to make, they make for the lightest and most delicious chocolate cookies you’ve ever tried!
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 3 hours
Course Dessert
Cuisine American
Servings 36 4×3″ cookies
Calories 87 kcal


  • 2 1/2 cups all-purpose flour 11.25 oz, 318 grams
  • 1 cup cocoa powder 3.7 oz, 100 grams
  • 1 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1 cup unsalted butter room temperature (8 oz, 226 grams)
  • 1 1/2 cup granulated sugar 10.5 oz, 300 grams
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla extract


  • Sift the flour, cocoa powder, baking powder, and salt together in a bowl. Set aside.
  • Cream the butter with an electric mixer for 2 minutes. Add the sugar to the butter and cream for another minute until creamy.
  • Add the egg and the egg yolk and cream for another few seconds until combined.
  • Add vanilla and mix.
  • Lastly, add sifted dry ingredients to the mixture and fold with a spatula to combine until a dough forms.
  • Transfer dough to the counter, wrap it with plastic wrap, flatten it into a disk, and place it in the fridge for 3 hours.
  • When it’s time to bake, remove the dough from the fridge.
  • Divide the dough into 4 parts, work with one part at a time, leaving the other parts covered meanwhile.
  • Sprinkle very little flour on the counter and start rolling out the dough. If you wish, you can roll out the dough between two sheets of wax paper, so you avoid using too much flour and making the dough dry.
  • Roll out the dough to about 1/4” thick. Use a cutter to cut cookie shapes.
  • Place them in a baking sheet lined with parchment paper or silicone mat.
  • Place the tray in the fridge for 30 minutes, or in the freezer for 15 minutes while you pre-heat the oven to 350ºF.
  • And meanwhile start rolling the other portions of the dough and cutting cookie shapes.
  • Bake the cookies for about 10 minutes. They should look set, but they should still look soft in the tray. As they cool down they will harden up and get firm.
  • Once they are cooled down, you can ice them with royal icing, sugar glaze, or use them to make sandwich cookies, like homemade oreos, or Chocotorta, or keep them an air-tight container for up to 5 days.
Keyword chocolate, cookies

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  1. I’m working on these cookies today for your Chocotorta recipe and I’m finding some issues with the numbers and measurements.

    I rolled the first batch of dough out to almost precisely 1/4″, then measured 4″ x 3″ cookies, as indicated in the recipe yield. This resulted in 8 cookies – there was no way I was going to get 36 at that rate. Then I noticed in the write-up above that you like to roll your cookies to no thinner than 3/4″ which I know can’t be right.

    So I’m guessing that either these cookies should be rolled closer to 1/8″ in order to get 36 4″ x 3″ cookies, OR the 1/4″ thickness is correct, but the cookies should actually be *2* inches by 3 inches.

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