Description
These Chocolate Sugar Cookies are rich, fudgy, and delightfully crispy on the outside with a soft, chewy center. Rolled in coarse turbinado sugar, they add a pleasant crunch and an extra touch of sweetness. Packed with chunks of milk chocolate throughout, these cookies are perfect for anyone craving a decadent yet simple homemade treat.
Ingredients
Scale
Dry Ingredients
- 1¾ cups all-purpose flour (210 grams)
- ½ cup natural unsweetened cocoa powder (42 grams)
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
Wet Ingredients
- 1 cup Crisco shortening (184 grams, room temperature, 1 stick)
- 1¾ cups granulated sugar (350 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- 1 large egg (50 grams, room temperature)
Add-ins and Coating
- 1 cup milk chocolate chunks (170 grams, plus more for garnish)
- 1 cup coarse turbinado sugar (200 grams)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside to ensure your cookies don’t stick and bake evenly.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt. Stir them thoroughly to ensure even distribution of the leavening and cocoa powder, then set aside.
- Cream Shortening and Sugar: Using a stand mixer fitted with the paddle attachment, cream the Crisco shortening and granulated sugar together on medium speed for about 2 minutes until the mixture is light and fluffy, which creates the perfect base for tender cookies.
- Add Vanilla and Egg: Add the pure vanilla extract and the large egg into the creamed mixture. Continue beating on medium-high speed until everything is fully combined and fluffy, which helps to aerate the dough.
- Incorporate Dry Ingredients and Chocolate Chunks: Switch your mixer to medium-low speed and gradually add the dry flour mixture, about one cup at a time. Allow the dough to become smooth before adding more to prevent flour clouds and ensure thorough mixing. Once all dry ingredients are combined, fold in the milk chocolate chunks by beating on low speed until evenly distributed.
- Prepare Turbinado Sugar Coating: Pour the coarse turbinado sugar into a medium-sized bowl. This sugar will add a crispy, sparkling crust to your cookies.
- Shape and Coat Cookies: Roll the cookie dough into 1-inch balls. Roll each ball thoroughly in the turbinado sugar to coat all sides. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading. Using the bottom of a glass, gently flatten each cookie to about ½ inch thick, but avoid making them too flat to maintain a soft center.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes. The cookies are done when their tops puff up slightly and begin to crack, signaling a tender interior with a crisp exterior.
- Finishing Touches: Remove the cookies from the oven and, while still warm, sprinkle additional milk chocolate chunks on top if desired. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Using Crisco shortening instead of butter results in a softer, chewier cookie and a crisper edge.
- Coarse turbinado sugar gives the cookies a wonderful crunch and sparkle but can be substituted with coarse sugar if needed.
- Make sure the egg and shortening are at room temperature for better mixing and cookie texture.
- Don’t over-flatten the cookies; keeping them around ½ inch thick ensures a nice balance between crispy edges and a soft center.
- For a more intense chocolate flavor, use Dutch-processed cocoa powder instead of natural.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
