If you love butter cookies, you will definitely love these chocolate cookies. These are crispy, rich, buttery and deliciously chocolaty butter cookies that are hard to resist and even harder to stop with just one.
I love these cookies not only for their taste but also for their texture. I like soft crispy cookies and these cookies are just that. Plus I have been trying to get a perfect recipe for piped chocolate cookies. Finally, with this recipe, I was able to get that perfect dough consistency that is neither too soft (that it does not hold the shape of the cookies when baking) nor too hard that its takes all your energy to pipe them out or keep bursting your piping bags when trying to pipe the cookies out.
Talking about these cookies holding their shape, I must admit that they do not hold their shape a hundred percent, meaning they do lose some shape while baking. This to me is totally acceptable given the soft consistency of the cookie. The fact that the shape of the cookies still holds to a large extent means this is a ‘worth keeping’ piped cookie recipe.
How to Make Chocolate Butter Cookies
- The ingredients for these cookies are pretty standard – flour, butter, sugar, eggs, and cocoa powder. There are no leavening agents in the recipe (which actually helps in the cookies retaining their shape). The cookies don’t need refrigerating (at least I did not refrigerate mine before baking) and so they can be baked immediately after mixing and piping.
Shaping the chocolate butter cookies
- For this particular cookie design, I used a large star tip to form frilly flowers. Before baking, the frills were all firm and upright standing. In the oven, all those with slightly taller frills dropped a little, creating folded petals on the cookies. I learned this after the first batch of cookies went into the oven. I saw the ones with taller frills ‘folding’ while the ones with shorter petals remained sturdy. So the trick for getting perfectly straight petals is to keep them shorter.
- As you can see, some of the cookies I have on this page are short frills and some with tall frills. So you can see that some cookies are with the folded frills while others are not. And quite frankly speaking, I think they all look fine. So either way, these cookies are definitely ‘a pass’ for me.
Decorating the piped cookies
- I garnished some of the cookies with red cherries and the others with butterscotch chips. There really is no specific reason for this combination. I initially made the cookies without any garnish and my husband, being the first one to test the cookies once they were out of the oven suggested some garnish for the cookies. I did think about adding cherries in the centers and so when I opened my fridge, I saw a packet of butterscotch chips and decided to give them a try with these chocolate butter cookies.
- Since I only had a small packet of the butterscotch chips, I did not want to use them up too much so I garnished some with red cherries and some with the chips. The verdict – nothing new about using cherries for garnish and it was nice, but the combination of chocolate butter cookies with butterscotch chips was awesome. They would have been better with more chips in the cookies, but since my cookies were shaped like flowers, there is only so much as one chip that I could place in the centers without touching the frills.
- Another point I wish to share is that the first batch of cookies I baked, I only baked them for 10 minutes. I took them out, let them cool and when I tried them, they were cooked, but still soft (and crumbly) on the inside.
- If you like your cookies soft and crumbly (which I did not quite fancy), you can reduce your baking time slightly from the time I indicated in the recipe below.
- But I wanted mine to be crispy in and out. So I returned the cookies back into the oven for another 5 minutes. I was ready to add more time if they were still not ready. And had to try it out this way as it was hard to gauge the done-ness of the cookies by the color of the chocolate cookies as I normally could with lighter colored cookies.
- I was quite happy with the texture of the cookies after the additional 5 minutes. So 15 minutes is the ideal baking time to get beautifully crispy chocolate butter cookies. I have to stress here though that the baking time for the cookies will depend very much on the size and thickness of the cookies. So please bear this in mind when baking your cookies.
Chocolate Butter Cookies
Here is the full printable version of my chocolate butter cookies recipe:
Chocolate Butter Cookies
- 180 g plain flour
- 20 g cocoa powder
- 80 g castor sugar
- 120 g butter
- ½ tsp salt
- ½ tsp vanilla essence
- Cherries and butterscotch chips for garnish optional
- Preheat oven to 175 degrees Celsius and line 2 baking trays with parchment paper.
- Sift flour, cocoa powder and baking powder and set aside. In a separate bowl, beat butter and sugar till creamy.
- Add egg and continue to beat until the egg is well incorporated into the creamed mixture.
- Add vanilla essence and beat again for a few seconds.
- Carefully fold in the flour into the creamed mixture and mix until it is all well incorporated.
- Transfer cookie dough into a piping bag fitted with a large star nozzle. Piped out flowers onto the lined baking trays and place your preferred garnish in the centers.
- Bake the cookies for approximately 12 to 15 minutes.
- Remove cookies from the oven and let them rest for 2 minutes in the tray before transferring them to a wire rack.
- Let the cookies cool completely before storing them in an airtight container.
Happy baking 🙂
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