Best 11 Butter Cookies With Chocolate Recipes

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Are you craving a sweet treat that combines the richness of butter cookies with the decadence of chocolate? Look no further! In this article, we'll take you on a delicious journey to discover the best recipes for butter cookies with chocolate. From classic chocolate chip cookies to sophisticated sandwich cookies filled with ganache, we'll provide you with a variety of options to satisfy your sweet tooth. Whether you're a seasoned baker or a beginner in the kitchen, we'll guide you through each recipe step by step, ensuring that you create mouthwatering butter cookies with chocolate that will impress your family and friends. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure to discover the best butter cookies with chocolate recipes!

Let's cook with our recipes!

CHOCOLATE BUTTER COOKIES RECIPE



Chocolate Butter Cookies Recipe image

Learn how to make the best chocolate butter cookies. These cookies are crispy and they melt in your mouth. These cookies are also known as Danish cookies, melting moments cookies and melt in your mouth cookies. This recipe is super easy and the cookies are perfect for Christmas, for birthdays or any other occasion.

Provided by TheCookingFoodie

Categories     Cookie Recipes     Christmas Dessert Recipes     Dessert Recipes     Thanksgiving Dessert Recipes

Yield 30

Number Of Ingredients 7

1 cup (230g) Butter, softened
3/4 cup (90g) Powdered sugar
1 1/3 cups + 1 Tbsp. (175g) All-purpose flour
3 tablespoons (22g) Cocoa powder
1/4 cup (32g) Cornstarch
1/4 teaspoon Salt
1 teaspoon Vanilla extract

Steps:

  • Preheat oven to 340˚F (170˚C). Line two baking sheeting with parchment paper.Place butter, vanilla extract and sugar in a large bowl, beat until incorporated, light and fluffy.Sift in flour, cornstarch, cocoa powder in two batches. Mix until combined.Transfer the dough to a piping bag fitted with a large open star tip. Pipe the dough into 2-inch circles.Refrigerate for 20-30 minutes.Bake, one pan at a time, for about 13-15 minutes. Allow to cool completely before storing or serving.Notes:Store in an airtight container at room temperature for up 3-4 days.You can freeze the cookies for up to a month.OTHER COOKIE RECIPES:Thumbprint CookiesCream Cheese CookiesSoft and Chewy Chocolate Chip CookiesAlmond Cookies

CHOCOLATE BUTTER COOKIES



Chocolate Butter Cookies image

Shape this chocolate butter cookie dough into a variety of shapes.

Provided by Land O'Lakes

Categories     Shaped     Butter     Butter     Sweet     Baking     Dairy     Cookie     Dessert     Cookie     Dessert

Yield 36 cookies

Number Of Ingredients 7

3/4 cup sugar
3/4 cup Land O Lakes® Butter softened
1 large Land O Lakes® Egg
1 teaspoon almond extract
1 2/3 cups all-purpose flour
1/3 cup unsweetened cocoa
1/4 teaspoon salt

Steps:

  • Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and almond extract; continue beating until well mixed.
  • Combine flour, cocoa and salt in another bowl. Add flour mixture gradually to butter mixture, beating at low speed and scraping bowl often, until well mixed.
  • Divide dough into thirds. Wrap each third in plastic food wrap; refrigerate 2 hours or overnight until firm.
  • Heat oven to 375°F.
  • Shape dough with floured hands, one-third at a time (keep remaining dough refrigerated), into 1-inch balls. Form balls into desired shapes (balls, squares, logs, etc.) or follow variations as directed below. Place 1 inch apart onto ungreased cookie sheets. Bake 7-9 minutes or until set. (Surface may crack slightly.) Cool completely. Decorate as desired.

