If you’ve never had a chocolate sugar cookie, you’re in for a game-changing treat. These Soft Chocolate Sugar Cookies are the ultimate blend of rich cocoa flavor and classic sugar cookie texture. They’re soft, chewy, and melt-in-your-mouth delicious—perfect for cookie lovers looking for a chocolatey twist on a timeless favorite.
I developed this recipe based on my super popular recipe for Soft Amish Sugar Cookies.
Perfect for Decorating: Roll them in sugar or top with chocolate sprinkles for a bakery-worthy finish.
Soft and Chewy Texture: Thanks to a combination of butter, oil, and powdered sugar, these cookies bake up thick, tender, and incredibly soft.
Rich Chocolate Flavor: With just the right amount of cocoa powder, you get that deep chocolate taste without overpowering sweetness.
No Chill Time Required: Just mix, scoop, and bake!
Ingredients You’ll Need
Make sure to get the full ingredient list and instructions in the recipe card!
- Butter – softened for easy mixing
- Vegetable oil – adds moisture for that soft bite
- Granulated sugar and Powdered sugar – gives the cookies their signature melt-in-your-mouth feel
- Large eggs
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder – use a good-quality Dutch-processed cocoa for richer flavor
- Baking soda & cream of tartar – for lift and softness
- Salt
Step-by-Step Instructions
- Bake: Bake for 8–10 minutes. Cookies will look slightly underbaked in the center—that’s perfect. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Preheat the Oven: Set your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Mix the Wet Ingredients: Cream together butter, oil, granulated sugar, and powdered sugar until smooth. Add eggs and vanilla; beat until light and fluffy.
- Add the Dry Ingredients: The flour, cocoa powder, baking soda, cream of tartar, and salt can all be mixed in nowExpert Tips for Success
- Don’t overbake! The key to soft cookies is pulling them out just before they look fully set.
- Make it festive: Add holiday-themed sprinkles or drizzle with white chocolate for a seasonal twist.
- Storage: Store cookies in an airtight container for up to 5 days, or freeze for longer freshness.. Slowly mix into the wet ingredients until fully combined.
- Scoop and Sprinkle: Using a large cookie scoop, drop dough onto prepared baking sheets. Press a few chocolate sprinkles on top for a fun finish.
Expert Tips for Success
Storage: Store cookies in an airtight container for up to 5 days, or freeze for longer freshness.
Don’t overbake! The key to soft cookies is pulling them out just before they look fully set.
Make it festive: Add holiday-themed sprinkles or drizzle with white chocolate for a seasonal twist.
Recipe FAQs
Can I freeze the dough?
Yes! Scoop and freeze the dough balls on a baking sheet. Once frozen, transfer to a zip-top bag and freeze for up to 2 months.
Can I make these gluten-free?
Absolutely—just swap in your favorite 1:1 gluten-free flour blend.
Do these cookies spread?
Not too much! The dough holds its shape well, resulting in thick, bakery-style cookies.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
Description
These Soft Chocolate Sugar Cookies are a totally unique cookie. They’re soft and dense with a melt-in-your-mouth texture.
Ingredients
- 1 cup butter, room temperature
- 1 cup vegetable oil
- 1 cup powdered sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 cup unsweetened cocoa powder
- 4 cups all-purpose flour
Instructions
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper. Set aside.
- Cream together butter, oil and both sugars on medium speed until smooth. Beat in eggs and vanilla, scraping sides of bowl as necessary.
- Mix in baking soda, cream of tartar and salt.
- Turn the mixer to low and add in cocoa powder until combined evenly. Finally add in flour, mixing until combined.
- Using a large (3 tablespoon) cookie scoop drop dough onto lined baking sheet. Add sprinkles now if desired. Bake for 9-11 minutes until edges are set. Do not over bake.
- Allow to cool for 3 minutes on baking sheet and transfer to wire rack to finish cooling.
Notes
Store airtight at room temperature for up to 3 days for best freshness.
Freeze airtight for up to 2 months. Thaw at room temperature.
i was going to make these tomorrow but can’t view the recipe. Where can I get it. Thanks
the link at the bottom is to the Imperial Sugar website… that’s where I posted the recipe 🙂
Okay, so I’m hosting a Ugly Christmas Sweater Party next week and I want the most gorgeous cookie appetizer tray as possible for my guests ~ these are totally going on the list! And I’m giving away the same $200 artisan wood board on my blog right now. Yay!
I was just talking with a friend the other day about how sugar cookies would be better if they were chocolate! Yum!
All we need is a glass of milk, and my son will never leave the house.
I have never had a chocolate sugar cookie – curious now so of course I will have to make these 😉