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

Scale

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)

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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.