Chocolate Butter Cookies Recipe
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)
- 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
- colorful nonpareils sprinkles (optional, for topping)
Instructions
- 1
Cream
- 2
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.
2 min - 3
Whisk
- 4
In a medium bowl, whisk the cocoa, flour, baking soda, espresso powder, and both salts together.
- 5
Add the dry ingredients to the wet ingredients and mix on low speed until no dry flour can be seen.
- 6
Roll
- 7
Cover a clean work surface with plastic wrap. Roll half of the dough (it will be somewhat sticky) into a log about 10-12 inches long and 2 inches in diameter. Use the plastic wrap to help form the log. Repeat with the other half of the dough.
- 8
Chill
- 9
Refrigerate the cookie dough for at least 2 hours.
- 10
Preheat
- 11
When ready to bake, set oven rack to middle position and preheat oven to 350°F. Line 3 baking sheets with parchment paper.
- 12
Slice the dough logs into ½ inch thick rounds and place onto prepared baking sheets, 3 inches apart.
- 13
Sprinkle
- 14
Liberally sprinkle each dough circle with nonpareils (if desired), pressing lightly to make sure the sprinkles adhere to the dough.
- 15
Bake for 10 minutes, or until cookies are just set around the edges.
10 min - 16
Cool
- 17
Transfer cookies to a wire rack to completely cool.
Nutrition
Per serving (based on 42 servings)
