Description
These Piped Chocolate Butter Cookies are rich, buttery, and melt-in-your-mouth delicious. Featuring a tender cocoa-infused dough enhanced with a hint of espresso, these cookies are piped into elegant swirls and baked to perfection. Finished with optional semi-sweet chocolate pieces, maraschino cherries, and sprinkles, they’re perfect for special occasions or a delightful treat with afternoon tea.
Ingredients
Scale
Cookie Dough
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 1 1/2 tsp pure vanilla extract
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1/3 cup (27g) unsweetened cocoa powder (natural or Dutch-process)
- 1/4 tsp salt
- 2 tbsp (30ml) warm milk
- 1 tsp espresso powder
For Decoration
- 4 oz (113g) semi-sweet chocolate, finely chopped
- Maraschino cherries
- Sprinkles or coarse sugar
Instructions
- Prepare Your Workspace: Make room in your refrigerator for a baking sheet. Chilling the cookies before baking is essential to prevent them from overspreading.
- Line Baking Sheets: Line 2–3 large baking sheets with parchment paper or silicone baking mats. Do not grease these surfaces to allow easy removal of cookies after baking.
- Cream Butter and Sugar: Beat the softened butter in a large bowl using a handheld or stand mixer on medium-high speed until soft and creamy, about 2 minutes. Add granulated sugar and continue beating on medium-high speed until the mixture is smooth and fluffy, approximately 2 more minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract on high speed until fully combined. Scrape down the sides of the bowl as needed to ensure even mixing.
- Incorporate Dry Ingredients: On low speed, gradually add the all-purpose flour, unsweetened cocoa powder, and salt to the wet mixture. Then turn mixer to high speed and beat until the dough is fully combined.
- Dissolve Espresso in Warm Milk and Add: Warm the milk in the microwave for about 20 seconds, reaching roughly 150°F (65°C). Dissolve the espresso powder into the warm milk, then add this mixture to the dough. Beat on medium speed until the dough is creamy and pipe-able. If the dough is too stiff, add up to an additional 1/2 tablespoon of milk, keeping additions minimal to avoid overspreading.
- Pipe the Cookies: Fit a piping bag with a large piping tip. Spoon some dough into the bag and pipe swirls or lines about 1 to 2 inches in size onto prepared baking sheets, spacing them about 3 inches apart. If the dough resists piping, return it to the bowl and incorporate an extra 1/2 tablespoon of milk. Continue until all dough is piped smoothly.
- Chill the Cookies: Transfer the baking sheets with shaped cookies to the refrigerator and chill for 20–30 minutes. This step helps preserve their shape during baking.
- Preheat Oven: While cookies chill, preheat your oven to 350°F (177°C).
- Bake and Cool: Bake the chilled cookies for 12–15 minutes, or until the edges are set and firm. Smaller cookies tend to finish closer to 12 minutes. After baking, cool cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough before baking is crucial to prevent the cookies from spreading too much.
- If the dough is too stiff to pipe, warm the milk slightly more and add in small increments to achieve the right consistency.
- For enhanced mocha flavor, espresso powder is recommended but can be omitted if unavailable.
- Decorate the cookies with finely chopped semi-sweet chocolate, maraschino cherries, sprinkles, or coarse sugar as desired for extra visual appeal and flavor.
- Store cookies in an airtight container at room temperature for up to one week.
