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Chocolate Sugar Cookies with Melted Chocolate Coating Recipe

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These decadent Chocolate Sugar Cookies combine the rich flavor of cocoa with a perfect balance of sweetness from brown and granulated sugars. Rolled in sugar before baking and optionally dipped in melted chocolate, these cookies offer a delightful cracked top texture and a melt-in-your-mouth softness that makes them an irresistible treat for any chocolate lover.

Ingredients

Cookie Dough

  • 3/4 cup (170 g) unsalted butter, room temperature
  • 3/4 cup (150 g) dark brown sugar, packed
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon molasses
  • 2 cups (250 g) all-purpose flour, spooned and leveled
  • 1/2 cup (45 g) unsweetened cocoa powder, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup (66 g) granulated sugar, for rolling dough

Chocolate Coating

  • 1 cup dark or semi-sweet chocolate chips (Ghirardelli recommended)
  • 1 teaspoon coconut or vegetable oil
  • Optional: sprinkles or chopped nuts for topping

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F (163°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, dark brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl to ensure even mixing.
  3. Add Wet Ingredients: Add the egg and vanilla extract to the creamed mixture, mixing just until combined. Then, add the molasses on low speed until fully incorporated. Scrape the bowl sides once more to ensure uniformity.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to remove lumps and blend thoroughly.
  5. Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the wet mixture in three additions, mixing on low speed until just combined after each addition. To prevent cocoa powder from flying out of the bowl, cover your stand mixer with a kitchen towel. Use a spatula to scrape down the bowl sides so no streaks of flour remain.
  6. Scoop and Shape Dough: Use a large cookie scoop to portion the dough into 1.8–2.0 ounce balls. Roll each ball between your hands, then coat generously on all sides in the remaining 1/3 cup granulated sugar.
  7. Arrange and Lightly Press: Place the coated dough balls on the prepared baking sheets about 2 to 3 inches apart. Gently press down the top of each cookie with your hand or the flat bottom of a measuring cup — don’t flatten them too much. Sprinkle a little extra granulated sugar on top for added sparkle and crunch.
  8. Bake: Bake cookies in the center rack of the preheated oven for 10 to 11 minutes, until the edges are set and the tops show characteristic cracks.
  9. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes. They will deflate slightly as they cool, giving a tender texture.
  10. Melt Chocolate Coating: In a medium heat-safe bowl, combine the chocolate chips and coconut or vegetable oil. Microwave in 30-second intervals, stirring between, until melted and smooth.
  11. Dip Cookies: Once the cookies are completely cooled to room temperature, dip half of each cookie into the melted chocolate. Allow any excess chocolate to drip off, then place the cookies on a wire rack. Optionally, sprinkle with chopped nuts or sprinkles while the chocolate is still wet.
  12. Set Chocolate: Let the dipped cookies rest at room temperature for about an hour to set the chocolate before serving.

Notes

  • Ensure your butter and egg are at room temperature for easier mixing and better texture.
  • Sifting the cocoa powder helps avoid lumps and ensures even color and flavor.
  • Rolling the dough balls in granulated sugar before baking adds a delightful crunch and sparkle to the cookie tops.
  • Do not over-flatten the cookies before baking to maintain a soft, chewy center with crisp edges.
  • Wait for cookies to cool completely before dipping in chocolate to prevent melting or sliding.
  • Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.

Find it online: https://cozyplatter.com/chocolate-sugar-cookies-with-melted-chocolate-coating-recipe/