Chocolate Butter Cookies Recipe
To make Chocolate Butter Cookies, mix butter, sugar, cocoa powder, and vanilla extract until smooth. Add flour and salt, then shape dough into balls. Bake at 350°F for 10-12 minutes. Let cool before serving. These cookies are rich, soft, and perfect for chocolate lovers!
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
Ingredients
- 1 cup 226g unsalted butter, softened
- 2/3 cup 85g powdered sugar (or confectioners’ sugar)
- 1 teaspoon vanilla extract
- 1 ½ cups 180g all-purpose flour
- ¼ cup 30g unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup 32g cornstarch
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream together the softened butter and powdered sugar using a hand mixer or stand mixer until light and fluffy.
- Add in the vanilla extract and mix until incorporated. In a separate bowl, whisk together the flour, cocoa powder, baking powder, salt, and cornstarch.
- Gradually add the dry ingredients to the butter mixture, mixing until fully combined and a dough forms.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently press each cookie ball with the back of a spoon or your fingers to flatten them slightly. Bake in the preheated oven for 10-12 minutes, or until the edges are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Once cooled, enjoy your delicious homemade chocolate butter cookies!
Notes
❖ Butter Consistency: Make sure your butter is softened to room temperature for a smoother dough and easier mixing. If you forget to take it out of the fridge, you can microwave it in short bursts, but be cautious not to melt it.
❖ Chocolate Chips: For an even richer chocolate flavor, try using dark chocolate chips instead of milk chocolate chips. You can also use a mix of both for a variety in texture and flavor.
❖ Chill the Dough: If you want to make the dough ahead of time, wrap it in plastic wrap and refrigerate it for 30 minutes before baking. This can help the dough firm up and may result in a slightly thicker, chewier cookie.