Go Back
Heart shaped chocolate sugar cookie with pink frosting and sprinkles
Print Recipe
4.8 from 5 votes

Chocolate Sugar Cookies

Chocolate Sugar Cookies are soft and rich, and taste great with either chocolate frosting or cream cheese frosting.
Prep Time30 mins
Cook Time10 mins
Course: Dessert
Cuisine: cookies
Keyword: Cookies
Servings: 44 cookies

Ingredients

Cookies

  • 1 cup Butter room temperature, not melted
  • 2 cups Sugar
  • 3 Eggs
  • 1/4 cup Milk
  • 4 cups All Purpose Flour
  • 1 cup Unsweetened Cocoa Powder aka Baking Cocoa
  • 1 tablespoon Baking Powder
  • 1/4 teaspoon Salt

Instructions

  • Preheat oven to 350 degrees and line cookie sheets with parchment paper or cookie sheet liners.
  • Cream together the butter, sugar, eggs and milk until well combined.
  • In a separate bowl, stir together the dry ingredients: flour, cocoa, baking powder and salt. Add the flour mixture to the wet ingredients and mix to combine. Dough should be fairly stiff - if it's quite sticky you can mix in another few tablespoons of flour.
  • Liberally flour your countertop. Scoop out about 1/3 of the cookie dough. Flour a rolling pin and roll the dough to just under 3/8 inch thick. Try not to use too much flour on top of the dough as it may be visible after baking.
  • Use a cookie cutter to cut out cookies and transfer them to a baking sheet.
  • Bake for 9-10 minutes until the edges of the cookies just feel set and the tops are barely cracked.
  • Remove cookies to a wire rack and cool completely before frosting. Repeat with remaining cookie dough.

Notes

This is a thick dough, so it's best to use a stand mixer with a paddle attachment if you have one. If not, use a hand mixer but be careful at the end; you need to mix the last bit of flour in by hand.
The yield for this recipe will depend on how thick you roll out your dough and what size cutters you use. I can usually get 48 cookies, but you may get more or less.
I usually roll the dough to 3/8 inches thick, then just a little thinner...but not all the way down to 1/4 inch. Experiment and see what thickness you prefer!
The baking time can be a smidge finicky - too long and the cookies will be a bit crunchy, too short and they will sink a bit when cooling. The baking time will vary depending on your oven and how thick you've rolled out your dough. Nine minutes is usually just right or me, but you may need a minute longer or shorter. The good news is that the cookies taste great even when they are a little over or under, and once they are frosted most people won't notice either way. As long as they are soft in the middle no one will mind slightly crisp edges.