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.
Log this recipe in SnapCalorie
Recipe Information
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)
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
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.
Beat in the egg and vanilla extract until fully incorporated.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt to combine.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a sticky dough forms.
Fold in the dark chocolate chips using a spatula or wooden spoon.
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.
Place the dough balls on the prepared baking sheets, spacing them about 5 cm (2 inches) apart to allow for spreading.
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).
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.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
3739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.2 g | 202% | |
| Saturated Fat | 88.3 g | 442% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 1969 mg | 86% | |
| Total Carbohydrate | 597.9 g | 217% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 408.8 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 320 mg | 25% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 1984 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
