This was an accidental adaptation of Granny Boyd’s Cookies in Nigella Lawson’s book, How to Be a Domestic Goddess. I wasn’t paying attention and so changes happened. Oops. When the cookies were done, I thought they tasted like butter cookies with a bit of chocolate. (No surprise when you look at the ingredients.) I wanted a bit more chocolate so I added a drizzle on top but that’s optional. Either way, they have a nice old-fashioned feel about them.
Chocolate Butter Cookies
~makes 35 cookies
- 2 cups self-rising cake flour
- 2 tablespoons dutch process cocoa powder
- 1 cup + 2 tablespoons unsalted butter, softened
- 1/2 cup + 1 tablespoon sugar
- 3 ounces milk chocolate (optional)
Instructions –
1. Preheat the oven to 325 degrees F. Sift together flour and cocoa powder in a large bowl. Set aside.
2. Cream the butter and sugar until pale. Mix in flour/cocoa until thoroughly combined.
3. Roll into 1″ (or slightly bigger) balls and place on un-greased cookie sheets 2″ apart.
4. Bake for 5 minutes. Turn the oven down to 300 degrees F and bake for another 10 minutes, or until cookies look set. The tops will still be a bit soft.
5. Remove form the oven and transfer to cooling racks immediately. Cool.
6. Melt chocolate over a double boiler. Drizzle over cookies.
For those that want more chocolate, I made a few covered in chocolate.
You can do no wrong with a butter cookie, but if you add chocolate to it, you’re guaranteed to win over hearts. The drizzled cookies look great!
chocolate butter cookies? oh my!
so simple! but i’m just curious why the chocolate colour is not dark.. is it because dutch process choc is different than the normal choc?
chocolate + butter = happy, content, pleasantly plump grace. 🙂
i must say that i am sucker for soft cookies over crisp ones
Renaye, dutch process is different from regular cocoa, but here it is less dark because of the very little quantity used. I was surprised by the recipe, but it’s an interesting cookie. (Lon doesn’t like it though.)