Chocolate Sugar Cookies with Chocolate Coating Recipe
Deliciously rich and fudgy Chocolate Sugar Cookies featuring a tender crumb with a perfect balance of cocoa and sweetness. Rolled in sugar for a crunchy exterior and optionally dipped in a smooth dark chocolate coating, these cookies are ideal for chocolate lovers seeking a delightful homemade treat.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 1 hour 30 minutes (including cooling and chocolate setting time)
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 3/4 cup (170 g) unsalted butter, room temperature
- 3/4 cup (150 g) dark brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 2 cups (250 g) all-purpose flour, spooned and leveled
- 1/2 cup (45 g) unsweetened cocoa powder, sifted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup (66 g) granulated sugar, for rolling dough
Chocolate Coating
- 1 cup dark or semi-sweet chocolate chips
- 1 teaspoon coconut or vegetable oil
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 325°F. Line two large baking sheets with parchment paper and set them aside to prepare for baking.
- Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment, cream the room temperature butter with dark brown sugar and granulated sugar until light and fluffy, about 2 to 3 minutes. Scrape down the sides to ensure even mixing.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture, mixing until fully combined.
- Mix in Molasses: Add the molasses and mix on low speed just until incorporated. Scrape down the sides of the bowl again for an even blend.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, sifted cocoa powder, baking soda, and salt to evenly distribute all dry ingredients.
- Mix Dry Ingredients into Wet: Add the dry ingredient mixture into the wet butter mixture in three increments. Mix well after each addition. Cover the mixer with a kitchen towel to prevent cocoa powder from escaping, and scrape bowl sides with a spatula to ensure no flour remains unmixed.
- Portion and Roll Dough: Using a large cookie scoop, portion the dough into 1.8 to 2.0 ounce balls. Roll each ball in your hands, then generously roll in granulated sugar to coat all sides. Place the dough balls about 2 to 3 inches apart on the prepared baking sheets.
- Shape Cookies: Gently press down on each dough ball with your hand or the flat bottom of a measuring cup to slightly flatten, taking care not to over-flatten. Sprinkle a little extra granulated sugar on top of each cookie for a sparkly finish.
- Bake Cookies: Bake on the center rack of the oven for 10 to 11 minutes until the edges are set and the tops show characteristic cracks.
- Cool Cookies: Remove from oven and let cookies cool on the baking sheets for 10 minutes; they will flatten slightly as they cool.
- Prepare Chocolate Coating: In a microwave-safe bowl, combine chocolate chips with coconut or vegetable oil. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.
- Dip Cookies: After cookies have cooled completely to room temperature, dip half of each cookie into the melted chocolate. Allow excess chocolate to drip off before placing cookies on a wire rack to set.
- Set Coating: Optionally decorate with sprinkles or chopped nuts. Let dipped cookies set at room temperature for about an hour until the chocolate is firm.
Notes
- Ensure butter and egg are at room temperature for better mixing and texture.
- Cover the mixing bowl while adding dry ingredients to avoid cocoa powder dust spreading.
- Do not over-flatten cookie dough balls; they will spread and flatten during baking.
- Wait until cookies are completely cooled before dipping in chocolate to avoid melting the coating.
- Use parchment paper to prevent cookies from sticking and make cleanup easier.