Nutrition Facts : Calories 80 calories, Fat 4 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 40 milligrams, Carbohydrate 9 grams, Fiber 0 grams, Sugar grams, Protein 1 grams

DOUBLE-CHOCOLATE BUTTER COOKIES



Double-Chocolate Butter Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h55m

Yield about 25 cookies

Number Of Ingredients 9

2 sticks (1 cup) unsalted butter, at room temperature
1/2 cup confectioners' sugar
1/4 cup granulated sugar
1/2 teaspoon kosher salt
1/3 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
1 egg, at room temperature
1 3/4 cups all-purpose flour, plus more for dusting
1 cup white chocolate chips

Steps:

  • Beat the butter in a large bowl with a hand mixer on medium speed until light and fluffy, about 1 minute. Add the confectioners' sugar, granulated sugar and salt and continue to beat on medium speed until pale and creamy, 2 minutes. Add the cocoa powder, vanilla and egg; mix on low to incorporate. Add the flour, beating on low speed until just incorporated (a few streaks is fine). Switch to a rubber spatula and fold in the chocolate chips.
  • Turn out the dough onto a large piece of plastic wrap, form into a disk and wrap tightly. Refrigerate until firm, at least 2 hours.
  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  • Generously dust the dough and work surface with flour. Roll out the dough to a 1/3-inch thickness; if the dough cracks around the edges, simply press it back together. Use cookie cutters to cut out the desired shapes. Place the cookies, 1 inch apart, on the prepared baking sheets.
  • Bake until just beginning to brown around the edges, 15 to 20 minutes, rotating the baking sheets halfway through.
  • Cool for 5 minutes on the baking sheets before removing the cookies to a wire rack to cool completely.

BIG & BUTTERY CHOCOLATE CHIP COOKIES



Big & Buttery Chocolate Chip Cookies image

My take on the classic cookie is inspired by a bakery in California called Hungry Bear. It's big, thick and chewy-truly the best chocolate chip cookie recipe. -Irene Yeh, Mequon, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 2 dozen.

Number Of Ingredients 10

1 cup butter, softened
1 cup packed brown sugar
3/4 cup sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
1-1/4 teaspoons baking soda
1 teaspoon salt
1 package (12 ounces) semisweet chocolate chips
2 cups coarsely chopped walnuts, toasted

Steps:

  • In a large bowl, beat butter and sugars until blended. Beat in eggs and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and walnuts., Shape 1/4 cupfuls of dough into balls. Flatten each to 3/4-in. thickness (2-1/2-in. diameter), smoothing edges as necessary. Place in an airtight container, separating layers with waxed paper or parchment; refrigerate, covered, overnight., To bake, place dough portions 2 in. apart on parchment-lined baking sheets; let stand at room temperature 30 minutes before baking. Preheat oven to 400°., Bake until edges are golden brown (centers will be light), 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 311 calories, Fat 19g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 229mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.

BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES RECIPE BY TASTY



Brown Butter Toffee Chocolate Chip Cookies Recipe by Tasty image

The ultimate chocolate chip cookie indulgence, bolstered by chunks of homemade toffee, brown butter, and large pockets of chocolate.

Provided by Alvin Zhou

Categories     Desserts

Yield 9 cookies

Number Of Ingredients 16

6 tablespoons unsalted butter
¾ cup light brown sugar, lightly packed
1 teaspoon kosher salt
water, as needed
1 cup unsalted butter
4 ice cubes
¾ cup granulated sugar
1 ½ cups dark brown sugar, packed
2 teaspoons espresso powder
2 teaspoons kosher salt
½ teaspoon baking soda
2 large eggs
2 teaspoons vanilla extract
2 ½ cups all purpose flour
6 oz cacao chocolate, 50-70% cacao, chopped
flaky sea salt, for sprinkling

Steps:

