Soft, chewy, and super chocolatey sugar cookies. These come together easy and quick and last for days. They are begging to be dunked into a glass of milk for the absolute perfect afternoon treat.
Crinkly Chocolate Sugar Cookies
Crinkly cookies > flat cookies. Always and forever. That’s my humble opinion. These cookies puff up in the oven and then crack. When you take them out, the collapse into big thin, soft rounds with gorgeous crinkles. But instead of getting crispy, they remain soft and chewy (even the edges!) after the cooling period and for days later.
This recipe took some fine-tuning. Remember back in December when we were all making spice cookies? I tested my spice molasses cookie recipe seven times before I got to exactly where I wanted to be. In the process, I had made them a couple times with cocoa – because I, as I am wont to do, aim to chocolateify (this is a word, it has to be) everything. And it was totally worth it because I got these!
How to get chewy chocolate sugar cookies
The secret to perfectly chewy is the use of egg yolks, if you have made any cookie on this site, chances are you’ve read me make a case for yolks. Yolks are full of good fats and are the main contributor to a chewy cookie.
Third, oat flour. Oat flour may sound like a fancy ingredient but it’s just finely ground oats. I’m a big fan of using oat flour in my baking; for two reasons: it tastes fabulous in everything from cookies to pancakes; and it also gives great texture.
Why are some of the cookies darker?
That’s the cocoa. For the darker ones I used some black cocoa, you guys already know I’m a fan of the stuff. In addition to adding a bit of drama to the cookie, it also deepens the flavor. But if you don’t have it, all dutch is just as perfect.
Notes & substitutions on making chocolate sugar cookies
To ensure chewiness, don’t overbake these! Exactly 10 minutes at 350 for 1.5 tablespoons of dough per cookie. If you bake smaller or larger cookies adjust your bake time accordingly. When you take them out they should still be quite soft in the center. They will settle as they cool.
If you use oragnic brown sugar, add an egg yolk. Organic brown absorbs more moisture so it needs two.
Use a cookie scoop to portion the dough – this ensures they will all be the same size and bake the same. Here is the one I always use, for 1.5 tablespoon of dough per cookie.
The darker version of the cookie was made by substituting 1/4 cup of the dutch cocoa with black cocoa. Black is deeper and more dramatic (tastes like oreos) in both looks and taste.
If you wanted to go full oreo, make the cookie smaller and skip the rolling in sugar. Do however roll them between your palms to smooth out the top of the dough (this is so you can get those perfect cracks on top). Make a vanilla buttercream and sandwich the cookies.
Store the cookies in an airtight container to maintain chewiness.
Recipe for Chocolate Sugar Cookies
Chocolate Sugar Cookies
Chewy sugar cookies made more delicious with the addition of dutch process cocoa.