A twist on an old-fashioned sugar cookie, these are soft and chewy with crisp edges, and a rich and chocolatey flavor, which is what you came for. Perfect when you're short on time but want a chocolate treat, as they're out of the oven in less than 30 minutes, and you can bake them directly without chilling the dough.
You can roll them in sugar (for crunchiness and a little more sweetness) or not, and save time. They're great either way.
Soft and crackly
There's always a reason to bake a batch of chocolate cookies, and this is a very easy way to meet that out-of-the-blue chocolate craving. It's a one-bowl cookie recipe that can be out of the oven in half an hour.
These are soft like the sugar cookies with frosting. These are nothing like the classic sugar cookies that are good for cutouts.
And chewy, in line with chocolate chip cookies or the popular and easy double chocolate cookies. So, a great mix!
And let's not forget that one of the best parts of baking cookies from scratch is that you can have them warm, not long after taking them out of the oven. And control what ingredients go in these homemade cookies. But the warm, gooey cookie situation trumps everything else in my opinion.
Testing Notes
You can bake the cookies right after mixing the dough or chill it first, for several hours or a day or two. The difference is in consistency and sometimes flavor. The chilled dough expands less and can have a more rounded flavor as the ingredients have time to meld together. In my experience, the difference is not that big, and I usually bake half and then chill the rest.
To roll or not to roll in sugar before baking? It's your choice. Rolling the cookie dough balls in granulated sugar creates a crunchy top and adds sweetness. If you don't, you'll still get slightly crackly cookies with a slightly more intense chocolate flavor. If in doubt, test both ways with a few cookies and decide before you bake the whole batch.
If you roll them in sugar, the sweetness will vary depending on the size of the dough balls. Larger pieces will be less sweet than smaller ones. So you can also adjust that way.
The cookie dough can be scooped and frozen so you can make it ahead. Bake a fresh batch of cookies when the craving hits. Scoop the cookie portions and place them on a baking sheet; no need to leave much space between them. Freeze until rock solid, and then transfer to a bag to remove the cookie sheet and use less space in the freezer.
Storing tip: If you want them to remain soft, add a few pieces of bread to the airtight container or jar.
Process steps
This is a traditional one-bowl cookie recipe. It can be made by hand, with an electric mixer, or in a stand mixer.
- By hand: use a spatula or wooden spoon. I make it this way usually. If the butter is soft, it's very easy to mix everything by hand.
- Electric or stand mixer: It's convenient and easy. Mix on medium until you add the dry ingredients. Don't overbeat after adding the flour; incorporate it at low speed.
Dry ingredients
Sift and stir them well so the mix is of an even color.
This is important to make sure they're all well distributed, especially the baking soda and powder that can clump during storage.
Cookie dough
The final mixture is thick and has no dry spots. Make sure it's well integrated.
At this point, you could add some chocolate chips for an extra dose of fudginess.
Vintage Kitchen Tip
Once you add the flour, mix until it's well incorporated, but don't overbeat. If using an electric mixer, do so at the lowest speed. I like to end mixing with a rubber spatula to ensure the ingredients are fully integrated with no dry spots.
Rolling and scooping
Make dough balls and roll them in white sugar. Use a cookie scoop for even-sized balls.
Place them in the prepared cookie sheet, leaving space between them so they can comfortably expand during baking.
Cookie sheet: You can butter or line the baking sheets with parchment paper.
- Baking time: if you want softer cookies, remove them from the oven while the center is still soft, maybe even slightly underbaked or feels a tad too tender to the touch. For me, it's 8 to 10 minutes, but it can take a minute more or less depending on your oven, the temperature of the dough, and the size of your cookies.
Cooling down
For chewier cookies, lightly smack the pan on the counter when you take it out of the oven; they will slightly deflate. Let them cool on a wire rack in the baking pan for about 10 minutes before removing them.
You should be able to remove them easily with a spatula. If you can't, let them cool down a little longer.
If you made this recipe and loved it, you can comment below and leave a 5-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together.
You can also subscribe to our FREE email series 'Baking the Best' and our regular newsletter. Or follow and save my recipes on Pinterest.
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
Soft Chocolate Sugar Cookies (easy, no-chill recipe)
Ingredients
- 2 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter, at room temperature
- 1 ½ cups sugar
- 1 egg, at room temperature
- 1 tablespoon milk, at room temperature
- 1 teaspoon vanilla extract
- ½ cup sugar, to roll the cookies, optional
Instructions
- Preheat your oven to 375°F (190°C).
- Line baking sheets with parchment paper or lightly grease them.
- In a medium bowl, whisk together 2 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder and ½ teaspoon salt. Set aside.
- In a large bowl, use an electric mixer to cream 1 cup butter, softened, and gradually add 1 ½ cups sugar, mixing until light and fluffy, about 3-4 minutes.
- Beat in the wet ingredients: 1 egg, 1 tablespoon milk, and 1 teaspoon vanilla extract until well combined.
- Combine the wet and dry ingredients. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Do it in 2 or 3 parts, but don't wait until it's fully incorporated to add the next part, so you don't overmix the dough.
- Roll about 1-inch dough balls and roll in sugar (optional). Place them 2 inches apart on the prepared baking sheets. You can also drop spoonfuls of dough if preferred and omit the rolling.
- Bake for 8-10 minutes, or until the edges are set. The centers may look slightly underdone; this is normal for fudgy cookies. Smack the pan against the counter if you want chewier cookies, just after you take them out of the oven. They will deflate.
- Let cookies cool on the baking sheet for 5 minutes before removing carefully with a spatula and transferring them to the wire rack to cool completely.
Rate and review this recipe