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Chocolate Sugar Cookies with Chocolate Coating Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 71 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12 to 14 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These rich and chewy Chocolate Sugar Cookies are a decadent dessert perfect for any occasion. Rolled in sugar for a crunchy exterior and topped with a glossy chocolate coating, they offer a delightful balance of deep cocoa flavor and sweetness. Easy to make with common pantry ingredients and baked to perfection, they make a delicious treat to enjoy with tea or coffee or to share with friends and family.

Ingredients

Scale

Cookie Dough

  • 3/4 cup (170 g) unsalted butter, room temperature
  • 3/4 cup (150 g) dark brown sugar, packed
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon molasses
  • 2 cups (250 g) all-purpose flour, spooned and leveled
  • 1/2 cup (45 g) unsweetened cocoa powder, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup (66 g) granulated sugar, for rolling dough

Chocolate Coating

  • 1 cup dark or semi-sweet chocolate chips
  • 1 teaspoon coconut or vegetable oil

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 325°F (163°C). Line two large baking sheets with parchment paper and set aside to prevent sticking and ensure easy cleanup.
  2. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature butter, dark brown sugar, and granulated sugar on medium speed until the mixture becomes light, fluffy, and well combined, about 2 to 3 minutes. Scrape down the sides of the bowl to incorporate all ingredients evenly.
  3. Add Wet Ingredients: Add the egg and vanilla extract to the creamed mixture and mix until just combined. Then add the molasses and mix on low speed until fully incorporated. Again, scrape down the sides of the bowl to ensure an even mixture.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, sifted cocoa powder, baking soda, and salt until evenly blended.
  5. Mix Dry into Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in three additions, mixing on low speed after each addition until just combined. To avoid cocoa powder dust flying, cover your mixer with a kitchen towel. Use a spatula to scrape down the sides to eliminate any streaks of flour.
  6. Shape and Sugar Coat Dough: Use a large cookie scoop to portion the dough into 1.8 to 2-ounce balls. Roll each dough ball between your hands to form smooth spheres, then roll them generously in the remaining 1/3 cup granulated sugar to coat all sides. Place the coated dough balls onto the prepared parchment-lined baking sheets, spacing them about 2 to 3 inches apart to allow for expansion.
  7. Flatten Dough Slightly: Gently press down on the top of each dough ball using your hand or the flat bottom of a measuring cup. Be careful not to flatten the cookies too much, as they will spread slightly during baking. Optionally, sprinkle a little more granulated sugar on top for extra sparkle and crunch.
  8. Bake the Cookies: Bake the cookies on the center rack of the preheated oven for 10 to 11 minutes. The edges should be set while the tops crack slightly. Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes; they will deflate a little as they cool.
  9. Prepare Chocolate Coating: In a medium heat-safe bowl, combine the chocolate chips and coconut or vegetable oil. Microwave in 30-second intervals, stirring well between each, until the chocolate is melted and smooth.
  10. Dip and Decorate: Once the cookies have cooled completely to room temperature, dip one half of each cookie into the melted chocolate. Allow any excess chocolate to drip off before placing the cookies on a wire rack. If desired, decorate with sprinkles or chopped nuts while the chocolate is still wet.
  11. Set Chocolate: Let the chocolate-coated cookies rest at room temperature for about one hour to allow the chocolate to fully harden before serving or storing.

Notes

  • Store cookies tightly covered at room temperature for up to 4 days to maintain freshness.
  • Cookies may be frozen: wrap cooled cookies tightly with plastic wrap, then place in a large freezer bag. Freeze for up to 3 months. To serve, defrost at room temperature or warm in a 300°F (149°C) oven for 5 to 8 minutes.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180
  • Sugar: 18g
  • Sodium: 120mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 25mg

Find it online: https://emilyquickdinners.com/chocolate-sugar-cookies-with-chocolate-coating-recipe/