Easy no fuss chocolate butter cookies recipe, these chocolate butter cookies are made with cocoa powder, they melt in your mouth and are so pretty and festive!
These chocolate butter cookies will be a great addition to your holiday baking, the dough is rolled into a log, then pressed into sprinkles and sliced as you bake.
I like mine with firm edges and still a bit soft in the center so I bake them 11 to 12 minutes, if you like them firmer and crisper, you could bake them up to 14 minutes.
As there are very few ingredients in this chocolate butter cookies, I would recommend using the best unsalted butter quality you can afford.
For the cocoa powder, I always prefer using unsweetened Dutch processed cocoa powder for its deep rich chocolate flavor.
- This cookie dough rolled into a log freezes perfectly without sprinkles on.
To keep the round shape of your log:
- Once I have formed my log, I like to wrap it into plastic wrap and freeze it for about 15 minutes, every 5 minutes I will roll the log on my counter to re-shape the bottom layer
About the sprinkles:
- Pour them delicately into a casserole pan before rolling and pressing the log in, they tend to jump all over the place
- Then place your log onto a cutting board before slicing them with a long sharp knife
For this recipe, I formed a log of about 12 inches long (30 cm), 1.75 inches diameter (4.5 cm), once baked your cookies should be about 2.56 inches diameter (6.5 cm).
This recipe yields 24 cookies, it can be doubled but it will be easier to form two logs.
I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!
- 24 cookies
- 1 h 00
1 cup (225 g.) unsalted butter, at room temperature
2/3 cup (135 g.) sugar
1 large egg
1 teaspoon (2 g.) pure vanilla extract
2 cups (260 g.) all-purpose flour
1/4 cup unsweetened Dutch processed cocoa powder
1/4 tsp (1 g.) salt
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 3 to 4 minutes, beat in the egg and vanilla extract
In a separate bowl, whisk together the flour, cocoa powder and salt, add to the butter mixture, beat in on low speed just until all incorporated, don’t overbeat
Turn the dough over onto your counter, shape into a round log of about 12 inches long (30 cm), 1.75 inches diameter (4.5 cm), wrap into plastic wrap and freeze for about 15 minutes
Preheat your oven to 350°F (180°C), line a baking sheet with parchment paper
Pour the sprinkles into a baking tray, press the log on all sides into the sprinkles, slice the log into 1/3 inch thick (1 cm) cookies, place them on the prepared baking sheet spacing them about 2 inches apart
Bake for 11 to 12 minutes or until the edges are firm to the touch and the center still a bit soft, if you like butter cookies crispier, you can bake them up to 14 minutes
Place the baking sheet on a cooling rack to cool at least 10 minutes, don’t touch the cookies at this time as they will be very soft and fragile
These cookies will keep for up to a week stored in a cookie box or plastic container, as always with chocolate desserts, these cookies will be even more delicious on the following day they’re baked, once the chocolate flavor will have meld and lost its raw edge
To bake perfect cookies:
Use room temperature ingredients like butter, eggs, etc. To do so, remove ingredients from fridge at least 1/2 an hour before use. When in a hurry, I dip my eggs in a bowl of lukewarm water, and of course you can always pop butter a few seconds in your microwave
Also, cookies will bake faster on a dark baking sheet than on a light one. Therefore try to bake all your cookies on same color baking sheets to better estimate your baking time.
The wet ingredients can mix for a long time and at high speed, but as soon as you add dry ingredients to the batter, you must mix slowly and the shortest possible time, finish mixing with a spatula.