Chocolate Lovers Sugar Cookies Recipes

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CHOCOLATE LOVER'S DREAM COOKIES



Chocolate Lover's Dream Cookies image

A rich chocolate cookie that is easy to make, and irresistible to chocolate lovers.

Provided by Mary Strickland

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 25m

Yield 36

Number Of Ingredients 12

1 cup butter
¾ cup light brown sugar
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking soda
¾ cup semisweet chocolate chips
¾ cup milk chocolate chips
½ cup white chocolate chips
7 chocolate hard candies, crushed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Mix in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa powder and baking soda; stir into the butter mixture until well blended. Mix in the semisweet chocolate chips, milk chocolate chips, white chocolate chips, and crushed candies so they are evenly distributed. Drop by heaping teaspoonfuls onto ungreased baking sheets.
  • Bake for 6 to 8 minutes in the preheated oven, or until tops are no longer shiny.

Nutrition Facts : Calories 171.7 calories, Carbohydrate 23 g, Cholesterol 25.2 mg, Fat 8.6 g, Fiber 0.7 g, Protein 2.1 g, SaturatedFat 5.3 g, Sodium 82.6 mg, Sugar 14.5 g

CHOCOLATE SUGAR COOKIES



Chocolate Sugar Cookies image

If you love chocolate, try flavorful chocolate sugar cookies instead of regular sugar cookies. This is an easy recipe and they're so fun to decorate! Chilling is the most important step, so don't skip it.

Provided by Sally

Categories     Cookies

Time 3h30m

Number Of Ingredients 10

1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
3/4 cup (62g) unsweetened natural cocoa powder (or dutch process), plus more as needed for rolling and work surface
1 teaspoon baking powder
1/8 teaspoon salt
3/4 cup (1.5 sticks or 172g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
Royal Icing or Easy Glaze Icing (royal icing is pictured)
Assorted sprinkles

Steps:

  • Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside.
  • In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  • Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
  • Divide the dough into 2 equal parts. Dust 2 large pieces of parchment paper or 2 silicone baking mats with cocoa powder (or flour). Place a dough half on each. With a rolling pin lightly dusted with cocoa powder (or flour), roll the dough out to about 1/4-inch thickness. Use more cocoa powder/flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
  • Lightly dust one of the rolled-out doughs with cocoa powder or flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
  • Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. Using cookie cutters, cut the dough into shapes. Re-roll the remaining dough, using more cocoa powder or flour to lightly dust your work surface and rolling pin, and continue cutting the dough until all is used. Work quickly so the dough doesn't become too warm or soft. If it does, stop what you're doing and place any unused dough back in the refrigerator for 10 minutes to stiffen up again. Repeat cutting into shapes with 2nd half of dough. (Note: It doesn't seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.)
  • Arrange shaped cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until edges are set. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely before decorating.
  • Prepare the royal icing or easy glaze icing and decorate the cooled cookies however you'd like. Add sprinkles on top of the icing if desired.
  • Royal icing dries in about 2 hours and easy glaze icing dries in 24 hours. No need to cover the decorated cookies as you wait for the icing to set. If it's helpful, transfer cookies to a baking sheet and place them in the refrigerator to help slightly speed up the icing setting.
  • Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.

CHOCOLATE SUGAR COOKIES



Chocolate Sugar Cookies image

These decadent Chocolate Sugar Cookies are supremely soft and chewy! If you're a fan of rich chocolate desserts, you have to give these cocoa cookies a try.

