Chocolate Butter Cookies Recipe
- 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
- 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.
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Loving recipe
ReplyThis is a wonderful recipe.
ReplyNot a fan ar all. Dry as can be. Back to the drawing board after I consume a gallon of water.
ReplyI like to sprinkle them with turbinado sugar, it adds a little sparkle. Love the recipe.
ReplyI followed the directions completely and piped them out using a large open star shape tip. They looked good however during baking in the oven they melted together loosing the shape. They looked like a round blob. So disappointed as it was not easy to pipe out correctly. It took all my strength to get the dough through the tip. They taste good but looked disappointing to say the least. Ny the I'm a bakers daughter and have baked all my life.
ReplyPerhaps it's best to not tie one's identity to what profession our family members have. We are responsible for the outcome of our own recipe.
ReplyI agree with the other comments, the recipe is missing something because after mixing and shaping the cookies they lost the shape in the oven and. DO look like flat diarrhea cookies… I think is the corn starch . Regardless it was a terrible 😞 outcome.
ReplyI used baking powder instead of cornstarch and it kept its shape pretty well! I also used a bit more butter, so it wasn't as dry. The piping went horrible because it was my first time using one but they tasted amazing!.
ReplyPut cookies and n freezer for 39 minutes or after piping. They should than retain shape while baking
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