Today, I have the perfect fudgy chocolate sugar cookie that doesn’t need to chill and requires no rolling or cutting. The perfect quick cookie when you need a last minute dessert or a chocolate fix.
Sugar cookies are one of my favourite cookies to eat and make as I always enjoy that sugary crunch on the outside once they’re baked. These chocolate sugar cookies have that perfect crispy exterior with a gooey chocolate inside. The perfect drop cookie that doesn’t require all the effort of a traditional cut out sugar cookie.
Sugar cookies always remind me of the holidays and these would work great on a Christmas platter but we enjoy these cookies all year round. We’re lucky if there’s any left by the next day in my house! Hopefully you and yours enjoy them just as much!
For some other chocolate cookie options, check out my chocolate turtle cookies, packed with caramel and pecans or my double chocolate cookies for a more traditional chocolate cookie.
How to Freeze and Bake No Chill Cookie Dough
If you’d like to freeze the dough for these chocolate sugar cookies to save time in the future, follow these simple steps.
- Prep the dough as instructed.
- Roll the dough into balls.
- Place in an airtight container or bag.
- Label with type or flavour of dough, date, bake time and baking temperature. This makes life much easier when you pull the bag out of the freezer in a couple months and have forgotten what it is. (If you’re using a reusable bag, you can just write this information on a piece of masking tape or something similar.)
- Store in freezer for up to 3 months.
- When ready to bake, preheat your oven and place balls on baking sheet.
- Add 1-2 minutes to bake time as baking from frozen and enjoy!
How To Properly Measure Flour
So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups. It’s such a hassle and way more dishes!
If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.
1. Fluff the flour by giving it a mix with a whisk or fork.
2. Spoon the flour into your measuring cup.
3. Level the excess flour off using a butter knife. (With the back of the knife level to the top of the measuring cup, run it over top, pushing the excess flour back into it’s container.)
4. Repeat until you’ve measured the amount the recipe calls for.
How to Store Cookies
The best way to store cookies is in an airtight container with 1-2 marshmallows. This helps keep them soft and fresh. If you don’t have marshmallows, a slice of bread also works but try not to let it touch the cookies.
Baking Tips
- I prefer to use a superfine sugar to roll these cookies in as I prefer the smaller granules on the outside but this is just a preference. Regular granulated sugar works perfectly fine as well.
- For best results, ensure all your ingredients are room temperature. This allows your ingredients to incorporate into each other leading to a much better bake and texture.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Cookies
Today’s song is a 90’s classic as I sit here watching the ice dance competition in the Milan Olympics. Gotta love that they went with a 90’s theme! Here’s No Diggity by Blackstreet.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Fudgy Chocolate Sugar Cookies
Ingredients
- 1/2 cup (113g) unsalted butter , room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (120g) all purpose flour
- 1/2 cup (50g) cocoa powder
- 1 tbsp (9g) cornstarch
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/4 cup (50g) granulated sugar (for rolling)
Instructions
- Preheat the oven to 350℉. Line a baking pan with parchment paper and set aside. Add 1/4 cup sugar to a small bowl and set aside.
- In the bowl of a stand mixer or large mixing bowl, add the butter and sugar. Beat together on medium speed for 3-4 minutes until creamed.
- Add the egg and mix until incorporated. Add the vanilla and mix until incorporated.
- Add the flour, cocoa powder, cornstarch, baking powder, baking soda and salt and mix until fully incorporated.
- Scoop 2 tbsp size cookies. Roll them into a ball and then roll them in the sugar we set aside earlier. Set them on the pan at least 2 inches apart and bake for 8-10 minutes, or until the edges just start to feel firm.
- Transfer the cookies to a wire rack to fully cool. Store in an airtight container for up to 3 days and enjoy!
