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Piped Chocolate Butter Cookies

Deliciously elegant piped cookies with rich cocoa flavor, perfect for sharing or enjoying solo.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened to room temperature About 226g
  • 3/4 cup granulated sugar About 150g
  • 1 large egg, at room temperature
  • 1.5 teaspoons pure vanilla extract
  • 2 cups all-purpose flour, spooned & leveled About 250g
  • 1/3 cup unsweetened cocoa powder Natural or dutch-process, about 27g
  • 1/4 teaspoon salt
  • 2 Tablespoons warm milk 30ml
  • 1 teaspoon espresso powder Optional
  • 4 ounces semi-sweet chocolate, finely chopped About 113g
For decoration
  • Maraschino cherries, sprinkles or coarse sugar For topping the cookies

Method
 

Preparation
  1. Make room in your refrigerator for a baking sheet so the shaped cookies can chill for 20 to 30 minutes.
  2. Line 2 to 3 large baking sheets with parchment paper or silicone baking mats.
Mixing Dough
  1. In a large bowl, beat the softened butter on medium-high speed until creamy, about 2 minutes.
  2. Add granulated sugar and beat until smooth, another 2 minutes.
  3. Add the egg and vanilla, and mix until combined, approximately 1 minute.
  4. On low speed, mix in the flour, cocoa powder, and salt. Increase to high speed and beat until completely combined.
  5. Warm milk to about 150°F (66°C), then stir in espresso powder until dissolved and incorporate into the dough.
Shaping Cookies
  1. Fit a large piping tip into a piping bag and fill it with dough. Pipe 1-2 inch swirls onto prepared baking sheets with 3 inches between each.
  2. If desired, crown each swirl with a maraschino cherry or sprinkles.
Chilling
  1. Chill the piped cookie shapes in the fridge for 20-30 minutes.
Baking
  1. Preheat your oven to 350°F (177°C).
  2. Bake the chilled cookies for 12-15 minutes, until edges are set.
  3. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Chocolate Dipping
  1. Melt the finely chopped chocolate using a double boiler or microwave in 20-second spurts.
  2. Dip cooled cookies into melted chocolate and let set for about an hour at room temperature.

Notes

Store cookies in an airtight container for up to 4 days at room temperature or a week in the fridge. Chill time is essential for even results.