Chocolate Sugar Cookies, need I say more? As with most of my recipes, this is a great perfectly sweetened treat great for when you want a little something something chocolatey.

Noted:

Grams as always will give you the most accurate cookies.
If using a mixer, I like to mix until most of it is combined and then use a spatula to mix in the rest of the flour.
You can make them bigger or smaller, just make sure to adjust the baking time to account for this.

Chocolate Sugar Cookies Makes 36 Cookies

Ingredients

1 cup of unsalted butter, room temperature (226g)
¼ cup brown sugar (44g)
1 ¼ cup granulated sugar (260g)
2 large eggs, at room temperature (96g)
1 tbs of vanilla extract
2 cups of all-purpose flour, sifted (298g)
½ cup unsweetened cocoa powder, sifted (42g)
½ tsp baking powder
1 tsp baking soda
1 tsp salt
½ cup white sugar (for later)

Instructions

Preheat oven to 350F and line a rimmed baking pan with parchment or a silpat.
Combined flour, cocoa powder, salt, baking powder, baking soda; set aside.
Add the brown and granulated sugar to the bowl with the butter and mix until light in color and fluffy. Make sure to scrape down the sides of the bowl and mix well.
Add eggs in one at a time as well as the vanilla and beat on low until mixture is combined.
Add the dry ingredients and using a whisk/paddle attachment mix until no white streaks remain. Scrape down the sides of the bowl and mix with a spatula.
Using your hands or a cookie scoop, scoop out 1 tablespoon sized cookies. Make sure to have uniform sized cookies.
Roll dough in the reserved granulated sugar. Place on lined baking pan, making sure to leave space between cookies for expansion.
Bake until the edges are a golden brown or for 6-9 min. A longer bake time will be needed for bigger cookies.
Take out of oven a let sit on baking sheet for 5 min, the cookies will sink a bit as they cool. Transfer to a plate or cooling rack to cool completely.