Dark Chocolate Sugar Cookies
These dark chocolate sugar cookies bake up soft and chewy with rich, dark chocolate flavor in every bite. Made with black cocoa powder, they have slightly crisp edges and tender centers for that classic cookie texture. A simple, bakery-style cookie that’s perfect for everyday baking, sharing, or special occasions.
Dark Chocolate Sugar Cookies
Some classics never go out of style, and these dark chocolate sugar cookies fall squarely into that category—don’t you forget about them.
Soft and chewy, they’re made with black cocoa powder for a rich, dark chocolate flavor that doesn’t try too hard but still makes a statement.
They don’t need frosting or extras, because sometimes simple really is better—life moves pretty fast, after all. With crisp edges and soft, chewy centers, these cookies prove you really can’t fight this feeling when chocolate is involved.
So grab a mixing bowl, turn the volume way up, and bake a batch that’s guaranteed to steal the spotlight—because this one’s destined to be a hit.
If you just can’t get enough of chocolate cookies, check out my double chocolate chip cookies, brownie cookies, and cosmic brownie cookies.
Why You Will Love This Recipe
- Easy to make: A straightforward recipe with simple steps and a short list of pantry-friendly ingredients.
- Soft & chewy: Classic cookie texture with slightly crisp edges and perfectly soft, chewy centers.
- Rich chocolate flavor: Made with black cocoa powder for a deep, dark, and intensely chocolatey bite.
- Versatile & reliable: A go-to cookie that works just as well for everyday baking as it does for holidays and sharing.
- Crowd-pleasing classic: A dark chocolate twist on a timeless sugar cookie that everyone will love.
Recipe Ingredients
- All-purpose flour
- Black cocoa powder – Substitute with dark or dutch-process cocoa powder.
- Baking soda
- Salt
- Unsalted butter – Room temperature.
- Light brown sugar
- Granulated sugar
- Eggs – Room temperature.
- Vanilla extract
How to Make Dark Chocolate Sugar Cookies
Whisk together the all-purpose flour, black cocoa powder, baking soda, and salt.
Cream the butter, light brown sugar, and granulated sugar. Then, add in the eggs and vanilla extract.
Add in the flour/cocoa mixture and mix until the cookie dough comes together.
Portion the cookie dough using a large cookie scoop and chill for 30 minutes.
Place the chilled cookie dough balls on prepared baking sheet pans.
Bake and cool the cookies.
Courtney’s Expert Cookie Baking Tips
- Use black cocoa powder for the richest chocolate flavor and deep color.
- Use a large cookie scoop to portion out the cookie dough for uniform sized cookies.
- Chill the cookie dough before baking for thicker, fudgier cookies that spread less.
- Don’t overbake the cookies—underbake slightly for that soft and chewy texture.
- Use the back of a spoon, a round cookie cutter, or a small glass bowl to gently shape the cookies immediately when they come out of the oven to make perfectly round cookies.
Frequently Asked Questions
No, if you don’t want to use black cocoa powder, feel free to substitute with dark cocoa or dutch-process cocoa powder for a deep and rich chocolate flavor and color. You can use regular unsweetened cocoa powder, however, the cookies will have a much lighter flavor and color.
Yes, use a medium cookie scoop (about 1 ½ tablespoons) to make the cookies smaller. The baking time will decrease to about 10 to 12 minutes and the yield will double.
Yes! Feel free to jazz these up with your favorite mix-ins like chocolate chips or nuts. Stick to about 1 ½ to 2 cups total.
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Dark Chocolate Sugar Cookies
Ingredients
- 2 ¾ cups (344 g) all-purpose flour
- ¾ cup (65 g) black cocoa powder (substitute with dark or dutch-process cocoa powder)
- 1 tsp (1 tsp) baking soda
- 1 tsp (1 tsp) salt
- 1 cup (227 g) unsalted butter (room temperature)
- 1 ½ cups (330 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 (2) large eggs (room temperature)
- 2 tsp (2 tsp) vanilla extract
Instructions
- In a medium mixing bowl, whisk together the all-purpose flour, black cocoa powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar for a few minutes on medium speed until well combined. Add the eggs and vanilla extract and mix on medium speed until well combined.
- Add in the flour/cocoa mixture and mix on low speed until the cookie dough comes together. Scrape the sides and bottom of the bowl to ensure all the ingredients are well incorporated.
- Use a large cookie scoop (3 tablespoons) to portion the cookie dough and place the cookie dough balls on a parchment-lined baking sheet. Chill the cookie dough for 30 minutes.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Place the chilled cookie dough balls on the prepared baking sheet pans, allowing room for spreading. Bake the cookies for about 13 to 14 minutes until the edges are set and the centers of the cookies are slightly underbaked. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Notes
- Room temperature: Store the cookies in an airtight container at room temperature for 2 to 3 days.
- Refrigerator (cookie dough): Store the unbaked cookie dough balls in the refrigerator in an airtight container or resealable storage bag for 1 week. Let the cookie dough sit out at room temperature for about 15 minutes and then bake as directed.
- Freezer (cookie dough): Store the unbaked cookie dough balls in the freezer in an airtight container or resealable storage bag for 3 months. Bring the cookie dough balls to room temperature and then bake as directed.
- Freezer (baked cookies): Store the baked cookies in the freezer in an airtight container or resealable storage bag for 3 months.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Hi! So I recently made these raspberry cheesecake cookies from another site. The thick jam swirl was amazing but the sugar cookie base lacked flavor. I was wondering could I swirl super super thick raspberry jam (homemade) into these cookies? How about stuffing them? Would either work? I’d stuff it with a cheesecake filling. Thank you for the Magic that is your site!
Hi Jaclyn! I don’t see why you couldn’t swirl in some jam or stuff the cookie with cheesecake filling. I haven’t specifically tested those two variations, so I can’t say for certain how it would come out, but I don’t see a reason why it wouldn’t work. Let me know how it goes if you give it a try!