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This chocolate butter cookies is an adaptation from my previous post on the classic vanilla butter cookies. I made only one small variation from the previous recipe, that is adding the cacao powder with the cake flour, all else stays the same. In fact using the vanilla version as the base, you can customise the flavour of the butter cookies with herbs, pastes, jam, or even tea leaves, such as laksa leaves salted egg yolk cookies, yuzu honey cookies, Thai milk tea cookies, and lavender cookies. Then, using this chocolate cookies recipe, I’ve also adapted and made these ridiculously cute Hershey’s Kisses Blossom Cookies and Dark Chocolate Thumbprint cookies, do check them out!
I grew up eating butter cookies out of those blue tins of Danish butter cookies. They were good but quality deteriorated over time. Then brands like Jenny’s started to be popular, if you have tried their butter, coffee and chocolate flavours, you will know, they literally melt the minute you put them in your mouth. And you can’t just stop at one, it’s so rich and addictive.
To make that soft buttery, melt-in-your-mouth cookies, you need to first whip the butter until it turns sort of whitish and fluffy. Adding whipping cream and milk powder adds to the richness of the cookies. And of course, use the better-than-good quality butter. I like to use French butter with a higher fat ratio value. Not forgetting the cacao powder. Splurge on the good quality, dark cocoa powder. It makes ALL the difference, giving these cookies that deep, rich chocolate kick that’ll make you close your eyes and sigh.
Tips on making Chocolate Butter Cookies
- Use the best quality ingredients. Seriously, don’t skimp. Use French butter with a higher fat ratio value, good quality cacao powder.
- I used stevia sweetener in this bake as it’s zero calories and carbohydrates, and has a zero glycemic index. You can easily switch it out with normal sugar if you prefer.
- Using cake flour makes it easier to achieve the lighter and more tender texture for cookies. Cake flour is ground extra-fine and has low gluten content. If you don’t have it, you can of course use plain flour.
- Chill the dough in the fridge before baking is essential. Trust me on this one. Prevents spreading!
- Don’t overbake. As the dough is so dark, it’s hard to see when it browns. So keep a lookout. Bake in smaller batches, and time the first batch so you know how long to bake the subsequent batches.
- Whisk the butter until it turns fluffy and almost white in colour. This step makes a lot of difference in achieving the buttery melt-in-your-mouth texture.
Watch how to make chocolate butter cookies on YouTube
How to store chocolate butter cookies
After baked, be sure to completely cool these cookies on a cooling rack. Then, you can keep the cookies in an airtight container and leave it in room temperature. The chocolate cookies will be nice and delicious for one to two weeks.
To keep it longer, either store it in the chiller section of the fridge for up to three weeks. Or you can also freeze the cookies for up to two month, and simply thaw at room temperature before serving.
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Chocolate Butter Cookies
Detailed Step-by-Step Video
Ingredients
- 200 g cake flour, I used Blue Jacket brand, can be substituted with plain flour
- 50 g corn starch
- 15 g milk powder
- 3 tbsp cacao powder
- 80 g stevia sweetener
- 200 g unsalted butter, softened
- 2 large egg yolks, room temperature
- 1 tbsp whipping cream, room temperature
- 1 tsp vanilla extract
Instructions
- Remove 200 g unsalted butter from fridge and leave at room temperature until softened. When pressed, the butter makes a dent easily.
- Add 80 g stevia sweetener and softened butter to a mixing bowl. Use a whisk to manual mix them together.Note: This is to avoid the sweetener 'splashing' around when you start whisking in high speed.
- Mix the stevia sweetener and butter mixture with an electric whisk on high speed (or you can use a food mixer) until pale and fluffy.
- The mixture will turn from yellow to almost white.
- Add 2 large egg yolks, 1 tbsp whipping cream, 1 tsp vanilla extract and whisk well on medium speed.
- Sift in 200 g cake flour, 50 g corn starch, 15 g milk powder and 3 tbsp cacao powder.
- Fold in the dry ingredients manually using a spatula till no traces of flour can be seen. Be sure not to over mix.Note: yields about 640g cookie dough.
- Transfer the cookie dough into piping bags.
- Optional to use a piping tip. Place the tip into a separate piping bag, by cutting off the tip of the bag and inserting the piping tip to the end of the piping bag. Then insert the piping bag with the cookie dough.
- Pipe the cookie dough onto a non-stick baking tray, leaving an-inch gap in between each cookie.Cover the cookie dough with a cling wrap, and chill in the fridge for 30 min while pre heating the oven.Note: Don’t pipe the cookies too big as cookies will expand. If the baking tray is not non-stick, use a parchment paper over the tray.
- Bake the cookies at 175C / 347F (oven has top and bottom heat with fan) for 9-10 min until nicely browned at the edges.Note: as the dough is so dark, it’s hard to see when it browns. So keep a lookout. Bake in smaller batches, and time the first batch so you know how long to bake the subsequent batches.
- Cool the cookies completely on a cooling rack.
- Best enjoyed after a day, to let the flavours develop.
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