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These chocolate sugar cookies combine the classic chewy texture of a sugar cookie with rich chocolate flavor. They're perfectly crackled on top, crispy at the edges, and deliciously fudgy in the center.
After countless test batches, I've discovered that dark brown sugar and molasses create that perfect chewy texture and enhance the chocolate flavor beautifully.
Essential Ingredients and Selection Tips
- Butter: Must be softened, not melted
- Cocoa powder: Dark cocoa gives richest flavor
- Molasses: Essential for crackly tops
- Brown sugar: Dark preferred but light works too
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Step-by-Step Instructions
- Dough Preparation
- Cream butter and sugars until fluffy
- Add egg and vanilla until combined
- Mix in molasses thoroughly
- Add dry ingredients gradually
- Shaping Process
- Portion into 2-ounce balls
- Roll in granulated sugar
- Press gently to flatten slightly
- Space well apart on sheet
- Baking Method
- Bake at 325°F for 10-11 minutes
- Look for set edges, puffy centers
- Cool on pan 10 minutes
- Transfer to rack carefully
Through years of cookie baking, I've learned that proper measuring and temperature control create the perfect texture. These cookies need that perfect balance between crispy edges and fudgy centers.
Storage Solutions
Keep in airtight container up to 4 days at room temperature. Layer with parchment paper to prevent sticking.
Decorating Options
Transform cookies with:
- Melted chocolate dip
- Festive sprinkles
- Buttercream frosting
- Ice cream sandwiches
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Common Issues
If cookies spread too much:
- Room might be too warm
- Butter too soft
- Pan too hot from previous batch
- Dough overworked
These chocolate sugar cookies prove that simple ingredients create extraordinary results. The combination of rich chocolate and classic sugar cookie texture makes them irresistible. Remember, careful measuring and proper baking time are key to achieving that perfect balance of crispy and chewy.
Frequently Asked Questions
- → Do I need to chill the dough?
- No chilling required! These cookies can be baked right after mixing.
- → Can I freeze these cookies?
- Yes, wrap tightly and freeze up to 3 months. Reheat at 300°F for 5-8 minutes.
- → What chocolate is best for dipping?
- Dark or semi-sweet chocolate chips work well, Ghirardelli recommended.
- → How do I know when they're done?
- Edges should be set and tops cracked after 10-11 minutes.
- → How long do they keep?
- Store covered at room temperature up to 4 days.