Description

Delight in these rich and tender Piped Chocolate Butter Cookies, featuring a creamy cocoa dough enhanced with a touch of espresso powder for deeper chocolate flavor. Perfectly piped into elegant swirls and optionally dipped in melted semi-sweet chocolate, these cookies offer a delightful balance of buttery sweetness and intense chocolate goodness, ideal for gifting or special occasions.

Ingredients

Scale

Cookie Dough

1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
1 and 1/2 teaspoons pure vanilla extract
2 cups (250g) all-purpose flour (spooned & leveled)
1/3 cup (27g) natural or dutch-process unsweetened cocoa powder
1/4 teaspoon salt
2 Tablespoons (30ml) milk, warm
1 teaspoon espresso powder

Optional Toppings

4 ounces (113g) semi-sweet chocolate, finely chopped
maraschino cherries
sprinkles or coarse sugar

Cook Mode Prevent your screen from going dark

Instructions

Prepare for piping: Read through the recipe and Notes before beginning. Ensure room in the refrigerator for chilling cookie sheets for 20–30 minutes after shaping to prevent overspreading.
Line baking sheets: Line 2–3 large baking sheets with parchment paper or silicone mats; do not grease if unlined.
Cream butter and sugar: Using a handheld or stand mixer with paddle attachment, beat butter on medium-high speed until very soft and creamy for about 2 minutes. Add granulated sugar and beat until smooth and creamed, about 2 minutes.
Add egg and vanilla: Incorporate the egg and vanilla extract, beating on high speed for 1 minute. Scrape the bowl sides and bottom as needed.
Mix dry ingredients: On low speed, blend in flour, cocoa powder, and salt. Increase to high speed and beat until fully combined.
Dissolve espresso powder: Warm milk to about 150°F (66°C), dissolve espresso powder in it, then add this mixture to the dough, beating on medium speed. Adjust with up to an additional 1/2 tablespoon milk if dough is too thick, but keep milk minimal to avoid spreading.
Pipe cookies: Fit a large piping tip to a piping bag. Place a small amount of dough inside and test pipe a 1- to 2-inch swirl or line on baking sheets spaced 3 inches apart. If too thick, add 1/2 tablespoon milk and remix. Continue piping remaining dough into swirls or lines, optionally topping with cherries or sprinkles.
Chill shaped cookies: Refrigerate the shaped cookies on baking sheets for 20–30 minutes to prevent overspreading during baking.
Preheat oven: Set oven to 350°F (177°C) while cookies chill.
Bake cookies: Bake chilled cookies for 12–15 minutes until edges are set but centers remain soft. Smaller cookies need closer to 12 minutes.
Cool cookies: Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Melt chocolate (optional): Melt chopped semi-sweet chocolate using a double boiler or microwave in 20-second increments stirring until smooth. Dip cooled cookies and top with sprinkles if desired. Allow chocolate to set at room temperature for 1 hour or refrigerate 20 minutes.
Store cookies: Store cookies with chocolate or cherries in an airtight container at room temperature for 4 days or refrigerate up to 1 week. Without toppings, cookies stay fresh up to 1 week at room temperature.

Notes

You can chill shaped cookies on baking sheets for up to 1 day before baking; cover if over 30 minutes.
Frozen unbaked shaped dough lasts up to 3 months; bake directly from frozen, adding 1-2 minutes baking time.
Baked cookies freeze well up to 3 months with or without toppings.
If you don’t have a large piping tip, use a cookie press or snip a 1/2 inch corner off a plastic bag to pipe lines or flat swirls.
Do not roll out this dough with cookie cutters, as it will not hold shape; instead try other chocolate sugar cookie recipes.
Espresso powder enhances chocolate flavor without coffee taste; substitute instant coffee powder dissolved in warm milk if unavailable.
For melted chocolate dipping, use baking chocolate bars, not chocolate chips; thin melted chocolate with 1 teaspoon vegetable or canola oil if needed.

Nutrition

Serving Size: 1 cookie
Calories: 130 kcal
Sugar: 8 g
Sodium: 40 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 20 mg