Super Soft Chocolate Drop Sugar Cookies {Thin + Crispy Variation Included!}
These soft chocolate sugar cookies are easy as can be and so incredibly delicious! Cook them a little longer for a thin and crispy cookie!
I don’t know about you, but it’s Thursday, this week hasn’t really shaped up to be how I wanted (needed) it to be (just life), and I need some cookies.
Chocolate cookies would be appropriate and so very therapeutic right about now.
Thank goodness one of you sweet readers sent me the recipe for these super soft chocolate sugar cookies a couple weeks ago (in response to one of my newsletters), because they seriously managed to be the pick-me-up I needed this week.
On paper, these cookies may not seem that special. A soft chocolate cookie dough rolled in sugar. Baked. Cooled (maybe?). Devoured.
There are no magic or secret ingredients. No intense, involved processes.
All you’ve got is a really delicious, simple, drop cookie that is ultra-chocolately and super simple to make.
That is a very, very, very wonderful thing, because these soft little chocolate sugar cookies are probably my new favorite all-chocolate cookie.
And I’m not just saying that because they altered my bad mood for the better. They are legit delicious.
Incredibly soft, the chocolate flavor of these cookies is out of this world.
I used regular, ol’ cocoa powder (Hershey’s, baby), but the original recipe calls for Dutch-process. If you go that route, you’re going to get an even richer, darker chocolate cookie.
Yum.
I opted for soft-bake action on these cookies, because that’s generally who I am at the center of my soul. Soft cookies forever.
The cookies aren’t necessarily chewy (no brown sugar), but the texture of the thin and crackly cookies is a little fudgy, a little cakey, and a lot soft and tasty.
If you are after a crispier cookie (thinking of you, thin and crispy oatmeal cookies), these already-thin cookies transition quite well to a thin and crispy version with a longer baking time (just by a few minutes).
Talk about a perfect little cookie for a quick chocolate fix! Yes, I already figured out these baked cookies freeze beautifully. Dangerous knowledge when you can pull one out at a moment’s notice.
Plus, they are elegant and special enough to serve and share with anyone.
I mean, if sharing decadent, perfect, chocolate sugar cookies is your thing.
You selfless thing, you.
If you are a fan of this older soft chocolate sugar cookie recipe already, never fear! There’s room in this world for more than one chocolate sugar cookie.
Today’s version is thinner, softer (yep), less chewy, and just overall pretty darn awesome.
I love these cookies so much. If you’re week isn’t really shaping up how you want it to be, I give you full permission to self-medicate with chocolate cookies. #itworks
One Year Ago: Thai Coconut Milk Grilled Chicken
Two Years Ago: Turkey and Brown Rice Taco Burritos
Three Years Ago: Easy 5-Minute Thai Peanut Sauce
Four Years Ago: Overnight Raised Waffles
Five Years Ago: Soft Chocolate Sugar Cookies
Super Soft Chocolate Drop Sugar Cookies
Ingredients
- 2 cups (284 g) all-purpose flour
- ¾ cup (64 g) natural, unsweetened or Dutch-process cocoa powder (see note)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups (424 g) granulated sugar
- 1 ¼ cups (284 g) salted butter, softened to room temperature (20 tablespoons)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Granulated sugar, for rolling
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, combine the granulated sugar and butter and mix until light and fluffy, 2-3 minutes.
- Add the eggs and vanilla and mix until well-combined, scraping down the sides of the bowl as needed.
- Add the flour/cocoa mixture and mix until combined.
- Scoop the soft dough into about 2 tablespoon-sized mounds onto a parchment-lined baking sheet (I use a #40 cookie scoop) and chill for about an hour (or up to 24 hours). Alternately, you can chill the entire batch of dough without scooping, but once chilled, it is harder to scoop out portions of dough since the cookie dough is pretty stiff.
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or lightly grease with cooking spray.
- Roll each scoop of chilled cookie dough in your hands to soften just slightly and form a nice round ball. Roll in granulated sugar and place 1- to 2-inches apart on a parchment-lined baking sheets.
- For a soft-baked cookie, bake for 9-10 minutes (9 minutes is perfect in my oven); for a crispier cookie, bake for 12-13 minutes.
