Chocolate Sugar Cookies #desserts #cookies

Chocolate Sugar Cookies #desserts #cookies

These Chocolate Sugar Cookies are delicate and chewy flawlessness. The way to making these treats extraordinary is setting them in the ice chest to give the batter a chance to chill before heating. They last around 5-7 days put away in an impermeable holder on the counter. You can likewise solidify the batter for as long as 90 days for later use.

I LOVE these treats. I like them superior to ordinary sugar treats! They're seriously chocolate seasoned however they're not very sweet either. They're delicate and marginally chewy. They have the most scrumptious chocolatey season. It'll unquestionably hit the spot in the event that you need some chocolate.

I don't think we gave any of these away either on the grounds that we couldn't quit eating them. They're unquestionably one of our preferred treats. I need you to make them one of your top picks as well! So what are you hanging tight for?

Also try our recipe Big and Chewy Oatmeal Cookies

Chocolate Sugar Cookies #desserts #cookies

These Chocolate Sugar Cookies are soft and chewy perfection. A chocolatey twist on the classic sugar cookie! Chocolate sugar cookies are for the chocolate lovers!


  • 3/4 cup butter room temperature
  • 1/4 cup canola/vegetable oil
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 3/4 cup cocoa
  • 2 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • granulated sugar for rolling about 1/3 cup


  1. In the bowl of your stand mixer, cream together sugar, butter and oil. Mix over medium speed until smooth. Add vanilla and then the eggs, one at a time.
  2. In another bowl, combine flour, cocoa, baking soda, baking powder and salt.
  3. Add dry ingredients to the mixer about 1 cup at a time with the mixer on medium speed until well incorporated.
  4. Place cookie dough in the fridge for 1 hour.
  5. Once the dough is chilled, preheat oven to 350 degrees.
  6. Line a cookie sheet with parchment paper.
  7. Roll 2-3 tablespoons of dough to form a ball and then roll each ball in granulated sugar. Transfer to cookie sheet and repeat until your cookie sheet is full. Space the cookies about 2″ apart.
  8. Bake for 10 -11 minutes.
  9. Transfer cookies to a cooling rack to let cool.

Read more our recipe : Black Lemonade

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