Chocolate Butter Cookies
Indulge in these delightful Danish chocolate butter cookies that are sure to impress! With a luscious blend of creamy butter and rich cocoa, each bite melts away, leaving you craving more. Perfect for holiday gifting or simply satisfying your sweet tooth, these cookies are an irresistible treat for any occasion!
Prep
10
min
Cook
15
min
Serves
30
people
Level
easy
📝 Ingredients
Serves 30🥛Dairy & Eggs(1)
- 1 cup (230 g) Butter softened (227 g)Use organic, grass-fed European style butter for best results.
🫙Pantry Staples(4)
- 1 ⅓ cup +1 tablespoon (175 g) All-purpose flour (166 g)Cake flour for a more tender cookie, or bread flour for a snappier one.
- 3 tablespoons (22 g) Cocoa powder (45 ml)Use Dutch-processed cocoa powder for better flavor.
- Cornstarch
- ¾ cup (90 g) Powdered sugar (150 g)Can substitute with granulated sugar blended with cornstarch.
🧂Spices & Seasonings(1)
- Salt & Vanilla ExtractVanilla paste or powder can be used instead.
Nutrition (per serving)
Calories
92
Protein
1g
Carbs
9g
Fat
6g
👨🍳 Instructions
- 1
Cream the butter and sugar until light and fluffy.
- 2
Add the dry ingredients and mix just until combined.
💡 Pro Tips
- ✓Cream butter and sugar for 3-4 minutes until the mixture reaches 68-70°F and increases in volume by 40-50%, which incorporates air bubbles that leaven the cookies without chemical leaveners.timing3-4 minutes, 68-70°F, 40-50% volume increase
- ✓Add a 1:1 ratio of cornstarch to cocoa powder (11 g cornstarch to 22 g cocoa) to reduce gluten development and prevent tough cookies, since cocoa's tannins can strengthen gluten networks.ingredient1:1 ratio (cornstarch:cocoa)
- ✓Mix dry ingredients into creamed butter for exactly 45-60 seconds until just combined; overmixing beyond this point develops gluten and reduces spread by 15-20%, creating dense rather than tender cookies.timing45-60 seconds maximum
- ✓Sift cocoa powder and flour together before adding to butter because cocoa clumps easily and won't hydrate evenly, resulting in bitter powder pockets that affect flavor distribution.technique
Share this recipe
Prep
10
min
Cook
15
min
Serves
30
people
Level
easy
Share this recipe
Chocolate Butter Cookies
Indulge in these delightful Danish chocolate butter cookies that are sure to impress! With a luscious blend of creamy butter and rich cocoa, each bite melts away, leaving you craving more. Perfect for holiday gifting or simply satisfying your sweet tooth, these cookies are an irresistible treat for any occasion!
📝 Ingredients
Serves 30🥛Dairy & Eggs(1)
- 1 cup (230 g) Butter softened (227 g)Use organic, grass-fed European style butter for best results.
🫙Pantry Staples(4)
- 1 ⅓ cup +1 tablespoon (175 g) All-purpose flour (166 g)Cake flour for a more tender cookie, or bread flour for a snappier one.
- 3 tablespoons (22 g) Cocoa powder (45 ml)Use Dutch-processed cocoa powder for better flavor.
- Cornstarch
- ¾ cup (90 g) Powdered sugar (150 g)Can substitute with granulated sugar blended with cornstarch.
🧂Spices & Seasonings(1)
- Salt & Vanilla ExtractVanilla paste or powder can be used instead.
Nutrition (per serving)
Calories
92
Protein
1g
Carbs
9g
Fat
6g
👨🍳 Instructions
- 1
Cream the butter and sugar until light and fluffy.
- 2
Add the dry ingredients and mix just until combined.
💡 Pro Tips
- ✓Cream butter and sugar for 3-4 minutes until the mixture reaches 68-70°F and increases in volume by 40-50%, which incorporates air bubbles that leaven the cookies without chemical leaveners.timing3-4 minutes, 68-70°F, 40-50% volume increase
- ✓Add a 1:1 ratio of cornstarch to cocoa powder (11 g cornstarch to 22 g cocoa) to reduce gluten development and prevent tough cookies, since cocoa's tannins can strengthen gluten networks.ingredient1:1 ratio (cornstarch:cocoa)
- ✓Mix dry ingredients into creamed butter for exactly 45-60 seconds until just combined; overmixing beyond this point develops gluten and reduces spread by 15-20%, creating dense rather than tender cookies.timing45-60 seconds maximum
- ✓Sift cocoa powder and flour together before adding to butter because cocoa clumps easily and won't hydrate evenly, resulting in bitter powder pockets that affect flavor distribution.technique