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Double Chocolate Butter Cookies are crisp, buttery bittersweet cookies with chocolate callets/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.

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 callets/chips. I prefer using couverture chocolate chips for real chocolate flavor with a smooth and melty texture. I used Callebaut callets for the recipe

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 good quality chocolate chips. They make a huge difference in flavor!
Chill the cookies before baking. I highly recommend chilling the piped dough in the fridge for 30 minutes. This will help them retain their shape with less spreading.

More Cookie Recipes

While you are here, check out these cookie recipes!

4.9 from 8 votes

Double Chocolate Butter Cookies

Double Chocolate Butter Cookies are crisp, buttery bittersweet cookies with chocolate callets/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: 25 cookies

Prep Time25

Cook Time18

Chilling Time30

Total Time1 13

Ingredients

7 tbsp (100 gr) unsalted butter
1/2 cup (65 gr) confectioners’ sugar
1 egg yolk
1/2 tsp vanilla extract
3/4 cup (100 gr) cake flour
3 tbsp (15 gr) cocoa powder
2 tbsp (15 gr) cornstarch
1/2 tsp salt
25 chocolate chips/callets

Instructions

Preheat oven to 340℉/170℃ and line two baking sheets with parchment paper.
Using a hand mixer or stand mixer fitted with a paddle attachment, cream together butter and confectioners' sugar on high speed until pale and fluffy.
Add egg yolk and vanilla. Beat the mixture until well combined.
Sift in cake flour, cocoa powder, cornstarch, and salt. Beat on low speed until just combined. Don't overmix.
Add a large French star piping tip to the piping bag. Transfer the dough into the piping bag and try piping 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 into swirls, leaving 2 inches apart on the baking sheet.
Place a chocolate callet/chip in the middle of each cookie.
Chill in the fridge for 30 minutes to let the dough firm up so that they keep their shape better during baking. This step is optional.
Bake cookies for 15-18 minutes or until the edges are light brown. Bake for 15 minutes for softer cookies, bake for 18 minutes for crisper cookies.
Remove from the oven and immediately transfer them to a wire rack to cool completely.