If you have a soft spot for rich, indulgent cookies with the perfect balance of buttery goodness and deep chocolate flavor, you’re going to adore this Chocolate Butter Cookies Recipe. These cookies melt in your mouth with just the right hint of espresso to elevate the cocoa, all wrapped up in a tender, buttery base. Whether you’re baking for a cozy night in or to impress friends with homemade treats, this recipe delivers cookies that are simply unforgettable.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is straightforward and rewarding—each component plays a vital role in giving these cookies their signature taste, texture, and irresistible aroma.
- Unsalted butter: Using room temperature butter ensures a creamy batter and tender texture.
- Granulated sugar: Provides sweetness and helps create lightness in the cookie.
- Brown sugar: Adds moisture and subtle caramel notes for depth.
- Large eggs: Bind the dough and contribute richness.
- Pure vanilla extract: Enhances the overall flavor complexity.
- Unsweetened cocoa powder: Gives the cookies their luscious chocolate color and taste.
- All-purpose flour: Forms the cookie’s structure.
- Baking soda: Helps the cookies rise just enough for a soft center.
- Espresso powder: Intensifies the chocolate flavor without adding bitterness.
- Kosher salt: Balances sweetness and brightens flavors.
- Coarse sea salt: Sprinkled on top for a delightful finish and flavor contrast.
- Colorful nonpareils sprinkles (optional): Add a fun, festive touch for presentation.
How to Make Chocolate Butter Cookies Recipe
Step 1: Cream the Butter and Sugars
Begin by creaming the unsalted butter with both granulated and brown sugars in your stand mixer fitted with the paddle attachment. This step creates a fluffy base that traps air, ensuring the cookies will have a tender crumb. Beat on medium-low speed until the mixture is smooth, about 2 minutes. Then, add the eggs and vanilla extract, mixing just until fully incorporated to keep the batter light and cohesive.
Step 2: Combine the Dry Ingredients
In a separate bowl, whisk together the cocoa powder, all-purpose flour, baking soda, espresso powder, kosher salt, and coarse sea salt. This thorough blending guarantees an even distribution of flavors and leavening agents, which is key for consistent cookies every time.
Step 3: Mix Wet and Dry Ingredients
Slowly add your dry ingredient mixture to the creamed butter and sugar base. Mix on low speed until just combined and no flour pockets remain. Overmixing can develop gluten and lead to tougher cookies, so be gentle here to keep the cookies soft and buttery.
Step 4: Shape the Dough into Logs
Cover a clean work surface with plastic wrap, and divide the dough in half. Roll each portion into a log approximately 10 to 12 inches long and about 2 inches in diameter. It helps to use the plastic wrap as a guide to shape the dough evenly without sticking to your hands.
Step 5: Chill the Dough
Pop the dough logs into the refrigerator for at least 2 hours. Chilling solidifies the butter and makes slicing easier while enhancing the flavors. This step is worth the wait because it ensures your cookies bake up evenly and hold their shape.
Step 6: Prepare to Bake
Preheat your oven to 350 degrees Fahrenheit and position a rack in the middle. Line three baking sheets with parchment paper to prevent sticking and allow for clean cookie bottoms, ensuring an even bake.
Step 7: Slice and Arrange
Take the chilled dough out and slice the logs into ½ inch thick rounds. Place these slices on your prepared baking sheets, spacing them about 3 inches apart so the cookies have room to spread without merging.
Step 8: Add Sprinkles (Optional)
If you want to add a pop of color and a crunchy texture, generously sprinkle nonpareils atop each cookie round. Gently press them in so they stick during baking, turning simple cookies into something festive and eye-catching.
Step 9: Bake the Cookies
Bake for about 10 minutes or until the edges are just set. You’ll want to avoid overbaking to keep these cookies tender and soft in the center with a slight crisp along the edges.
Step 10: Cool Completely
Once baked, transfer your cookies to a wire rack to cool completely. This helps them firm up without steaming themselves inside the baking sheet, preserving the perfect texture.
How to Serve Chocolate Butter Cookies Recipe
Garnishes
While the colorful nonpareils are a lovely option, these cookies shine with a simple sprinkle of coarse sea salt finishing touch right after baking for contrast. Alternatively, a drizzle of melted white chocolate or a dusting of powdered sugar can elevate these treats for special occasions.
Side Dishes
Chocolate butter cookies pair wonderfully with cold milk for a classic combo or a warm cup of coffee, which complements the espresso hint in the cookies. For a decadent touch, serve alongside a scoop of vanilla ice cream or fresh berries to balance richness with brightness.
