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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!

A stack of freshly baked chocolate sugar cookies.

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!

You will start these cookies by whipping the sugar, butter and cream cheese together. After that, you will add the vanilla and the corn syrup. Next you will melt chocolate chips in the microwave and add that to the mix. Then you will add the dry ingredients, including the cocoa powder. You will want to mix all of this together until it is well combined. After that, the dough needs to be refrigerated for an hour before rolling out and cutting into fun shapes. Bake these for ten minutes in a 375 degree oven. Let the cookies cool on the pan for a few minutes and then cool on a wire rack. Lastly, sink your teeth into the yummiest chocolate cookie ever!

  • Do I have to use a stand mixer?

    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.

A spatula lifts a star shaped chocolate sugar cookie from many sugar cookies on a cooling rack.

If you like this recipe, be sure to check out some of our other amazing cookie recipes:

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.

A stack of freshly baked chocolate sugar cookies.
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!
Prep Time 15 minutes
Cook Time 10 minutes
Refrigeration Time 1 hour
  • 1 cup butter , softened
  • 1 1/4 cups sugar
  • 1/4 cup cream cheese , softened
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2/3 cup semi-sweet chocolate chips , melted
  • 1/3 cup unsweetened cocoa powder
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • In the bowl of a stand mixer, cream the butter, sugar, and cream cheese until light and fluffy, using the whisk attachment.
  • Mix in the corn syrup, vanilla, egg, and melted chocolate, scraping the sides and bottom of the bowl so that everything gets mixed in.
  • Switch your mixer attachment to a paddle or dough hook. Mix in cocoa powder, flour, baking powder, salt, and baking soda until everything is mixed in.
  • Remove the dough from the mixing bowl and wrap in plastic wrap. Refrigerate for at least 1 hour.
  • Preheat oven to 375 degrees Fahrenheit. Lightly grease 2 baking sheets or line with parchment paper.
  • On a lightly floured surface, roll dough out to 1/4 inch thick. Use cookie cutters to cut out desired shapes, re-rolling the dough as necessary.
  • Place cookies on the prepared baking sheets. Bake in the preheated oven for 10 minutes. Remove from oven and cool for 2 to 3 minutes on the pan before carefully removing to cool completely on a wire cooling rack.


Serving: 1cookie | Calories: 148kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 110mg | Potassium: 61mg | Fiber: 1g | Sugar: 9g | Vitamin A: 187IU | Calcium: 13mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: Chocolate Sugar Cookies
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emily d
December 22, 2020 10:04 pm

4 stars
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.

May 17, 2020 6:38 pm

5 stars
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!

January 11, 2020 9:05 pm

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!

February 13, 2020 3:32 pm
Reply to  Nicole

We have only made these cookies with wheat flour. Substituting for a gluten free flour will change the consistency and flavor of the cookies.

December 19, 2019 7:35 pm

5 stars
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

December 12, 2019 2:27 pm

5 stars
I think your a great demonstrator !

Ann Reynolds
December 11, 2019 6:46 pm

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!

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