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+ servings

Double Chocolate Sugar Cookies

Course Cookies
Servings 11 -12 cookies
Author Izy


  • cups (249 g) all-purpose flour
  • ½ cup (50 g) natural cocoa powder, or a combination cocoa powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, room temperature
  • cups (347 g) sugar, plus 1 cup (198 g) for rolling
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup (40g) mini chocolate chips


  • Adjust an oven rack to the middle position. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  • In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
  • In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until smooth. Add the 1¾ cups sugar and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and beat on medium until combined. Add the flour mixture and chocolate chips and beat on low until just combined.
  • Place the remaining 1 cup of the sugar in a medium bowl.
  • Form the cookies into 3-ounce (85 g) balls (a scant ⅓ cup each). Roll each ball in the sugar and place 6 cookies on each prepared sheet pan. Bake one sheet at a time 11 to 14 minutes, until the edges have set and the centres are puffed and starting to crackle.
  • Transfer the baking sheet to a wire rack and let the cookies cool completely on the pan.


- Slightly adapted from 'The Vanilla Bean Baking Book' by Sarah Kieffer
- Sarah's recipe originally instructs you to make 11-12 large cookies (as in the recipe written above) but I made about 20 smaller cookies and baked for 8-10 minutes instead