Check out this quick and easy homemade chocolate butter cookies recipe. It's a Southern-inspired delight for busy schedules and family get-togethers! Decorate them for the holidays or serve simply with a cup of coffee on a rainy day.
Beat sugar and butter in a large bowl at medium speed until creamy.
Scrape bowl often.
Add egg and vanilla extract.
Continue beating until well mixed.
Combine flour, cocoa and salt in another bowl.
Beat at low speed while adding flour mixture gradually to butter mixture until well mixed. Scape the bowl often.
Divide dough into thirds.
Wrap each third in plastic wrap and refrigerate overnight.
Next Day
Preheat oven to 375°F.
Shape dough into 1 inch balls.
Place 1-inch apart onto ungreased, parchment covered baking sheet.
Bake 7-9 minutes or until set.
Cool completely.
Notes
Storage:Homemade chocolate butter cookies are best enjoyed the same day you bake 'em. However, you can store leftovers in an airtight container at room temperature for 3-4 days.Freeze baked cookies in an airtight container or freezer bag for up to one month. They make a good, quick treat to have on hand.You can also freeze the dough for baking later. You can keep balls of the unbaked dough in the freezer for up to 3 months.Tips:
Using room-temperature butter is crucial—you can’t cream cold butter!
Feel free to use a handheld electric mixer or a stand mixer fitted with a paddle attachment to cream the ingredients.
Nope, it's not a mistake—this chocolate butter cookie recipe doesn’t require baking soda, baking powder, or any other leavening agent.
Dark-colored cookies like these don’t turn golden brown. Bake the cookie dough longer than 9-10 minutes, and you’ll have hockey pucks!
Leave the freshly baked cookies on the prepared baking sheet for 2-3 minutes before transferring them to cooling racks.
Butter cookies need time to set after they’re baked, so wait until the cookies have fully cooled on a wire rack before serving for the best results.