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Chocolate Sugar Cookies

Chocolate Sugar Cookies

Chocolate Sugar Cookies

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Chocolate Sugar Cookies
4.1 rating based on 12,345 ratings
4.1/5 (6)
Course: Hand-Shaped CookiesDifficulty: Easy



Moist and easy chocolate cookie.


  • 3 ounces unsweetened chocolate

  • 1 cup butter

  • 1 cup granulated sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • additional granulated sugar


  • Microwave chocolate and margarine in large microwavable bowl on high 2 minutes or until margarine 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. Preheat oven to 375 F. Shape dough into 1″ balls; roll in additional sugar.
  • Alternately, chill for one hour, then roll out to 1/4″ thick on a well-flourded board and cut with cookie cutters.
  • Place 2 inches apart, on ungreased cookie sheets. If you are rolling the dough into balls and you desire flatter, crispier cookies, flatten them with the bottom of a drinking glass. Bake 8-10 minutes or until set. Remove from cookie sheets to cool on wire racks. Decorate with icing and sprinkles, if desired.
  • JAM-FILLED CHOCOLATE SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough as directed. Roll in finely chopped nuts in place of sugar. Make indentation in each ball; fill center with your favorite jam. Bake as directed.
  • CHOCOLATE-CARAMEL SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough as directed. Roll in finely chopped nuts in place of sugar. Make indentation in each ball; bake as directed. Microwave 1 package (14 ounces) caramel candies with 2 tablespoons milk in microwavable bowl on high 3 minutes or until melted, stirring after 2 minutes. Fill centers of cookies with caramel mixture. Drizzle with melted semi-sweet chocolate.


Name & Location
(example: Sue in LA)
Really Yummy! Everybody loved them.
- A Baker
Phenomenal taste with a unique brownie-cookie hybrid texture. 10/10 highly recommend. Also a holiday hit in my house.
- A Baker
Waaay too much butter. The dough was greasy and butter was oozing everywhere. These were supposed to be cookies for Santa. I don't suppose he'll be too picky.
- A Baker
These are really good. I'm far from an accomplished baker - or even a good one - so I read every review here and came away knowing how I was going to tackle this job. Following are the changes I made to suit my ability and my preferences. First, I used semi-sweet chocolate instead of unsweetened, as per the suggestion of at least one review I read. I will say, the refrigeration time was well over the 30 minutes. I didn't time the "second session" but I believe I had them in the fridge at least an hour, total. I am seriously no good with a rolling pin, so I used my cookie scoop (I think it's an inch in diameter) and just dropped the cookie ball in the additional sugar and rolled. I made 2 cookie sheets that way. Then I did the same thing using chopped nuts instead of the sugar on the other 2 cookie sheets. I baked them 10 minutes and when they were done, they were flat and about 2 inches across. Surprising to me? They were pretty good. The true test will come Monday at work. If they pass that test, then I will make them for the annual cookie party I go to.
- A Baker
I have made these cookies for years! This was a recipe from a supermarket 1 bowl baking book. I make the caramel cookies with nuts and drizzle and people are nuts over them. It's October, and I'm getting requests already. I also make the sugar cookies, but I add ground double spice chai tea to the sugar when rolling. Those are super light and go well with a hot drink.
- Michelle in Utah
I made this for cut-out cookies with my nieces and nephew since they don't like gingerbread. I thought it odd that you're instructed to melt the butter, but I gave it a shot. I refrigerated the dough overnight, so it was almost too hard to roll the next day. I guess it says 30 minutes for a reason. I let it sit at room temperature for 30 minutes and, with a little effort, was able to roll it out to 1/4" thickness for cookies. I rolled onto parchment, and use a silicone rolling pin. This helped avoid sticking as it warmed up. Since I was making the cookies in advance, I froze them once they were cut out. I then put them directly from the freezer into the oven. They baked up beautifully and maintained their shape. One tray had time to thaw a bit before baking, and that batch did spread quite a bit. They still looked okay, but not as nice as the ones from the freezer. So if you have the time, I recommend putting your cut-outs in the freezer for at least an hour or 2 before baking. Now for the taste: I wasn't even considering flavor when I made this. I just wanted the cookies to look good. Well, they were absolutely wonderful! A bit crisp on the outside, chewy inside. I thought the level of chocolate flavor was perfect!
- Dawn
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