There’s something magical about Soft Chocolate Sugar Cookies. With the perfect balance of chewy, melt-in-your-mouth texture and the rich, slightly sweet cocoa flavor, these cookies quickly became my go-to whenever I’m craving something indulgent yet simple.

They’re soft enough to make you feel like you’re enjoying a cloud of chocolate, with just the right amount of sweetness to satisfy any dessert lover.

I first made these on a rainy day when I was looking for a warm, comforting treat. A bite of these cookies with a hot cup of Irish Coffee, or even a glass of creamy Oat Milk, instantly brightened my day.

The combination of the cookies’ smooth, rich taste and a cozy drink makes it the perfect way to unwind after a busy day.

The secret to their irresistible softness? The dough, chilled just right, results in cookies that are tender on the inside, with a slightly crisp edge.

Plus, the flavor is balanced just enough for anyone with a sweet tooth without feeling overly sugary.

What’s So Great About This Dish?

Soft and chewy: These cookies are the definition of melt-in-your-mouth goodness.
Cocoa delight: The hint of cocoa flavor pairs perfectly with the sugar, creating a balanced taste.
Easy to make: Simple ingredients and straightforward steps make these cookies a breeze.
Great for all occasions: Whether it’s a casual afternoon treat or part of a special celebration, these cookies fit any mood.

Bake a batch of Soft Chocolate Sugar Cookies and experience the joy that comes with each delicious, soft bite. It’s a cookie that never disappoints.

Cookie shapes on a parchment-lined baking sheet going into the oven. The oven door is slightly open, with a timer visible. After baking, the cookies are cooling on the sheet before serving

Soft Chocolate Sugar Cookies Recipe

These cocoa-infused cookies are rich, tender, and perfect for any occasion. With a crisp edge and soft center, they’re easy to make and even more delightful to eat!

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Prep Time 40

Cook Time 12

Total Time 52

Course Dessert

Cuisine American

Servings 32

Calories 241 kcal

Equipment

Mixing bowl
Whisk
Electric mixer with paddle attachment
Sifter
Spatula
Rolling Pin
Parchment paper
Baking sheet
Cookie cutters
Oven

Ingredients

2 cups all-purpose flour subtract 2 tbsp 220g
2 tbsp corn starch 20g
3/4 tsp salt
3/4 cups cocoa powder Dutch processed preferred
1 cup sugar 200g
1 cups unsalted butter at room temperature
1 large egg
1 tbsp vanilla 15mL

Instructions

Sift Dry Ingredients: Sift the flour, cornstarch, cocoa, and salt into a large bowl. Whisk to combine.
Cream Butter and Sugar: In another bowl, mix butter and sugar on medium-low speed until just incorporated. Avoid overmixing.
Add Wet Ingredients: Add the egg and vanilla, mix briefly, and scrape down the sides of the bowl.
Combine Dough: Gradually add the dry mixture to the wet ingredients. Mix at low speed for about 30 seconds until the dough sticks to the paddle. Do not overmix.
Roll and Chill: Roll out the dough between two sheets of parchment paper, place on a baking sheet, and refrigerate for 1 hour.
Preheat Oven: Preheat your oven to 350°F (175°C).
Cut Shapes: Use cookie cutters to cut out shapes from the chilled dough.
Bake and Cool: Bake on a parchment-lined baking sheet for 8-12 minutes, or until the centers are set. Allow to cool completely before serving.