Cookies

Chocolate Brown Sugar Cookies

Thick, chewy sugar cookies, full of chocolate flavor.  These cookies are the opposite of a regular sugar cookie, because there’s cocoa powder and brown sugar in the dough.  You know….for those times when you want sugar cookies, but are also craving chocolate!

I was trying to come up with a recipe that was chocolate-y, yet full of brown sugar flavor.  And I am a cookie loving girl…so here we have Chocolate Brown Sugar Cookies.  The only sugar used IN the dough is brown sugar (I had to roll the cookie dough balls in white sugar before baking though….because I can never have too much sugar!).  The brown sugar in this dough keeps the cookies nice and soft. And I am all about a soft (sometimes under done) cookie!

And why not roll my chocolate cookies in some Imperial Granulated White Sugar too?!

Chocolate Brown Sugar Cookies

Print Recipe
Serves: 8 large cookies Cooking Time: 8-minutes

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup Imperial Light Brown Sugar, packed
  • 1 egg, room temperature
  • 1 tablespoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon cornstarch
  • 3/4 teaspoon baking soda
  • pinch of salt
  • TOPPING:
  • 1/4 cup Imperial White Granulated Sugar

Instructions

1

In the bowl of your stand mixer, affixed with the paddle attachment, cream together the butter and sugar. Scrape down the sides of the bowl and add the egg and vanilla extract. Mix on medium-high speed for 5-minutes, or until light and fluffy. Change the mixer to low speed and add the flour, cocoa powder, cornstarch, baking soda and salt. Mix until barely combined.

2

Dump dough out onto plastic wrap and chill in the refrigerator overnight.

3

Remove cookie dough from the refrigerator. Preheat oven to 350-degrees and line a baking sheet with parchment paper or silpat. Scoop 1/3-cup sized cookie dough balls out and roll in a bowl containing the 1/4 cup white sugar. Place dough balls onto the cookie sheet. Bake in 350-degree oven for 8-minutes. Do not over bake!

4

Remove baked cookies from oven and press the tops down slightly with the back of a spoon, as they do not spread during baking. Let baked cookies set on the baking sheet for 5-minutes before transferring to a wire rack to finish cooling completely.

XOXO,

Kelly

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20 Comments

  • Reply
    Kelsie | the itsy-bitsy kitchen
    October 17, 2018 at 6:13 AM

    Words can’t describe how much I want a couple of these with my coffee right now. They look SO GOOD, Kelly!

    • Reply
      Kelly
      October 17, 2018 at 8:31 AM

      Thanks Kelsie! These would be so YUMMY with a cup of coffee too 🙂 Mmmmmm!!

  • Reply
    GIGI EATS
    October 17, 2018 at 5:39 PM

    I am not even a chocolate person as you know, but I wanna devour the shit out of these – however when it comes to all of your recipes, I want to devour the shit out of ALLLLLL of them!

    • Reply
      Kelly
      October 18, 2018 at 8:46 AM

      Hahahah awwwww thanks!! I want to eat the shit out of everything I make too….but ya know I can’t. I have to quickly get rid of everything I make or I would get the diabetes from all the sugary treats I make. Hahahaha. XOXO

  • Reply
    Amy
    October 17, 2018 at 8:38 PM

    I’m loving seeing what kind of chocolate treats that you are making with all of that chocolate. Keep them coming!!!

    • Reply
      Kelly
      October 18, 2018 at 8:47 AM

      Yay! Thanks Amy!! #Choctoberfest had me BUSY!!! I have chocolate recipes everyday from Monday until Saturday! Ahhhh!!! Glad you are enjoying all the chocolate recipes 🙂 XOXO

  • Reply
    patrick@looneyforfood.com
    October 18, 2018 at 4:43 AM

    Great chocolate twist on a classic,

    • Reply
      Kelly
      October 18, 2018 at 8:47 AM

      Thanks Pat!!! XOXO

  • Reply
    Jen
    October 18, 2018 at 10:42 AM

    Hi. These look so good! Can you double or triple the recipe? Thanks.

    • Reply
      Kelly
      October 18, 2018 at 6:04 PM

      Hi Jen! You can definitely double or triple the recipe 🙂 Let me know if you make them XOXO

  • Reply
    Farrah
    October 18, 2018 at 11:09 AM

    I’m hoping that someday when I’m finally living in my own space, I can work with Imperial Sugar for Choctoberfest! So many delicious options! These cookies look super good! :]!

    • Reply
      Kelly
      October 23, 2018 at 8:27 AM

      Thanks Farrah!! Imperial Sugar was an amazing sponsor and I only use their sugar!! Hopefully you will get to work with them next #Choctoberfest 🙂

  • Reply
    roseannmhampton
    October 19, 2018 at 6:30 PM

    I just found some sugar free brown sugar substitute so I am excited to give these a try! Thanks for sharing with us at The Blogger’s Pit Stop!

    • Reply
      Kelly
      October 23, 2018 at 8:28 AM

      That sounds right up my alley! Let me know how they turn out using the sugar replacement! And thanks for hosting!! XOXO

  • Reply
    Colleen
    October 21, 2018 at 10:04 AM

    These are totally my kind of cookie!!!

    • Reply
      Kelly
      October 23, 2018 at 8:28 AM

      Thanks Colleen!! XOXO

  • Reply
    Barrie Mooney
    October 31, 2018 at 6:36 PM

    These look so fantastic- love how chewy they stayed!

  • Reply
    Scott
    November 6, 2018 at 3:49 AM

    Very Nice Post, I learned a lot through it. Thanks for posting.

  • Reply
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