Chocolate Sugar Cookies

These over-sized slice and bake chocolate sugar cookies are rich with chocolate flavor. These monster cookies can be served with or without chocolate buttercream frosting & sprinkles. Of course, if you want smaller cookies, you can do that, but just know the bigger the cookie, the bigger the smile! You can make this cookie dough the day before to allow for it to chill for easy slicing.

In the past we have just dusted these chocolate sugar cookies with course sugar, but recently we skipped that step so that we could frost them. Once Bruce made chocolate buttercream frosting from scratch for these, we knew we were on to something. After I frosted them, and added sprinkles, I took a few to our neighbours and the grins appeared.

Why you will like these chocolate sugar cookies:

Flavor: Deep, rich and chocolaty. The dutch processed cocoa powder has a smoother, more mellow flavor than natural cocoa powder. It also has an almost “black” look, giving these cookies a deep dark color.

Easy to make: Just a few ingredients come together, and chill in the fridge for easy slicing.

Perfect to eat plain, or frosted: These cookies are delicious plain, or frosted. With sprinkles or without. You can even sandwich them with ice cream in the middle. So good!

Chocolate Sugar Cookies

Print Recipe Pin Recipe Rate Recipe

Cook Time: 30 minutes

Course: baking

Cuisine: baking

Keyword: baking

Servings: 21 large cookies

Author: Bruce and Dina Miller

Ingredients

Ingredients for Chocolate Sugar Cookies:

• 2 1/2 sticks butter softened
• 2 cups sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 3/4 cups Dutch processed cocoa powder
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
•  

Instructions

• Whisk cocoa powder, flour, baking soda and salt in a bowl and set aside.
• Cream butter and sugar until fluffy and almost white. Add in eggs one at a time until just incorporated. Add in vanilla extract. Slowly add in flour mixture and mix until no dry bits remain.
• Form a log with the dough and place onto wax paper. Wrap tightly. Chill dough for 3 hours or overnight. The log should be about 2 and a half inches in diameter for large cookies. This will make about 20-22. Adjust to make 2 smaller logs if you want smaller cookies.
• Pre-heat oven to 35o degrees F. Slice the cookies into 3/8 inch thick rounds and place on un-greased cookie sheet. Bake for 10 – 12 minutes rotating halfway through. Allow cookies to cool for at least 5 minutes on the pan. Using a thin spatula, gently remove the cookies and place on a wire rack to cool.
• Once cookies are cool, they can be stacked and stored in an air tight container. Cookies will stay fresh for a week stored this way. They may also be frozen, for 3 months. Cookies can be served plain, or frosted with a prepared chocolate frosting, or our homemade chocolate buttercream. Add sprinkles if you would like.
•  

Notes

When handling the chocolate cookie dough, use cocoa powder, rather than flour on your hands. This keeps them dark and also adds flavor!

Tried this recipe?Let us know how it was!