Sweet Butter Chocolate Cookies (Printer-Friendly)
Tender buttery cookies enhanced with chocolate coating and sprinkles, ideal for festive gatherings and treats.
# The Ingredients You'll Need:
→ Dry Ingredients
01 -
2 1/2 cups all-purpose flour
02 -
1/8 teaspoon salt
→ Flavorings
03 -
2 teaspoons almond or vanilla extract
→ Wet Ingredients
04 -
2/3 cup white sugar (126g)
05 -
1 cup unsalted butter, softened (226g)
06 -
3 large egg yolks
07 -
2 tablespoons milk
→ Optional Toppings
08 -
10 ounces Ghirardelli chocolate wafers
09 -
Sprinkles
# Step-by-Step Instructions:
01 -
Preheat the oven to 350°F (175°C) and line a baking tray with a silicone baking mat.
02 -
Beat the softened butter with the sugar until the mixture is light and fluffy.
03 -
Add the egg yolks and your choice of almond or vanilla extract, mixing until fully combined.
04 -
Gradually mix in the flour and salt, then add the milk and beat until a thick, doughy consistency forms.
05 -
Using an Ateco 825 piping tip, pipe 1 1/2 inch swirls onto the mat, spacing them about 2 inches apart.
06 -
Bake the cookies one tray at a time for 9 to 11 minutes until edges are lightly golden.
07 -
Allow the cookies to cool on the tray for 5 to 10 minutes before transferring them to a wire rack.
08 -
Optionally, dip cooled cookies in melted Ghirardelli chocolate wafers and decorate with sprinkles.
# Extra Tips:
01 -
Piping bags perform best when not overfilled. The dough softens and becomes easier to pipe as you proceed. Adjust any imperfections in the swirls as needed.