Best 20 Chocolate Sugar Cookies Recipes

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**Chocolate Sugar Cookies: A Sweet Treat for Any Occasion**

Indulge in the delightful world of chocolate sugar cookies, a classic confection that combines the irresistible richness of cocoa with the comforting warmth of freshly baked treats. These cookies are a symphony of flavors and textures, with a crisp exterior that gives way to a soft and chewy interior, all enveloped in a blanket of sweet chocolate. Perfect for any occasion, from casual gatherings to festive celebrations, chocolate sugar cookies are guaranteed to bring a smile to faces of all ages.

This article presents a collection of carefully curated chocolate sugar cookie recipes, each offering a unique twist on this timeless classic. From the traditional chocolate chip cookie, loaded with chunks of semisweet chocolate, to the decadent double chocolate cookie, boasting a rich cocoa flavor in every bite, these recipes cater to every chocolate lover's desire.

For those seeking a gluten-free option, the article features a recipe that uses almond flour and coconut flour, resulting in a delectable cookie that is both flavorful and accommodating to dietary restrictions. If you prefer a vegan treat, there's a recipe that swaps out butter and eggs for plant-based alternatives, delivering a guilt-free indulgence.

The article also includes a recipe for chocolate sugar cookies with a hint of espresso, adding a delightful depth of flavor that will appeal to coffee enthusiasts. And for those who love a touch of saltiness to balance the sweetness, a recipe for chocolate sugar cookies with sea salt is sure to satisfy your cravings.

With step-by-step instructions and detailed ingredient lists, these recipes ensure that even novice bakers can create these chocolatey delights with ease. So gather your ingredients, preheat your oven, and embark on a baking journey that will fill your kitchen with the irresistible aroma of chocolate and create a batch of cookies that will be cherished by all.

Check out the recipes below so you can choose the best recipe for yourself!

SUGAR-FREE CHOCOLATE CHIP COOKIES



Sugar-Free Chocolate Chip Cookies image

Craving a childhood classic? These sugar-free chocolate chip cookies will bring you all the comfort and joy you remember. Savor the crisp, lightly browned edges or dunk in a tall glass of cold milk. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4-1/2 dozen.

Number Of Ingredients 8

1 cup butter, softened
Granulated erythritol equivalent to 1-1/2 cups granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar-free milk chocolate baking chips

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar substitute until light and fluffy, 5-7 minutes. Beat in eggs and extract. Combine flour, baking soda and salt; mix into creamed mixture. Stir in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-10 minutes or until golden brown around the edges. Remove to wire racks to cool.

Nutrition Facts : Calories 90 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 93mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

CHOCOLATE SUGAR DROP COOKIES



Chocolate Sugar Drop Cookies image

My daughter and I had fun experimenting in the kitchen one night creating our own recipe.

Provided by Jamie7

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 30m

Yield 12

Number Of Ingredients 9

¾ cup white sugar
¼ cup butter, softened
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
¼ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Mix sugar, butter, egg, and vanilla together in a large bowl. Mix flour, cocoa, baking soda, and salt in a small bowl.
  • Beat flour mixture into sugar mixture slowly until well-combined, about 2 minutes. Stir chocolate chips into cookie dough.
  • Spoon cookie dough onto the baking sheet, spaced about 2-inches apart.
  • Bake in the preheated oven until edges are crisp, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 167.1 calories, Carbohydrate 26.2 g, Cholesterol 25.7 mg, Fat 6.8 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 4 g, Sodium 135.4 mg, Sugar 16.9 g

CHOCOLATE-CINNAMON SUGAR COOKIES



Chocolate-Cinnamon Sugar Cookies image

A buttery chocolate cookie to replace traditional sugar cookies on holidays. Decorate with a thin layer of buttercream and a sprinkle of colored sugar for best results.

