Chocolate Sugar Cookies

These Chocolate Sugar Cookies are one of my favorite things to make when I'm craving chocolate. They’re soft, chewy, and packed with deep chocolate flavor. No chilling, no rolling, and no fuss. Just quick, simple, and irresistibly delicious cookies that disappear fast every time I make them!

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This post was originally posted on 6/29/2020 and updated on 7/22/2025.

Chocolate Sugar Cookie Recipe Ingredients

• Salted Butter
• Dark Brown Sugar
• White Sugar
• Large Eggs
• Pure Vanilla Extract
• Baking Soda
• Baking Powder
• Salt
• Instant Coffee Granules
• Unsweetened Cocoa Powder
• Unbleached All Purpose Flour

How to Make Chocolate Sugar Cookies

1. Preheat oven to 350°F and line a few baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with hand mixer, cream the butter and sugars together until light and fluffy. This takes a good 2-3 minutes.
3. Next, add the eggs, one at a time, beating well and scraping sides of the bowl as needed.
4. Then beat in the vanilla extract.

5. Now add the dry ingredients: baking soda, baking powder, salt, coffee granules, cocoa powder and all purpose flour. Mix just until everything is fully combined.
6. Using a medium size cookie scoop or 2 tablespoons, place cookie dough scoops 3 inches apart on prepared cookie sheets.
7. Once the dough is placed on the cookie sheets, add ¼ cup of sugar into a bowl.
8. Dampen the bottom of a drinking glass with wet paper towels, place the bottom of the glass into the bowl of sugar and then use the glass to flatten the cookies. The cookies should be about ⅓ inch thick.

9. Repeat until the cookies are all done. I usually have to wipe the glass clean a few times with the wet paper towels, but this method is such a breeze. No need to roll the dough into balls and then roll them in sugar. So much faster this way!
10. Bake them one pan at a time on center rack for 10-12 minutes and the centers no longer look wet.
11. Let them cool for 3 minutes on the pan and then remove to a wire rack to finish cooling.

Storing Easy Chocolate Cookies

Storing: Place cookies in an airtight container. Keep them in a cool dry place and they'll last at least a week. If you notice the leftover cookies starting to get a little dry, add a small piece of bread or a flour tortilla to the container with the cookies. It will add moisture back into the cookies.

Freezing: These cookies freeze well! Place the baked cookies in a freezer safe airtight container in single layers, between pieces of wax paper or in a freezer bag. Label, date and freeze. Cookies will last 3-4 months in the freezer.

Thawing: To thaw the frozen cookies, simply let them sit at room temperature for a few hours.

Freezing Cookie Dough

To freeze the cookie dough, place portioned cookie dough scoops or flattened cookies with sugar on them on a parchment lined sheet pan and place in freezer. Once the dough is frozen, place the dough in a freezer safe container or freezer bag. Don't forget to label and date! Freeze for up to 4 months.

To bake the frozen cookie dough, bake as directed in the instructions and add 1-2 minutes to the baking time.

Tips for Chocolate Sugar Cookies

• Gather all the ingredients before you start. It is so much easier to make cookies when all the ingredients are ready. There is also less room for error, like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
• Read the recipe from start to finish before you start. Again, I am speaking from experience.
• Use room temperature ingredients. It helps the dough come together better, and also helps with even baking.
• Always fluff your flour and then spoon and level it to measure. Doing this will prevent too much flour being added and ultimately making the cookies too dry and crumbly. To fluff your flour, just scoop it and dump it a few times and then measure it out, or give it a fluff using a whisk.
• Use a cookie scoop to get the same size cookies, that way they will all bake evenly. I like to use the Pampered Chef medium scoop which is equal to about 2 tablespoons.
• If using cookie sheets more than once during baking, make sure the cookie sheet is completely cooled before adding scoops of cookie dough on it.
• For best results don't over bake the cookies. Over baking will cause the cookies to become to crisp and dry.

More Drop Cookie Recipes:

• Confetti Sugar Cookies
• Iced Oatmeal Cookies
• Lemon White Chocolate Cookies
• Chocolate Chip and M&M Cookies
• Triple Chocolate Chip Cookies
• Cowboy Cookies
• Churro Cookies
• Brown Butter Chocolate Chip Cookies
• Oatmeal Raisin Cookies
• Peanut Butter Chocolate Chip Cookies