Soft Chocolate Sugar Cookies

Sometimes I just can’t decide what to make next. #foodbloggerproblems.

I spend hours a day checking out other food blogs, cookbooks and recipe magazines. I’m inspired by every single trip I make to the farmers market. And I’m constantly impressed with all the creative dishes being served up all across Seattle’s restaurant scene.

So when a friend recently told me she wanted to see a recipe for a Soft Chocolate Sugar Cookie, I jumped right on it. I was happy to let somebody else make the decisions around here for once.

These cookie are soft, chewy and chocolatey. And they are sweet, but not in an overly give-yourself-a-toothache kind of way. They are a great, fool-proof classic cookie that everyone will enjoy and I’m happy to now have them in my arsenal.

And if anyone has another request, I’d love to hear it!



Recipe from Martha Stewart’s Cookies

Soft Chocolate Sugar Cookies

Makes 3 dozen cookies

Soft Chocolate Sugar Cookies


  • 1 1/4 cups (20 tablespoons) unsalted butter, softened at room temperature
  • 2 cups granulated sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 2 cups plus 2 tablespoons all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • Large-grain or decorating sugar for coating


  1. In your stand mixer with the paddle attachment, combine the butter and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Add the eggs and vanilla extract, beating to combine.
  2. In a medium bowl, sift together the flour, cocoa powder, baking soda and salt. Gradually add the dry ingredients to your mixer, beating on low speed until everything is well incorporated. Using your hands, remove the dough from your mixer and shape it into a disk. Wrap the disk in plastic and refrigerate it for 60 minutes to chill.
  3. Pre-heat your oven to 350 degrees. Line your baking sheets with parchment paper. Place the large-grain or decorating sugar in a shallow bowl.
  4. Remove the dough from the refrigerator and form the dough into medium sized balls, about 1 1/4 – 1 1/2 inches in size. Roll each dough ball in the sugar and then transfer them to your parchment paper-lined baking sheets, spacing them about 1 1/2 inches apart.
  5. Place the baking sheets in your pre-heated oven. Bake for 6 minutes, rotate the sheets, then bake for an additional 5-6 minutes until the cookies are set. Remove from the oven and allow the cookies to cool on their baking sheets for about 5 minutes before transferring them to a wire rack to finish cooling. Once the cookies are completely cooled, transfer them to an airtight container and store at room temperature for up to 1 week.

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