Chewy Chocolate Sugar Cookies
Deeply chocolatey, chewy cookies with a crisp, sugar-coated edge — these pressure cooker-enhanced treats deliver homemade chocolate flavor fast.
Equipment
- 1 Mixing bowl large
- 1 Stand mixer or hand mixer
- 1 Oven preheated to 350°F
Ingredients
Cookie Ingredients
- 240 g All-purpose flour
- 43 g Cocoa powder preferably Dutch processed
- 5 g Baking soda
- 6 g Sea salt
- 226 g Softened butter
- 300 g Dark brown sugar
- 1 Egg
- 5 g Vanilla extract
- 50-100 g Granulated sugar for rolling
Instructions
Instructions
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and sea salt.
- In a large bowl, cream the softened butter with brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing just until combined.
- Gradually mix in the dry ingredients until no flour is visible. Avoid overmixing.
- Scoop out tablespoon-sized portions of dough. Roll into balls by hand.
- Coat dough balls by rolling them in granulated sugar until fully covered.
- Place dough balls on lined baking sheets about 2 inches apart.
- Bake for 10–12 minutes until edges are set but centers are still soft.
- Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
Don't chill the dough before baking to achieve the classic crackle-top texture. Cookies store well at room temperature for 4–5 days or can be frozen up to 3 months.