Decadent Piped Chocolate Butter Cookies
These decadent piped chocolate butter cookies are a delightful treat, featuring a rich cocoa flavor and a crisp texture. They are perfect for dipping in melted chocolate and decorating with your favorite toppings.
Equipment
- Oven
- Stand mixer or hand mixer
- Pastry bag
- Ateco #826 star tip
- Parchment paper
- Baking rack
Ingredients
Cookies
- 114 Grams Unsalted Butter room temperature (8 Tablespoons)
- 50 Grams Powdered Sugar
- ¼ Teaspoon Kosher Salt
- 1 Tablespoon Milk
- 20 Grams Unsweetened Cocoa Powder
- 100 Grams All Purpose Flour
Chocolate Dipping
- 4 ounces Semi-sweet or White Chocolate good quality
- 1 teaspoon Vegetable Oil
- Sprinkles or Chopped Nuts for decorating
Instructions
Piped Chocolate Shortbread Cookies
- Preheat your oven to 350 degrees Fahrenheit.
- Cream together the butter, sugar, and salt in a stand mixer or with a hand mixer for 3 minutes on medium speed.
- Beat in the milk until combined.
- Sift the flour and cocoa into the bowl and mix on low speed until just combined.
- Fit a pastry bag with an Ateco #826 star tip.
- On the underside of parchment paper, draw twelve 1½-inch circles.
- Pipe the dough in a circular motion on the drawn lines.
- Place the piped cookies in the freezer for 30 minutes.
- Bake for 12-13 minutes, then allow to cool on the pan for 5 minutes before transferring to a rack to cool completely.
Chocolate Dipping Instructions
- Melt 4 ounces of good semi-sweet or white chocolate and stir in 1 teaspoon of vegetable oil.
- Dip each cooled cookie into the chocolate and decorate with sprinkles or chopped nuts. Place the cookies in the refrigerator until the chocolate is set.
Notes
For best results, ensure butter is at room temperature before creaming. Be careful not to overmix the dough once the flour is added. The freezing step helps the cookies hold their shape during baking. Decorate dipped cookies with sprinkles or chopped nuts for an extra touch.