There’s no resisting Chocolate Sugar Cookies! Soft, chewy, and loaded with deep cocoa flavor, these cookies are a delicious, satisfying treat for any occasion.
In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), beat the butter and sugars until light and fluffy, about 4 minutes.
Add the eggs, one at a time, mixing well after each addition. Add the vanilla and espresso powder, then mix until combined.
In a medium mixing bowl, whisk together the cocoa powder, flour, baking soda, and salt. With the mixing speed on low, gradually add the dry ingredients. Mix until a soft dough forms.
Cover the dough with plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line a baking sheet with parchment paper or silicone baking mats, then set aside.
Using a standard-size cookie scoop (#40 or 1.5 tablespoons), scoop the dough and roll it in the granulated sugar, if desired. Place on the prepared sheet, then bake for 8–10 minutes. The cookies should be soft in the center but set on the edges.
Remove from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Once cooled, STORE the cookies in an airtight container at room temperature for up to one week. To FREEZE, place cookies in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag for up to 3 months.To enjoy, thaw at room temperature; if desired, warm in a preheated oven at 300 degrees Fahrenheit (150 degrees Celsius) for 5 minutes.