Stop buying cookies at the store and start making these Chocolate Butter Cookies at home. Full of flavor from the espresso, sea salt, and brown sugar, you just can’t go wrong.
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Homemade Chocolate Butter Cookies
With each bite of this cookie, you’ll experience chocolate deliciousness. It’s safe to say if you love chocolate and espresso then this is going to be your ideal cookie. You can make these for the holidays, birthdays, or just because days.
These chocolate butter cookies will without a doubt become a family favorite. You’ll be asked to make these cookies for special occasions or on a random Tuesday! Grab a glass of milk because it will go perfectly with these Chocolate Butter Cookies!
Why You’ll Love this Chocolate Cookies Recipe:
- EASY TO MAKE: This is a simple recipe that even beginners can use! It’s a great recipe to have the kids help with as well.
- UNIQUE COOKIE: These chocolate cookies aren’t your run-of-the-mill treat. They are full of sweet flavor with a slightly crispy texture.
- SIMPLE INGREDIENTS: The ingredient list for these butter cookies is short and the ingredients are all easy to find at any grocery store.
Chocolate butter cookies make a great addition to your holiday baking. They will definitely stand out on a cookie tray and once people taste them, they will want the recipe.
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How to Make Chocolate Butter Cookies
You can jump to the recipe card for full ingredients & instructions!
- Mix together butter and sugars on a low speed until smooth.
- Add the unsalted butter, granulated sugar, brown sugar, eggs, and pure vanilla extract.
- Whisk together cocoa, flour, baking soda, espresso powder, and both salts.
- Add the dry ingredients to the wet ingredients and mix.
- Cover a clean work surface with plastic wrap.
- Roll half of the dough into a log.
- Use the plastic wrap to help form the log.
- Cover tightly with plastic wrap and put in the fridge.
- Slice the dough logs into rounds and place onto prepared baking sheets.
- Sprinkle each dough circle with nonpareils.
- Bake for 10 minutes or until cookies are just set around the edges.
Yes, you can! You will want to multiply each ingredient by 2 in a recipe.
Yes, you can use cookie cutters to make this recipe even more interesting. Use stocking cookie cutters for Christmas time or candle cookie cutters for a birthday party.
To make these Chocolate Butter Cookies even more chocolate-filled, don’t be shy about adding mini chocolate chips. You can add ½ cup mini chocolate chips right to the batter of the recipe.
These chocolate butter cookies have a crunchy texture to them.
Chocolate Butter Cookies for the Holidays
The fun thing about these chocolate butter cookies is that you can add whatever sprinkles you’d like to them. Red and green sprinkles or jimmies would make a fun addition for Christmas parties. Don’t like sprinkles? These cookies are great without them too!
Tips!
- Follow the recipe as closely as you can. The more you follow the recipe, the better these cookies will turn out.
- Let the kids help you bake. This is a really good cookie recipe for kids!
- Butter should be cool. Remember when you are making butter cookies, the butter needs to be cool. When you melt butter and add warm butter to recipes, it changes the texture of the recipe.
The next time you’re looking for a soft and delicious recipe, give these Chocolate Butter Cookies a try. They are perfectly chocolate and there is never a complaint from anyone eating them. In no time, you’ll be able to make the best butter cookies thanks to this recipe.
Go ahead and make double or triple batches of these cookies to share. They are ideal for the upcoming holidays or for an after-school treat.
More Christmas Cookie Recipes We Love
- Christmas Sugar Cookies
- Linzer Cookies
- Chocolate Sugar Cookies
- Coconut Macaroons
- Chocolate Peppermint Cookies
- Snowball Cookies
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Chocolate Butter Cookies Recipe
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Ingredients
- 1¼ cups unsalted butter 283 grams, room temperature (2½ sticks)
- 1 cup granulated sugar 200 grams
- 1 cup brown sugar 213 grams
- 2 large eggs 100 grams, room temperature
- 1 tablespoon pure vanilla extract 12 grams
- ¾ cup unsweetened cocoa powder 63 grams
- 2 cups all-purpose flour 240 grams
- 1¼ teaspoon baking soda 8 grams
- 1½ teaspoons espresso powder 4 grams
- 1 teaspoon kosher salt 3 grams
- ¾ teaspoon coarse sea salt
- Colorful nonpareils sprinkles optional, for topping
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on medium-low speed until smooth, about 2 minutes. Add eggs and vanilla and mix until incorporated, about 1 minute.1¼ cups unsalted butter, 1 cup granulated sugar, 1 cup brown sugar, 2 large eggs, 1 tablespoon pure vanilla extract
- In a medium bowl, whisk the cocoa, flour, baking soda, espresso powder, and both salts together.¾ cup unsweetened cocoa powder, 2 cups all-purpose flour, 1¼ teaspoon baking soda, 1½ teaspoons espresso powder, 1 teaspoon kosher salt, ¾ teaspoon coarse sea salt
- Add the dry ingredients to the wet ingredients and mix on low speed until no dry flour can be seen.