- Let the cookies cool for a few minutes on the baking sheet before removing to a wire rack to cool completely. Store well-covered at room temperature or in the refrigerator for several days or freeze the baked cookies for a up to a month or so.
Notes
Recommended Products
Recipe Source: adapted slightly from a recipe a reader, Sarah B., sent me telling me to make them ASAP (recipe originally from Martha Stewart)
49 Comments on “Super Soft Chocolate Drop Sugar Cookies {Thin + Crispy Variation Included!}”
Delicious! My son snuck one from the fridge and said I shouldn’t bother to bake them, but I did and they were awesome. Mel you started me using parchment paper for cookie baking and now I don’t bake without it. It makes such a difference. Thanks!
These have been so yummy. I brought them to a cookie exchange last night. After experimenting with times and temps, I decided I like them best at 8 min at 375. My cookie scoop is probably about 1 Tbsp.
Do you think these would freeze well before baking? Would you suggest I increase time or temperature if baking from frozen or try to thaw them in the fridge before baking?
Yes, I think so! I’d add 1-2 minutes if baking the dough balls from frozen.
I made this recipe last night, doubling it. However I did 1 1/2 cups of butter and a cup of shortening (I like that they leave them softer for longer). It was a lot of dough, so good thing my mixer is a workhorse! It made about 10 dozen small cookies (20 per cookie sheet) and they were perfectly cooked at 11 minutes in my oven. I made half of them with white chocolate chips and they were definitely the fave of the bunch. I want to make again, but add chopped up peppermint patties for a festive kick. Great recipe Mel!
So I think I made a critical mistake on these. I followed the recipe 100%, however, I baked the cookies on the same sheet that chilled them on. I think that the cold cookie sheet played a role in the fact that after 11 minutes in the oven, they were still raw in the middle.
The second and third trays (which I switched to room temp) worked much better. The kids have been gobbling up the cookies. Yum. I used Hersheys Special Dark cocoa, so they are dark chocolate.
Glad you figured out how to make them work out ok, Julie!
Any suggestions when using butter substitutes? My dad has high blood pressure and high cholesterol so butter is a no go. We use I can’t believe it’s not butter usually. Am curious if this will work as well?
I’m not sure, Jean, sorry! I haven’t tried that. However, I have tried coconut oil as a sub for butter and it usually works pretty well.
These chocolate sugar cookies turned out exactly like you said… they were pretty much perfect. (and 9 minutes was right for my oven too) Thank you for being so precise in your recipe instructions.
Thanks, Sarah!
Hi Mel, since vanilla is now really expensive, you think I can leave it out or will it affect the flavor too much? Is there another alternative (except the artificial kind, which I don’t want to use)? In general though, you think I can leave it out of most baked goods? Or should I just stick to making things that don’t use vanilla for now (till the price becomes more manageable)?
Actually I just read an article on Cook’s Illustrated (who I really trust) and they say that in *most* baked goods, artificial vanilla will work just fine. It’s really in things like vanilla pudding or creme brulee or other things where the vanilla is super important to flavor that it would be best to use pure vanilla. I wouldn’t leave it out completely, but I’d probably use artificial vanilla extract?
A family favorite! I purposely make these to freeze for our school/work lunches. The cookies thaw, tasting as fresh as the day they were made
This is also my favorite cookie to gift, because who doesn’t love chocolate!
I LOVE these cookies! This recipe and your “My Favorite Oatmeal Chocolate Chip” recipe (with the coconut) are my absolute favorites!! Anytime I make either of these my hubby and I are always saying “these are the best cookies!” Have you ever tried Rolo cookies? These cookies remind me of those. Anyway, thanks for such fabulous recipes!
Thanks, Rachel! Rolo cookies are yummy!
How do these compare with the Peppermint Chocolate Blossom Crinkle Cookies in texture and flavor? (Leaving the peppermint out in those of course)
These are much thinner and chewier compared to the crinkle blossoms that are thicker and a little cakier/fudgier in texture.
Super tasty! A coworker said they reminded her of the chewy edge of a brownie, which we all agree is the best part. Mine spread waaaaay out though, so they ended up like 4″ wide and maybe 1/4″ thick. I chilled the dough and increased the oven temperature like you suggested, which made no difference. Maybe it was because I was baking on a Silpat?
