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
- 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:
Add, and pulse until completely incorporated:
Butter, cold, cut in small chucks
Add and process to blend:
Sift together, then add and process just until blended, scraping the work bowl if necessary:
All purpose flour
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.
REVIEWS:Write a review
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.