The Best No-Chill Chocolate Sugar Cookie Recipe
The search for the best no-chill, no-fail and no-spread chocolate sugar cookie recipe is over! Decorated or naked, these cookies give you the convenience of a cookie with a rich, chocolatety brownie flavor!
Ingredients
- 1 cup (227g) Salted Butter Chilled, Cubed
- 1 cup (200g) Granulated Sugar
- 1 Large Egg Chilled
- 1 tbsp (13g) Vanilla extract
- 1/2 cup (60g) Dutch Process Cocoa Powder
- 2 tsp (9.5g) Baking Powder
- 3 cups (360g) All-Purpose Flour
- 1 tsp (1.8g) Espresso Powder
Instructions
- Preheat oven to 350 degrees F.
- I bake on my favorite perforated baking mats to eliminate any chance of spread, for even baking and pretty undersides of our cookies!
- In your mixer bowl (or large bowl with hand-mixer) cream butter and sugar until smooth, about 1 minute
- Beat in vanilla and egg
- In a separate bowl. combine the cocoa powder, flour, baking powder and espresso powder. Add to wet mixture a small amount at a time.
- Mix until dough is pulling away from the sides of the bowl
- Divide dough into 2 sections and roll out each on wax paper or other prepared surface to 1/4" thick. This dough should require very little additional flour to roll out. I love that it is not sticky!
- Cut into desired shapes; this dough does not spread! I always suggest baking similar-sized cookies together.
- Bake at 350 degrees for 7-8 minutes (depending on cookie size)
- Cool cookies on cookie sheet until firm enough to transfer to cooling rack.
- Eat plain or decorate!
Notes
Cookie Consistency Notes:
The dough should be pulling away from the sides of the mixer. If dough is not pulling away on its own, add flour 1 Tablespoon at a time until it does. It should not take much.
If dough seems too crumbly or dry, it has not come together yet. Mix for another minute.