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Chocolate cookies on a silver tray with green background
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5 from 13 votes

Soft Chocolate Sugar Cookies

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: 24
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.


Calories: 134kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 42mg | Potassium: 70mg | Fiber: 1g | Sugar: 9g | Vitamin A: 69IU | Calcium: 12mg | Iron: 1mg