Don't miss out! Get updates via email.

Chocolate Sugar Cookies

Disclosure: Some content includes links to sponsors or affiliates, which give me a small percentage of the sale. You are not obligated to use these links when you make a purchase, but when you do so it helps to support this site, so thank you!

Let’s end this cookie series with a bang, what do you say? Chocolate Sugar Cookies. These are a delightful, soft, slightly sweet cookie….almost like a brownie in consistency. But I will NOT call them brownie cookies due to the strict guidelines that Barry places on brownies, which you read about yesterday. If you’re looking for a super sweet cookie, this is not the one for you….the sweetness is about the same as a muffin – not like a Great American Cookie Company cookie sugar-coma. 

By now, you know the drill. Cream your butter and sugar in a mixing bowl. Make sure the butter has softened at room temperature – about one hour or more.

Time to add the egg and vanilla…..again. I feel like I’m repeating myself. Is this what a teacher feels like? Repetition is the easiest form of learning – so I hope y’all are learning here because I’m SURELY repeating myself.  Mix until combined and creamy.

Okay, I think this is what makes this particular recipe less sweet. I used a good amount of cocoa powder and some kefir.  Go ahead and dump the kefir into your bowl and mix it up with the butter and sugar mixture. Now, add the flour, cocoa powder, baking soda, and salt…don’t sift. Because we’ve already discovered that I think sifting is stupid. Thank you. Mix dough only until combined.

Drop dough by tablespoons onto parchment paper lined cookie sheets. Yes, I’m using parchment paper again because it worked so well with the other batch……well, the truth is that I burned some stuff on my pans the other day and they got sorta ugly looking. So, I used the paper to cover them up. Honesty is the best policy.

Bake at 350 degrees for 8-10 minutes. Remember – do NOT overbake. No one likes dry cookies. You can quote me on that. Drop the pans when they come out of the oven, just like we did for the peanut butter cookies. Cool for 1 minute on the sheet and then remove to wire racks to cool completely.

These are very good…..I’ve cut back on how much sugar I eat, so I think they’re just right on the sweetness scale. If you like a lot of sugar, you might want to serve these with ice cream… can never go wrong with cookies and ice cream. Amen.

Since you like reading about my mishaps, I’ll share today’s: after I finished baking these cookies, I put Annie down for her nap. I had cleaned out the closet upstairs so I had a few things to throw away. I made a trip outside to our very LARGE trash can to put the stuff in that….and I had the baby monitor in my hand. And well…..I dropped the baby monitor in the very bottom of that HUGE trash can. Uhhhh, oops? So, imagine me – Stacy – trash picking in my own trash can…..outside….in the rain…in my pink fuzzy slippers, in front of God and everyone. It really stinks in there. Yuck. Good news! I found the monitor! My shoes were soaked…..I was soaked….and I know the neighbors were all watching. That trash can is a lot bigger than it looks!

***See below recipe for free cookbook offer!

Like seeing all these sweets? My friends from The Purposed Heart, The Humbled Homemaker, Quick and Easy Cheap and Healthy, and Intentional by Grace have a FREE sweets e-cookbook: Healthy Holidays. It’s chock full of awesome, whole foods desserts. You don’t want to miss it. To get a downloadable version check out this post on how to get it.

Other cookies in the series:Sour Cream Cake Brownies with PB Frosting

Chocolate Granola Cookies

Pumpkin Chip Cookies

Peanutty PB Cookies

Oatmeal Raisin Cookies

Comment Policy: I love hearing your thoughts and input on what I write. Since I write about what works at my house, what pleases my handsome hubby and darling children; I'm sure we'll disagree sometimes. In those cases, do what's right for you and yours. As with any form of communication, please only post comments that move the discussion in a positive direction.

About Stacy

Stacy is the author of Crock On: A Semi-Whole Foods Slow Cooker Cookbook and Keep Crockin': A Poorganic Slow Cooker Cookbook, and a stay-at-home and homeschooling mom to her three children, Annie (June 2009), Andy (August 2012) and Eli (September 2014). After an “awakening” in March 2011, her family switched to a more natural, whole foods diet. She likes to blog about how to live on less than you make and how to eat good food while doing it. Her passion is teaching others how to save money and she tag teams with her husband in this endeavor. At Stacy Makes Cents you’ll find information on how to save money in the kitchen, how to have fun with your kids, and how to be thrifty in all areas of life. Her passion is teaching others how to live debt free. Make sure to follow her on Facebook, Youtube, Pinterest and more to keep up with her daily antics.


  1. Thanks for the amazing recipes, Stacy!!

  2. I love the idea of adding kefir to these cookies!

  3. Um. These are good. Very very good. Honestly, I had pretty low expectations when starting this recipe (sorry… nothing personal!) since I’ve had such hit or miss success with ‘experimental’ cookies like this. I love baking breads, biscuits, pancakes, etc with kefir, so wanted to try out some cookies. Unexpected, but definite win. I did add some white chocolate chips to the second half of the batter, to up the sweetness factor, but they were great both ways. Thank you very much for this!

Speak Your Mind