Irresistibly soft chocolate sugar cookies. These tasty morsels will be your new favorite cookie to dunk in a glass of ice cold milk.
Every chocolate fan already knows that chocolate makes absolutely everything better. Sugar cookies are no exception.
These cookies are so soft and practically melt in your mouth. The contrast of soft cookie and ever so slightly crisp edges will have you reaching for “just one more cookie.”
How to Make Chocolate Sugar Cookies
Typically, I prefer to use melted chocolate when possible because I prefer the depth of flavor.
But here, the cocoa powder does everything it needs to do to make the best chocolaty cookies ever. The steps to make these cookies are incredibly easy.
- Soften your butter, cream cheese, and bring your egg to room temperature. This is very, very important to your baking success.
- Whisk your flour, then carefully measure it out. Repeat with the cocoa powder. Packed in flour or cocoa powder will leave you with dry, crumbly cookies.
- Beat the butter, cream cheese, and sugar together. Beat in the egg and vanilla. Add in the dry ingredients.
- Roll into balls, then roll in granulated sugar. Flatten to discs.
- Bake for 8 - 10 minutes.
Why These Cookies Work
These cookies might be a little different from your other chocolaty sugar cookies. We use cream cheese to give the cookies an irresistible softness and add a slight tanginess to the chocolate.
The cream cheese also acts as a bit of a binder, holding the ingredients together.
The cookies don’t spread. Instead, you roll them in balls, coat them in sugar, and then flatten.
The only thing that changes when you bake them is they puff slightly, then deflate a little to give you those gorgeous signature crackles.
I love using these cookies to make chocolate snowballs. I have even adjusted the recipe slightly so I can use it as a roll-out cookie.
Because they don’t spread, it is the perfect base for both.
How to Store Your Cookies
Most people wonder about the best ways to store their cookies to ensure they last as long as possible.
I recommend leaving them in an airtight container. They will last for over a week like this. If you would like to extend their shelf life, you can put the airtight container in the freezer.
In there, it should last over a month.
Simply leave them in the refrigerator for a few hours to thaw before bringing them to room temperature.
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