"Chewy Chocolate Sugar Cookies"

Sometimes a cookie comes along that is totally irresistible. My Chewy Chocolate Sugar Cookies are the bomb and one bite is all it takes to fall head over heels. These cookies are chewy with crunchy edges, not to mention the smell of these babies just might make you swoon. They have so much chocolate flavor.

I made these sugar cookies around the holidays and I immediately parked the recipe into my favorites folder. You’ll love this cookie and so will the kiddos. You might even have a little kitchen fun with them over a weekend.

Chewy Chocolate Sugar Cookies

You’ll enjoy my other favorite chocolate cookie recipe, Chocolate Crinkles. Crinkles are thick and chewy covered in powdered sugar yet nothing compares to these Chewy Chocolate Sugar Cookies.

What makes these sugar cookies so special and why you need to bake a batch? Firstly, you can make the dough say on Friday night since the dough needs to chill.

Now, you’re ready to bake on Saturday or Sunday. Any recipe with the ability to make ahead of time and cook later is a plus. Wouldn’t you agree?

Chewy Chocolate Sugar Cookies

Second, making the cookie dough is simple and there are 2 ingredients that amp up the chocolate flavor. The addition of molasses and espresso powder is key to their deliciousness. I most often use espresso powder and have for years.

Yet, the addition of molasses to this recipe was new and what a difference it makes. You will notice the taste difference instantly. You don’t taste molasses as you would in an molasses cookie but the chocolate flavor becomes more intense. Together with the espresso powder brings about the smoothest chocolate flavor ever tasted.

Chewy Chocolate Sugar Cookies

When you’re ready to bake cookies, remove dough from refrigerator and allow to come to room temperature. Roll 2 T. size dough balls. Roll balls i granulated sugar and place 2-inches apart on parchment-lined cookie sheets.

Bake until little cracks start to form and centers are puffed up. Please do not overbake unless you like a crispy cookie. Then knock yourself out. You like what you like. Allow cookies to cool a few minutes before removing to a wire rack to cool completely. Store cookies in an airtight container up to 3 to 4 days.

Chewy Chocolate Sugar Cookies

I personally think your life will be a bit brighter with these chocolate cookies in your life. Just watch how fast your container empties. You know cookie monsters lives with you.

You’re going to enjoy chocolate cookies and so will anyone you’re baking for. They will ask you for the recipe but send them @michelleheyden on Instagram or to the website. A good cookie makes everybody happy. Happy Baking!

Chewy Chocolate Sugar Cookies

1 cup (2 sticks) unsalted butter, melted and cooled slightly

1 cup Hershey’s natural cocoa powder

1 cup granulated sugar

¼ cup unsulfured molasses (Grandma’s brand)

2 large eggs

2 t. Heilala vanilla extract

2 t. espresso powder

3 cups all-purpose flour

3 t. baking soda

1 t. fine sea salt

1 cup granulated sugar, for rolling

Using a large mixing bowl, combine melted butter, cocoa, and molasses.

In a medium bowl, whisk together flour, baking soda and salt.

Stir in 1 c. sugar, eggs, vanilla and espresso powder and mix until combined.

Mix dry ingredients into wet ingredients. Cover cookie dough with plastic wrap and chill for at least 1 hour.

Cookie dough can be refrigerated for up to 3 days. Bring dough to room temperature for 20 minutes before baking.

Heat oven 350 degrees and line 2 cookie sheets with parchment paper.

Scoop walnut-size (2 tablespoons) of dough and form cookie balls. Roll balls in remaining 1 cup sugar. Place dough on prepared cookie sheets, 2-inches apart.

Bake cookies for 10 – 12 minutes depending on size of cookies until cookies puff up and begin to show cracks on the surface. Do No Overbake.

Allow cookies to rest several minutes before removing to wire racks to cool completely. Store cookies in airtight containers.

Makes 36 – 48 cookies.