I’ve noticed that sometimes my cookies spread a bit more on a silpat, but it also might be the difference of how we each measure the dry ingredients. A few tablespoons extra flour may do the trick, too.
And yet another winner – these were devoured at a family get together. I didn’t get a chance to try to freeze them. You said they freeze well – my question would be – do they stay chewy after being frozen? Love how easy these are too!
Yes, they are still chewy after being frozen!
Excellent – just made another batch to freeze. Thank you!
I purposely make these to freeze, for school/work lunches. The cookie thaws to taste as fresh as the day they were made. I wrap each cookie in plastic wrap, and then place cookies in a freezer comtainer to easily grab. Cookie thaws in about 15 minutes.
Thanks for the feedback, Melissa!
Because the cookies looked kind of light, I wasn’t sure they were going to be chocolatey enough for me. But I trusted in the recommendations of you and the other commenters, and my faith was not misplaced! These are beautifully soft and chocolatey. (The 3/4 cup cocoa should have been a hint.) I brought them to work, and 3-4 people stopped by my office and said how much they liked them. (Then there’s the guy who always comes into my office holding a cookie, asks what kind it is, then takes a bite and looks thoughtful and walks away. I’m not sure what that means, but he always tries the next kind I bring in, so he must like them enough!) Thanks for another good cookie recipe!
Haha, I laughed out loud at your coworker who gives you a thoughtful look before going about his business. That’s funny. Mostly, I’m glad you liked these and glad they were a hit at work.
Delicious! Like a cookie-sized brownie.
These are AMAZING but I don’t think I can make them again. I ate five today. This is why I can’t make them again.
I hear you! They are dangerous.
These were totally delish, Mel! I did make my initial scoops way too big (I think I was doing 2 heaping Tbsp) so the first batch were 3″ cookies! 😀 Cut the remaining scoops in half and it made a much more manageable size. Love the flavour and the texture reminds me of Snickerdoodles, which I just made recently too. Thanks for sharing!
Glad you loved them!
Mel!! These are soooooo GOOD!! My 16 year old son just made a double batch of these for our Sunday night Treat! We are hooked!! Enjoying them with Milk! Best part.. I didn’t make them…. My teenager did! Thanks for another winning Cookie Recipe!
Woohoo! Way to go to your 16-year old!
Have you tried just freezing them for 10 minutes or so instead of refrigerating for an hour? I’m not a super patient person when it comes to cookies
No, but I think you should totally try that. 🙂
These beauties r truly delicious! I spread homemade whipped cream on some & then sprinkled mini choc chips on top for a stellar Sat nite dessert presentation. Thx, Mel!!
HI. I was curious how the cookie compares in chocolate intensity to the one bowl fudgy brownie cookies and thick and chewy double chocolate cookies? Thanks!
These cookies aren’t quite as rich and fudgy…they definitely aren’t a brownie-in-cookie form, but they have the same punch of ultra-chocolate flavor.
I have to admit that I changed this up a bit . . .I used half dark brown sugar, half granulated sugar . . .I added about half a teaspoon of organic peppermint extract and a pile of mint chocolate chips . . .oh my goodness . . .like thin chocolate fudge brownies with a touch of mint . . . incredible . . .this will be my new “go to” chocolate cookie recipe base! Thank you
Your variations sound amazing, Bobbi!
Mel, as soon as I read your recipe, I would have bet serious money that my Mom would make them right away. I was so tickled to have walked into her kitchen less than an hour later and she had the dough balls all set and ready to go in the fridge! These cookies are delightfully delicious and it’s so hard to stop at 2…or 3….!!!
Haha, I love this!
This made my day to see these cookies posted. I am so glad you liked them Mel. If you want a really decadent treat sandwich some vanilla ice cream between 2 of these cookies. So yummy!!!
Yum, Sarah!
Do these cookies freeze well?
Yes!
What a dangerous cookie! I’ve stopped stocking chocolate chips in my pantry in an effort to eat better (since if it doesn’t have chocolate, it’s not a temptation in my book) but these look so good and I do keep cocoa on hand…. chocolate therapy it is!