Holiday Chocolate Butter Cookies
A simple and tender chocolate butter cookie, shaped into small logs and baked until just firm. These cookies are delicious on their own or can be dipped in melted chocolate and nuts for a more festive presentation.
An original recipe by Forkin
- Total time
- 1 hr 8 min
- Serves
- 6
- Difficulty
- Easy
- Per serving
- 605 kcal
Allergen information: may contain eggs, En:Nuts, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 0.75 cupunsalted butter, softened
- 0.5 cupgranulated sugar
- 1 pcsegg yolk
- 1 tspalmond extract
- 1.5 cupall-purpose flour
- 0.25 cupunsweetened cocoa powder
topping
- 150 gdark chocolate, chopped or chips(optional)
- 0.5 cuppecan, finely chopped(optional)
Equipment
microwave-safe bowl · parchment paper · large bowl · wire rack · baking sheet · electric mixer · medium bowl · oven
The method
Step by step
- 1
Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper.
About 5 min
Cook’s note: Using parchment paper prevents the cookies from sticking and makes cleanup easier.
- 2
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes.
About 3 min
Cook’s note: Make sure your butter is at room temperature for the best creaming results.
- 3
Add the egg yolk and almond extract to the bowl and beat until just combined.
About 1 min
- 4
In a separate medium bowl, whisk together the all-purpose flour and unsweetened cocoa powder.
About 1 min
Cook’s note: Whisking the dry ingredients first ensures the cocoa powder is evenly distributed.
- 5
Gradually add the dry ingredient mixture to the butter mixture, beating on low speed until a soft dough forms.
About 2 min
Cook’s note: Don't overmix the dough once the flour is added, as this can make the cookies tough.
- 6
Take a small amount of dough and roll it between your palms to form a log about 3 inches long.
About 5 min
- 7
Place the dough logs on the prepared baking sheets, leaving about 1 inch of space between each one.
About 1 min
- 8
Bake for 7 to 9 minutes, or until the edges are set and firm to the touch.
About 9 min
Cook’s note: The cookies will not spread much. They will still be slightly soft in the center when you remove them.
- 9
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
About 5 min
Cook’s note: Cooling completely is essential if you plan to dip them in chocolate.
- 10
If decorating, melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
About 2 min
Cook’s note: Be careful not to overheat the chocolate, which can cause it to seize.
- 11
Dip one or both ends of each cooled cookie into the melted chocolate, then into the chopped pecans.
About 10 min
Cook’s note: Allow any excess chocolate to drip off before dipping in the nuts.
- 12
Place the dipped cookies on a parchment-lined sheet and let them rest until the chocolate is fully set.
About 25 min
Cook’s note: You can place them in the refrigerator for about 10 minutes to speed up the setting process.
Per serving
Nutrition
- Calories
- 605.1kcal
- Protein
- 6.9g
- Carbs
- 58.9g
- Fat
- 39.7g
- Fibre
- 5.2g
- Sugar
- 29.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container at room temperature.
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