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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 minutes
Cook Time 12 minutes
Total Time 52 minutes
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.
    A mixing bowl on the white marble cooktop with flour, cinnamon, salt, baking powder, and baking soda being whisked together with a metal whisk, ensuring all ingredients are evenly combined.
  • 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.
    The stand mixer on the white marble cooktop with egg and vanilla extract added to the butter-sugar mixture. The mixture is briefly mixed before scraping 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.
    The stand mixer on the white marble cooktop with dry ingredients being gradually added to the wet mixture. The dough is beginning to form on the paddle, but not overmixed.
  • Roll and Chill: Roll out the dough between two sheets of parchment paper, place on a baking sheet, and refrigerate for 1 hour.
    The dough rolled out between two sheets of parchment paper on the white marble cooktop. The dough is placed on a baking sheet, ready to be refrigerated 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.
    Cookie cutters on the white marble cooktop, cutting out shapes from the chilled dough. The rolled dough is on parchment paper, ready for shaping
  • 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.
    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