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Chocolate Sugar Cookies are my go-to easy cookie recipe! This Fluffy Sugar Cookie Recipe has a crinkly sugar crust and has added chocolate chunks for ultimate decadence. This Chocolate Sugar Cookie Recipe is a classic, using Crisco, to make them extra fluffy and fool-proof. You haven't lived until you've tried these Chocolate Sugar Cookies!

Chocolate Sugar Cookies

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 12 cookies
Calories: 458kcal
Author: Becky Hardin
Chocolate Sugar Cookies are my go-to easy cookie recipe! This Fluffy Sugar Cookie Recipe has a crinkly sugar crust and has added chocolate chunks for ultimate decadence. We're using Crisco to make them extra fluffy and fool-proof! You haven't lived until you've tried these Chocolate Sugar Cookies!
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Ingredients

  • cups all-purpose flour 210 grams
  • ½ cup natural unsweetened cocoa powder 42 grams
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup Crisco shortening 184 grams, room temperature (1 stick)
  • cups granulated sugar 350 grams
  • 1 teaspoon pure vanilla extract 4 grams
  • 1 large egg 50 grams, room temperature
  • 1 cup milk chocolate chunks 170 grams, plus more for garnish
  • 1 cup coarse turbinado sugar 200 grams

Instructions

  • Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • In a large bowl, stir together the dry ingredients (flour, cocoa, baking soda, and salt). Be sure it is fully combined. Set aside.
    1¾ cups all-purpose flour, ½ cup natural unsweetened cocoa powder, ¾ teaspoon baking soda, ½ teaspoon kosher salt
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the Crisco and sugar on medium speed until light and fluffy, about 2 minutes.
    1 cup Crisco shortening, 1¾ cups granulated sugar
  • Add in the vanilla and egg and continue to beat on medium-high speed until fully combined and fluffy.
    1 teaspoon pure vanilla extract, 1 large egg
  • Switch the mixer to medium-low speed and slowly add in the flour mixture, 1 cup at a time, allowing it to become smooth before adding more. Once all the flour mixture is added, add in the chocolate chunks and beat on low until they're fully incorporated.
    1 cup milk chocolate chunks
  • Pour the turbinado sugar into a medium sized bowl.
    1 cup coarse turbinado sugar
  • Roll the dough into 1-inch balls and roll all sides in the turbinado sugar. Place on a baking sheet and repeat with the rest of the dough, with 2 inches between each cookie. Use the bottom of a glass to flatten each cookie to your liking. Don't make them too flat, you want them about ½-inch thick.
  • Bake for 10-12 minutes or until the top puffs up slightly and begins to crack.
  • Remove from the oven and add more chocolate chunks to the top as shown if desired. Allow to cool on a cooling rack fully before serving.

Notes

  • Using Crisco (shortening) in place of butter results in a light and fluffy texture that just can't be beat.
  • Your cookies will have less spread in the oven, which is just an added bonus!
  • You can almost always sub in Crisco 1:1 for butter in your recipes, and it's SO EASY. 50% less saturated fat than butter.
  • You can use regular granulated sugar if you can't find turbinado.
  • Add some chocolate chunks! Lay them on top as soon as they come out of the oven (while they're still warm and not quite set). It makes them look finished, polished, and adds that extra punch of chocolate.
Storage: Store chocolate sugar cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month.

Nutrition

Serving: 1cookie | Calories: 458kcal | Carbohydrates: 68g | Protein: 3g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 2g | Cholesterol: 18mg | Sodium: 177mg | Potassium: 81mg | Fiber: 2g | Sugar: 51g | Vitamin A: 23IU | Calcium: 10mg | Iron: 1mg