Chocolate Butter Cookies
Chocolate Butter Cookies
Ingredients
- 125 g unsalted butter, softened
- 60 g powdered sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 150 g all-purpose flour
- 15 g cocoa powder
- 50 g chocolate chips
Instructions
- 1
In a mixing bowl, combine the softened unsalted butter and powdered sugar. Using an electric mixer, beat the mixture until it becomes light and creamy.
⏱️ 3 min
- 2
Add the vanilla extract and egg yolk to the creamy butter mixture. Continue mixing with the electric mixer until all ingredients are thoroughly combined.
⏱️ 2 min
- 3
Sift the all-purpose flour and cocoa powder into the bowl with the wet ingredients. Using a spatula, gently mix until the dry ingredients are just incorporated and a cohesive dough forms. Be careful not to overmix.
⏱️ 4 min
- 4
Add the chocolate chips to the dough. Fold them in gently with the spatula until they are evenly distributed throughout the dough.
⏱️ 2 min
- 5
Transfer the dough onto a piece of parchment paper. Shape the dough into a log, approximately 4-5 cm in diameter.
⏱️ 3 min
- 6
Roll the dough log tightly in the parchment paper, ensuring it's sealed. Then, wrap it securely in plastic wrap. Refrigerate the dough log for 30 minutes to firm up.
⏱️ 1 min
- 7
Once chilled, remove the dough log from the refrigerator and unwrap it. Using a sharp knife, slice the log into equal pieces, each approximately 1 cm thick.
⏱️ 3 min
- 8
Preheat your oven to 180°C. Line a baking sheet with parchment paper. Arrange the sliced cookies on the prepared baking sheet, leaving some space between each cookie to allow for spreading.
⏱️ 2 min•🌡️ 180
- 9
Bake the cookies in the preheated oven for 15 minutes, or until the edges are lightly golden and the centers are set.
⏱️ 15 min•🌡️ 180
- 10
Once baked, carefully remove the cookies from the oven. Let them cool completely on the baking sheet before transferring to a wire rack or serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Butter Cookies
- 125 g unsalted butter, softened
- 60 g powdered sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 150 g all-purpose flour
- 15 g cocoa powder
- 50 g chocolate chips
Instructions
- 1
In a mixing bowl, combine the softened unsalted butter and powdered sugar. Using an electric mixer, beat the mixture until it becomes light and creamy.
⏱️ 3 min - 2
Add the vanilla extract and egg yolk to the creamy butter mixture. Continue mixing with the electric mixer until all ingredients are thoroughly combined.
⏱️ 2 min - 3
Sift the all-purpose flour and cocoa powder into the bowl with the wet ingredients. Using a spatula, gently mix until the dry ingredients are just incorporated and a cohesive dough forms. Be careful not to overmix.
⏱️ 4 min - 4
Add the chocolate chips to the dough. Fold them in gently with the spatula until they are evenly distributed throughout the dough.
⏱️ 2 min - 5
Transfer the dough onto a piece of parchment paper. Shape the dough into a log, approximately 4-5 cm in diameter.
⏱️ 3 min - 6
Roll the dough log tightly in the parchment paper, ensuring it's sealed. Then, wrap it securely in plastic wrap. Refrigerate the dough log for 30 minutes to firm up.
⏱️ 1 min - 7
Once chilled, remove the dough log from the refrigerator and unwrap it. Using a sharp knife, slice the log into equal pieces, each approximately 1 cm thick.
⏱️ 3 min - 8
Preheat your oven to 180°C. Line a baking sheet with parchment paper. Arrange the sliced cookies on the prepared baking sheet, leaving some space between each cookie to allow for spreading.
⏱️ 2 min•🌡️ 180 - 9
Bake the cookies in the preheated oven for 15 minutes, or until the edges are lightly golden and the centers are set.
⏱️ 15 min•🌡️ 180 - 10
Once baked, carefully remove the cookies from the oven. Let them cool completely on the baking sheet before transferring to a wire rack or serving.
⏱️ 5 min