Double Chocolate Butter Cookies

This chocolate butter cookie recipe is the logical next step once you’ve mastered Italian butter cookies. How can you improve on their crumbly, buttery deliciousness? Add some chocolate, obviously!

A Short History of Chocolate Butter Cookies

The origins of these crispy, buttery, chocolatey cookies are completely unknown. At some point, some genius must have added some cocoa powder to a traditional Italian butter cookie. The beauty of these cookies is that they do not use cookie cutters. They get their decorative flair (perfect for special occasions!) from a quick trip through a star-shaped piping tip or a cookie press. Add the biggest chocolate chip on top, and presto!

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Chocolate Butter Cookie Recipes

Double Chocolate Butter Cookies

This chocolate butter cookie recipe is the logical next step once you've mastered Italian butter cookies. How can you improve on their crumbly, buttery deliciousness? Add some chocolate, obviously!
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Chill Time 30 mins
Course Dessert
Cuisine American
Servings 60 cookies

Equipment

  • stand mixer
  • baking sheet
  • parchment paper
  • silicone baking mat
  • disposable piping bag
  • 1/2 inch star tip

Ingredients
  

  • 1/2 cup butter unsalted at room temperature
  • 3/4 cup confectioners’ sugar
  • 1 egg yolk
  • 1/2 tsp vanilla extract
  • 1 cup cake flour
  • 3 tbsp cornstarch
  • 3 tbsp cocoa powder
  • 1/2 tsp salt
  • 60-70 large milk chocolate or dark chocolate chips

Instructions
 

  • Preheat oven to 300 F and line two cookie sheets with parchment paper or a silicone baking mat. Place oven rack in the center of the oven.
  • In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, cream butter with the powdered sugar on medium speed until smooth. Add the egg yolk and vanilla and mix until well combined.
  • Sift the dry ingredients (flour, cornstarch, cocoa powder, and salt) into the butter mixture and mix on low speed until combined.
  • Place a star tip in a disposable piping bag. Use a rubber spatula to scoop the cookie dough into the bag.
  • Hold the piping bag perpendicularly about a half inch off the prepared baking sheet and press to pipe a star shape. Top with a chocolate chip.
  • If the dough is too stiff to pipe, put back in the mixer and add 1 tsp milk at a time until the dough reaches a pipe-able consistency.
  • Chill piped cookie dough for at least 30 minutes, or up to overnight.
  • Bake 15-17 minutes until just set.
  • Remove cookies from oven and let cool for 5 minutes on the sheet, before removing to a wire rack to cool completely.

Notes

Chocolate cookies will keep for several days in an airtight container.
Keyword chocolate, cookie
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