Chocolate Butter Cookies Recipe
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.
Servings: 42 cookies
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- 3 Baking Sheets
Ingredients
- 1¼ cups unsalted butter 283g, room temperature (2½ sticks)
- 1 cup granulated sugar 200g
- 1 cup brown sugar 213g
- 2 large eggs 100g, room temperature
- 1 tbsp pure vanilla extract 12g
- ¾ cup unsweetened cocoa powder 63g
- 2 cups all-purpose flour 240g
- 1¼ tsp baking soda 8g
- 1½ tsp espresso powder 4g
- 1 tsp kosher salt 3g
- ¾ tsp 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 tbsp 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 tsp baking soda, 1½ tsp espresso powder, 1 tsp kosher salt, ¾ tsp 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.
- 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
Nutrition
Serving: 1cookie | Calories: 116kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 136mg | Potassium: 43mg | Fiber: 1g | Sugar: 10g | Vitamin A: 182IU | Calcium: 10mg | Iron: 1mg