Description
Delicious chocolate butter cookies that are perfect for any occasion.
Ingredients
Scale
- 1 cup all purpose flour (120 gms)
- 1/4 cup cocoa powder (25 gms)
- 1/8 teaspoon salt
- 1/2 cup unsalted butter (1 stick or 113 gms) (at room temperature)
- 1/2 cup + 1 tablespoon confectioners sugar
- 1 teaspoon vanilla extract
Instructions
- Mix Dry. Add flour, cocoa powder and salt into a small bowl and whisk to combine.
- Cream Butter and Sugar. Add butter into another larger bowl, beat with an electric beater for 1 minute. Add confectioners sugar and vanilla extract and continue beating until creamy (about one minute).
- Finish Dough. Add the flour mixture and continue beating on low speed until the dough begins to come together and form large clumps.
- Shape into a Log and Chill. Remove the beaters and gently knead the dough just until it forms a smooth ball. Transfer it to the counter and roll it into an approximately 8-inch log. Wrap the log in parchment paper and roll it a few times to even out the thickness. Transfer the wrapped log to the refrigerator and chill for at least 5 hours or overnight.
- Prep. Preheat oven to 340°F (171°C). Line a large baking sheet with parchment paper.
- Slice and Bake. Using a sharp knife, slice the dough log into ¼-inch-thick rounds and place them on the prepared baking sheet, spacing them about 1 inch apart. Bake for 12–16 minutes, or until the centers feel slightly firm to the touch.
- Cool. Place baking sheet on a wire rack and cool completely.
Notes
- Make sure the butter is at room temperature for better mixing.
- Chilling the dough helps in easier slicing and keeps the cookies from spreading too much while baking.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg