Double-Chocolate Butter Cookies

Double-Chocolate Butter Cookies
Prep Time
2h 55 min
25 servings

Sweet butter cookies with cocoa and white chocolate chips.



sticks (1 cup) unsalted butter, at room temperature
cup confectioners' sugar
cup granulated sugar
tsp kosher salt
cup unsweetened cocoa powder
tsp pure vanilla extract
egg, at room temperature
1 ¾
cups all-purpose flour, plus more for dusting
cup white chocolate chips


Step 1

Beat the butter in a large bowl with a hand mixer on medium speed until light and fluffy, about 1 minute. Add the confectioners’ sugar, granulated sugar and salt and continue to beat on medium speed until pale and creamy, 2 minutes. Add the cocoa powder, vanilla and egg; mix on low to incorporate. Add the flour, beating on low speed until just incorporated (a few streaks is fine). Switch to a rubber spatula and fold in the chocolate chips.

Step 2

Turn out the dough onto a large piece of plastic wrap, form into a disk and wrap tightly. Refrigerate until firm, at least 2 hours.

Step 3

Preheat the oven to 350ºF. Line two baking sheets with parchment paper.

Step 4

Generously dust the dough and work surface with flour. Roll out the dough to a 1/3-inch thickness; if the dough cracks around the edges, simply press it back together. Use cookie cutters to cut out the desired shapes. Place the cookies, 1 inch apart, on the prepared baking sheets.

Step 5

Bake until just beginning to brown around the edges, 15 to 20 minutes, rotating the baking sheets halfway through.

Step 6

Cool for 5 minutes on the baking sheets before removing the cookies to a wire rack to cool completely.

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