Chocolate Sugar Cookies
These Chocolate Sugar Cookies are decadently delicious! Perfectly paired with a cold glass of milk and a fabulous addition to your holiday cookie tray this season!
Servings: 18 cookies
Ingredients
- 1 1/4 cups all-purpose flour
- 2/3 cup unsweetened Dutch-process cocoa powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 10 Tbsp. unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp. vanilla extract
- sanding sugar, for rolling
Instructions
- Place rack in middle of oven. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together your flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat your butter and granulated sugar together for 2 minutes until light and fluffy. Add your egg, egg yolk and vanilla extract and mix until well combined.
- Add your flour mixture to your butter mixture until well combined. You'll want to chill your dough for about an hour so it's easier to roll into balls and coat with the sanding sugar.
- Remove the dough from the fridge and using a 1 1/2-inch cookie scoop, scoop the dough into balls and and roll the balls in the sanding sugar. You'll place the balls about 2 inch apart because the cookies will spread, and bake for 10 minutes at 350 degrees. Let the cookies cool on the tray on a wire rack for about 4-5 minutes, then remove to wire rack to cool completely.
Notes
If you don't have sanding sugar, you can just use granulated sugar. I prefer the bigger crystals of the sanding sugar for the extra crunch. The sanding sugar also makes the cookies look pretty because of the coarse-grain.