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Baked, chocolate sugar cookies.

Chewy Chocolate Sugar Cookies


From Melissa Weller’s A Good Bake

As always, for best results, measure with a digital scale.


Salt: The only change I have made here is to add twice the amount of salt: 1 teaspoon (6 g) as opposed to 1/2 teaspoon (3 g). I love a cookie with a good balance of salt and sugar, but I also know I have a high salt tolerance, so please use your judgment when deciding how much to use. I do not find these to be the slightest bit salty when I use 6 grams of salt, and I am even using salted butter (which I use for everything).

Cocoa: Melissa’s preferred brand is Valrhona, which is Dutch-processed, though she says you can use whatever cocoa powder you have on hand. I have been using Droste’s cocoa in this recipe, which is also Dutch-processed. In Sarah Keiffer’s chocolate sugar cookie recipe in her new book 100 Cookies, Dutch-processed cocoa is called for, so if you have both  Dutch-processed and natural on hand, go for the Dutch-processed.

That said, I swear by Hershey’s cocoa powder for my favorite fudgy brownies, and I will give that a go in this recipe next time around… stay tuned.

Scoop/Scale: If you have a 2-tablespoon scoop, that will help when portioning the dough balls. I am uncharacteristically fussy about portioning cookie dough balls, and I always weigh the balls to ensure each is identical. Here, each dough ball should weigh 50 grams.


  • 2 cups (240 g) all-purpose flour
  • 1/2 cup (43 g) cocoa powder, see notes above
  • 1 teaspoon (5 g) baking soda
  • 1/2 to 1 teaspoon (36 g) sea salt, see notes above (I use 6 g)
  • 16 tablespoons (226 g) softened butter
  • 1.5 cups (300 g) dark brown sugar
  • 1 egg (50 g)
  • 1 teaspoon (5 g) vanilla extract
  • granulated sugar for rolling, 1/4 to 1/2 cup (50 to 100 g)


  1. Heat the oven to 350ºF.
  2. Line a baking sheet with parchment paper.
  3. Place the flour, cocoa powder, baking soda, and salt in a medium bowl and whisk to combine the ingredients. Set aside.
  4. Put the butter and brown sugar in the bowl of a stand mixer. Fit the mixer with the paddle attachment and beat on medium speed for 2 to 3 minutes, stopping to scrape down the mixer once or twice, until the mixture is light and fluffy.
  5. Turn off the mixer, add the egg and vanilla, and beat until the egg is thoroughly incorporated, 1 to 2 minutes.
  6. Add the dry ingredients and mix on low speed until no flour is visible, stopping to scrape down the mixer once during the process.
  7. Pour the granulated sugar into a small bowl. Portion out the dough using a 2-tablespoon scoop or measure or a scale — each portion should weigh 50 grams. You should have about 16 to 18 balls total. Roll each portion between your hands to form a ball; then roll in the sugar — coat each ball as generously as you are able to in the sugar. Transfer 6 balls to the prepared sheet. Bake for 12 minutes; remove from heat and allow cookies to cool completely on the sheet pan. Repeat this process, baking 6 cookies at a time.
  8. Store the cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Cookies
  • Method: Oven
  • Cuisine: American

Keywords: chocolate, sugar, cookies, simple, Christmas