These Chocolate Sugar Cookies are a delightful twist on the classic sugar cookie. With their rich cocoa flavor, crackly tops, and soft centers, they offer a perfect balance of sweetness and texture. The addition of molasses gives them a subtle depth, while the generous coating of sugar ensures a delightful crunch. Whether enjoyed with a glass of milk or as a standalone treat, these cookies are sure to satisfy any sweet tooth. 

Ingredients

• 3/4 cup (170g) unsalted butter, softened
  
  

• 3/4 cup (150g) dark brown sugar, packed
  
  

• 1/4 cup (50g) granulated sugar, plus 1/3 cup for rolling
  
  

• 1 large egg, room temperature
  
  

• 1 teaspoon vanilla extract
  
  

• 1 tablespoon molasses
  
  

• 2 cups (250g) all-purpose flour
  
  

• 1/2 cup (45g) unsweetened cocoa powder (Hershey’s Special Dark recommended)
  
  

• 1 teaspoon baking soda
  
  

• 1/2 teaspoon salt
  
  

• Optional: 1 cup dark or semi-sweet chocolate chips
  
  

Directions

1. Preheat Oven: Set your oven to 325°F (163°C). Line two large baking sheets with parchment paper.
   
   

2. Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment, beat together the softened butter, dark brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
   
   

3. Add Wet Ingredients: Add the egg, vanilla extract, and molasses to the butter mixture. Mix until fully combined, scraping down the sides of the bowl as needed.
   
   

4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
   
   

5. Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
   
   

6. Shape Dough: Scoop 2-ounce portions of dough and roll them into balls. Roll each ball in the reserved 1/3 cup of granulated sugar until fully coated. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
   
   

7. Flatten Slightly: Gently press down on each dough ball with your hand or the bottom of a measuring cup to slightly flatten them.
   
   

8. Bake: Bake in the preheated oven for 10–11 minutes. The edges should be set, and the centers should appear puffy and crackled. Avoid overbaking.
   
   

9. Cool: Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
   
   

Nutritional Information (Per Cookie)

• Calories: Approximately 200 kcal
  
  

• Total Fat: 12g
  
  

• Saturated Fat: 7g
  
  

• Cholesterol: 35mg
  
  

• Sodium: 90mg
  
  

• Carbohydrates: 24g
  
  

• Fiber: 1g
  
  

• Sugars: 17g
  
  

• Protein: 2g