Chocolate Sugar Cookies

Chocolate sugar cookies. Why didn’t these come in to my life sooner?!? They’re chocolatey and soft with a crispy edge. Basically, exactly what you expect in a great sugar cookie, but made even better with the addition of chocolate.

Chocolate Sugar Cookies

It’s good to be back here on the blog some more. Sure, I’m not back up to my 3x/week posting schedule that I was doing for months and months. But, it’s good to be back! I have gotten a few questions about whether I plan to turn this blog in to a baby blog or a baby food blog… I don’t. Obviously having a baby is going to be a life changing event, so you’ll hear me talk about the baby on here some. Keep me posted if you have thoughts or want to hear more (or less) about the little ninja.

Chocolate Sugar Cookies

Sorry for the sidebar. Back to these cookies. I know the holidays seem like FOREVER away, but I’m thinking I’ll add these to my holiday baking list. I might add a pinch of cinnamon to them when I do that… In the mean time, I’ve been enjoying these crumbled up in some homemade ice cream or with a dollop of peanut butter or cookie butter. If you’re looking for a classic crowd-pleasing cookie to bake up, be sure to give these a shot.

Chocolate Sugar Cookies

One Year Ago: Spicy Tomato Jam
Two Years Ago: Blueberry Coffee Cake Bundt
Three Years Ago: Baked Zucchini Sticks with Caramelized Onion Dipping Sauce
Four Years Ago: Raw Summer Vegetable Pasta
Five Years Ago: Steak Fajitas with Chimichurri and Drunken Peppers
Six Years Ago: Squash and Turkey Lasagna
Seven Years Ago: Chocolate Chip Cookies

Print Save

Chocolate Sugar Cookies

Chocolate sugar cookies are chocolatey and soft with a crispy edge. Basically, exactly what you expect in a great sugar cookie, but made even better with the addition of chocolate.

Yield: 3 dozen cookies

Ingredients:

1/3 cup (2 1/3 oz) sugar
1 1/2 cups plus 2 Tbsp (8 1/8 oz) flour
3/4 cup (2 1/4 oz) unsweetened cocoa powder, sifted
1/2 tsp baking soda
1/4 tsp baking powder
14 Tbsp unsalted butter, divided
1 3/4 cups packed (12 1/4 oz) dark brown sugar
1 Tbsp vanilla
1/2 tsp salt
1 egg plus 1 yolk

Directions:

Preheat oven to 350 F. Line 2 baking sheets with parchment paper.

Add the sugar to a wide, shallow dish (a pie plate works well). In a medium bowl, whisk together the flour, cocoa powder, baking soda, and baking powder.

Add 10 tablespoons of the butter to a microwave-safe bowl and microwave in 20 or 30-second bursts until melted. Stir in the remaining 4 tablespoons of butter until it is completely melted. Set the butter aside for 5-10 minutes to cool until lukewarm, about 90-95 F on an instant-read thermometer.

Add the brown sugar, vanilla, and salt and whisk until incorporated.

Mix in the egg and egg yolk until well combined. Switch to a rubber spatula, and stir in the dry ingredients just until combined.

Shape the dough into balls, each ball should be about 2 tablespoons of dough. Roll the balls in the sugar you put in the shallow dish earlier, coating them on all sides.

Place on the prepared baking sheets, leaving several inches of space in between them. Use the bottom of a glass to press the balls down so each of the cookies has a diameter of about 2 inches. Sprinkle the tops of each cookie with a few pinches of the remaining granulated sugar.

Bake, one sheet at a time, until the cookies are slightly puffy and the edges are just barely set, about 12-13 minutes (the cookies may look slightly undercooked in the center, that's ok). Transfer the baking sheet to a wire rack and let the cookies cool for a few minutes, then remove to a wire rack to cool completely. Continue baking with the remaining dough.

Recipe from Cook's Country, as seen on Tracey's Culinary Adventures

    Pin It

15 Responses to “Brownie Pops”

  1. #
    1
    cassandrasmom — May 12, 2009 at 2:25 pm

    The pops are so cute!! Love the colors you used to decorate them with.

  2. #
    2
    Jen — May 12, 2009 at 2:27 pm

    Thanks! I just wanted something springy and fun.

  3. #
    3
    Joelen — May 12, 2009 at 2:38 pm

    Looks adorable!!

  4. #
    4
    bakinandeggs — May 12, 2009 at 2:45 pm

    These look amazing! Great job. I don’t know if I’d have the patience 🙂

  5. #
    5
    Jen — May 12, 2009 at 3:05 pm

    It really helped to break it out into steps. And the help from Hubby was big. If I had to do all 80 of them myself, I probably would have given up half way through…

  6. #
    6
    Molly Jean — May 12, 2009 at 3:30 pm

    Holy cow… 80 of them?! You’re a trooper!

    Those turned out great though!

  7. #
    7
    Kerstin — May 12, 2009 at 3:42 pm

    They’re SO cute! I love all the different sprinkles you used!

  8. #
    8
    Julie — May 12, 2009 at 4:55 pm

    Those are just too cute…and tempting!

  9. #
    9
    Jennifer — May 13, 2009 at 6:36 pm

    Those are incredible!!! great job!!!

  10. #
    10
    Ingrid — May 14, 2009 at 7:49 pm

    Very pretty! I’ve seen those brownie molds. I’m waiting to grab one when I get one of those 40% off coupons.

    Glad to hear your MIL had a wonderful party.
    ~ingrid

  11. #
    11
    Nic — May 15, 2009 at 8:17 pm

    Very cute! These look great!

  12. #
    12
    madebymel — May 17, 2009 at 12:44 am

    What a cute idea! I love all the bright colors!

  13. #
    13
    Wendy — May 25, 2009 at 3:32 pm

    Lovely job! Thank you for posting my link. I like your color combination and the flower pots for displaying the brownie pops. Very creative!!

  14. #
    14
    Lisa — January 13, 2010 at 11:35 pm

    Have you ever tried to freeze them after you dipped them in chocolate? I am thinking of making some for a wedding but wouldn’t have time to dip them on the day of the event.

  15. #
    15
    Jen — January 14, 2010 at 1:11 pm

    Lisa, I have not done that for brownie pops before. But I have frozen cake balls which are also covered in chocolate. I would assume it would work just fine. You could always make a small batch to test it out. Definitely let me know how it goes!

Leave a Comment