Description
Delight in these rich and buttery Chocolate Butter Cookies, perfectly balanced with cocoa and espresso powder for a deep, complex flavor. Crisp edges and soft centers make them irresistible, while optional colorful nonpareils add a festive touch.
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
Toppings (Optional)
- Colorful nonpareils sprinkles
Instructions
- Cream the butter and sugars: 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.
- Mix dry ingredients: In a medium bowl, whisk the cocoa, flour, baking soda, espresso powder, and both salts together until evenly combined.
- Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients and mix on low speed until no dry flour remains and the dough is uniform.
- Shape the dough: Cover a clean work surface with plastic wrap. Roll half of the sticky dough into a log approximately 10-12 inches long and 2 inches in diameter using the plastic wrap to assist. Repeat with the remaining dough.
- Chill the dough: Refrigerate the dough logs for at least 2 hours to firm up for slicing.
- Prepare to bake: Preheat the oven to 350°F (175°C) and position the oven rack in the middle. Line three baking sheets with parchment paper.
- Slice the dough: Cut the chilled dough logs into ½ inch thick rounds and place them about 3 inches apart on the prepared sheets.
- Add sprinkles: Generously sprinkle each dough circle with colorful nonpareils if desired, pressing lightly so they stick to the dough.
- Bake the cookies: Bake for 10 minutes or until the edges are just set but centers remain soft.
- Cool: Transfer the cookies to a wire rack and allow them to cool completely before serving.
Notes
- For best results, ensure butter and eggs are at room temperature before starting.
- Keep the dough chilled to make slicing easier and maintain cookie shape.
- Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
- Store cookies in an airtight container at room temperature for up to one week.
- Sprinkles provide a colorful festive look but can be skipped for a classic chocolate cookie.
