Dessert

Double Chocolate Butter Cookies Recipe

ByLana Polati December 25, 2025December 25, 2025

Introduction

These Double Chocolate Butter Cookies are rich, tender, and perfectly chocolatey. With a delicate crumb and a chocolate chip centerpiece, they make a delightful treat for any occasion. Easy to pipe and bake, they’re a must-try for chocolate lovers.

The image shows many small round chocolate cookies arranged neatly on a metal cooling rack placed over a white marbled surface. Each cookie has two layers: a dark brown textured base formed into a flower shape with ridged edges, and a smooth, glossy chocolate dollop in the center. The cookies are evenly spaced in rows, creating a uniform and inviting display. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter
3/4 cup confectioners’ sugar
1 egg yolk
1/2 tsp vanilla extract
1 cup cake flour
3 tbsp cornstarch
3 tbsp cocoa powder
1/2 tsp salt
Milk (as needed)
70 chocolate chips or callets

Instructions

Step 1: Preheat your oven to 300℉ (150℃) and line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Using a mixer or spatula, beat the unsalted butter and confectioners’ sugar together until well incorporated. Add the egg yolk and vanilla extract, mixing until smooth.
Step 3: Sift in the cake flour, cornstarch, cocoa powder, and salt. Gently fold the dry ingredients into the butter mixture with a spatula until fully combined.
Step 4: Fit a piping bag with a French star tip. Spoon some dough into the bag and pipe star-shaped cookies about 1 inch (2.5 cm) in diameter onto the prepared baking sheet. If the dough is too thick to pipe, return it to the bowl and add 1 teaspoon of milk to loosen it. If creamy enough, continue piping all the cookies.
Step 5: Press one chocolate chip or callet into the center of each piped cookie.
Step 6: Bake the cookies for 18 to 20 minutes until set.
Step 7: Remove from the oven and transfer the cookies immediately to a wire rack to cool completely.

Tips & Variations

Use cake flour to achieve a soft, tender texture; all-purpose flour may make the cookies firmer.
If you prefer, swap the chocolate chips for white chocolate or nuts for a different flavor.
Be sure not to overbake; the cookies should remain slightly soft when removed from the oven for the best texture.
To pipe easily, ensure the dough is at room temperature but not too warm to prevent it from becoming runny.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container for up to 2 months. To enjoy, thaw at room temperature and optionally warm briefly in the oven for a freshly baked feel.