DP loves sugar cookies. I make them often but sometimes I get bored and try to play around with flavors.
So I tried making these chocolate versions. They tasted pretty good but I wish I had smashed down the dough so that they spread more. I didn’t like how small and lumpy the cookies came out.
I tried using some brown sugar instead of just using granulated sugar for a chewier texture though it didn’t seem to make a noticeable difference.
Sugar cookies are super easy to whip up. Throw a few ingredients into the mixer.
Then shape the balls onto a cookie sheet and you are ready to go.
I’ll have to work on developing a chewier chocolate sugar cookie recipe in the future. But these work well as sugar drop cookies.
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup butter, softened
- ¾ cup white sugar
- ¾ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, cocoa powder, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the butter and sugars until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll dough into balls about one inch in diameter and flatten slightly to create round discs, and place onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.