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Chocolate Butter cookies are a chocolate variant of Danish butter cookies. They are very similar to shortbread cookies. Even though they are considered festive treats these light and crispy cookies can be made any time because of their ease. A great companion for your evening tea/coffee.
In many countries during the festive season especially Christmas you’ll find assorted cookie boxes. These cookie boxes are filled with butter cookies and their variants. These boxes are mostly used as gifts for loved ones.
These butter cookies are similar to shortbread cookies. Check out my Classic Shortbread, Chocolate Shortbread for shortbread recipes. They have a crispy yet melt-in-mouth texture. These chocolate butter cookies have not overwhelming yet subtle hint of chocolate.
As mentioned above they are super simple and easy to make. No need to refrigerate or freeze. In under 30 minutes and with basic ingredients you can make these chocolate butter cookies.
What do you need to make chocolate butter cookies?
- Measuring cups and spoons
- Mixing bowls
- Electric mixer
- Piping bag with nozzle
- Baking tray
- Parchment/Butter Paper
Ingredients required to make chocolate butter cookies
You only require basic ingredients to make these cookies. Following is a preview list of ingredients, for a detailed list with quantity required, find the recipe card below.
- Butter- Unsalted and at room temperature. You can also use salted butter just skip the additional salt.
- Powdered sugar
- Egg yolks
- Vanilla extract and Salt- Flavour enhancers
- All-purpose flour
- Cocoa powder- I’ve used natural unsweetened cocoa powder. We only require subtle chocolate flavour but if you want to have robust and deep flavours add Dutch-processed cocoa powder.
How to make chocolate butter cookies?
Making these cookies is one of the easiest baking adventure. Following is a simple instruction list, for detailed instructions, find the recipe card below.
- Cream butter and sugar with a mixer or whisk until smooth and fluffy.
- Add eggs and vanilla extract and beat till incorporated.
- Sift in dry ingredients and beat on low speed till mixed.
- Transfer the dough into a piping bag with a nozzle and pipe the dough onto a baking sheet in the preferred shape.
- Bake in a preheated oven till matte and slight colour change.
- Let it cool on the pan itself before serving or storing.
Tips for happy baking:-
- Make sure that flour is properly measured. If not using a weighing machine use a spoon to fill the measuring cup with flour. Too much flour can cause dry cookies.
- The butter and egg yolks should be at room temperature for proper mixing.
- Use a little dough on the back side of the butter paper to stick onto the baking tray otherwise the butter paper may get displaced.
- For ease of work pipe batches of dough at a time.
- While baking keep an eye on the cookies because they can burn very quickly.
How to store chocolate butter cookies?
After they have cooled down completely place them in an airtight container. They can be stored at room temperature for 4-5 days or frozen for 2 months. Frozen cookies can be defrosted 2-3 hours before consumption.
if you liked this recipe, try these!
Chocolate Butter Cookies
Ingredients
- 100 g Butter (room temperature, unsalted) ¼ cup+3 tbsp
- 50 g Sugar(powdered) ½ cup
- 130 g All-purpose flour 1 cup
- 8 g Cocoa powder 1 tbsp
- ¼ tsp Salt
- 2 Egg yolks (room temperature) large size
- 1 tsp Vanilla Extract
Instructions
- Preheat your oven to 350°F/180°C and line your baking tray with parchment/butter paper.
- Sift in dry ingredients into a bowl and set aside.
- In another bowl, beat the butter, sugar, and salt until pale and fluffy with an electric mixer.
- Add in the vanilla extract and the egg yolks and beat until it is combined.
- Add in the dry ingredients in 2-3 batches and beat after each addition until just thoroughly combined.
- Scoop the dough into a piping bag that is fitted with an open star nozzle. Pipe the dough in preferred shapes onto the prepared baking tray.
- Bake in the preheated oven for about 10-12 minutes or until the edges are slightly dark and the top appears matte. Allow them to cool completely before storing them in an airtight container.
Notes
- Make sure that flour is properly measured. If not using a weighing machine use a spoon to fill the measuring cup with flour. Too much flour can cause dry cookies.
- The butter and egg yolks should be at room temperature for proper mixing.
- Use a little dough on the back side of the butter paper to stick onto the baking tray otherwise the butter paper may get displaced.
- For ease of work pipe batches of dough at a time.
- While baking keep an eye on the cookies because they can burn very quickly.