Provided by wexworth

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h

Yield 36

Number Of Ingredients 11

1 cup butter
2 (1 ounce) squares unsweetened chocolate
1 (1 ounce) square milk chocolate
¾ cup white sugar, divided, or as needed
½ cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt

Steps:

  • Microwave butter, unsweetened chocolate, and milk chocolate in a microwave-safe glass or ceramic bowl for 15-second intervals, stirring after each interval, until butter is melted, about 2 minutes. Remove from the microwave and stir until chocolate is melted and combined.
  • Stir 1/2 cup white and brown sugar into the melted chocolate mixture until well blended. Stir in egg and vanilla extract until completely blended.
  • Mix together flour, baking soda, cinnamon, and salt in a large bowl. Add chocolate mixture to flour mixture, mixing until well combined. Place dough in the refrigerator to cool for 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Place remaining 1/4 cup white sugar in a small, shallow bowl.
  • Remove dough from the refrigerator and roll into 1-inch balls; knead dough before shaping if too firm. Roll balls in sugar, place 1 inch apart on ungreased cookie sheets, and flatten with the bottom of a glass or a spatula.
  • Bake in the preheated oven until cookies are set, 8 to 10 minutes. Remove from cookie sheets to cool on wire racks.

Nutrition Facts : Calories 112.7 calories, Carbohydrate 13.5 g, Cholesterol 18.9 mg, Fat 6.4 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 3.9 g, Sodium 91.4 mg, Sugar 7.6 g

CHOCOLATE SUGAR COOKIES



Chocolate Sugar Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield about 60 cookies

Number Of Ingredients 13

1 3/4 cups all-purpose flour, plus more for dusting
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
1 3/4 cups granulated sugar
1 large egg
1 teaspoon vanilla extract
Cooking spray
2 cups confectioners' sugar
2 tablespoons meringue powder
Coarse sugar, for decorating (optional)

Steps:

  • Whisk the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla; beat until creamy, about 2 more minutes. Reduce the mixer speed to low; gradually add the flour mixture and beat until just incorporated, about 2 more minutes.
  • Divide the dough between 2 sheets of plastic wrap; form into disks. Wrap and refrigerate until firm, at least 1 hour.
  • Roll out the dough between floured sheets of parchment paper until about 1/4 inch thick. Chill 2 more hours.
  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Mist 2 baking sheets with cooking spray. Cut the dough into shapes; gather the scraps and reroll once to cut out more cookies. Arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until set, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
  • Make the icing: Beat the confectioners' sugar, meringue powder and 3 to 4 tablespoons water in a bowl with a mixer on high speed until smooth and thick. Transfer to a resealable bag and snip a small corner. Pipe onto the cookies; sprinkle with coarse sugar. Let set 30 minutes.

BROWN SUGAR CHOCOLATE CRACKLE COOKIES



Brown Sugar Chocolate Crackle Cookies image

Chocolate cookies that crack when you bake them.

Provided by MARBALET

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 24

Number Of Ingredients 10

1 cup semisweet chocolate chips
1 cup packed brown sugar
½ cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup chopped walnuts
½ cup sifted confectioners' sugar

Steps:

  • Melt the chocolate chips and combine with the brown sugar and vegetable oil. Add the eggs one at a time and beat well. Stir in the vanilla.
  • Combine the flour, baking powder and salt. Add flour mixture to the chocolate mixture. Stir in the chopped walnuts. Chill dough for a few hours.
  • Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
  • Drop teaspoonfuls of dough in confectioners' sugar and roll to coat. Place cookies on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool on racks.

Nutrition Facts : Calories 160.5 calories, Carbohydrate 20.4 g, Cholesterol 15.5 mg, Fat 8.7 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 2.1 g, Sodium 53.9 mg, Sugar 15.4 g

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 :

NO-BAKE CHOCOLATE HAYSTACK COOKIES -- LOWER SUGAR



No-Bake Chocolate Haystack Cookies -- Lower Sugar image

I modified this from recipe#106005, because I wanted a lower-sugar cookie. My target was to try to get one cookie = 15g carbs, which is one dietary carb for those who are counting. Cooking (passive) time = cooling time. Chef#163441 deserves the credit for posting an awesome, yummy and easy cookie recipe!

