Soft Chocolate Sugar Cookies

5 from 13 votes

These cookies taste like little brownies, really. So easy, so delicious when you need a chocolate fix!

Prep Time15 mins

Cook Time15 mins

inactive time20 mins

Total Time50 mins

Course: Cookies

Cuisine: American

Servings:

Calories: 134kcal

Author: Paige

1/2 stick Butter, unsalted, softened 1/4 cup
1/2 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1/4 cup grapeseed oil
1 large egg
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour don't use regular whole wheat flour
1/4 cup unsweetened natural cocoa powder
1/4 tsp. salt optional
1/4 cup dark chocolate chips (2 ounces) see recipe note
1/4 cup milk chocolate chips (2 ounces) coarsely chopped
2/3 cup chopped pecans optional, but highly suggested. Toast chopped pecans in the oven at 350 for 8-10 minutes first, then add the cooled nuts to the batter at the end

Preheat the oven to 350 degrees
With a hand mixer, combine the butter and both sugars for about 2 minutes until everything is incorporated.
Add the oil, egg, and vanilla, and continue to beat with a hand mixer until creamy, about 2 minutes.
In a separate medium-sized bowl, add the two flours, cocoa powder and salt, if using. Use a hand whisk or fork to combine the dry ingredients.
Add the flour mixture to the butter mixture and beat for a minute or so longer, just until the ingredients are well combined. Stir in the two chocolates and toasted pecans and mix well.
Refrigerate for 30 minutes or overnight.
Scoop a well- rounded tablespoon of the batter onto an un-greased baking sheet lined with parchment paper.
Bake until just set - mine are perfect at 12 minutes.
Let them sit for about 5 minutes, then transfer to a rack to cool.
Store the completely cooled cookies at room temperature in a airtight container for up to 4 days.

I use semi-sweet chocolate chips like Guittard Semi-Sweet.
If you have time, the dough tastes even better after sitting overnight in the fridge before shaping and baking.
Take a few extra seconds to shape the cold cookie dough into round balls so they stay compact when baking.
I wouldn't substitute regular whole wheat flour for whole wheat pastry flour in this recipe, but I've had good success with using spelt flour instead. The cookies were a little chewier and more brownie-like, but totally delicious.