Chocolate Butter Cookies Food

CHOCOLATE BUTTER COOKIES RECIPE

Steps:

• Preheat oven to 340˚F (170˚C). Line two baking sheeting with parchment paper.Place butter, vanilla extract and sugar in a large bowl, beat until incorporated, light and fluffy.Sift in flour, cornstarch, cocoa powder in two batches. Mix until combined.Transfer the dough to a piping bag fitted with a large open star tip. Pipe the dough into 2-inch circles.Refrigerate for 20-30 minutes.Bake, one pan at a time, for about 13-15 minutes. Allow to cool completely before storing or serving.Notes:Store in an airtight container at room temperature for up 3-4 days.You can freeze the cookies for up to a month.OTHER COOKIE RECIPES:Thumbprint CookiesCream Cheese CookiesSoft and Chewy Chocolate Chip CookiesAlmond Cookies

DOUBLE-CHOCOLATE BUTTER COOKIES

Steps:

• 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.
• 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.
• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• 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.
• Bake until just beginning to brown around the edges, 15 to 20 minutes, rotating the baking sheets halfway through.
• Cool for 5 minutes on the baking sheets before removing the cookies to a wire rack to cool completely.

CHOCOLATE BUTTER COOKIES

Steps:

• Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and almond extract; continue beating until well mixed.
• Combine flour, cocoa and salt in another bowl. Add flour mixture gradually to butter mixture, beating at low speed and scraping bowl often, until well mixed.
• Divide dough into thirds. Wrap each third in plastic food wrap; refrigerate 2 hours or overnight until firm.
• Heat oven to 375°F.
• Shape dough with floured hands, one-third at a time (keep remaining dough refrigerated), into 1-inch balls. Form balls into desired shapes (balls, squares, logs, etc.) or follow variations as directed below. Place 1 inch apart onto ungreased cookie sheets. Bake 7-9 minutes or until set. (Surface may crack slightly.) Cool completely. Decorate as desired.

THE BEST CHOCOLATE BUTTER COOKIES

Steps:

• Melt 4 tablespoons of the butter in medium saucepan over medium heat. Add cocoa and expresso powders; stir until mixture forms a smooth paste. Set aside to cool, about 15 minutes.
• In bowl of a stand mixer fitted with paddle attachment, mix remaining 16 tablespoons butter, sugar, salt, and cooled cocoa mixture on high speed until well combined and fluffy, about 1 minute, scraping sides of mixing bowl once or twice with rubber spatula. Add yolks and vanilla and mix on medium speed until thoroughly combined, about 30 seconds. Scrape sides of bowl. With mixer running on low, add flour in 3 additions, waiting until each addition is incorporated before adding net and scraping bowl after each addition. Continue to mix until dough forms cohesive ball, about 5 seconds. Turn dough onto work surface; divide into 3 4-inch disks. Wrap each disk in plastic wrap and refrigerate until dough is firm yet malleable, 45 to 60 minutes.
• Adjust oven rack to middle position and preheat oven to 375 degrees.
• Roll 1 dough disk between 2 large sheets of parchment paper to even thickness of 3/16-inch. (If dough becomes soft and sticky, slide rolled dough on parchment onto baking sheet and rechill until firm, about 10 minutes.) Peel parchment from one side of dough and cut into desired shapes using cookie cutter(s) Use a thin metal spatula to transfer the cookie shapes to the prepared baking sheet, spacing them about 1 inch apart. Gather dough scraps and chill to use again.
• Bake about 10-12 minutes. The cookies will offer slight resistance to the touch when done. If they yield too easily, they are underdone. If they begin to darken on edges they have overbaked. Rotate the baking sheet halfway through baking time. Cool for 5 minutes, then, using the spatula, transfer them to wire rack and cool completely,.
• VARIATIONS:.
• Instead of forming dough into disks, you may form it into logs about 2 inches in diameter and 12 inches long. Wrap with plastic wrap to make a nice cylinder. Chill until very firm; then simply slice dough into 1/4-inch slices as you would refrigerator cookies. Continue as above.
• Cookies may be served plain or dusted with sifted powdered sugar. The logs of dough may be rolled in sanding sugar or chopped nuts just before slicing.
• Make a glaze by melting 4 ounces bittersweet chocolate with 4 tablespoons unsalted butter and whisk until smooth. Add 2 tablespoons corn syrup and 1 teaspoon vanilla land mix until smooth and shiny. Use back of spoon to spread scant teaspoon glaze to edge of each cookies. It may be necessary to reheat glaze to keep it spreadable. Allow glazed cookie s to dry at least 20 minutes.
• Mexican Chocoate Butter Cookies: Combine 1/2 cup sliced almonds, 1 teaspoon ground cinnamon, and 1/8 teaspoon cayenne in a medium skillet. Toast until fragrant, about 3 minutes. Allow to cool; then process in a food processor until very fine, about 15 seconds. Follow recipe above for Chocolate Butter Cookies, whisking nut mixture into flour before adding flour to dough in step 2. Proceed with recipe. Roll dough into log and roll the log in 1/2 cup sanding sugar.
• Glazed Chocolate-Mint Cookies: Follow recipe above for Chocolate Butter Cookies, replacing the vanilla extract with 2 teaspoons mint extract. It is nice to melt 1 cup white chocolate chips and drizzle over glazed cookies. Let dry at least 20 minutes before serving.

