This is the easiest recipe for chocolate sugar cookies that exists! The dough does NOT have to be chilled and the cookies taste wonderful. These are cookies you can actually enjoy making with kids and I’ve included a great buttercream frosting recipe to decorate with!
Last December a reader named Kira wrote me and asked about a easy chocolate sugar cookie she could roll out and decorate with little kids. At the time I had no idea what to tell her. I had never eaten or baked chocolate sugar cookies. (I know, kinda crazy but there are a lot of amazing cookies in the world and I have not gotten to all of them yet!
When readers ask me for recipes I love to see what I can pull off. This year I started playing around in the kitchen and tweaked my original no chill sugar cookie recipe to make a chocolate version!!! As you can see, the results are beautiful.
These cookies are less of a sweet milk chocolate flavor and more of a dark chocolate flavor. I like them best frosted with a sweet vanilla buttercream because it perfectly balances the cookies. However, if you enjoy less sweet dark chocolate these would be perfect unfrosted for coffee dipping!
Kira, I hope you and your children enjoy making these this Christmas season!
Have a great week. Thanks for stopping by to cook with me!
My Favorite Cookie Making Equipment:
This rolling pin takes the guess work out of getting all your cookies the same thickness. It is well constructed and costs less than $20. It was my favorite new kitchen item in 2016 and I’m still loving it in 2017.
Using a quality cookie cutter will make a difference both in how easy it is to cut out cookies and how good they look afterwords. I personally dislike the plastic Wilton cutters because they have blunt cutting edges. Look for cutters with an easy grip system such as handles and a sharp cutting edge either plastic or metal. I tried some by plastic cutters like this by Sweet Creations and was impressed.
I love this Side Swipe for many baking projects. It does a great job of mixing dough together. I just toss it in the dishwasher afterwords so clean up is easy. Unfortunately it has become more expensive recently.
Parchment Paper is a baker’s best friend! I use it to roll out he cookies and line my baking sheets. In my experience all brands are created equal. This is the one I use, bought at Costco in a two pack (I use a LOT of it).
Every kitchen that bakes needs two or four quality cookie sheets (I’m a frequent baker and wish I had six!) A quality baking sheet helps create better results where a cheep baking sheet will give you problems. I love these sturdy ones from Calphalon. They are non stick and dishwasher safe.
I like these Calphalon cookie racks. Again, they are very sturdy and hold up well year after year. Most households need two. Serious bakers might like to have four. (And again I’m eyeing a few more since my level of baking is total insanity land.)
Looking for my regular No Chill Sugar Cookies? Her ya go!
Perfect No Chill Chocolate Sugar Cookies
- 1 cup unsalted butter softened
- 1 cup granulated white sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- 2 tsp. baking powder
- 1/2 tsp. salt
- 3 cups all-purpose flour
- ¾ cup baking cocoa such as Hershy’s
- Please read the notes section at the end of this recipe before beginning.
- Preheat the oven to 350 F.
- In the bowl of a stand mixer use the paddle attachment to beat the butter and sugar together at medium-high speed for 1 minute.
- On medium speed, beat in the egg, vanilla, almond extract, baking powder and salt.
- Measure the flour correctly (see note) and add to the mixer 1 cup at a time, beating until combined after each addition. Add the baking cocoa and beat again until combined.
- Don't chill the dough!!! Divide it into two balls and roll out to exactly 1/4" thick on a clean piece of parchment paper using just enough flour on your rolling pin to prevent sticking. (I suggest a rolling pin with measuring disks.) Because you are not using much flour to roll the dough out you can continue to roll it out as many times as needed until all the extra is used up.
- Line cookie sheets with clean parchment paper space out cookies on sheets with enough room to rise. Bake at 350F for 6-8 minutes until the cookies start to look set.
- As each pan of cookies is done I recommend gently lifting the parchment paper holding the cookies out of the pan and setting it on a cooling rack or allowing cookies to cool on baking sheets. Do not disturb the cookies until cool and set.
Buttercream Frosting for Decorating
- 2 cups salted butter softened
- 2 pounds of powdered sugar
- 1/2 cup heavy cream (or whipping cream)
- 1 Tbsp. real vanilla extract
- ¼ tsp. salt
- n the bowl of a stand mixer with the whip attached beat butter until creamy. Add powdered sugar and beat on slow speed until incorporated. This is a good time to use a shield or throw a towel over the mixer.
- Add the cream, vanilla and salt. Beat on low speed until combined and then beat on medium-high speed for two - three minutes. The frosting will be fluffy and light. Taste for salt and vanilla if desired.
- Use at room temperature to frost cookies by spreading or piping.
- Leftovers can be saved in the fridge for a month of frozen for long term storage. This stuff is always great to have around!
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