Imagine biting into a perfectly crafted chocolate sandwich cookie that puts store-bought versions to shame - these homemade Chocolate Sugar Cookies are about to become your new obsession! Forget everything you know about ordinary cookies, because this recipe transforms simple ingredients into decadent, rich, and irresistibly chocolatey treats that will make your taste buds dance with joy. Whether you're a baking enthusiast or a chocolate lover looking to impress, these homemade Oreo-style cookies are guaranteed to elevate your dessert game and create moments of pure culinary bliss.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup cream filling (for sandwiching)
Instructions
- Prepare your workspace by preheating the oven to 350°F (175°C) and lining two baking sheets with parchment paper.
- In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisk to combine and ensure no lumps remain.
- In a large stand mixer or using a hand mixer, cream the softened butter with granulated and brown sugars until light and fluffy, approximately 3-4 minutes.
- Add the egg and vanilla extract to the butter mixture, beating until fully incorporated and smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Roll the dough into small balls, about 1 tablespoon each, and place them 2 inches apart on the prepared baking sheets.
- Gently flatten each cookie ball with the bottom of a glass or your palm to create uniform discs.
- Bake in the preheated oven for 8-10 minutes, until the edges are set and the centers look slightly soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, pair cookies of similar size and spread cream filling between two cookies to create sandwich cookies.
- Store in an airtight container at room temperature for up to 5 days.
Tips
- Ensure all ingredients are at room temperature for the smoothest mixing and best texture.
- When creaming butter and sugar, beat for the full 3-4 minutes to incorporate maximum air, creating a lighter cookie.
- Use a cookie scoop or tablespoon for consistent cookie sizes to ensure even baking.
- Don't overbake! The cookies should look slightly soft in the center when you remove them from the oven.
- For the cream filling, you can use store-bought or make a classic buttercream or cream cheese frosting.
- Chill the dough for 15-30 minutes before baking if you want slightly thicker cookies with less spread.
- Use a kitchen scale for precise measurements to guarantee consistent results every time.
- Allow cookies to cool completely before adding the cream filling to prevent melting.
- For a professional touch, use a piping bag to apply the cream filling evenly between cookies.
- Store cookies in a single layer to prevent the cream filling from squishing.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 30mg
