OLD FASHIONED CHOCOLATE SUGAR COOKIES (Plain & Simple)

Old Fashioned Chewy Chocolate Sugar Cookies

Chewy, fudgy and thick sugar cookies made fresh from scratch.  These are simply wonderful all by themselves, plain and simple with no embellishments, warm from the oven!

​You may not recognize these as the base for my famous Chocolate Sugar Cookies with Dark Chocolate Buttercream, but in order to have a great "fancy" sugar cookie, you need to start with a fabulous base sugar cookie.  And through the years, this one has always been a family favorite!

Old Fashioned Chocolate Sugar Cookies

As I've said many times, these are so easy to make! Start to finish, you'll have the cookie dough chilling in less than fifteen minutes. 

​The perfect cookie for little ones to help with - whether it's measuring the ingredients, stirring the dough, rolling the dough into balls with their hands, rolling in sugar, flattening slightly with their little fingers...the pure joy they experience making these and then eating them warm from the oven?  Priceless! 

We've made at least three batches of these over the past month, and they never seem to last long!  Sure to become one of your family favorites as well.

​Time to pour a glass of milk and enjoy one of these before they are all gone!  Happy holiday baking to you all!

Chocolate Sugar Cookies - Plain & Simple

OLD FASHIONED CHOCOLATE SUGAR COOKIES 
(Plain & Simple)

Chewy, fudgy homemade chocolate sugar cookies made fresh from scratch.  These are simply wonderful all by themselves, plain and simple with no embellishments, warm from the oven!

Old Fashioned Chocolate Sugar Cookies

INGREDIENTS:
14 Tablespoons unsalted butter
1-3/4 cups dark brown sugar
1 Tablespoon Pure Vanilla Extract
1 large egg plus 1 egg yolk (room temperature)
1-1/2 cups plus 2 Tablespoons all-purpose flour
¾ cup Baking Cocoa
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder
1/3 cup granulated sugar (for rolling)
¼ cup sparkling sugar (for sprinkling)
 
HOW WE MAKE THESE:

1. In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder and salt; set aside.
2. In a medium saucepan or in microwave safe bowl, melt the butter over low heat (half power).  Let cool for 5 minutes.
3. Whisk brown sugar and vanilla into melted butter until no lumps remain.  Whisk in egg and egg yolk until smooth.  With a wooden spoon, stir in flour mixture until just combined. 
4. Cover dough and chill for 1 hour.
5. Preheat oven to 350 degrees and adjust oven rack to middle position. Line baking sheets with parchment paper.  Place granulated sugar in a small shallow bowl; set aside.
6. Scoop out 2 tablespoons of dough at a time, roll into balls and drop balls into granulated sugar, rolling to coat.  Space evenly on prepared baking sheets.
7. Using your fingers, flatten cookies to about 2 inches in diameter.  Sprinkle with white sparkling sugar (optional). 
8. Bake one pan at a time, until cookies are slightly puffy and edges have begun to set (the cookies will look slightly underdone between cracks), about 10-12 minutes.  DO NOT OVERBAKE.
9. Cool cookies on baking sheets for 5 minutes, then transfer to wire rack to cool.
10. Store the cookies in an airtight container; these cookies freeze well!

YIELD:  24 cookies

Originally posted November 2012; revised and reposted December 2017

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