Indulge in these delightful Chocolate Butter Cookies, perfect for any occasion. This recipe combines the rich flavor of cocoa with the delicate texture of butter cookies, creating a melt-in-your-mouth treat. The addition of ruby callets enhances their visual appeal and adds a touch of luxury. These cookies are surprisingly easy to make, using simple ingredients found in most kitchens. This recipe uses all-purpose flour, cocoa powder, and cornstarch, along with butter, icing sugar, egg yolk,...
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Preheat oven to 170°C.
In a mixing bowl, add the butter and icing sugar.
Beat the butter and icing sugar together until the mixture becomes light and fluffy.
Add the egg yolks and vanilla essence to the bowl, then mix well until fully combined.
In a separate bowl, sift together the all-purpose flour, corn flour, cocoa powder, and salt (if you’re using unsalted butter, be sure to add salt here).
Gradually add the dry ingredients to the wet mixture, mixing until the dough becomes soft and well combined.
Transfer the dough into a piping bag fitted with a 4B nozzle.
Pipe the dough onto a baking sheet in your desired shapes.
Decorate the piped cookies with ruby calyx, dark chocolate, or milk chocolate pieces.
Bake in a preheated oven at 170°C (338°F) for 13–15 minutes, or until the cookies turn extra crispy.
Remove from the oven, let cool, and serve.
Ensure the oven is preheated to maintain even baking.
Adjust baking time based on your oven to prevent burning.
What type of butter should I use for the best results?
Unsalted butter is recommended to control the overall salt content of the cookies. Make sure the butter is at room temperature for easier creaming.
Can I use regular sugar instead of icing sugar?
Icing sugar is preferred as it creates a smoother texture. If you use regular sugar, the cookies might have a slightly grainy texture.
What can I use instead of ruby callets for decoration?
You can use chocolate chips, sprinkles, or a dusting of cocoa powder as alternatives.
How should I store these cookies to keep them fresh?
Store the cookies in an airtight container at room temperature. They should stay fresh for up to a week.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough. Wrap it tightly in plastic wrap and store it in the freezer for up to 2 months. Thaw it in the refrigerator before baking.
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