Recipe: Dark Chocolate Butter Cookie
Dark chocolate butter cookies – it’s December and it’s time for holiday cookies! A couple of years ago I did the twelve days of cookies and well that was wonderful, there is no way I have time nor the ability to eat so many cookies this year. So, I’m sharing with you 3 great recipes this week for non-traditional holiday cookies. Today, we’re on the dark side of things with this coco-butter inspired cookie.
Let’s get baking.
Ingredients
- 1 cup of room temperature salted butter
- 1/2 a cup of icing sugar and quality dark coco
- 2 teaspoons of vanilla
- 1 1/2 cup of cake flour
- 1 cup of dark chocolate chips
First up – gather those ingredients. Ensure you’re using high quality dark coco since it’s the start of this cookie. You’ll want the flavour to be rich. This cookie isn’t overly sweet, yet when you’re in the mood for dark chocolate, this should be your go-to cookie.
Measure out the sugar and coco powder.
Cream the butter, icing sugar, and the dark coco powder. Combine well and scrape the bowl once. Next, add in the vanilla. Then, slowly add in the flour 1/2 a cup at a time. Mix well. Then, fold in the dark chocolate chips. You want them evenly distributed, so stir them into the batter in 1/4 cup batches.
Roll our the dough into a log and wrap it in plastic wrap. It needs to set in the fridge for at least 2 hours, and no more than 3 hours.
If you wish, you could turn it into two logs – I should have done that, it would have been easier to work with.
Once you’re ready to bake them – set the oven to 325 degrees. Cut the cookies into 1/4-1/3 of an inch pieces. The chocolate chips will be tough to get through, so be sure you’re using a good sharp knife.
When they are all cut, lay them on parchment paper or a silicone backing liner and bake in the 325 degree oven for 11-14 minutes. You need to keep an eye on them because of their colour – you don’t want them to burn and it’s not as easy to see with the dark chocolate.
That’s it! Done. They freeze well and keep for about 4-5 days, if they even last that long.
Happy holiday baking – stay tuned the rest of this week for two more great cookie recipes.
Recipe
Dark Chocolate Butter Cookie
Ingredients
- 1 cup of room temperature salted butter
- 1/2 a cup of icing sugar and quality dark coco
- 2 teaspoons of vanilla
- 1 1/2 cup of cake flour
- 1 cup of dark chocolate chips
Instructions
- First up - gather those ingredients. Ensure you're using high quality dark coco since it's the start of this cookie. You'll want the flavour to be rich. This cookie isn't overly sweet, yet when you're in the mood for dark chocolate, this should be your go-to cookie.
- Measure out the sugar and coco powder.
- Cream the butter, icing sugar, and the dark coco powder. Combine well and scrape the bowl once. Next, add in the vanilla. Then, slowly add in the flour 1/2 a cup at a time. Mix well. Then, fold in the dark chocolate chips. You want them evenly distributed, so stir them into the batter in 1/4 cup batches.
- Roll our the dough into a log and wrap it in plastic wrap. It needs to set in the fridge for at least 2 hours, and no more than 3 hours. If you wish, you could turn it into two logs - I should have done that, it would have been easier to work with.
- Once you're ready to bake them - set the oven to 325 degrees.
- Cut the cookies into 1/4-1/3 of an inch pieces. The chocolate chips will be tough to get through, so be sure you're using a good sharp knife.
- When they are all cut, lay them on parchment paper or a silicone backing liner and bake in the 325 degree oven for 11-14 minutes. You need to keep an eye on them because of their colour - you don't want them to burn and it's not as easy to see with the dark chocolate.
- That's it! Done. They freeze well and keep for about 4-5 days, if they even last that long.
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