European Chocolate Butter Cookies

These cookies have a substantial, but not over the top, chocolate flavor. You can, of course, use regular butter in these, but they will be slightly less crisp and flavorful.

PREP:

1 hour 30 minutes

BAKE:

10 minutes

TOTAL:

5 hours

YIELD:

18 cookies

INGREDIENTS:

3/4 cups Sugar
1 cup Usalted Cultured European style butter, cold, cut in small chunks
2 Egg yolks
1 teaspoon Vanilla
2 cups All-Purpose Flour
1/3 cup Cocoa
1/2 teaspoon Salt

DIRECTIONS:

Process for 30 seconds in a food processor:
Sugar

Add, and pulse until completely incorporated:
Butter, cold, cut in small chucks

Add and process to blend:
Egg yolks
Vanilla

Sift together, then add and process just until blended, scraping the work bowl if necessary:
All purpose flour
Cocoa
Salt

Turn dough out onto counter, press into a disk, and wrap with plastic wrap. Chill dough for 3 to 4 hours before rolling.

Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4" thickness. Cut with your favorite Ann Clark cookie cutter.

Bake 8 to 10 minutes, until surface of cookies looks dry and set. Let cookies cool slightly on cookie sheets and then transfer to a wire rack to cool completely. Drizzle with melted chocolate if desired.

Enjoy!

REVIEWS:

Write a review

So Good!!

Dec 14, 2021 | By Laurie Smiley

Absolutely delicious. Perfect texture, soft and crumbly on the inside and a little crispy on the outside. Works great with cookie cutters, holding their shape well. I did add a tsp of instant coffee, but wasn't necessary. I glazed some with peppermint icing, making them more festive and even more addictive. My only issue was rolling out the chilled dough. Next time I'll make my disc a lot thinner before chilling. This recipe is definitely a keeper.