- Cover a clean work surface with plastic wrap. Roll half of the dough (it will be somewhat sticky) into a log about 10-12 inches long and 2 inches in diameter. Use the plastic wrap to help form the log. Repeat with the other half of the dough.
- Cover tightly with plastic wrap and refrigerate the cookie dough for at least 2 hours.
- When ready to bake, set oven rack to middle position and preheat oven to 350°F. Line 3 baking sheets with parchment paper.
- Slice the dough logs into ½-inch thick rounds and place onto prepared baking sheets, 3 inches apart.
- Liberally sprinkle each dough circle with nonpareils (if desired), pressing lightly to make sure the sprinkles adhere to the dough.Colorful nonpareils sprinkles
- Bake for 10 minutes, or until cookies are just set around the edges.
- Transfer cookies to a wire rack to completely cool.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Follow the recipe as closely as you can.
- Let the kids help you bake.
- Butter should be cool. Remember when you are making butter cookies, the butter needs to be cool. When you melt butter and add warm butter to recipes, it changes the texture of the recipe.
- Nutritional information does not include optional ingredients.
Nutrition Information
Haven’t tried yet but wonder about the necessity of placing the cookies 3″ apart. Want to try these but don’t want to bake many, many batches. Would 1″ separation work?
Hi Sam, these cookies tend to spread quite a bit, hence the 3-inch separation. We recommend baking a test batch as stated, then reassessing the spacing based on how the cookies spread in that batch!
Thank you! Sounds reasonable.
Will a flax egg work? My son has an egg allergy.
We’ve not tried it, but it should work!
Easy to make and wonderful chocolaty!
Thanks so much for stopping by, Debbie!
They are the best cookie I ever made and I’m a big baker.
My husband only eats snicker doodles, but he can’t stop eating these.
Thank you.
Sounds like he may have a new favorite!
Can I scoop the cookies instead of using the roll method
You can give it a shot!
I can’t find espresso powder will they still be good without??
It won’t be as rich, but still good!
Your recipe is confusing… you say 2.5 sticks, but then say 1.5 cups butter. Which is it? Thank you.
1.25 cups, 2.5 sticks!
Could you please tell me in grams the amount of butter. No one outside of north America even uses cups or ‘sticks’ as a measure. TIA 🙂
Thankfully there are plenty of resources you can use to convert the recipe to your desired measurement system on the internet. I am based in the US as are a majority of my viewers!
Well.. I for one will hit “unfollow” now.. had been following for a while on Instagram because you have interesting recipes, but with two little children I do not have time to convert recipes before I use them.
Conversion are indeed easy to find online. Here is one:
Good bakers use metric, even in the US. It just shows that you really are a rookie. I’m going to try this recipe but I’m not expecting perfection. It would be nice if you weighed and offered the more ‘rookie’ measurements. It’s not just converting. People scoop their flour, some fill with a spoon, some might pack it in. But weighing the grams won’t ever change. Anyone around the world can then reproduce your recipe accurately barring quality, humidity, etc.
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Hi all, we have been in the process of updating my recipes to include gram measurements! We hope this helps!
I am a good baker from the US and never use metric, I use cups, as do thousands of others, please stop shaming someone for using the measurements they were taught, which also work well for them and thousands of other bakers.
Anyone who has ever baked knows you would never pack flour when measuring, that’s absurd. Only brown sugar is packed. If you don’t have time to convert you don’t have time to bake and wash dishes. Do your self a favor print the conversion chart and tape it inside your cabinet for future use. That way you won’t be shaming someone for your lack of time or knowledge. Best wishes