Chocolate Cookies

Jennifer S


I put these together and left them in the refrigerator for about 2 weeks. Decided to see if the dough was still good. After baking my grand kids ate them without letting me ice them or fill them. They are that good. A deep chocolate flavor, some I made thin and crisp and some a little thicker and chewy. I didn't need anything more to sweeten them. I do use caster sugar in my baking and that disolves quickly and completely, not grainy. Regular white sugar works too.


☆☆☆☆☆ 0 votes

30-35 cookies
20 Min
6 Min



  • 1/2 c
    unsalted butter, softened
  • 1 c
  • 1 large
  • 1 c
  • 1/2 c
    corn starch
  • 1/2 c
    cocoa powder
  • 1/4 tsp
    baking powder

  • 1 c
    powdered sugar
  • 1/4 c
    cocoa powder
  • 3 1/2 Tbsp
    unsalted butter
  • 2 Tbsp

How to Make Chocolate Cookies


  1. Cream butter and sugar together, add egg
  2. Stir together flour, corn starch cocoa powder and baking powder
  3. Combine wet and dry ingredients. Dough will be soft, shape into a round disc and refrigerate.
  4. Preheat oven to 350. Roll out disc and cut cookies to desired shapes. You can use parchment on your cookie sheet.
  5. Bake for 6-8 minutes, these happen quickly depending on the thickness of the dough. Keep a watch. Let cool.
  6. To make the buttercream: Mix the sugar and cocoa together. Cream with the butter and if necessary add water for a spreadably consistency.
  7. You can put the icing on top or in the middle to make a sandwich cookie. Or serve plain

Printable Recipe Card

About Chocolate Cookies

Course/Dish: Cookies
Main Ingredient: Sugar
Regional Style: American
Other Tags: Quick & Easy For Kids
Hashtag: #Everyday cookie

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