When I popped the first sheet pan of these chewy chocolate sugar cookies in the oven, I had little faith that this recipe would yield a cookie that looks as pretty and perfectly crackled as this. Even halfway through the baking time, I still wasn’t convinced. Then, like magic, “it” happened and I ended up with sheets and sheets of chewy chocolate sugar cookies that are HIGHLY addictive (I’ve warned you!). If you like the texture and look of these chocolate sugar cookies, you should definitely check out these molasses crinkle cookies. These are quite different than these powdered-sugar coated crinkle cookies, which are more of a brownie cookie.
These chewy chocolate sugar cookies were adapted from America’s Test Kitchen
Chewy chocolate sugar cookies
- 173 grams unsalted butter 12 tablespoons, room temperature, divided
- 47 grams Cacao Barry extra brute cocoa powder ½ cup
- 44 grams fancy molasses 2 tbsp
- 218 grams all-purpose flour 1 ¾ cup
- 1 ½ tsp baking soda
- ½ tsp Diamond Crystal fine kosher salt
- 200 grams granulated sugar 1 cup, plus 50 grams more for rolling
- 1 large egg room temperature
- 1 tsp pure vanilla extract
- Preheat the oven to 350ºF. Line baking sheets with parchment.
- In a small saucepan, melt 57 grams (4 tbsp) butter with the cocoa and the molasses. Remove from heat and set aside.
- In a medium bowl, whisk together the flour with the baking soda and the salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the remaining 116 grams (8 tbsp) butter with the 200 grams (1 cup) of sugar until it is light and fluffy (takes at least 3 minutes). Add the melted butter/cocoa mixture and beat it in. Scrape down the sides of the bowl and mix again.
- Add the egg and vanilla, and beat them in.
- Add the flour mixture slowly, on low speed and mix until the dough is combined.
- Put the remaining 50 grams of sugar in a shallow bowl. Roll tablespoons of dough into balls and coat in sugar. Place each coated ball of dough on a cookie sheet, spacing them out every 1.5 inches, and bake them for 12 minutes or so, until they have puffed and cracked and are just beginning to set in the middle. Let cool for 5 minutes before transferring to a rack.