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Piped Chocolate Butter Cookies

Irresistibly Soft Piped Chocolate Butter Cookies to Savor

These Piped Chocolate Butter Cookies offer a rich chocolate flavor and melt-in-your-mouth texture, making them a must-try treat.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Substitute with dairy-free butter for a dairy-free version.
  • 3/4 cup Granulated Sugar
  • 1 large Egg Ensure it is at room temperature.
  • 1 teaspoon Pure Vanilla Extract Can be swapped with almond extract for a nutty twist.
  • 2 cups All-Purpose Flour Can be replaced with gluten-free flour.
  • 1/2 cup Cocoa Powder Use either natural or Dutch-process cocoa.
  • 1/4 teaspoon Salt Essential for balance in the dough.
  • 3 tablespoons Warm Milk Feel free to use dairy-free alternatives.
  • 1 teaspoon Espresso Powder This can be omitted if not available.
For Dipping & Decoration
  • 8 ounces Semi-Sweet Chocolate Dark or milk chocolate are tasty substitutes.
  • 1/2 cup Maraschino Cherries Optional decorative topping.
  • 1 cup Sprinkles/Coarse Sugar Optional garnish.

Equipment

  • baking sheet
  • piping bag
  • Mixer
  • Parchment Paper
  • Double boiler or microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Prepare Workspace: Clear and organize your workspace. Line a baking sheet with parchment paper.
  2. Mix Ends: In a large mixer bowl, beat the unsalted butter until creamy. Gradually add sugar, creaming until fluffy. Incorporate the egg and vanilla until fully mixed.
  3. Dry Ingredients: Sift together flour, cocoa powder, and salt. Gradually add this mixture to the wet ingredients, mixing until fully combined.
  4. Incorporate Liquid: Warm the milk, dissolve espresso powder, and gradually pour this into the dough, mixing until creamy.
  5. Pipe Cookies: Prepare a piping bag with a large star tip. Pipe swirls onto the baking sheets, adding cherries or sprinkles if desired.
  6. Chill: Transfer cookies to the refrigerator and chill for 20-30 minutes.
  7. Bake: Preheat oven to 350°F (177°C). Bake cookies for 12-15 minutes until edges are set.
  8. Cool and Dip: Allow to cool on sheets for 5 minutes, then dip in melted chocolate.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 50mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 15mgIron: 0.5mg

Notes

Always chill piped cookies before baking for best results. Use room temperature ingredients for better texture. Measure flour accurately to avoid dryness.

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