Skip to main content
Epicurious

Butter Cookies with Chocolate

3.8

(7)

"I eat right most of the time, but every once in a while I treat myself to a few of these melt-in-your-mouth cookies," writes Donna Staley of San Diego, California. "They're my version of an old-fashioned refrigerator cookie."

Recipe information

  • Yield

    Makes about 6 dozen

Ingredients

2 cups (4 sticks) unsalted butter, room temperature
2 cups powdered sugar, sifted
2 tablespoons water
1 teaspoon vanilla extract
1 teaspoon almond extract
4 cups all purpose flour, sifted
1 teaspoon salt
12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Preparation

  1. Step 1

    Combine butter and sugar in large bowl. Using electric mixer, beat until light and fluffy. Mix in water and both extracts. Beat in flour and salt until well blended. Stir in chopped chocolate.

    Step 2

    Divide dough in half. Form each half into 1 1/2-inch-diameter log. Wrap each log in waxed paper; chill about 2 hours. (Can be made 3 days ahead. Keep chilled.)

    Step 3

    Position rack in center of oven; preheat to 350°F. Cut dough into 1/3-inch-thick slices. Place slices on large baking sheets, spacing about 2 inches apart. Bake until cookies begin to turn golden around edges but are still pale in color, about 15 minutes. Transfer baking sheets to racks; cool 5 minutes. Transfer cookies to racks; cool completely. (Can be made 3 days ahead. Store in airtight containers at room temperature.)

TagsCookieDessertSnackMake AheadBakingElectric MixerBon Appétit
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Crispy Salmon With Avocado Sauce
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Fudgy Chocolate Bundt Cake
Glossy, intensely chocolaty, and spiked with coffee and sour cream, this Bundt is the ultimate all-purpose dessert.
Sheet-Pan Chicken Souvlaki
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.