Chocolate Butter Cookies Recipe

Course: Dessert

Cuisine: American

Prep Time: 30

Cook Time: 10

Chill Time: 2

Total Time: 2 40

Servings: cookies

Calories: 116kcal

Author: Becky Hardin

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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Equipment

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

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.

Video

Notes

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.

Storage: Store chocolate butter cookies in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Freezing Cookie Dough: Freeze cookie dough logs for up to 2 months. Defrost in the refrigerator overnight before continuing with step 6.

Nutrition