Provided by Susiecat too

Categories     Drop Cookies

Time 45m

Yield 30 serving(s)

Number Of Ingredients 9

1 1/3 cups sugar
1/2 cup milk
1/2 cup butter or 1/2 cup margarine
1/2 cup cocoa
1 dash salt
1 teaspoon vanilla
3 cups rolled oats
1 cup flaked coconut
1 cup walnuts, chopped and toasted

Steps:

  • In a medium saucepan, combine sugar, milk, butter, cocoa and salt.
  • Heat to boiling, stirring frequently.
  • When it has reached a rolling boil, cook for 5 minutes, stirring constantly.
  • Remove pan from heat and mix in vanilla, oats, coconut and walnuts.
  • Drop by spoonfuls onto wax paper or silicone baking sheet.
  • Work quickly!
  • Let cool completely -- refrigerate for a few hours or overnight to completely set up.

NO SUGAR(OR SUBSTITUTES) CHOCOLATE CHIP COOKIES



No Sugar(Or Substitutes) Chocolate Chip Cookies image

Great chocolate chip cookies without the sugar or sugar substitutes. Use carobe chips and agave nectar and the cookies are a great alternative.

Provided by Cpav8657

Categories     Drop Cookies

Time 19m

Yield 3 dozen, 2 serving(s)

Number Of Ingredients 9

1/2 cup butter, softened
1/4 cup agave nectar
1/2 teaspoon vanilla extract
1 egg
1 1/8 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup carob chips
1 cup chopped walnuts or 1 cup pecans

Steps:

  • Preheat oven to 375 degrees F.
  • Beat butter, sweetener, and vanilla in large mixer bowl.
  • Add the egg and beat well.
  • Mix flour, baking soda and salt in a separate bowl, then gradually beat into the butter mixture.
  • Stir in chocolate chips and nuts.
  • Drop by rounded tablespoon onto silicone baking sheets.
  • Bake for 9 to 11 minutes or until golden brown.
  • Let stand for 2 minutes, then remove to wire racks to cool completely.
  • To make bar cookies.
  • Prepare the dough as above, then spread it into a greased 15"x10" jelly-roll pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Cut into bars and serve.

SUGAR FREE CHOCOLATE CHIP COOKIES



Sugar Free Chocolate Chip Cookies image

Sugar Free Chocolate Chip Cookies, that even the kids will love ! This recipe is so simple and turns out great , lots of flavor for a sugar free cookie.

Provided by Chef DeeDee Smith

Categories     Dessert

Time 25m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 9

1/2 cup butter
1 egg
1/2 cup Splenda granular
1/4 cup nonfat dry milk powder
1/2 cup water
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking soda
2 ounces sugar-free milk chocolate candy bars (cut into 1/4-inch pieces)

Steps:

  • Blend first six ingredients on med speed for 2 mins then blend flour and baking soda until well blended.
  • fold in chocolate
  • Bake at 350 20- 25 mins until lite golden brown.

PEPPERMINT-CHOCOLATE SUGAR COOKIES



Peppermint-Chocolate Sugar Cookies image

Sprinkle these holiday cookies with candy cane bits to get into the spirit.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 40m

Yield Makes about 2 dozen

Number Of Ingredients 11

2 1/2 cups all-purpose flour (spooned and leveled)
1 tablespoon baking powder
1/2 teaspoon fine salt
2 sticks unsalted butter, room temperature
2 cups granulated sugar
1/4-1/2 teaspoon peppermint extract
1 large egg
1/2 cup mini semisweet chocolate chips
1 cup confectioners' sugar, sifted
3-5 tablespoons heavy cream
12 round peppermint candies, crushed, for decorating

