Chocolate Butter Cookies, rich and buttery, with an intense chocolate flavour and a crisp texture that make them ideal for the holiday season, but also all year round as a last-minute treat. They are easy to make with only 5 basic ingredients, and very little prep. No fancy equipment needed either, roll them into a ball and flatten them slightly with a fork, and you get some indulgent cookies that are a big hit with everyone.
If you are looking for homemade holiday gift ideas or you need a simple cookie recipe for your Christmas cookie exchange, these chocolate butter cookies are your perfect choice.
You can make a good batch from scratch in less than an hour, and you get some delicious cookies that taste like an expensive bake, but instead are pocket-friendy, and hassle-free.
Adapted from my viral 3-ingredient butter cookies, which have over 1.9 million views on TikTok and counting, these chocolate cookies have 2 more ingredients added, but are as easy to bake, and still use everyday ingredients that you already have at home.
And then, it's Christmas, the season of cookies, indulgence and deliciousness, when we can pamper ourselves and our families with scrumptious treats, and fill our kitchens with the derful aroma of freshly-baked goodies.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients used
- flour - I used plain flour, we don't need any raising agents added
- icing sugar - or confectioners' sugar for the US audience, granulated sugar can work too, but I like the smoothness of the powdered one
- butter - I chose to melt it, but soft butter can work as well
- cocoa powder - I can's stress enough how important it is to use high-quality cocoa powder, it really makes all the difference between a luxurious cookie and an okay one
- vanilla extract - it can be omitted if prefer a 4-ingredient chocolate cookie, but I find that the vanilla enhances the chocolate flavour
Variations
For an even more festive touch, you can swap the vanilla extract for orange extract, for some delicious chocolate orange cookies, or peppermint extract, and you get some yummy chocolate mint cookies.
Step-by-step photos and instructions
- in a large mixing bowl, sift the flour, cocoa powder and icing sugar and mix well to combine
- melt the butter and allow it to cool down slightly, then add it to the flour mixture together with the vanilla extract
- knead everything into a smooth dough
- cover the dough with clingfilm and refrigerate for 20 minutes
- preheat the oven to 180 degrees Celsius (350 Fahrenheit)
- use your hands to roll out dough balls the size of a wanut, and use a fork to flatten them slightly
- arrange the cookies on a baking tray lined with non-stick paper, working in batches, and bake the cookies for 15-17 minutes
- remove them from the oven and allow them to cool down completely
Expert tips
After melting the butter, it is important to allow it to cool down, otherwise the dough will be warm and it will take longer for it to get a good texture, so the chilling time will have to be extended.
A warm dough will also make the cookies spread too much in the oven, and you will end up with flat cookies- they will still taste great though!
You don't have to flatten them with the fork, they can be left as a ball, and they will spread to the right shape while baking - so plenty of room between the cookie balls is important.
If the fork sticks to the dough balls as you try to flatten them, dip the fork in flour, that should really do the trick.
Other chocolate cookies for the festive season
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Chocolate Butter Cookies
Ingredients
- 170 g plain flour ( 1 ½ cup)
- 30 g cocoa powder ( 2 tbso)
- 80 g icing sugar ( confectioners' sugar, ½ cup + 1 tbsp)
- 1 teaspoon vanilla extract
- 150 g butter ( â…” cup)
Instructions
- Melt the butter and allow it to cool down.
- In a large mixing bowl, sift in the flour, cocoa powder and icing sugar, and mix them well.
- Add the melted butter and vanilla extract, and knead everything into a dough that does not stick to the hands.
- Cover the dough in clingfilm and refrigerate it for 20 minutes.
- Preheat the oven to 180 degrees Celsius ( 350 Fahrenheit, 160 fan oven).
- Use your hands to roll out dough balls the size of a walnut, and use a fork dipped in flour to flatten the dough balls slightly.
- Arrange the cookies onto 2 baking trays lined with non-stick paper, and bake them for 17 minutes.
- Remove them from the oven and allow them to cool down slightly before transfering to a cooling rack to cool down completely.
Video
Notes
- After melting the butter, it is important to allow it to cool down, otherwise the dough will be warm and it will take longer for it to get a good texture, so the chilling time will have to be extended.
- A warm dough will also make the cookies spread too much in the oven, and you will end up with flat cookies- they will still taste great though!
- You don't have to flatten them with the fork, they can be left as a ball, and they will spread to the right shape while baking - so plenty of room between the cookie balls is important.
- If the fork sticks to the dough balls as you try to flatten them, dip the fork in flour, that should really do the trick.
Nutrition
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