PEANUT BUTTER-CHOCOLATE NO-BAKE COOKIES

Steps:

• Line a baking sheet with wax paper or parchment.
• Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
• Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.

CHOCOLATE BUTTER COOKIES

Steps:

• Heat oven to 375 degrees.
• Combine sugar, butter, egg, and extract.
• Beat at medium speed until fluffy.
• Gradually add flour and cocoa until well mixed.
• Shape into rounded teaspoonfuls 1" balls, cookie press, or indent in the middle.
• Bake for 7-9 minutes.
• Cool, then decorate with melted chocolate, cherry in center, or powdered sugar.

NO-BAKE CHOCOLATE-PEANUT BUTTER COOKIES

Steps:

• Line a baking sheet with parchment. Spread a generous 1 teaspoon peanut butter onto half of the crackers and then top with the remaining crackers. Place on the prepared baking sheet and refrigerate until the peanut butter is firm, 20 to 30 minutes.
• Put the chocolate chips in a microwave-safe bowl and microwave on medium in 15-second intervals, stirring after each interval, until melted, 1 minute 15 seconds to 1 minute 30 seconds. Use 2 forks to dip each sandwich into the melted chocolate until completely coated. If the chocolate starts to stiffen, return it to the microwave. After dipping in chocolate, decorate with red or green sprinkles.
• Put the sandwich cookies back on the baking sheet. Refrigerate until firm, about 30 minutes. Store in an airtight container at room temperature for up to 1 week.

CHOCOLATE CHIP BUTTER COOKIES

Steps:

• Preheat oven to 350.
• It is not necessary to grease the cookie sheets.
• Cream together the butter or margarine with the 2 cups of powdered sugar.
• Add the salt, vanilla and 3 1/2 cups flour, and mix until blended; the mixture should be fairly stiff, so add more flour if needed.
• Stir in the chocolate chips.
• Pinch off pieces of dough, roll into about 3/4" balls (you can make them larger if you prefer), place on the cookie sheets about 2" apart, and flatten with a fork on baking sheet twice for each cookie, making a criss-cross pattern and flattening cooking about halfway.
• Bake for 12-15 minutes, or until just very lightly beginning to brown around the edges.
• Let the cookies sit on the cookie sheet for about a minute, then remove to a rack and dust lightly with additional powdered sugar.
• Dust again when cookies are completely cooled, or store as is, and dust a 2nd time after putting on a platter to serve.
• Makes about 64 cookies; recipe halves easily.

CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375°F.
• In a large bowl beat butter, peanut butter, sugar, brown sugar and eggs on medium speed until well mixed.
• Stir together flour, baking soda, and salt; gradually add to butter mixture, until well blended. Stir in cocoa.
• Drop by rounded teaspoons onto an ungreased cookie sheet.
• Bake for 8-10 minutes.

BUTTER COOKIES WITH CHOCOLATE

Steps:

• Combine butter and sugar in large bowl. Using electric mixer, beat until light and fluffy. Mix in water and both extracts. Beat in flour and salt until well blended. Stir in chopped chocolate.
• Divide dough in half. Form each half into 1 1/2-inch-diameter log. Wrap each log in waxed paper; chill about 2 hours. (Can be made 3 days ahead. Keep chilled.)
• Position rack in center of oven; preheat to 350°F. Cut dough into 1/3-inch-thick slices. Place slices on large baking sheets, spacing about 2 inches apart. Bake until cookies begin to turn golden around edges but are still pale in color, about 15 minutes. Transfer baking sheets to racks; cool 5 minutes. Transfer cookies to racks; cool completely. (Can be made 3 days ahead. Store in airtight containers at room temperature.)

CHOCOLATE-TIPPED BUTTER COOKIES

Steps:

• In a bowl, cream butter and sugar. Add vanilla; mix well. Gradually add flour; mix well. cover and chill for 1 hour. Shape tablespoonfuls of dough into 2-1/2-in. x 1/2-in. sticks. Place 2 in. apart on ungreased baking sheets. Flatten about three-fourths of each stick lengthwise with a fork. Bake at 350° until set, 14-16 minutes. Cool on baking sheets. Melt chocolate chips and shortening until smooth; dip the round end of each cookie. Sprinkle with nuts. Place on waxed paper until firm.