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Piped Chocolate Butter Cookies

Indulge in the buttery softness and rich chocolate flavor of these delightful piped cookies, perfect for sharing or enjoying yourself.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened to room temperature Ensure butter is nice and soft for a creamy batter.
  • 3/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1.5 teaspoons pure vanilla extract
  • 2 cups all-purpose flour (spooned & leveled)
  • 1/3 cup unsweetened cocoa powder Use natural or Dutch-process.
  • 1/4 teaspoon salt
  • 2 tablespoons warm milk Warm to about 150°F.
  • 1 teaspoon espresso powder Optional, can substitute with instant coffee granules.
  • 4 ounces semi-sweet chocolate, finely chopped For chocolate coating.
Toppings
  • Maraschino cherries, sprinkles or coarse sugar For decoration.

Method
 

Preparation
  1. Make room in your refrigerator for a baking sheet and chill shaped cookies for 20–30 minutes.
  2. Preheat your oven to 350°F (177°C).
  3. Line 2–3 large baking sheets with parchment paper or silicone mats.
Mixing Dough
  1. In a large mixing bowl, beat the softened butter on medium-high speed until creamy, about 2 minutes.
  2. Add granulated sugar and beat until smooth and fluffy, about 2 more minutes.
  3. Beat in the egg and vanilla until well combined, around 1 minute.
  4. On low speed, gradually mix in flour, cocoa powder, and salt, then increase to high speed until combined.
  5. Warm milk in the microwave and mix in the espresso powder, then add to the dough.
  6. Adjust the milk to achieve a creamy, pipeable dough.
Piping Cookies
  1. Fit a piping bag with a large tip and fill it with the dough.
  2. Pipe 1- to 2-inch swirls or lines on the lined baking sheets, spacing them about 3 inches apart.
  3. Top with cherries or sprinkles if desired.
Baking
  1. Chill piped cookies in the refrigerator for 20–30 minutes.
  2. Bake chilled cookies for 12–15 minutes until edges look set but cookies retain shape.
  3. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Chocolate Coating
  1. Melt chopped chocolate in a double boiler or microwave, stirring until smooth.
  2. Dip each cookie in chocolate, allowing excess to drip off, then top with sprinkles.
  3. Let chocolate set for about 1 hour at room temperature or 20 minutes in the refrigerator.

Notes

Store cookies in an airtight container at room temperature for up to four days; refrigerate for up to one week.