These Sugared Chocolate Cookies are the perfect way to satisfy your sweet tooth! A deeply rich chocolate cookie covered with sparkling sugar for the sweetest way to kick off our week!
These treats are a blend between a cake and cookies – delicate and rich. Every single bite will have you sighing with delight!
The cocoa powder gives these a very intense chocolate flavor that lingers like the light on summer evenings. Perfect with a cup of tea or coffee, keep these handy for when friends drop in unexpectedly.
If you want to bake off a few and save the rest for future days when you need a little something sweet, form the dough into a log and wrap in parchment. Write the baking directions (temperature and baking time) on the parchment, then wrap tightly in plastic. You can freeze the extra dough and then use them like your own slice and bake cookies!
Today’s recipe is adapted from Danelle of Let’s Dish Recipes, a captivating food blog where you will find all kinds of wonderful recipes to tantalize you! Be sure to swing by and share some blog love with her, I know you will love it!
Danelle’s original recipe calls for a beautiful chocolate frosting slathered on each cookie. I didn’t have time to get that step done before I needed to get the photos taken, but I’m sure they would be even better with the frosting!
I know you will love every bite of these Sugared Chocolate Cookies and I hope you have a wonderful week ahead. Happy Chocolate Monday!
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Key Ingredients for Sugared Chocolate Cookies:
- Gluten-free flour blend, xanthan gum (if needed), cocoa powder
- Baking powder, baking soda, salt, butter, granulated sugar
- Powdered sugar, vegetable oil, eggs, water, vanilla
Use your favorite cup-for-cup style of gluten-free flour or if you bake often, you can save money by making your own using my favorite recipe!
How to make Sugared Chocolate Cookies:
- Whisk together the flour, cocoa, baking powder, baking soda and salt; in your stand mixer, cream the butter, sugar, and powdered sugar until light and creamy, about 3 minutes
- Add the oil, eggs, water, and vanilla, mixing until well combined; add the dry ingredients, beating until combined and you have a stiff dough
- Place some granulated sugar in a shallow bowl; using a cookie scoop, form the dough into balls and roll each one in the sugar
- Place 2-inches apart on a parchment or Silpat lined baking sheet; flatten with the bottom of a glass that has been dipped in the sugar
- Bake 8 to 9 minutes until just set; cool a few minutes on the baking sheet and then transfer to a wire rack to finish cooling
Using a cookie scoop makes forming cookies nearly effortless, is much quicker, and gives you uniformly sized cookies that bake evenly. Buy one and you’ll be converted and will likely buy more sizes!
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Baking sheets
- Parchment paper or Silpats
- Stand mixer or hand mixer
- Spring-loaded cookie scoop
- Wire cooling rack
I like to keep some of the dough in the freezer so I can pull them out and have fresh slice-and-bake cookies any time the mood strikes. I roll the dough into a log or two and wrap tightly with parchment paper. Write the name of the cookie, the baking temperature and baking time on the parchment, then wrap the whole log tightly in plastic wrap. These will last 3 months in your freezer!
You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Commercial blends such as Pamela’s, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
- 4 cups (480 g) gluten-free all-purpose flour blend
- 1 cup (90 g) unsweetened cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1 cup (2 sticks, 226 g) butter, softened to cool room temperature
- 1-1/4 cups (250 g) granulated sugar plus more for rolling
- 3/4 cup (87 g) powdered sugar
- 2/3 cup canola or vegetable oil
- 2 large eggs
- 2 tbsp water
- 2 tsp vanilla
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt. Set aside.
- In the bowl of your stand mixer, cream the butter, granulated sugar, and powdered sugar until light and creamy, about 3 minutes. Add the oil, eggs, water, and vanilla and mix until well combined. Add the dry ingredients to the sugar/butter mixture and mix until combined. The dough will be stiff.
- Place some extra granulated sugar in a shallow dish (You can use an au gratin dish or pie plate). Using a spring-loaded cookie scoop, about 1-1/2 inch diameter, form the dough into balls. Drop into the sugar and roll to coat all sides. Place balls about 2-inches apart on the prepared baking sheets.
- Dip a flat-bottomed glass or measuring cup into a little water and then into the granulated sugar in the dish and flatten each dough ball to about 1/4-inch thick. Repeat with each cookie, re-sugaring the glass as needed. Once flattened they won't spread much but they will puff up as they bake.
- Bake 8 to 9 minutes, until the cookies are just set. Do not over bake. Cool for a few minutes on the baking sheets before transferring to a wire rack to cool completely. Store, tightly covered, in the refrigerator for 3 to 4 days.
- Recipe found at TheHeritageCook.com
Adapted from a recipe from Let's Dish Recipes
Amount Per Serving: Calories: 70Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 50mgCarbohydrates: 8gFiber: 0gSugar: 0gProtein: 1g
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