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Combine flour, baking powder, and salt. In a large bowl, using a mixer, beat butter, granulated sugar, and 1/4 teaspoon peppermint extract on medium-high until pale and fluffy, 3 minutes. Beat in egg, then flour mixture on low. Stir in chocolate chips.
  • Roll dough into 1 1/2-inch balls and place, 2 inches apart, on parchment-lined baking sheets. Bake until edges are lightly golden, about 12 minutes, rotating sheets halfway through. Let cool on sheets on wire racks 5 minutes, then transfer cookies to racks and let cool completely.
  • Stir together confectioners' sugar and enough cream to make a spreadable glaze (if you like a strong mint flavor, stir in up to 1/4 teaspoon extract). Spread a thin layer of glaze on top of each cookie and sprinkle with candies. Let dry completely on racks.

Nutrition Facts : Calories 216 g, Fat 6 g, Protein 2 g, SaturatedFat 2 g

CHOCOLATE SUGAR COOKIES



Chocolate Sugar Cookies image

These are almost brownie-like in flavor, and remain slightly softer than many traditional sugar cookies. The recipe was developed by Georganne Bell, a professional cookie-decorating teacher in Salt Lake City who doesn't like traditional vanilla sugar cookies. Unlike many sugar cookies, these don't need to chill, and can be rolled out immediately after they are mixed. Avoid the temptation to add more flour (unless the dough is really sticky), or to use too much flour while rolling and cutting them, or the cookies will be dry. They don't spread in the oven, so you can bake them close together. They are sturdy enough to decorate wildly with colored royal icing, but also taste good with just buttercream or a simple glaze of powdered sugar and water flavored with a little lemon juice or vanilla.

Provided by Kim Severson

Categories     cookies and bars, dessert

Time 50m

Yield About 3 dozen 3-inch cookies

Number Of Ingredients 9

1 cup/225 grams slightly softened unsalted butter (not quite room temperature)
1/4 cup/51 grams vegetable shortening
1 1/2 cup/340 grams granulated sugar
2 eggs
1 teaspoon/5 milliliters vanilla extract
3/4 teaspoon/3 grams baking powder
1 teaspoon/6 grams fine sea salt
2/3 cup/95 grams unsweetened cocoa powder
3 cups/339 grams flour, plus 1/2 cup/56 grams if baking cookies immediately

Steps:

  • Heat oven to 375 degrees and line baking sheets with silicone baking sheets or parchment paper.
  • In a stand mixer fitted with the paddle attachment, or by hand, cream together the butter, shortening and sugar at medium speed, about 3 to 5 minutes. (The mixture needn't be fluffy.) Scrape down the sides with a silicone spatula and mix in the eggs, vanilla, baking powder and salt. Combine well. Scrape down the sides and stir in the cocoa until well blended. Add the flour, and mix until the flour is completely incorporated and the dough comes together into a ball. At this point, you can refrigerate the dough up to 2 days or freeze it up to 3 months, tightly wrapped in plastic. (The dough will seem soft, but that's O.K. If you are going to roll out the cookies and bake them immediately, mix in the other 1/2 cup of flour.)
  • On a lightly floured surface, roll out the dough to 1/4-inch thickness and use cookie cutters to cut into shapes, rerolling dough scraps as necessary and arranging shapes 1/4 inch apart on prepared baking sheets. Bake for 7 to 10 minutes. Smaller shapes will cook more quickly. Because these are chocolate, it can be hard to determine when they are done. Err on the side of underbaking. You can tell the cookies are ready when the surface changes from wet- or glossy-looking to dry. Remove cookies to a rack and allow them to cool completely before decorating.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 73 milligrams, Sugar 11 grams, TransFat 0 grams

HARRIET'S COOKIES (BROWN SUGAR SHORTBREAD BARS WITH CHOCOLATE)



Harriet's Cookies (Brown Sugar Shortbread Bars With Chocolate) image

My mother has been making these since I was a child. I had no idea how easy they were until I asked her for the recipe. She got the recipe back in the 1960's from her friend Harriet. Few ingredients and delicious!

