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Chocolate Butter Cookies

Chocolate Butter Cookies

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This Chocolate Butter Cookies Recipe is delicious plain or topped with chocolate glaze. They will not disappoint your taste buds.


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


  • Melt 4 tablespoons of butter in medium saucepan over medium heat.
  • Add cocoa powder and espresso powder; stir until mixture forms smooth paste. Set aside to cool 15 - 20 minutes.
  • 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.
  • Add yolks and vanilla and mix on medium speed until combined.
  • 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.
  • 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.
  • Line large baking sheet with parchment paper.
  • Adjust oven rack to middle position and heat oven to 375°
  • 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.
  • Place on prepared baking sheet, spacing them about 1 inch apart.
  • Bake until cookies offer slight resistance to touch, 10 - 12 minutes.
  • Cool for 5 minutes, then using spatula, transfer cookies to wire rack and cool completely.

Bittersweet Chocolate Glaze

  • 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.
  • Use back of spoon to spread scant teaspoon glaze to edge of cookie.
  • Allow glazed cookies to dry at least 20 minutes.

Recipe Source: SerenaLissy.com

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