Soft Chocolate Sugar Cookies
These soft chocolate sugar cookies are made with cocoa, eggless, and are a classic drop cookie with a crunchy sugar coating, and can be made in under 20 minutes.
Servings: 17
Calories: 197kcal
Ingredients
- 2 cups all purpose flour or gluten free baking flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- pinch salt
- ½ cup butter unsalted and softened
- ½ cup nut butter
- 1 ½ cups brown sugar
- ¼ cup milk
- 1 chia seed 4 tablespoon water + 1 tablespoon seed
- 1 teaspoon vanilla extract
- cane sugar for rolling
Instructions
prep
- Make a chia seed egg - add 1 tablespoon of seed to 4 tablespoon of water and let it gel for about ten minutes.1 chia seed
- Put the butter out 1 hour prior to reach room temperature or microwave a chilled stick for 10 seconds. If your peanut butter is hard or clumpy, also microwave and stir in intervals of 10 seconds.
- Line a baking sheet with parchment paper.
- Preheat the oven to 350 F.
Make Cookies
- Mix the wet ingredients in a large mixing bowl. Use a hand mixer to cream the butters and sugar into a smooth texture and encourage the sugar to dissolve.½ cup butter, ½ cup nut butter, 1 ½ cups brown sugar, ¼ cup milk, 1 teaspoon vanilla extract
- Add the dry ingredients - flour, cocoa powder, baking soda, baking powder and salt - to a fine mesh strainer over the wet ingredient bowl and move a spoon back in forth to encourage the powder to push through the screen.2 cups all purpose flour, ½ cup cocoa powder, ½ teaspoon baking soda, pinch salt, ½ teaspoon baking powder
- Mix the batter with a hand mixer until well combined but for only 1 minute or so, scrapping down the sides of the bowl as needed. Don't over mix and do not chill this batter.
- The batter will be on the dry side. Add an additional tablespoon or 2 of milk if needed to get a smooth scoopable texture.
- Use a 2-tbsp scoop to scoop batter and roll into balls. Coat them in a bowl of organic cane sugar. You will have about 16-18 balls.cane sugar for rolling
- Line them to a pan two inches apart because the cookies will spread.
- Bake for 12-13 minutes. Remove them at 12 minutes if your oven runs hot. Once you have removed them from the oven, instantly press them gently with a spatula to allow edges to crack.
- Allow cookies to cool 10 minutes on the pan and transfer to cooking rack. Repeat the process until all cookies are baked.
- Store the cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
Video
Notes
1. Measure your flour carefully. Some people swear by weighing it but I have never had an issue using the fluff and spoon method. Just fluff the flour in its container with a fork, then spoon the amount into your measuring cup(s) and level off.
2. Press the cookie balls gently to flatten slightly after they have baked.
3. Don't over-bake. Remove the cookies after 12 minutes if your oven runs hot, 13 minutes if it is correct. It's worth buying an oven thermometer to check from time to time.
3. Don't over-bake. Remove the cookies after 12 minutes if your oven runs hot, 13 minutes if it is correct. It's worth buying an oven thermometer to check from time to time.
Nutrition
Calories: 197kcal | Carbohydrates: 27g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 136mg | Potassium: 61mg | Fiber: 1g | Sugar: 9g | Vitamin A: 171IU | Vitamin C: 0.2mg | Calcium: 16mg | Iron: 1mg
