Chewy Chocolate Sugar Cookies

 

  • 1 cup (226 g) unsalted butter softened 
  • 1 cup (200 g) granulated sugar
  • ¾ cup (150 g) light brown sugar
  • ½ cup (50 g) natural cocoa powder
  • 1 large egg + 1 egg yolk room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups (285 g) cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon table salt
  • Powdered sugar, topping, if desired

Preheat oven to 350F and line baking sheets with parchment paper, set aside.

In a large mixing bowl (or the bowl of a stand mixer fitted with paddle attachment), combine butter and sugar and use an electric mixer to beat together until creamed, light, and fluffy (at least 2 minutes on high speed). 

Add cocoa powder and stir on low-speed until completely combined. Add egg, egg yolk, and vanilla extract and stir again until completely combined and uniform. 

In a separate, medium-sized mixing bowl whisk together cake flour, baking powder, baking soda, and salt.

Gradually stir wet ingredients into dry ingredients in several parts, mixing after each addition until completely combined.

Scoop cookie dough by the level 1 ½ Tablespoon-sized scoop (*or for larger bakery style cookies two of larger scoop) and roll gently between your palms to make a smooth ball. Transfer to prepared baking sheets, spacing cookies at least 2” (5cm) apart and bake for 8-9 minutes (11-12 minutes for larger). Allow cookies to cool on baking sheet for 10 minutes before carefully transferring to cooling rack to cool completely. Top with powdered sugar, if desired.

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