Description
These Piped Chocolate Butter Cookies are rich, buttery, and elegantly swirled with a delicate chocolate and espresso infusion. Perfectly chilled to prevent spreading, they bake into tender, melt-in-your-mouth treats topped optionally with maraschino cherries and sprinkles for a festive touch. Ideal for special occasions or an indulgent everyday snack.
Ingredients
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
Decorations
- 4 oz (113g) semi-sweet chocolate, finely chopped
- Maraschino cherries
- Sprinkles or coarse sugar
Instructions
- Prepare Refrigeration Space: Make room in your refrigerator for a baking sheet. Chilling the cookies before baking is essential to prevent them from spreading too much during baking.
- Prepare Baking Sheets: Line 2–3 large baking sheets with parchment paper or silicone baking mats. Do not grease the sheets to ensure cookies release cleanly after baking.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter using a handheld or stand mixer on medium-high speed until soft and creamy, about 2 minutes. Add the granulated sugar and beat for an additional 2 minutes until the mixture is smooth and fluffy.
- Add Egg and Vanilla: Beat in the egg and pure vanilla extract on high speed until fully combined. Scrape down the sides of the bowl to incorporate all ingredients evenly.
- Incorporate Dry Ingredients: On low speed, gradually add the all-purpose flour, unsweetened cocoa powder, and salt to the wet mixture. Once combined, increase the mixer to high speed and beat until the dough is fully blended.
- Dissolve Espresso in Milk: Warm the milk in the microwave for about 20 seconds until about 150°F. Stir in the espresso powder until dissolved. Add this espresso-milk mixture to the dough and beat on medium speed until creamy and pipe-able. If the dough is too stiff, add up to an additional 1/2 tablespoon of milk cautiously to avoid overspreading.
- Pipe the Dough: Fit a piping bag with a large tip and fill it with some dough. Pipe 1–2-inch swirls or lines onto the prepared baking sheets, spacing them about 3 inches apart. If the dough resists piping, return it to the bowl and add another 1/2 tablespoon milk to soften, then continue piping.
- Chill the Cookies: Place the baking sheets with shaped cookies into the refrigerator to chill for 20–30 minutes to help maintain their shape in the oven.
- Preheat Oven: While the cookies chill, preheat your oven to 350°F (177°C).
- Bake: Bake the chilled cookies for 12–15 minutes or until the edges are set but the centers remain tender. Smaller cookies will bake closer to 12 minutes. Remove from oven and let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Notes
- Chilling the cookies before baking is crucial to prevent spreading and maintain their piped shape.
- If the dough is too stiff to pipe, gradually add small amounts of warm milk until it softens enough to pipe smoothly.
- Use parchment paper or silicone mats to ensure easy cookie removal without greasing the pan.
- For a decorative finish, top piped cookies with maraschino cherries, sprinkles, or coarse sugar before chilling.
- Espresso powder enhances the chocolate flavor but can be omitted if unavailable; substitute with an equal amount of cocoa powder for a milder chocolate taste.
