Chewy Chocolate Sugarsnap Cookies
Indulge in the irresistible decadence of Chewy Chocolate Sugarsnap Cookies—your next go-to treat for satisfying chocolate cravings! These cookies are a heavenly blend of rich cocoa, buttery sweetness, and melty dark chocolate chips, all wrapped up in a crackly sugar-coated exterior. With their perfectly soft and chewy texture, these delights are rolled in coarse sugar for a subtle crunch that beautifully contrasts the fudgy centers. Easy to prepare in just over 30 minutes, this recipe is ideal for cookie lovers looking for a crowd-pleaser that delivers on both flavor and texture. Serve them with a cold glass of milk or your favorite hot beverage for an unbeatable dessert or snack. Keywords: chewy chocolate cookies, sugar-coated cookies, easy chocolate cookie recipe, dark chocolate chips.
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Ingredients
- 115 grams unsalted butter
- 200 grams granulated sugar
- 100 grams brown sugar, packed
- 1 unit large egg
- 2 teaspoons pure vanilla extract
- 180 grams all-purpose flour
- 50 grams unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.25 teaspoons salt
- 150 grams dark chocolate chips
- 50 grams coarse sugar (for rolling)
Directions
Step 1
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy using a hand mixer or stand mixer on medium speed, about 2-3 minutes.
Step 3
Beat in the egg and vanilla extract until fully incorporated.
Step 4
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt to combine.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a sticky dough forms.
Step 6
Fold in the dark chocolate chips using a spatula or wooden spoon.
Step 7
Scoop tablespoon-sized portions of dough (about 25 grams each) and roll them into balls. Then roll each ball in the coarse sugar to coat evenly.
Step 8
Place the dough balls on the prepared baking sheets, spacing them about 5 cm (2 inches) apart to allow for spreading.
Step 9
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly underdone (this ensures a chewy texture).
Step 10
Remove the baking sheets 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.
Step 11
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
| Serving size | (909.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3739.1 |
| Total Fat 157.2g | 0% |
| Saturated Fat 88.3g | 0% |
| Cholesterol 440.6mg | 0% |
| Sodium 1968.6mg | 0% |
| Total Carbohydrate 597.9g | 0% |
| Dietary Fiber 32.9g | 0% |
| Total Sugars 408.8g | |
| Protein 45.8g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 320.1mg | 0% |
| Iron 27.9mg | 0% |
| Potassium 1983.6mg | 0% |
Source of Calories