Soft, chewy sugar cookies and rich, chocolate flavor come together along with a secret ingredient that makes these the best Chocolate Sugar Cookies you will ever make!
Sugar cookies are so good and fun to make. They’re chewy, a little cakey, and just sweet enough. You can top them with frosting or eat them plain with milk. You can cut them into festive shapes or make them round. We love any excuse to make sugar cookies, but there is no excuse needed to whip some of these up, they’re just good, that’s all. Yes, the beloved sugar cookie and the venerable chocolate, come together in this recipe—a treasured favorite! Sink your teeth into the yummiest chocolate cookie ever!
Do I have to use a stand mixer to make Chocolate Sugar Cookies?
You can use a stand mixer or a hand mixer. It is important that you use one of these, as the cream cheese and butter in the dough need to be whipped for the best texture.
Why do I need to use corn syrup?
The corn syrup helps to keep the cookies chewy, but if you don’t like corn syrup, you can omit it.
Do I have to refrigerate the dough?
No. The refrigeration process allows the dough to firm up enough to cut cookies with cookie cutters. If you like simple, round cookies, you can skip the refrigeration and roll the cookies into 1 inch dough balls and bake them right away. You can also roll those dough balls in granulated sugar for that sweet, sugar crystal effect.
Nutella lover? Turn this recipe into Nutella Sugar Cookies:
If you’d like, you can swap out the melted chocolate chips for 2/3 cups of Nutella, which will give these cookies that subtle and delicious hazelnut flavor.
Storage Instructions:
Store your cookies in an airtight container at room temperature for up to 5 days.
If you like this recipe, be sure to check out some of our other amazing cookie recipes:
- Soft Sugar Cookies
- Gingerbread Cookies
- Chocolate Kiss Cookies
- Easy Pecan Sandies
- Cinnamon Roll Cookies
- Spiral Christmas Sugar Cookies
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Great cookie. I did the Nutella spread substitute for the chips. I also used sour cream instead of cream cheese because I didn’t have cream cheese. And finally I substituted 2T cornstarch and 3 T water for the egg so I could eat the cookie dough without fear.
These look really good. Can the cream cheese be substituted with milk? We don’t like cream cheese.
Good cookies, they are easy to roll out and cut and they hold their shape well! I think they could use a bit more chocolate flavor though… more coaco or more chocolate chips.
I wish I had the patience for rolling and cutting cookies because they are so adorable, but alas, I do not. So I rolled these out using a 1″ scoop and got ~75 cookies. I also dipped the bottom of a glass in sugar and then pressed each ball into a disc and baked ~12-13 minutes. Yum yum! Will make these again and again!
I’m wondering if I could substitute an all purpose gluten free flour (cup for cup) instead of wheat flour? Have you ever tried? Thank you! I love your recipes and how you present them! I’m a new fan!
We have only made these cookies with wheat flour. Substituting for a gluten free flour will change the consistency and flavor of the cookies.
Love watching you explain how to do recipes. Your even helping my 6 yr old granddaughter learn to bake because we can watch your demonstrations and you don’t go so fast that we can’t keep up. Love your recipes and all your great ideas. Thank you
I think your a great demonstrator !
Rachel, could you include high altitude directions? I find I am having trouble with over-cooking my cookies at my 5600 ft. altitude. These sound wonderful, and I want to try them, and not ruin them!