Provided by Bibliobethica

Categories     Bar Cookie

Time 30m

Yield 2 dozen

Number Of Ingredients 7

1 cup butter (2 sticks)
1 cup brown sugar
1 egg yolk
2 cups flour
1/2 teaspoon salt
1 teaspoon vanilla
9 ounces milk chocolate candy bars or 1 1/2 cups chocolate chips

Steps:

  • Cream the butter and brown sugar.
  • Mix in the egg yolk and vanilla.
  • Add the flour and salt.
  • spread in an 9 X 13 baking dish. I like to put parchment in the bottom of the pan.
  • Bake at 350° for 20-25 minutes.
  • Immediately after taking it out of the oven, put the chocolate bar on top to melt.
  • Spread the chocolate all over the bar (you can add tidbits on top of the chocolate - toasted pecans and Heath Bar bits are both good).
  • Cut diagonally.

Nutrition Facts : Calories 2400.9, Fat 133.2, SaturatedFat 82.9, Cholesterol 356.4, Sodium 1529.8, Carbohydrate 279.8, Fiber 7.7, Sugar 173.2, Protein 25

SOFT SUGAR COOKIES WITH WHITE CHOCOLATE, ALMONDS, AND CRANBERRIES



Soft Sugar Cookies With White Chocolate, Almonds, and Cranberries image

This recipe makes a great Christmas cookie. The white chocolate chips, chopped almonds, and dried cherry-flavored cranberries create the perfect combination in a simple soft sugar cookie dough. It just seems to taste like a 'mouthful of Christmas.'

Provided by Debbie Kohler

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 35m

Yield 78

Number Of Ingredients 12

1 cup shortening
1 cup butter, softened
2 ¼ cups white sugar
3 eggs
1 tablespoon vanilla extract
1 teaspoon almond extract
5 ¼ cups all-purpose flour
1 tablespoon baking powder
1 ½ teaspoons salt
1 cup slivered almonds, chopped
1 cup white chocolate chips
1 (6 ounce) package cherry-flavored sweetened dried cranberries (such as cherry-flavor Craisins®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat sugar, shortening, and butter together in a large bowl with an electric mixture until smooth. Beat eggs, vanilla extract, and almond extract into butter mixture.
  • Whisk flour, baking powder, and salt together in a bowl. Gradually add flour mixture to butter mixture until dough just comes together. Stir almonds, white chocolate chips, and dried cranberries into the dough.
  • Drop rounded tablespoons of dough about 2 inches apart on baking sheets. Bake cookies until bottom edges are light golden brown, 10 to 12 minutes. Cool cookies for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 128.6 calories, Carbohydrate 15.5 g, Cholesterol 13.9 mg, Fat 6.8 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 2.8 g, Sodium 79.9 mg, Sugar 8.8 g

ALEXIS' BROWN SUGAR CHOCOLATE CHIP COOKIES



ALEXIS' BROWN SUGAR CHOCOLATE CHIP COOKIES image

Categories     Cookies     Chocolate     Dessert

Yield 50 cookies

Number Of Ingredients 9

1 pound (4 sticks) unsalted butter, room temperature, plus more for baking sheets
3 cups packed light-brown sugar
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons salt
2 teaspoons baking soda
1 1/2 cups best-quality chocolate chips

Steps:

  • 1. Preheat oven to 375°. Line two baking sheets with Silpat baking mats or parchment; set aside. Cream butter until smooth; add sugars, and beat until smooth. Beat in eggs and vanilla. Into a large bowl, sift together dry ingredients. Slowly beat dry ingredients into wet mixture. Fold in chocolate chips. 2. Drop 2 to 3 tablespoons dough per cookie onto prepared baking sheets; space dough at least 2 inches apart to allow for spreading. Bake until golden, 8 to 10 minutes. Remove cookies from baking sheets, and allow to cool on baking racks.

