Chocolate Sugar Cookies with Chocolate Chunks
Soft, rich chocolate cookies rolled in coarse sugar and studded with milk chocolate chunks.
Equipment
- Stand mixer with paddle attachment
- Baking sheets
- Parchment paper
- Cooling rack
Ingredients
Main Ingredients
- 1 ¾ cup all purpose flour about 210 g
- ½ cup natural unsweetened cocoa powder
- ¾ tsp baking soda
- ½ tsp kosher salt
- 1 cup vegetable shortening room temperature
- 1 ¾ cup granulated sugar
- 1 tsp pure vanilla extract
- 1 large egg room temperature
- 1 cup milk chocolate chunks plus more for topping
- ½ cup turbinado sugar for rolling
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line baking sheets with parchment.
- Mix the dry ingredients. Whisk the flour, cocoa, baking soda, and salt.
- Cream. Beat the shortening and sugar for 2 minutes until fluffy, then beat in the vanilla and egg.
- Combine. Add the flour mixture in four additions and fold in the chocolate chunks.
- Shape. Roll 1 1/2 inch balls, coat in turbinado sugar, place 2 inches apart, and flatten to 1/2 inch.
- Bake. Bake 11 to 13 minutes until the tops crack, then cool on a rack.
Notes
Substitutions: Use butter instead of shortening for crisper edges.
Tips: Chill soft dough for 20 minutes. Never taste raw dough.
Storage: Room temperature 4 days in an airtight container. Freeze up to 3 months.