Heavenly Chocolate Butter Cookies
These heavenly chocolate butter cookies are rich, decadent, and incredibly easy to make. Perfect for satisfying any sweet tooth, they feature a delightful combination of cocoa and buttery goodness.
Equipment
- Baking sheets
- Parchment paper
- Medium bowl
- Whisk
- Large bowl
- Electric mixer
- Plastic wrap
- Wire rack
Ingredients
Cookie Dough
- 1 cup unsalted butter (2 sticks), room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chocolate chips or chunks (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
Mixing and Chilling
- In a large bowl, beat the room temperature unsalted butter and granulated sugar with an electric mixer until light, fluffy, and pale, about 3-5 minutes.
- Beat in the egg and vanilla extract until just combined, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients on low speed until just combined, then fold in chocolate chips if using.
- Cover the bowl and refrigerate the dough for at least 30 minutes, or up to 2 hours.
Baking and Cooling
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are set and the centers look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
For best results, do not overmix the dough after adding the dry ingredients. You can also experiment with different types of chocolate chips or add a pinch of cinnamon for a different flavor profile.