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Chocolate Piped Butter Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 14 reviews
  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 30 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Piped Chocolate Butter Cookies are rich, buttery, and beautifully piped with a deep chocolate flavor enhanced by espresso powder. Perfect for gifting or enjoying with a cup of coffee, these cookies have a tender texture and hold their shape well after chilling. Optional toppings like chocolate dips, maraschino cherries, and sprinkles add festive and customizable flair.

Ingredients

Scale

Cookie Dough

  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 2 cups (250g) all-purpose flour, spooned & leveled
  • 1/3 cup (27g) natural or dutch-process unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 2 Tablespoons (30ml) milk, warm (plus up to 1/2 Tablespoon more if needed)
  • 1 teaspoon espresso powder

Optional Toppings

  • 4 ounces (113g) semi-sweet chocolate, finely chopped
  • Maraschino cherries
  • Sprinkles or coarse sugar

Instructions

  1. Prepare and Chill the Dough: Read the entire recipe and notes before starting. Make space in your refrigerator for a baking sheet to chill the shaped cookies for 20-30 minutes. Avoid chilling the dough before shaping, as it will be too stiff to pipe.
  2. Line Baking Sheets: Line 2-3 large baking sheets with parchment paper or silicone baking mats. If unlined, do not grease the pans.
  3. Cream Butter and Sugar: In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on medium-high speed until very soft and creamy, about 2 minutes. Add the granulated sugar and beat on medium-high until smooth and creamed, about 2 more minutes.
  4. Add Egg and Vanilla: Beat in the egg and vanilla extract on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again if needed.
  5. Incorporate Dry Ingredients: On low speed, beat in the all-purpose flour, cocoa powder, and salt until combined. Increase speed to high and beat until fully mixed.
  6. Mix Milk and Espresso Powder: Warm milk to about 150°F (66°C) in the microwave, about 20 seconds. Stir in espresso powder until dissolved. Add this warm espresso-milk mixture to the dough and beat on medium speed. If dough is too thick to pipe, add up to an additional 1/2 Tablespoon milk carefully.
  7. Pipe the Cookies: Fit a large piping tip (such as Ateco 849, Wilton 8B, Ateco 826, or Ateco 827) onto a piping bag. Spoon some dough into the bag and pipe 1- to 2-inch swirls or lines onto prepared baking sheets, spacing cookies 3 inches apart. If desired, top with maraschino cherries or sprinkles.
  8. Chill the Shapes: Refrigerate the shaped cookies on baking sheets for 20-30 minutes to prevent overspreading.
  9. Preheat Oven: While chilling, preheat the oven to 350°F (177°C).
  10. Bake the Cookies: Bake chilled cookies for 15 minutes or until edges appear set. Smaller cookies may take about 12 minutes. The cookies will spread but maintain shape.
  11. Cool: Remove from oven and cool on baking sheets for 5 minutes. Transfer to wire racks and cool completely.
  12. Melt Optional Chocolate: For dipped cookies, melt semi-sweet chocolate using a double boiler or microwave in 20-second increments, stirring until smooth. If chocolate is too thick, stir in 1 teaspoon vegetable or canola oil. Dip cooled cookies and add sprinkles, if desired. Let chocolate set at room temperature for 1 hour or refrigerate for 20 minutes.
  13. Store: Store cookies with chocolate or cherries in an airtight container at room temperature for 4 days or in refrigerator up to 1 week; cookies without toppings keep at room temperature up to 1 week.

Notes

  • You can chill shaped cookies on baking sheets for up to 1 day before baking; cover with plastic wrap or foil if chilling longer than 30 minutes.
  • Freeze unbaked shaped dough for up to 3 months; bake frozen dough an extra 1-2 minutes without thawing.
  • Baked cookies freeze well up to 3 months, with or without toppings.
  • If you don't have a large piping tip, use a cookie press with this dough by skipping the milk and adding espresso powder with flour.
  • The dough is too soft for rolling and cutting; use a different recipe for cut-out chocolate sugar cookies.
  • Espresso powder deepens chocolate flavor without tasting like coffee; instant coffee powder is an acceptable substitute if dissolved in warm milk.
  • Do not use chocolate chips for dipping; they contain stabilizers and do not melt properly.
  • Use warm milk and controlled milk quantity for optimal dough pipe-ability and cookie spread.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 110 kcal
  • Sugar: 7 g
  • Sodium: 30 mg
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 1 g
  • Protein: 1 g
  • Cholesterol: 20 mg

Find it online: https://creamypot.com/chocolate-piped-butter-cookies-recipe/