  • Make the toffee: Line a baking sheet with parchment paper.
  • In a medium nonstick saucepan over medium heat, melt the butter, brown sugar, and salt, stirring until evenly incorporated. If there are grainy lumps or if the fat starts to separate, add a couple splashes of water and stir vigorously to emulsify. Continue to cook, stirring constantly, until the mixture reaches 290°F (143°C), about 10-15 minutes.
  • Pour the toffee onto the prepared baking sheet and spread out slightly with a spatula. Freeze until ready to use, about 30 minutes.
  • Make the cookie dough: Add the butter to a medium nonstick saucepan over medium-high heat. Cook, stirring occasionally, until the butter turns dark brown and smells nutty. Watch carefully so the butter does not burn. Remove the pot from the heat.
  • Add an ice cube to the butter and slowly let it melt. It may froth and bubble. Add the remaining 3 ice cubes and gently stir until melted.
  • In a large bowl, combine the granulated and brown sugar, espresso powder, salt, and baking soda.
  • Pour the brown butter into the sugar mixture and mix until combined. Don't worry if it looks separated.
  • In a small bowl, whisk together the eggs and vanilla. Pour into the sugar and butter mixture and whisk until glossy and smooth.
  • Add the flour and fold with a rubber spatula to incorporate until the dough has no visible flour streaks.
  • Remove the toffee from the freezer (it should be a frozen disc) and break it into chunks that will fit inside a gallon zip-top bag. Double bag the toffee and seal both bags. With a rolling pin, break the toffee into small pieces.
  • Fold the crushed toffee and chopped chocolate into the dough until evenly distributed.
  • Using a large ice cream scoop or a ½ cup (65 g) measure, scoop the dough onto a parchment-lined baking sheet. Wrap the baking sheet in plastic wrap, but leave a small opening at the corner of the tray. Let the dough rest in the refrigerator for at least 36 hours. This will allow the flavor to develop and the dough to dry out a little as it rests, which will result in less spread when it bakes.
  • When ready to bake, preheat the oven to 325°F (163°C). Line 2 baking sheet with parchment paper.
  • Arrange the cookies on the baking sheets, leaving at least 2 inches (5 cm) of space between the cookies and away from the edges of the pan.
  • Bake until the cookies are golden brown with crispy edges, but are still slightly soft in the center, 18-20 minutes.
  • Immediately sprinkle the cookies with flaky sea salt. then let cool completely. The cookies will be very soft at first but will set after they are fully cooled.
  • Enjoy!

Nutrition Facts : Calories 609 calories, Carbohydrate 74 grams, Fat 31 grams, Fiber 4 grams, Protein 8 grams, Sugar 38 grams

CHOCOLATE-TIPPED BUTTER COOKIES



Chocolate-Tipped Butter Cookies image

These wonderfully moist morsels are too tempting to resist. They melt right in your mouth. Rather than sprinkling the chocolate tips with nuts, you can roll them in red and green jimmies or leave them plain. -Charolette Westfall, Houston, Texas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3-1/2 dozen.

Number Of Ingredients 8

1 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
CHOCOLATE COATING:
1 cup semisweet chocolate chips
1 tablespoon shortening
1/2 cup finely chopped pecans

Steps:

  • In a bowl, cream butter and sugar. Add vanilla; mix well. Gradually add flour; mix well. cover and chill for 1 hour. Shape tablespoonfuls of dough into 2-1/2-in. x 1/2-in. sticks. Place 2 in. apart on ungreased baking sheets. Flatten about three-fourths of each stick lengthwise with a fork. Bake at 350° until set, 14-16 minutes. Cool on baking sheets. Melt chocolate chips and shortening until smooth; dip the round end of each cookie. Sprinkle with nuts. Place on waxed paper until firm.

Nutrition Facts : Calories 97 calories, Fat 7g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 35mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.

THE BEST CHOCOLATE BUTTER COOKIES



The Best Chocolate Butter Cookies image

The declaration in the title is from Cook's Illustrated magazine, source of this recipe. Vanilla sugar cookies are fine for cut-out cookies, but I am a chocoholic and these cookies are for me! :) Note that regular unsweetened cocoa powder will work in this recipe and instant coffee powder will also work in a pinch. The dough may be wrapped tightly in plastic wrap and stored in the refrigerator for up to 3 days or in the freezer for up to 3 weeks, Defrost frozen dough in the fridge overnight, then let stand at room temperature about 30 minutes until firm yet malleable. Cookies can be stored in an airtight container up to 3 days. Dust or glaze them the day they are served.