Provided by Lindsay

Categories     Dessert

Time 23m

Yield 30

Number Of Ingredients 10

1 3/4 cups (228g) all-purpose flour
3/4 cup (85g) natural unsweetened cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 cup (224g) unsalted butter, room temperature
1 1/2 cups (310g) granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup sugar (additional for rolling)

Steps:

  • Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  • Combine the flour, cocoa powder, baking soda, baking powder and salt in a medium sized bowl and set aside.
  • Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it's ready.
  • Add the eggs one at a time and mix until well combined after each addition.
  • Add the vanilla extract and mix until well combined.
  • Add the dry ingredients and mix until the dough is well combined. It will be thick. Do not over mix. Once it's well combined, use a rubber spatula to help it come together to form a more cohesive ball.
  • Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet. Press down on the tops of the balls just a bit (I used the bottom of a glass)
  • Bake cookies for 7-8 minutes. Don't overbake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
  • Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 136 calories, Sugar 11.7 g, Sodium 87.1 mg, Fat 6.8 g, SaturatedFat 4.1 g, TransFat 0 g, Carbohydrate 18.6 g, Fiber 1 g, Protein 1.7 g, Cholesterol 28.7 mg

CHOCOLATE LOVER'S SUGAR COOKIES



Chocolate Lover's Sugar Cookies image

Try a delicious sugar cookie made for chocolate lovers. Cream cheese and three chocolates make them extra special.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 72

Number Of Ingredients 11

1 cup sugar
1/2 cup butter or margarine, softened
1 1/2 teaspoons vanilla
1 egg
1 package (3 oz) cream cheese, softened
3 oz semisweet or bittersweet baking chocolate, melted, cooled
2 1/2 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
6 oz vanilla-flavored candy coating (almond bark), melted
6 oz chocolate-flavored candy coating (almond bark), melted

Steps:

  • Heat oven to 375°F. In large bowl, beat sugar, butter, vanilla, egg, cream cheese and chocolate with electric mixer on medium speed until smooth, or mix with spoon. Stir in flour, baking powder and salt.
  • On lightly floured cloth-covered surface, roll half of dough at a time to 1/8-inch thickness with cloth-covered rolling pin. Cut into desired shapes with 2 1/2-inch cookie cutters (dip cutters into baking cocoa if desired). On ungreased cookie sheet, place shapes about 1 inch apart.
  • Bake 8 to 10 minutes or until dry and set. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • Dip half of each cookie into melted vanilla coating; drop small dots of melted chocolate coating on soft vanilla coating. Drag toothpick through coatings for marbled design. Place on waxed paper. Let stand about 10 minutes or until coating is firm.

Nutrition Facts : Calories 80, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 6 g, TransFat 0 g

CHOCOLATE CRINKLES II



Chocolate Crinkles II image

Chocolate cookies coated in confectioners' sugar...very good!

Provided by Dawn

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 5h

Yield 72

Number Of Ingredients 9

1 cup unsweetened cocoa powder
2 cups white sugar
½ cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup confectioners' sugar

Steps:

  • In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
  • Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Nutrition Facts : Calories 58 calories, Carbohydrate 9.8 g, Cholesterol 10.3 mg, Fat 2 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.4 g, Sodium 33.9 mg, Sugar 6.4 g

CHOCOLATE LOVER'S DREAM COOKIES



Chocolate Lover's Dream Cookies image

"My daughter won 1st prize in the cookie division of a local Chocolate Festival with these - beating out a number of adult bakers." These rich chocolate cookies with white chocolate chips are scrumptious. -Paula Zsiray, Logan, Utah

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3-1/2 dozen.

Number Of Ingredients 11

6 tablespoons canola oil
1/4 cup butter, softened
3/4 cup packed brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon baking powder
1 cup white baking chips
1 cup semisweet chocolate chips

Steps:

  • In a large bowl, beat the oil, butter and sugars until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking powder; gradually add to oil mixture and mix well. Stir in chips. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks.

Nutrition Facts : Calories 112 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 19mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE SUGAR COOKIES



Chocolate Sugar Cookies image

Fans of traditional sugar cookies will devour this rich, chocolaty version. It's impossible to eat just one!

Provided by Taste of Home

Time 40m

Yield 4 dozen.

