Chocolate Butter Cookie Recipe


Chocolate Butter Cookie Recipe

This recipe makes a softer type of dough. If you find the dough is sticking to the mold, dust the cavity with powdered sugar or flour and tap out the excess before molding.

1 1/2 sticks butter, softened (12 tablespoons/¾cup) 

1 cup granulated sugar (219 g/7.7 oz.)

2/3 cup cocoa (70 g/2.5 oz.) Sift if lumpy

1 large egg

1 1/2 teaspoons pure vanilla extract

1 1/4 cup flour (245 grams/8.6 oz) Don’t sift it -- scoop it

Cream the butter and sugar on medium-high speed for several minutes until light and fluffy.

Add the cocoa powder, mixing on low speed, scraping down the sides of the bowl when necessary. Add the vanilla and the egg and blend on medium speed until thoroughly combined.  Add the flour on low speed. Mix till dough pulls away from sides of bowl and clumps together.

Wrap dough in plastic wrap and place in refrigerator for 2 or more hours.

Bake approx. 6-14 minutes.  Baking time depends on thickness of dough. Don’t over bake.