OATMEAL CHOCOLATE CHIP COOKIES - SUGAR FREE



Oatmeal Chocolate Chip Cookies - Sugar Free image

I found this recipe on Obesity Help. This recipe was posted by Melissa F. I have not tried this recipe, but I'm posting it for safe keeping.

Provided by internetnut

Categories     Drop Cookies

Time 25m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 11

1/2 lb margarine (2 sticks) or 1/2 lb butter, softened (2 sticks)
1 cup firmly packed splenda brown sugar sugar substitute
1/2 cup Splenda sugar substitute
2 eggs
1 teaspoon vanilla
1 1/2 cups hodgson mills wheat graham flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
3 cups old fashioned oats, Uncooked
1 cup sugar free chocolate chips
2 tablespoons chocolate protein powder (1 scoop)

Steps:

  • Heat oven to 350 degrees, beat margarine and sugar until creamy.
  • Add eggs, and vanilla; beat well. Add flour, baking soda,protein powder, salt; mix well. Stir in oats and chocolate morsel; mix well.
  • Drop by rounded tablespoons full on ungreased cookie sheet. Bake 10-12 minutes until golden brown. Cool 1 minute.

CHOCOLATE MARZIPAN SUGAR COOKIES



Chocolate Marzipan Sugar Cookies image

Make and share this Chocolate Marzipan Sugar Cookies recipe from Food.com.

Provided by Keolani

Categories     Drop Cookies

Time 30m

Yield 3 dozen

Number Of Ingredients 12

3/4 cup sugar
1/2 cup brown sugar
1 (7 ounce) package marzipan, cut into chunks
3/4 cup unsalted butter, softened
2 teaspoons vanilla
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
powdered sugar, for dusting

Steps:

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  • In a food processor, combine both sugars and the marzipan. Process until they resemble a fine sand, about 1 minute
  • Transfer mixture to a large bowl. Add the butter, vanilla, baking powder, baking soda, salt and egg.
  • Use an electric mixter to beat until smooth, scraping down the bowl once during mixing, about 2 minute.
  • Add flour and cocoa powder and mix until incorporated, scraping down the bowl once dufing mixing, about 1 minute The dough should be very stiff.
  • Baking in batches, drop 1 T. balls of dough on the prepared baking sheet, leaving about 2 inches around all sides. Bake on the oven's lower rack until cookies are flat and have a crackled surface, about 10 minute.
  • The cookies will be very soft. Let them cool for 5 minute on the baking sheet, then transfer to a rack to cook completely. If desired, once the cookies are cool, dust them with powdered sugar.

PAULA DEEN'S CHOCOLATE SUGAR COOKIES



Paula Deen's Chocolate Sugar Cookies image

I've never seen these before, but sounded good. She frosted her cookies with pink icing. From Paula's magazine Jan/Feb 2006. Prep time includes chill time.

Provided by IAcupcake

Categories     Dessert

Time 1h40m

Yield 4 dozen

Number Of Ingredients 12

1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoons vanilla extract
3 1/4 cups flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
2 cups powdered sugar
1/4 cup water
1/4 teaspoon vanilla extract
food coloring (optional)

Steps:

  • Beat butter until soft and creamy. Gradually add sugar, beat well. Add eggs and vanilla, beat well.
  • Combine flour, cocoa, baking powder, and salt; gradually add to butter mixture, mix well. Cover and chill for 1 hour. Preheat oven to 350 degrees and grease cookie sheets.
  • Divide dough in half, roll 1 portion on a well floured surface to 1/8-inch thickness. Cut with cookie cutters and place on sheets. Sprinkle with colored sugar, if desired. Repeat with 2nd portion.
  • Bake for 10 minutes, cool 2 minutes on sheets, then move to wire racks. When completely cooled, decorate with icing.
  • For the icing, whisk together all the ingredients, add food coloring as desired. Makes 3/4 cup.

