Homemade chocolate butter cookies with a smooth chocolate layer just melt in your mouth. They are moist, crumbly and rich. To make this recipe, you won’t need a lot of ingredients or experience. These cookies are simple but deliver all the flavours.
You know me – I always try to make everything from scratch instead of buying pre-packed products. This is why I’m not just saving money, but I also control what I add into my food – which ingredients I choose, how much sugar I add or which cooking / baking method I use.
You could easily go to the shop and grab a pack of sweet, buttery cookies. Of course! It’s not even a question. However, making them at home and having a full control over what you’re going to use in your recipe brings a lot of happiness and confidence.
I really hope I’ll be able to inspire you to bake these rich chocolate butter cookies at home.
Baking Tips for Chocolate Butter Cookies
Like with every recipe, you’ll need to nail the basics for a successful result. Follow these tips and I promise you – you’ll never go back to pre-packed cookies again.
- Room temperature butter – this recipe requires soft butter. Leave the butter at room temperature for a couple of hours prior to baking.
- Milk – add more milk if your dough is too dry. If you feel your dough is too hard to pipe, add one more tablespoon of milk.
- Chill the dough – after you pipe the cookies, chill them in the fridge. By doing this, you won’t lose the pattern during baking time.
- Good quality chocolate – for the chocolate dip, use good quality chocolate which will really elevate the taste. I used my favourite milk buttons from Montezuma’s.
If you love chocolate cookies, give these recipes a go as well:
Chocolate Brownie Cookies
Chocolate Cookies with Orange Curd
Chocolate Chip Cookies with Nuts
Chocolate Butter Cookies Recipe
Ingredients
Cookies Dough:
200g room temperature butter
60g icing sugar
1 teaspoon vanilla extract
1 teaspoon vanilla sugar
1 egg
20g cocoa powder
200g plain flour
Pinch of salt
1 tablespoon milk
Chocolate Dip:
100g milk chocolate buttons
50ml double cream
Method
Prepare the cookies:
- Beat the butter and icing sugar together with an electric mixer until pale and smooth (it might take up to 5 minutes).
- Add the egg, vanilla extract and sugar. Beat on high speed until combined (about 1 minute).
- Add the cocoa powder, mix everything together and then add half the flour – mix everything again and then add the remaining flour with a pinch of salt.
- Add a tablespoon of milk. If you want a runnier dough, add another tablespoon of milk. Mix everything.
Arrange the cookies:
5. Line a baking tray with baking paper.
6. Add a large piping nozzle to your piping bag.
7. Add your dough into the piping bag and pipe a 5-6cm swirl on the prepared baking sheet.
8. Keep 1-2cm distance between the cookies.
9. Chill the cookies in the fridge for 30-60 minutes.
10. Preheat the oven to 180 degrees. Bake the cookies for 15 minutes.
11. After the cookies are baked, remove them from the oven and let them cool completely.
Prepare the chocolate dip:
12. Melt the chocolate and pour double cream over. Mix everything together until you get a smooth, silky mixture.
13. Dip the chocolate cookie (about halfway) into your chocolate ganache. Sprinkle some shaved chocolate on top.
14. Leave the cookies in the fridge for 30 minutes to set completely before eating.
