Chocolate Butter Cookies Recipe

4.92 from 12 votes

Easy Danish chocolate butter cookies, rich, chocolatey, melt in your mouth. Irresistible cookies perfect for Christmas boxes or any occasion.

Prep Time10

Cook Time15

Chilling Time30

Total Time55

Course: Dessert

Cuisine: World

Keyword: chocolate

Servings: cookies

Calories: 37kcal

Prepare the oven: Preheat to 340°F (170°C). Line 2 baking sheets with parchment paper.
Cream the butter: In a large mixing bowl, beat the softened butter, powdered sugar, and vanilla extract for 2–3 minutes until pale, light, and fluffy.
Add dry ingredients: Sift in the flour, cocoa powder, and cornstarch in two additions. Add salt and mix just until a soft, pipeable dough forms; do not overmix.
Pipe the cookies: Transfer the dough to a piping bag fitted with a large open star tip. Pipe 2-inch (5 cm) rosettes or swirls, spacing them about 1 inch apart.
Chill: Refrigerate the piped cookies for 20–30 minutes to help them hold their shape.
Bake: Bake one tray at a time for 13–15 minutes, or until the edges look set and matte.
Cool: Allow to cool completely before serving or storing.

Butter softness: Butter should be soft enough to press with a finger, but not greasy or melting. Too soft = cookies spread.
Creaming matters: Cream the butter and sugar until fluffy; this creates the delicate, airy “melt in your mouth” texture.
Piping consistency: If the dough is too firm to pipe, let it sit at room temperature, for 10-15 minutes or if needed add add 1-2 tablespoons of milk to loosen it up. If too soft, chill for extan ra 10-15 minutes.
Use a large tip: A large open star tip (such as Wilton 1M or Ateco 828/7) works best. Smaller tips make piping very difficult.
Chill time is essential: This prevents spreading and helps the cookies keep their sharp ridges.
Chocolate variation: Dip the cookies halfway in melted dark chocolate and sprinkle with crushed pistachios or sea salt.
Cocoa quality: Use Dutch-process cocoa for deeper color and richer flavor.
Storage: Store in an airtight container for up to 5 days or freeze for up to 2 months.
Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.