GODIVA CHOCOLATE SUGAR COOKIES



Godiva Chocolate Sugar Cookies image

ZWT6 Belgium. Godiva Chocolatier was founded in Belgium in 1926. My favorite chocolate boutique. From http://www.godiva.com.

Provided by UmmBinat

Categories     Dessert

Time 40m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 8

3 ounces Godiva dark chocolate bars, coarsely chopped (2 1.5 oz bars)
3 cups all-purpose flour
1/2 teaspoon baking soda
1 cup butter, softened
1 1/2 cups confectioners' sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
granulated sugar

Steps:

  • Place chocolate in microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until softened. Stir until smooth.
  • Mix flour and baking soda in medium bowl.
  • Place butter in large bowl and beat until creamy, using a hand-held electric mixer at medium speed. Add sugar and continue beating for 2 to 3 minutes or until mixture is light and fluffy. Add egg and vanilla extract and beat well. Beat in chocolate mixture.
  • Add flour mixture in two additions, mixing on low speed after each addition. Wrap dough in plastic wrap and refrigerate for 30 minutes.
  • Preheat oven to 375°F.
  • Roll out quarter of dough at a time on a floured surface to 1/4-inch thickness. Cut into shapes, using a cookie cutter. Place on ungreased baking sheets and sprinkle with granulated sugar.
  • Bake for 8 to 10 minutes or until lightly browned at edges. Remove from baking sheets and cool on racks. Store cookies in an airtight container.

HERSHEY'S SUGAR FREE CHOCOLATE CHIP COOKIES



Hershey's Sugar Free Chocolate Chip Cookies image

I got this recipe off the back of the bag of Sugar Free Hershey's Sugar Free Chocolate Chips. I tried them and they are pretty tasty. (Be careful not to eat more than a couple at a time...they may have a laxative effect due to the ingredients in the sugar free chocolate chips).

Provided by penny jordan

Categories     Cookies

Time 30m

Number Of Ingredients 10

2 1/8 c all purpose flour, sifted
1 tsp baking soda
1/2 tsp salt
1 c (2 sticks) butter, softened
1/3 c 'splenda,' white sugar blend
1/3 c 'splenda,' brown sugar blend
2 tsp vanilla extract
2 large eggs
8 oz pkg, hershey's sugar free chocolate chips
1 c chopped walnuts (optional)

Steps:

  • 1. Heat oven to 375 degrees F.
  • 2. Stir together flour, baking soda and salt. Beat butter, both sugars and vanilla in large bowl until creamy. Add eggs, beat well. Gradually add flour mixture beating well. Stir in chocolate chips and walnuts if desired. Drop by rounded teaspoons onto slightly greased cookie sheet (I use 'Bakers' Joy').
  • 3. Bake 7-9 minutes or until edges are lightly browned. Cool slightly. Remove from cookie sheet to wire rack. Cook completely. Makes about 4 1/2 dozen cookies.

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

Tips:

  • Use high-quality chocolate: The quality of the chocolate you use will greatly impact the flavor of your cookies. Look for a chocolate with a cocoa content of at least 70%.
  • Chill the dough before baking: Chilling the dough will help the cookies hold their shape and prevent them from spreading too much in the oven.
  • Don't overmix the dough: Overmixing the dough will make the cookies tough. Mix just until the ingredients are combined.
  • Bake the cookies at a high temperature: Baking the cookies at a high temperature will help them develop a crispy exterior and a chewy interior.
  • Let the cookies cool completely before serving: The cookies will continue to set as they cool. Let them cool completely before serving for the best flavor and texture.

Conclusion:

Chocolate sugar cookies are a classic treat that are perfect for any occasion. They are easy to make and can be customized to your liking. With a few simple tips, you can make delicious chocolate sugar cookies that will be a hit with everyone who tries them.

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