If you combined brownies and sugar cookies, you’d get these cookies! Perfectly chocolaty, chewy, and decadently sweet. These Soft Chocolate Sugar Cookies are an indulgent treat that take less than 25 minutes to make and only need one bowl.
These cookies aren’t cakey but are dense and chewy and the sugar coating gives an extra sweet and crisp texture to the outside. Not quite a crinkle cookie nor a brownie cookie, but the perfect middle ground. Amazing alone or accompanying a cold glass of milk, you’ll be shocked by how fast these cookies will get eaten up!
For this vegan Soft Chocolate Sugar Cookies recipe you'll need:
- Flax egg – Make this by adding one tablespoon of flax meal to three tablespoons of water and letting it gel. To get the flax meal to thicken faster use warm water.
- Granulated sugar
- Brown sugar
- Vanilla extract
- Oil – Any neutral-flavored oil will work, but I prefer avocado oil. You can sub for melted non-dairy butter too.
- Milk – I prefer unsweetened soy milk, but any non-dairy milk should work. Coconut milk may change the flavor a bit though.
- All-purpose flour
- Cocoa powder – Make sure to use unsweetened cocoa powder.
- Baking powder
- Salt
Notes:
Do you need to sift the dry ingredients?
Sifting is crucial because cocoa tends to clump, so don’t skip this step! To ensure a smooth dough without a sifter, you can also whisk together the dry ingredients. Once no clumps are present, you can add the dry ingredients to the wet ingredients.
How can you ensure soft cookies?
To make sure the cookies stay soft make sure not to overbake! They’ll look doughy out of the oven but will firm up once cooled, so don’t be tempted to cook for over 12 minutes.
Does how you flatten these cookies matter?
You’ll create a different crust texture depending on how you flatten the cookies. For a traditional-looking soft sugar cookie, gently flatten the cookie dough balls before baking. For a more rustic crinkle cookie top, gently press down on the cookies right after baking.
How should you store Chocolate Sugar Cookies?
These cookies will keep for about 5 days in an airtight container at room temperature, but you can also freeze the cookies after baking for up to 3 months.
Soft Chocolate Sugar Cookies
Ingredients
- 1 flax egg
- ¾ c granulated sugar plus an extra ⅛ c for rolling
- ¼ c brown sugar
- 1 tsp vanilla extract
- ¼ c avocado oil
- ¼ c unsweetened soy milk
- 1¼ c all-purpose flour
- ½ c cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
Instructions
- Preheat your oven to 350℉ (180℃) and line a baking sheet with parchment paper or a silicone baking mat.
- Add the flax egg, granulated sugar, brown sugar, vanilla, oil, and milk to a medium bowl and mix until combined.
- Sift the dry ingredients into the bowl then mix until the dough is well combined, making sure to use a rubber spatula to scrape the sides of the bowl so everything is incorporated. The dough should be soft but not runny or sticky.
- Using a tablespoon, form 12 equal-sized balls then gently roll in the remaining granulated sugar.
- Place on your baking sheet, leaving about an inch in between each cookie, and bake for 10-12 minutes.
- After baking, gently press down on the tops of the cookies to flatten them out then place on a wire rack to cool completely.