Prepare to embark on a mouthwatering journey that will transform your ordinary baking routine into an extraordinary chocolate experience! These Swig Chocolate Sugar Cookies are not just another dessert - they're a decadent masterpiece that promises to deliver rich, chocolatey bliss in every single bite. Whether you're a seasoned baker or a curious kitchen novice, this recipe will guide you to create cookies so irresistible, they'll disappear faster than you can say "chocolate"!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 3/4 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until thoroughly combined and no lumps remain.
- In a large stand mixer or using a hand mixer, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips using a rubber spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently press down on each cookie dough ball to slightly flatten, creating a thick disk shape.
- Bake in the preheated oven for 9-11 minutes, until the edges are set but the centers still look slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Room Temperature Matters: Ensure your butter and eggs are at room temperature for smoother mixing and better cookie texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep cookies tender.
- Uniform Size: Use a cookie scoop for consistent cookie sizes, which ensures even baking.
- Watch Baking Time Closely: Remove cookies when edges are set but centers look slightly soft - they'll continue cooking on the hot baking sheet.
- Cool Completely: Allow cookies to cool entirely on a wire rack to develop the perfect texture and prevent sogginess.
- Storage Hack: Place a slice of bread in your airtight container to keep cookies soft and fresh for up to 5 days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
