Chocolate Sugar Cookies
Submitted by katrin
Chocolate sugar cookies made with melted unsweetened chocolate and butter, rolled in sugar for a crackly, sparkly crust. Chewy centers with crisp edges, ready from one bowl with no mixer needed.
YIELD
42 servingsPREP
45 minCOOK
10 minREADY
1 hrsThese are sugar cookies that went through a chocolate phase and never came back.
Melting unsweetened chocolate with a full cup of butter in the microwave creates a rich, fudgy base that’s way more intense than just adding cocoa powder. The chocolate flavor here is deep and bitter in the best way, balanced by the sugar coating on the outside.
The dough comes together in one bowl. Stir sugar into the melted chocolate, add the egg and vanilla, fold in the flour with baking soda and salt, and refrigerate for 30 minutes. That chill time firms the butter back up so you can roll the dough into balls without it sticking to your hands.
Rolling each ball in granulated sugar before baking creates that signature crackled surface as the cookie spreads. The sugar caramelizes slightly in the oven and forms a thin, sparkly shell over a soft, fudgy center.
Pro Tips
- Make sure the chocolate is completely melted and smooth before adding the sugar. Any lumps will stay lumps.
- Don’t skip the 30-minute chill. Warm dough spreads too fast and you’ll get flat, greasy cookies.
- Bake 8 to 10 minutes, no more. They’ll look underdone when you pull them, but they set up as they cool on the sheet. Overbaked chocolate cookies taste chalky.
- For flatter, crispier cookies, press the balls with the bottom of a drinking glass as the recipe suggests. For puffier, chewier ones, leave them as balls.
Variations
- Roll in powdered sugar instead of granulated for a chocolate crinkle cookie look with dramatic white-on-dark contrast.
- Press a few flaky sea salt crystals into the top of each ball before baking for a salted chocolate version.
Ingredients
Directions
Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted.
Stir until chocolate is completely melted.
Stir 1 cup sugar into melted chocolate mixture until well blended.
Stir in egg and vanilla until completely blended.
Mix in flour, baking soda and salt.
Refrigerate 30 minutes.
Heat oven to 375℉ (190℃)F.
Shape dough into 1 inch balls; roll in additional sugar.
Place, 2 inches apart, on ungreased cookie sheets.
(If flatter, crisper cookies are desired, flatten balls with bottom of drinking glass.)
Bake 8 to 10 minutes or until set.
Remove from cookie sheets to cool on wire racks.
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