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Chocolate Sugar Cookie Recipe

Chocolate Sugar Cookie Recipe
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Rich, chocolatey, and perfect for cutting out fun shapes, this Chocolate Sugar Cookie Recipe is a delightful treat for any occasion.

Ingredients

Scale
  • 2 cups unsalted butter (at room temperature)
  • 2 cups granulated sugar
  • 2 large eggs
  • 3 tsp vanilla extract
  • 4 cups all-purpose flour
  • 1 1/2 cups cocoa powder
  • 1 tsp salt

Instructions

  1. Place butter and granulated sugar in the bowl of an electric mixer.
  2. Cream butter and sugar together on low to medium speed using a paddle attachment.
  3. Mix until thoroughly incorporated, about 1 minute.
  4. Scrape down the sides of the bowl with a plastic spatula.
  5. Mix again for a few seconds.
  6. Add eggs slowly to the mixer.
  7. Mix until well combined.
  8. Scrape down the bowl with your spatula at least once.
  9. Add liquid vanilla extract to the mixture.
  10. Stir briefly until just combined.
  11. Sift all-purpose flour, cocoa powder, and salt together in a separate bowl.
  12. Add all of the sifted flour mixture to the wet ingredients in the mixer bowl.
  13. Place a large tea towel or two small tea towels between the edge of the bowl and the electric mixer.
  14. Mix on low speed for 30 seconds to prevent flour from escaping.
  15. Remove the tea towels.
  16. Continue mixing on low speed until the dough clumps around the paddle attachment.
  17. Do not overmix the dough.
  18. Divide the dough in half.
  19. Roll each half of the dough out between 2 large pieces of parchment paper to your desired thickness.
  20. Place the rolled dough (still between parchment) onto a baking sheet.
  21. Transfer the baking sheet with dough to the fridge for a minimum of 1 hour.
  22. Preheat your oven to 350°F (176°C).
  23. Remove chilled dough from the fridge.
  24. Roll out the dough further if needed to achieve desired thickness.
  25. Cut out cookie shapes using cookie cutters.
  26. Place cut cookie shapes onto a parchment paper-lined baking sheet.
  27. Gather dough scraps gently.
  28. Re-roll scraps between parchment paper.
  29. Cut out more cookie shapes from the re-rolled scraps.
  30. Place all cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again.
  31. Bake cookies for 8-12 minutes.
  32. Bake until the center of the cookie no longer looks wet.
  33. Remove cookies from the oven.
  34. Let cookies cool completely to room temperature on the baking sheet or a wire rack.
  35. Decorate cooled cookies as desired.

Notes

Ensure butter is truly at room temperature for best creaming results.
Do not skip chilling the dough; it’s essential for maintaining cookie shape.
When adding flour, mix only until just combined to keep cookies tender.
Baking time will vary based on cookie size and oven; watch for visual cues.
For easy cleanup, roll dough between two sheets of parchment paper.

Find it online: https://sweetcraftrecipes.com/chocolate-sugar-cookie-recipe/