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Double Chocolate Butter Cookies are crisp, buttery bittersweet cookies with melty chocolate chips in the middle. They look fancy but are so easy to make!

Learn how to make the best chocolate butter cookies. These cookies are crispy, full of chocolate, and melt in your mouth. This recipe is super easy and the cookies are perfect not only for holidays but also great all year round!

Why You Will Love These Double Chocolate Butter Cookies

This chocolate butter cookies recipe is a longtime favorite of mine. Here’s why I think you’ll love it just as much as I do:

Perfectly crisp cookies. Buttery, tender, and crisp.
Quick and easy. The cookie dough comes together super quickly. There’s no need to refrigerate it and no need to make cookie dough balls. Just pipe the cookies onto the pan and bake.
Double chocolate for chocolate lovers. If you think chocolate butter cookies are not chocolatey enough, add some melty chocolate chips in the middle. The contrast between the crispy cookies and the melty chocolate chips is the highlight of these cookies.

chocolate butter cookies with melted chocolate in the center

Ingredients You Need

Unsalted butter. Remember to bring your butter to room temperature before you begin.
Confectioner’s sugar. Confectioners’ sugar is used to get a softer texture and delicate melt-in-your-mouth cookies.
Egg yolk. The extra fat gives the cookies extra flavor and creates a soft texture in the cookies.
Vanilla extract. To enhance the flavor.
Cake flour. Cake flour is a lower-protein flour. It has about 7-9% protein compared to the 10-12% protein in all-purpose flour. Using cake flour will make the cookies crisper, lighter, and more tender. You can also substitute cake flour with all-purpose flour but the cookies will turn a little bit denser.
Cornstarch. Adding cornstarch will make the cookies more crisp and tender.
Cocoa powder. It adds the chocolate flavor to the cookie dough. You can use either natural or Dutch-process cocoa powder.
Salt. To balance the sweetness.
Chocolate chips/callets. I prefer using couverture chocolate chips for real chocolate flavor with a smooth and melty texture. I used Callebaut callets for the recipe.
Milk. This ingredient is optional. You may or may not need it. When the dough is too hard to pipe, add a little bit of milk to the dough to slightly thin it out so it can squeeze through the piping tip.

Test The Dough Consistency

Finding the right consistency of the cookie dough is very crucial for butter cookies since you need it to be creamy enough to pipe. I find the recipe ratio is perfect for me, but if your dough is too hard to pipe, try to add a teaspoon of milk or more to the dough.

Begin by placing just a little bit of dough in the piping bag. so you can determine if it’s creamy enough to pipe. If the dough is too thick, put the dough back in the bowl and add a little more milk.

Baking Tips

Use room-temperature ingredients. The ingredients will be hard to incorporate and shape if they are still cold.
Measure your flour correctly. Adding too much flour to the recipe is the most common mistake. The best and easiest way to measure flour is by using a scale. If you still insist on using volume measurement, make sure to fluff your flour and spoon it into your measuring cup. Then, use a knife to level it off.
Make small cookies rather than large cookies. If you make your swirls smaller or larger, the cookies will need to bake for less or more time.
Use a cookie press to shape the cookies. If you are not confident about your piping skill, you can alternatively use a cookie press to shape these cookies.
Use good quality chocolate chips. They make a huge difference in flavor!

More Cookie Recipes

While you are here, check out also these cookie recipes!

4.9 from 7 votes

Double Chocolate Butter Cookies

Double Chocolate Butter Cookies are crisp, buttery bittersweet cookies with melty chocolate chips in the middle. They look fancy but are so easy to make!

Print Pin Rate

Author: Jaja Bakes

Course: Dessert, Snack

Cuisine: Danish

Servings: 70 cookies

Prep Time20

Cook Time17

Total Time37

Ingredients

1/2 cup (113 gr) unsalted butter
3/4 cup (100 gr) confectioners’ sugar
1 egg yolk
1/2 tsp vanilla extract
1 cup (120 gr) cake flour
3 tbsp (23 gr) cornstarch
3 tbsp (23 gr) cocoa powder
1/2 tsp salt
Milk, optional
70 chocolate chips/callets

Instructions

Preheat oven to 300F/150°C and line a baking sheet with parchment paper or silicone baking mat.
Using a mixer or spatula, mix butter and confectioners sugar until well incorporated. Add egg yolk and vanilla extract. Mix until well combined.
Sift in cake flour, cornstarch, cocoa powder, and salt. Mix with a spatula until well incorporated.
Add a French star piping tip to the piping bag. Spoon a little bit of dough into the piping bag and try to pipe into star shapes about 1-inch/2.5 cm in diameter on the prepared baking sheet. If the dough is too thick to pipe, transfer the dough back to the mixing bowl and add 1 tsp of milk. If the dough is creamy enough to pipe, continue piping the dough on the baking sheet.
Place a chocolate chip/callet in the middle of each cookie.
Bake the cookies for 18-20 minutes.
Remove from the oven and immediately transfer them to a wire rack to cool completely.

Notes

Make sure to measure the flour correctly if using volume measurement. The cookies will end up too hard to pipe if you add too much flour. Use a spoon to scoop the flour into the measuring cup. Then, level the top with a knife or other straight-edged utensil.