Provided by Lorraine of AZ

Categories     Dessert

Time 52m

Yield 4 dozen

Number Of Ingredients 8

20 tablespoons unsalted butter, softened to room temperature (2-1/2 sticks)
1/2 cup Dutch-processed cocoa powder (about 2 ounces)
1 teaspoon espresso powder
1 cup sugar (7 ounces)
1/4 teaspoon table salt
2 large egg yolks
1 tablespoon vanilla extract
2 1/4 cups unbleached all-purpose flour (11-1/4 ounces)

Steps:

  • Melt 4 tablespoons of the butter in medium saucepan over medium heat. Add cocoa and expresso powders; stir until mixture forms a smooth paste. Set aside to cool, about 15 minutes.
  • In bowl of a stand mixer fitted with paddle attachment, mix remaining 16 tablespoons butter, sugar, salt, and cooled cocoa mixture on high speed until well combined and fluffy, about 1 minute, scraping sides of mixing bowl once or twice with rubber spatula. Add yolks and vanilla and mix on medium speed until thoroughly combined, about 30 seconds. Scrape sides of bowl. With mixer running on low, add flour in 3 additions, waiting until each addition is incorporated before adding net and scraping bowl after each addition. Continue to mix until dough forms cohesive ball, about 5 seconds. Turn dough onto work surface; divide into 3 4-inch disks. Wrap each disk in plastic wrap and refrigerate until dough is firm yet malleable, 45 to 60 minutes.
  • Adjust oven rack to middle position and preheat oven to 375 degrees.
  • Roll 1 dough disk between 2 large sheets of parchment paper to even thickness of 3/16-inch. (If dough becomes soft and sticky, slide rolled dough on parchment onto baking sheet and rechill until firm, about 10 minutes.) Peel parchment from one side of dough and cut into desired shapes using cookie cutter(s) Use a thin metal spatula to transfer the cookie shapes to the prepared baking sheet, spacing them about 1 inch apart. Gather dough scraps and chill to use again.
  • Bake about 10-12 minutes. The cookies will offer slight resistance to the touch when done. If they yield too easily, they are underdone. If they begin to darken on edges they have overbaked. Rotate the baking sheet halfway through baking time. Cool for 5 minutes, then, using the spatula, transfer them to wire rack and cool completely,.
  • VARIATIONS:.
  • Instead of forming dough into disks, you may form it into logs about 2 inches in diameter and 12 inches long. Wrap with plastic wrap to make a nice cylinder. Chill until very firm; then simply slice dough into 1/4-inch slices as you would refrigerator cookies. Continue as above.
  • Cookies may be served plain or dusted with sifted powdered sugar. The logs of dough may be rolled in sanding sugar or chopped nuts just before slicing.
  • Make a glaze by melting 4 ounces bittersweet chocolate with 4 tablespoons unsalted butter and whisk until smooth. Add 2 tablespoons corn syrup and 1 teaspoon vanilla land mix until smooth and shiny. Use back of spoon to spread scant teaspoon glaze to edge of each cookies. It may be necessary to reheat glaze to keep it spreadable. Allow glazed cookie s to dry at least 20 minutes.
  • Mexican Chocoate Butter Cookies: Combine 1/2 cup sliced almonds, 1 teaspoon ground cinnamon, and 1/8 teaspoon cayenne in a medium skillet. Toast until fragrant, about 3 minutes. Allow to cool; then process in a food processor until very fine, about 15 seconds. Follow recipe above for Chocolate Butter Cookies, whisking nut mixture into flour before adding flour to dough in step 2. Proceed with recipe. Roll dough into log and roll the log in 1/2 cup sanding sugar.
  • Glazed Chocolate-Mint Cookies: Follow recipe above for Chocolate Butter Cookies, replacing the vanilla extract with 2 teaspoons mint extract. It is nice to melt 1 cup white chocolate chips and drizzle over glazed cookies. Let dry at least 20 minutes before serving.

CHOCOLATE BUTTER COOKIES



Chocolate Butter Cookies image

Make and share this Chocolate Butter Cookies recipe from Food.com.

Provided by Katie1

Categories     Dessert

Time 18m

Yield 24 cookies

Number Of Ingredients 6

1/2 cup sugar
3/4 cup butter (softened)
1 egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 cup cocoa

Steps:

  • Heat oven to 375 degrees.
  • Combine sugar, butter, egg, and extract.
  • Beat at medium speed until fluffy.
  • Gradually add flour and cocoa until well mixed.
  • Shape into rounded teaspoonfuls 1" balls, cookie press, or indent in the middle.
  • Bake for 7-9 minutes.
  • Cool, then decorate with melted chocolate, cherry in center, or powdered sugar.

