Chocolate Butter Cookie

Chocolate Butter Cookies

Chocolate Butter Cookies

These delicate little cookies are crispy on the outside and tender in the middle. They have a nice chocolate flavor and are not overly sweet. As an added bonus, they are also easy to make.  This recipe was an experiment. I was so happy with how the cookies turned out, I wanted to share the recipe with you. I rolled the cookies in demerara sugar when they were raw and then baked them. Demerara is a less refined sugar and looks like coarse brown sugar. It gave the cookies a nice sparkly appearance. You can roll the dough in granulated sugar, if you like. You could also bake them plain and decorate with a drizzle of chocolate when cooled.

 

 

Chocolate Butter Cookies

1 c. sugar
1½ c. butter, room temp.
1 egg
2 t. vanilla
3 c. flour
¾ c. cocoa

Combine all ingredients, except flour and cocoa, and beat until light and fluffy, about 3 minutes. Stir in flour and cocoa and blend well. Shape rounded teaspoonfuls of dough into balls. Place 1-inch apart on ungreased baking sheet and bake in a preheated 375-degree oven for 7-9 minutes or until set. Cool. Makes about 5 dozen.

Decorate with drizzles of melted chocolate or frosting, powdered sugar, sprinkles (apply before baking) or whatever you have on hand. You can also bake the cookies in rounds with an indent in the middle and add a cherry later. I rolled the raw cookies in demerara sugar. It’s a less refined sugar at looks little coarse brown sugar. Gave the cookies a pretty sparkle.