Chocolate Sugar Cookies

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Chocolate Sugar Cookies

Makes about 40

3 ounces unsweetened chocolate
1 cup butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
additional sugar

Microwave chocolate and margarine in large microwavable bowl on high 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir 1 cup sugar into melted chocolate mixture until well blended. Stir in egg and vanilla until completely blended. Mix in flour, baking soda and salt. Refrigerate 30 minutes. Heat oven to 375 F. Shape dough into 1" balls; roll in additional sugar.

Alternately, roll out to 1/4" thick and cut with cookie cutters. Place, 2" apart, on ungreased cookie sheets. (If flatter, crisper cookies
are desired, flatten balls with bottom of drinking glass.) Bake 8-10 minutes or until set. Remove from cookie sheets to cool on wire
racks. Decorate with icing and sprinkles, if desired.

JAM-FILLED CHOCOLATE SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough as directed. Roll in finely chopped nuts in place of sugar. Make indentation in each ball; fill center with your favorite jam. Bake as directed.

CHOCOLATE-CARAMEL SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough as directed. Roll in finely chopped nuts in place of sugar. Make indentation in each ball; bake as directed. Microwave 1 package (14 ounces) caramel candies with 2 tablespoons milk in microwavable bowl on high 3 minutes or until melted, stirring after 2 minutes. Fill centers of cookies with caramel mixture. Drizzle with melted semi-sweet chocolate.

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Reviews of Chocolate Sugar Cookies:

1-5 of 57 reviews Next >>

A cookie baker Dec 8, 2009
Would not make this again.
Dry, brittle, and don't hold their shape. After painstakingly cutting out the dough, I found that the gingerbread man shape, gingerbread woman shape, and christmas tree shape all looked the same: like blobs! The stars turned into pentagons. Also too oily. one star

Jessica Prahl in Broolyn, NY Dec 6, 2009
Would make this again.
Good cookies! Although, I didn't melt the butter, I used soft butter and premelted chocolate. Worked nicely! five stars

A cookie baker Nov 27, 2009
Would not make this again.
I hate these cookies! one star

Naomi-Lynn in Minnesota Nov 8, 2009
Would make this again.
Ya'll had me worried I started this recipe before I seen all the comments, so I wasn't sure what to expect..And to my surprise these cookies ended up being ...opposite of everything I was looking for I wanted a roll out cookie dough that I could use cutters with and a texture sorta like oreo's crispy....The dough ened up being very moist so I had to do the drop method couldn't even roll it in my hands ..so I dropped mounded spoon fulls on the cookie sheet baked for 9 minutes set aside to set on cookie sheet for 2 minutes ...WOW__they ended up being these little puffs of chocolate heaven a little crispy on the outside and soft and moist on the inside-- I was very pleased I had some left over fun- fetti frosting so i topped it with a thin frosting and my whole family and neighbor kids just went crazy...For me these are an absolute must do again!!!! five stars

A cookie baker in Texas Oct 12, 2009
Would make this again.
Made these cookies...so yummy and soft. Everyone thought I bought them instead of made them! A little sticky, but the taste and texture was worth it. five stars

Recipe Info

four and a half stars
90% would make this again

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