Number Of Ingredients 9

1-1/4 cups butter, softened
2-1/2 cups Domino® or C&H® Pure Cane Granulated Sugar
1 egg plus 1 egg yolk
2-1/2 teaspoons vanilla extract
3-3/4 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking powder
2-1/2 teaspoons ground cinnamon
1/2 teaspoon salt

Steps:

  • In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, egg yolk and vanilla. Combine the flour, cocoa, baking powder, cinnamon and salt; add to the creamed mixture and mix well., Divide dough in half. On a lightly floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 2-in. cookie cutter. Place 1 in. apart on greased baking sheets. Bake at 350° for 7-8 minutes or until set. Let cool for 5 minutes before removing to wire racks to cool completely. Decorate with frosting if desired.

Nutrition Facts :

CHOCOLATE LOVER'S DREAM COOKIES



Chocolate Lover's Dream Cookies image

Got this from a recipe posting board. My DH and Mother-In-Law love chocolate, I can't wait to make this from them.

Provided by Elaine

Categories     Drop Cookies

Time 30m

Yield 42 cookies, 42 serving(s)

Number Of Ingredients 11

6 tablespoons canola oil
1/4 cup butter, softened
3/4 cup brown sugar, packed
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon baking powder
1 cup white chocolate chips
1 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees.
  • In a medium bowl combine flour, cocoa and baking powder. Set aside.
  • In a large bowl, beat the oil, butter and sugars until well blended.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in vanilla.
  • Gradually add flour mixture to oil and sugar mixture and mix well.
  • Stir in chips.
  • Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until edges begin to brown.
  • Cool for 1 minute before removing from pans to wire racks.

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CHOCOLATE SUGAR COOKIES | RECIPELION.COM
Set aside. In a large bowl, using an electric mixer fitted with the paddle attachment on medium speed, beat butter and sugar for about 1½ minutes, or until smooth. Beat in the egg and vanilla until well combined. Scrape the sides of the bowl with a rubber spatula. Turn the mixer speed to low and carefully add the flour mixture a little at a ...
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CHOCOLATE LOVERS’ DREAM COOKIES - CHRISTMAS-COOKIES.COM
Add eggs and vanilla. Beat in as much flour as possible; stir in any remaining flour. Cover; chill at least 2 hours. Preheat oven to 375F. Form into 1-1/2 inch balls; place 2 inches apart on ungreased baking sheet. Bake for 8 to 10 minutes. Let stand one minute on baking sheet; remove to wire racks to cool.
From christmas-cookies.com
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Top Asked Questions

How do you make chocolate cookie dough with cocoa powder?
Prepare cocoa sugar topping by whisking together ½ cup granulated sugar and ½ Tablespoon cocoa powder. Once dough has finished chilling and oven is preheated, remove dough from refrigerator. Scoop into 1 ½ Tablespoon-sized balls and roll between your palms to form a smooth ball.
What is ultimate chocolate cookies?
Thick, chewy ULTIMATE Chocolate cookies are made with four different kinds of chocolate and are rolled in a cocoa-sugar topping. Simple and delicious! Be sure to check out the how-to VIDEO below the recipe! Combine melted (cooled) butter and sugars and stir until well-combined. Add egg, egg yolk, and vanilla extract and stir well.
How long do you bake cookies in the oven at 350?
Bake cookies in 350F (175C) oven for 11-12 minutes. If desired, gently press reserved chocolate chips into the tops of warm cookies within 1 minute of removing from oven. Allow cookies to cool completely on baking sheet before enjoying. ¹You can use 1 ½ cups of any blend of chocolate chunks or chocolate chips, this is just the blend that I used.
How do you make chocolate chip cookies with instant coffee?
In a separate bowl, whisk together flour, cocoa powder, cornstarch, instant coffee (if using), baking powder, baking soda, and salt. Gradually add dry ingredients to wet, stirring until completely combined. Stir in chocolate chips, if desired reserve approximately ⅓ cup of assorted chocolate chips for pressing into cookies after baking.

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