Nutrition Facts : Calories 100, Fat 6.1, SaturatedFat 3.8, Cholesterol 23.1, Sodium 41.5, Carbohydrate 10.7, Fiber 0.5, Sugar 4.2, Protein 1.1

BUTTER COOKIES WITH CHOCOLATE



Butter Cookies with Chocolate image

Categories     Cookies     Chocolate     Dessert     Bake     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 6 dozen

Number Of Ingredients 8

2 cups (4 sticks) unsalted butter, room temperature
2 cups powdered sugar, sifted
2 tablespoons water
1 teaspoon vanilla extract
1 teaspoon almond extract
4 cups all purpose flour, sifted
1 teaspoon salt
12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Steps:

  • Combine butter and sugar in large bowl. Using electric mixer, beat until light and fluffy. Mix in water and both extracts. Beat in flour and salt until well blended. Stir in chopped chocolate.
  • Divide dough in half. Form each half into 1 1/2-inch-diameter log. Wrap each log in waxed paper; chill about 2 hours. (Can be made 3 days ahead. Keep chilled.)
  • Position rack in center of oven; preheat to 350°F. Cut dough into 1/3-inch-thick slices. Place slices on large baking sheets, spacing about 2 inches apart. Bake until cookies begin to turn golden around edges but are still pale in color, about 15 minutes. Transfer baking sheets to racks; cool 5 minutes. Transfer cookies to racks; cool completely. (Can be made 3 days ahead. Store in airtight containers at room temperature.)

CHOCOLATE PEANUT BUTTER COOKIES



Chocolate Peanut Butter Cookies image

Provided by Food Network

Categories     dessert

Time 45m

Yield About 2 dozen cookies

Number Of Ingredients 7

1 cup creamy peanut butter
2/3 cup granulated sugar, plus more for rolling
1/3 cup packed light brown sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 large egg
2/3 cup semisweet chocolate chips

Steps:

  • Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Beat the peanut butter, granulated sugar, light brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Stir in the chocolate chips.
  • Put some granulated sugar in a small bowl. Shape tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly and make a crisscross pattern.
  • Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.

BROWN BUTTER CHOCOLATE CHIP COOKIES



Brown Butter Chocolate Chip Cookies image

These cookies have crispy edges and soft and chewy centers. The flavors are kicked up a few notches by using brown butter.

Provided by Yoly

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 4h35m

Yield 24

Number Of Ingredients 9

6 tablespoons butter, at room temperature
1 cup all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
½ cup brown sugar, packed
¼ cup white sugar
½ tablespoon vanilla extract
1 large egg, at room temperature
1 cup semisweet chocolate chips

Steps:

  • Place butter in a microwave-safe bowl and cover with parchment paper. Place a microwave-safe plate over the parchment paper to hold it down. Microwave butter for 5 minutes. Check butter; continue to microwave in 30-second intervals if needed, until butter is golden brown and has released a nutty aroma, an additional 30 to 90 seconds.
  • Mix flour, baking soda, and salt in a large bowl and set aside.
  • Beat brown butter, brown sugar, and sugar together in another bowl until smooth and creamy. Add vanilla and egg and mix until well blended. Add flour mixture and chocolate chips; mix until incorporated. Place dough in a container and refrigerate for a minimum of 4 hours to 24 hours.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Scoop cookies with a medium-sized cookie scoop and set on the prepared baking sheet, 2 inches apart.
  • Bake in the preheated oven until lightly browned on the edges, 13 to 15 minutes. Cool on the baking sheet, then transfer to a wire rack.

Nutrition Facts : Calories 107.2 calories, Carbohydrate 15 g, Cholesterol 15.4 mg, Fat 5.2 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 3.1 g, Sodium 62.9 mg, Sugar 10.4 g

Tips:

  • Use high-quality butter for the best flavor and texture.
  • Make sure the butter is at room temperature before creaming it with the sugar. This will help to create a light and fluffy dough.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies to hold their shape and prevent them from spreading too much.
  • Bake the cookies in a preheated oven. This will help to ensure that they bake evenly.
  • Let the cookies cool completely on a wire rack before storing them in an airtight container.

Conclusion:

These tips will help you to make delicious and beautiful chocolate butter cookies that are perfect for any occasion. With a few simple ingredients and a little bit of time, you can create these classic cookies that everyone will love.

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