Chocolate Butter Cookies

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Chocolate Butter Cookies“Remember, if Christmas isn’t found in your heart, you won’t find it under a tree.” -Charlotte Carpenter

Day 7. Wow, the 12 days are really zooming by. This day is all about chocolate, chocolate and more chocolate, which is a sure hit this time of year. These little butter cookies are delicious plain or topped with a chocolate glaze. They have both  great flavor and great texture.

This is a recipe from Cooks Illustrated. I love using some of their simple cookie recipes during the holiday gift giving. I know the recipes have been tested hundreds of times and they are a safe bet every time. I don’t ever worry about a poorly written recipe when using their recipes.

These can easily be packaged on a cookie plate. If you are really creative, you could stack them and package them in a decorative plastic with a big bow.

And if you are catching up on days one through six, here is where you can find all the other holiday recipes. I hope you enjoy these as much as I do and don’t forget to save some for yourself!

Chocolate Butter Cookies

Chocolate Butter Cookies


    Cooks Illustrated - Chocolate Butter Cookies
  • 20 tablespoons unsalted butter, softened to cool room temperature
  • 1/2 cup Dutch processed cocoa powder
  • 1 teaspoon espresso powder
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 2 large egg yolks
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all purpose flour
  • Chocolate Glaze
  • 4 ounces bittersweet chocolate
  • 4 tablespoons unsalted butter
  • 2 tablespoons corn syrup
  • 1 teaspoon vanilla extract


  1. Melt 4 tablespoons of butter in medium saucepan over medium heat.
  2. Add cocoa powder and espresso powder; stir until mixture forms smooth paste. Set aside to cool 15 - 20 minutes.
  3. In bowl of stand mixer fitted with paddle attachment, mix remaining 16 tablespoons butter, sugar, salt and cooled cocoa mixture on high speed until well combined and fluffy, about 1 minute.
  4. Add yolks and vanilla and mix on medium speed until combined.
  5. With mixer running on low, add flour in 3 additions, waiting until each addition is incorporated before adding next. Continue to mix until dough forms cohesive ball.
  6. Turn dough onto work surface; divide into three 4-inch disks. Wrap each disk in plastic wrap and refrigerate until dough is firm, yet malleable, 60 minutes.
  7. Line large baking sheet with parchment paper.
  8. Adjust oven rack to middle position and heat oven to 375°
  9. Roll out 1 dough disk between 2 large sheets of parchment paper to even thickness of 3/16 inch. Peel parchment from one side of dough and cut into desired shapes using cookie cutters.
  10. Place on prepared baking sheet, spacing them about 1 inch apart.
  11. Bake until cookies offer slight resistance to touch, 10 - 12 minutes.
  12. Cool for 5 minutes, then using spatula, transfer cookies to wire rack and cool completely.
  13. Bittersweet Chocolate Glaze
  14. Melt 4 ounces bittersweet chocolate with 4 tablespoons unsalted butter and whisk until smooth. Add 2 tablespoons corn syrup and 1 teaspoon vanilla extract and mix until smooth and shiny.
  15. Use back of spoon to spread scant teaspoon glaze to edge of cookie.
  16. Allow glazed cookies to dry at least 20 minutes.
  17. Recipe Source:
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Chocolate Butter Cookies



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