These Chocolate Sugar Cookies are a delicious spin on a classic cookie. A regular sugar cookie is great, but these chocolate ones are something special! You’ll love making and eating these delicious chocolate sugar cookie cutouts.
1 Line two sheet pans with parchment paper or nonstick baking mats. Set aside.
2 Measure [wprm-ingredient text="2 cups all-purpose flour" uid="1"], [wprm-ingredient text="⅓ cup unsweetened cocoa powder" uid="2"], [wprm-ingredient text="½ teaspoon kosher salt" uid="4"] and [wprm-ingredient text="¾ teaspoon baking powder" uid="5"] into a large bowl. Whisk together until combined, then set aside.
3 In another bowl, cream together [wprm-ingredient text="½ cup unsalted butter" uid="6"], [wprm-ingredient text="1 ½ cups granulated sugar" uid="7"] and [wprm-ingredient text="1 teaspoon espresso powder" uid="3"] using a hand mixer or a stand mixer until light and fluffy, about 2-3 minutes.
4 Add [wprm-ingredient text="1 large egg" uid="8"] and [wprm-ingredient text="1 teaspoon pure vanilla extract" uid="9"] to the mixture, beating until fluffy and fragrant, about 1-2 minutes.
5 Pour the flour mixture into the butter mixture, mixing until combined.
6 Cover the bowl with plastic wrap, and chill for 30-45 minutes.
7 Once the cookies have cooled, preheat the oven to 350°F.
8 Transfer the chilled cookie dough onto a long sheet of wax paper (or parchment paper or a clean smooth surface that has been lightly floured.) Press another sheet of wax paper on top of it.
9 Roll the cookie dough out until ¼" thick. Cut out with a cookie cutter and transfer gently onto the prepared baking sheet.
10 Bake for 7-8 minutes, or until set and firm. (Keep an eye on them. Overbaking them will make them crispy, which isn’t necessarily a bad thing, but if you want a fluffier cookie, the overbaked ones will not be.)
11 Set the cookies on a wire rack to cool, then enjoy.