Creative Ways to Present
Try stacking the cookies with a layer of chocolate ganache or peanut butter in between for delightful sandwich cookies. They’re also beautiful when nestled in decorative tins or wrapped in parchment with tied ribbons, making them perfect gifts or party favors that everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies fresh by storing them in an airtight container at room temperature. They will maintain their buttery softness and chocolate goodness for up to a week, perfect for snacking anytime.
Freezing
If you want to enjoy this recipe long-term, the dough logs can be frozen before slicing. Wrap tightly in plastic wrap and foil, then store for up to 3 months. When ready, thaw in the refrigerator before slicing and baking as usual.
Reheating
To revive softness in baked cookies, warm them gently in a preheated oven at 300°F for about 5 minutes or microwave them for 10 to 15 seconds. This brings back the melt-in-your-mouth sensation making them taste freshly baked.
FAQs
Can I use salted butter instead of unsalted?
Unsalted butter is preferred as it gives you control over the amount of salt in the recipe. Using salted butter might make the cookies slightly saltier, but you can reduce added salt a bit to balance the flavors.
What does the espresso powder do in this recipe?
Espresso powder enhances the chocolate flavor without giving your cookies a coffee taste. It makes the cocoa notes deeper and more intense, elevating the overall richness.
How long should I chill the dough?
At least 2 hours for the best slicing consistency and flavor development, but chilling overnight is even better if you have the time. It also makes the dough easier to handle.
Can I add mix-ins like nuts or chocolate chips?
Absolutely! Chopped nuts, mini chocolate chips, or even dried cherries could be folded into the dough for extra texture and flavor, making it your own unique twist.
Why are my cookies spreading too much?
If your cookies spread more than desired, check that your butter is not too soft or melted when mixing. Also, chilling the dough sufficiently helps prevent excessive spreading during baking.
Final Thoughts
There’s something truly comforting about baking classic cookies that bring joy with each bite, and this Chocolate Butter Cookies Recipe is just that kind of treat. Rich, tender, and deeply chocolatey, these cookies are sure to become a staple in your baking rotation. So roll up your sleeves and give this recipe a try—you might just find your new favorite cookie to share and savor.
Print
Chocolate Butter Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 40 minutes
- Yield: 42 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Butter Cookies are rich, tender, and full of deep cocoa flavor with a hint of espresso powder for enhanced chocolate intensity. Rolled into logs and chilled before slicing, they bake into perfectly chewy, buttery treats topped with optional colorful nonpareils sprinkles for a festive touch. Ideal for any chocolate lover seeking a simple yet elegant homemade cookie.
Ingredients
Wet 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)
Dry Ingredients
- 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
Optional Topping
- Colorful nonpareils sprinkles (for topping)
Instructions
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream together the unsalted butter, granulated sugar, and brown sugar on medium-low speed until the mixture is smooth and creamy, about 2 minutes. This creates a light, aerated base for your cookies.
- Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract, mixing on medium speed until fully incorporated after about 1 minute. This ensures the dough is well combined and smooth.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the unsweetened cocoa powder, all-purpose flour, baking soda, espresso powder, kosher salt, and coarse sea salt until evenly mixed to distribute the leavening and flavorings.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients in the mixer bowl. Mix on low speed until just combined and no dry flour remains, taking care not to overmix to maintain tenderness.
- Shape Dough Logs: Cover a clean work surface with plastic wrap. Divide dough in half and roll each half into a log shape about 10-12 inches long and 2 inches in diameter. Use the plastic wrap to help form the logs evenly despite the slightly sticky texture.
- Chill Dough: Wrap the logs tightly in plastic wrap and refrigerate for at least 2 hours. Chilling firms the dough for easy slicing and helps the cookies hold their shape when baked.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, set the oven rack to the middle position and preheat the oven to 350°F (175°C). Line three baking sheets with parchment paper to prevent sticking.
- Slice and Arrange: Remove dough logs from refrigerator and slice into ½-inch thick rounds. Place the rounds 3 inches apart on the prepared baking sheets to allow even spreading while baking.
- Add Sprinkles (Optional): Generously sprinkle the tops of each cookie slice with colorful nonpareils if desired. Press lightly so the sprinkles adhere to the dough and won’t fall off after baking.
- Bake Cookies: Bake in the preheated oven for 10 minutes, or until the edges of the cookies are just set. The centers should remain soft for a chewy texture.
- Cool Completely: Transfer cookies carefully using a spatula to a wire rack and allow them to cool completely before serving or storing. This prevents breakage and lets flavors develop fully.
Notes
- The espresso powder enhances the chocolate flavor without imparting a coffee taste.
- Be sure the butter and eggs are at room temperature for proper creaming and mixing.
- Chilling the dough is essential for easy slicing and maintaining the cookie shape during baking.
- Use parchment paper or silicone mats to prevent cookies from sticking to baking sheets and for easy cleanup.
- Store cooled cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
