Super Soft Chocolate Drop Sugar Cookies {Thin + Crispy Variation Included!}
No rolling and no fuss, these super soft chocolate sugar cookies are easy as can be and so incredibly delicious (as in, Idare you to eat just one)! Bonus: cook them a few minutes longer if thin and crispy cookies are more your style.
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 (10 ounces) all-purpose flour
- 3/4 cup (2.25 ounces) natural, unsweetened or Dutch-process cocoa powder (see note)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (15 ounces) granulated sugar
- 1 1/4 cups (2 1/2 sticks, 20 tablespoons, 10 ounces) butter, softened to room temperature
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Granulated sugar, for rolling
Directions:
- 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:
Both natural, unsweetened (like the Hershey’s brand) or Dutch-process cocoa works great in these cookies. The pictures in the post are cookies made with natural, unsweetened cocoa. The cookies will be darker (and richer in chocolate flavor) if using Dutch-process cocoa.
If you find the cookies are spreading too much while baking, try increasing the oven temperature to 375 degrees. Also, if you live at high altitude, I’d suggest adding a few more tablespoons of flour to the cookie dough (just a suggestion since the cookies are already on the thin side).
Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. I love seeing all the goodness you are whipping up in your kitchens!
Recipe Source: adapted slightly from a recipe a reader, Sarah B., sent me telling me to make them ASAP (recipe originally from Martha Stewart)
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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!