Chocolate Butter Cookies Recipe

I originally published this recipe in 2020 and have since added new photos and a few more success tips.

Whether you’re making holiday cookie platters, hosting high tea, or want to crush it at a bake sale, my Danish chocolate butter cookies recipe is here to help. These melt-in-your-mouth chocolate butter cookies are sturdy enough for Christmas gifting, shipping, or packaging, and they’re a snap to make.

If you’ve tried my classic butter cookies, you already know how irresistible they are (that recipe alone has racked up nearly 2 million views!). Pair the two together for the ultimate chocolate-vanilla duo and a beautiful yin-yang cookie platter everyone will love.

Ingredients & Substitutions

• Butter – If possible, spring for organic, grass-fed European style butter for the best results.
• Powdered Sugar – This starchy sweetener creates a buttery smooth dough and helps create the crumbly, melt-in-your mouth consistency we’re after. If you don’t have any on hand, add a cup of granulated sugar and a tablespoon of cornstarch to a blender or food processor and blitz until powdery.
• All-Purpose Flour – Plain white flour is all you need. You’re welcome to use cake flour for a more tender cookie, or bread flour for a snappier one.
• Unsweetened Cocoa Powder – If possible, reach for Dutch-processed cocoa powder. It has a smoother, deeper, less acidic chocolate flavor than conventional cocoa.
• Cornstarch – Adding a bit of extra starch gives these buttery chocolate cookies their signature shortbread consistency.
• Salt & Vanilla Extract – Salt balances out the sweetness, while vanilla adds aromatic warmth and sweetness. You’re welcome to swap in an equal amount of vanilla paste or powder if needed.

This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇

Choosing the Best Butter

Butter is the foundation of any good butter cookie, but not all butter is created equal. Conventional American butter typically has around 80% butterfat, which works fine for everyday baking, but it contains more water and produces a slightly less tender, less buttery chocolate cookie.

European-style butter has a higher butterfat content (usually 82-85%), giving it a deeper flavor, creamier texture, and superior melt. This higher fat content creates cookies that are richer, more tender, and more intensely buttery, which is exactly what you want in a chocolate butter cookie.

You can also look for grass-fed butter, which naturally has a richer, sweeter flavor thanks to the cows’ pasture-based diet, while organic butter ensures clean, high-quality dairy free from unnecessary additives. (Organic grass-fed butter is also healthier than conventional.) Finally, cultured butter adds a subtle fermented tang and more complexity.

European-style butter, preferably one that is also grass-fed, cultured, and organic—will give you the best, butteriest results. 

How to Make Chocolate Butter Cookies

Watch the full video recipe to learn how to make the BEST Butter and Chocolate Cookies.

Prefer the written recipe? Scroll down to the recipe box 👇

Optional Variations & Dietary Adaptations

• Gluten-Free – Use a cup-for-cup gluten-free flour blend and let your dough rest at least 30 minutes before baking to prevent a grainy texture.
• Chocolate Dipped Butter Cookies – If chocolate is your love language, double up on the fun! After your cookies have cooled, dip half into melted chocolate. Feel free to use dark chocolate for the most intense flavor, or white chocolate for a creamier, sweeter take with a nice visual contrast.
• Add Sparkle – If you dip your cookies in chocolate, feel free to add a bit of pizzazz with sprinkles, sanding sugar, or nonpareils.
• Mix-Ins – There are tons of flavoring options for you to try. Here are just a few ideas to get you started:
  • Double Chocolate – Stir in mini chocolate chips or chopped dark chocolate for extra richness.
  • Mint Chocolate – Add a splash of peppermint extract for a thin-mint vibe.
  • Mocha Cookies – Mix 1-2 teaspoons of espresso powder into the dough to deepen the chocolate flavor. (You can also pair this with peppermint extract for a peppermint mocha variation!)
  • Spiced Chocolate – Add cinnamon, cardamom, cayenne, or ginger for a Mexican chocolate-inspired twist.
  • Nutty Crunch – Fold in finely chopped walnuts, pecans, or hazelnuts for texture.
  • Orange Chocolate – Add orange zest or a few drops of orange extract for a citrusy twist.
  • Salted Chocolate – Sprinkle flaky sea salt on top before baking for a grown-up flavor profile and subtle crunch.

Expert Tips & Tricks 

• Cream thoroughly. Beat butter and sugar until light and fluffy. Since we don’t use any leavener to make chocolate butter cookies, getting little air pockets in the butter is extra important.
• Don’t overmix. Once the dry ingredients go in, mix just until combined to avoid tough cookies.
• Chill if needed. If the dough feels too soft, chill it for 20-30 minutes to prevent excessive spreading. Conversely, if the dough is too stiff to pipe, let it sit at room temperature to soften.
• Weigh ingredients. Using a kitchen scale ensures perfect consistency in every batch.
• Don’t overbake. Remove cookies when the edges are set but the centers still look slightly soft. They’ll firm up as they cool.
• Hosting a bake sale? Learn my best tips for pricing your cookies. There’s more that goes into it than just your raw materials!

How to Serve Chocolate Danish Butter Cookies

Chocolate butter cookies are rich, crisp, and deeply chocolatey, perfect for enjoying on their own or with a cup of creamy tahini coffee, pistachio latte, cold milk, classic hot cocoa, or a chai latte. Their sturdy texture makes them great for dunking! They also shine on holiday cookie trays, where their dark, ridged finish adds contrast alongside snickerdoodles, rugelach and sugar cookies.

For a fun twist, sandwich two cookies with vanilla buttercream, peppermint frosting, marshmallow fluff, or chocolate ganache. They’re also great dipped halfway in melted chocolate and sprinkled with crushed peppermint, flaky salt, or toasted nuts for extra flair. 

How to Store Chocolate Butter Cookies

• Room Temperature: Store in an airtight container for 4-5 days.
• Freeze: Freeze baked cookies or dough logs for up to 2 months. Thaw, pipe, and bake the dough as instructed, adding an extra few minutes onto the bake time, or thaw baked cookies at room temperature.

FAQs