Chocolate Sugar Cookies

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Make Chocolate Sugar Cookies that roll, cut, and bake beautifully. Soft, chocolatey, and great for holidays or everyday treats.

Prep Time20

Cook Time24

Additional Time30

Total Time1 14

Course: Dessert

Cuisine: American

Servings: cookies

Author: Jamie Sherman

In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
2 ½ cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking powder, ½ teaspoon salt
In a large bowl, beat the butter and sugar on high speed for about 2 minutes until smooth.
1 cup unsalted butter, 1 cup granulated sugar
Add the egg and vanilla and beat for another 2 minutes until light and fluffy.
1 large egg, 2 teaspoons vanilla extract
Beat in the melted chocolate on low speed just until combined.
4 ounces semi sweet Bakers chocolate
Add the dry ingredients to the wet ingredients and mix on low until the flour is no longer visible. Do not overmix.
Line a baking sheet with parchment paper.
Lightly flour your work surface. Roll out the dough, adding only enough flour to prevent sticking.
Roll to ⅜ inch thickness for soft, thick cookies.
Cut dough with a 2.5 inch cookie cutter.
Place cookies close together on the prepared baking sheet and freeze for 15 minutes.
Preheat oven to 350°F.
Transfer some cookies to a second parchment lined baking sheet, spacing them about 2 inches apart.
Bake one sheet at a time for 13 to 14 minutes, or until the tops look set but still soft. Leave unbaked cookies in the freezer until ready to bake.
Let the baked cookies cool on the baking sheet for 2 to 3 minutes, then transfer them to a wire cooling rack to cool completely.
If desired, frost or decorate once the cookies are completely cooled.

Store cooled cookies in an airtight container at room temperature for up to 4 days.
Keep refrigerated for up to 1 week.
Serve at room temperature for the softest texture.

Warm individual cookies in the microwave for a few seconds if you prefer them soft and slightly warm.
Heat in a low oven for a few minutes if serving a batch.

Freeze baked cookies in a sealed container for up to 2 months. Thaw at room temperature before serving.
Freeze cut-out cookie dough shapes by placing them in a single layer on a baking sheet for 30 minutes, then stacking them in a freezer-safe container with parchment between layers.
Freeze uncut dough by shaping it into a flat disc, wrapping it well, and storing it in an airtight container for up to 2 months. Thaw in the refrigerator until firm but workable, then roll and cut.

Measure flour carefully to avoid dry or crumbly dough.
Freeze cut-out cookies before baking to help them keep their shape.
Add only a light dusting of flour when rolling to avoid white patches on baked cookies.

Add a layer of buttercream frosting for a sweeter finish.
If the dough is crumbly, beat in ¼ cup melted butter to bring it together.
If the dough is sticky, refrigerate it for 60 minutes before rolling.
Use a rolling pin with thickness rings to keep cookies even.
Add only a light dusting of flour when rolling to avoid white spots on baked cookies.
Let the cookies cool thoroughly before storing or frosting.