I’ve made my Mom’s sugar cookie recipe for decades – and love them in their original “vanilla” form. But I wanted to see how easy (or not) it may be to make a CHOCOLATE version of them. What could be better – my favorite cookie on the planet – and chocolate! Turns, out – not very hard at all!

I doubled the original recipe, and simply substituted some of the flour for cocoa powder. In doing so, I had to cut the remaining flour a bit. I used a Dutch processed high fat cocoa powder, which made the dough quite thick. Cutting the flour by 1/4 c helped this tremendously. In fact, without any other changes, these cookies came out beautiful and chocolatey!

Here is my recipe for chocolate sugar cookies:
A med size cookie cutter makes about 24 cookies.

Preheat oven to 325 degrees. Prepare cookie sheets with parchment paper.

1 c unsalted butter (room temp)
2 c sugar
1 tsp vanilla
2 eggs

Combine in a stand mixer, with a paddle attachment.

Then add:

3 c all-purpose flour
3/4 c cocoa powder
2 tsp baking powder
1/2 tsp salt

Combine til well-blended.  Mixture will be firm, and form into a ball. Roll out onto a surface sprinkled with additional cocoa powder, to about 1/4 ” thick (or maybe a little more). Cut out desired cookie shapes, using cookie cutters.  (I used a med heart cutter for these)

Place onto parchment paper, on a cookie sheet.  Bake at 325 degrees, for about 10 – 11 min.

You DO NOT want to brown these cookies at all!  Keep an eye on them, and remove from oven as soon as they are slightly browned on the bottom only!  This is very important, to achieve the best texture.  This is not a “crisp” cookie, but rather a soft, chewy cookie.  And did I say they are amazing??  Cool completely.

For my design, I dipped half of each cookie into melted red candy melts. I sprinkled the red half with valentine themed sprinkles, and allowed to dry.

Then I drizzled each cookie with melted chocolate candy melts.