Eggless Chocolate Butter Cookies
Easy eggless chocolate butter cookies recipe. Light and airy, these are the best chocolate butter cookies you'll ever have!
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
- 180 g all purpose flour
- 30 g cornflour ((cornstarch in the US))
- 15 g unsweetened cocoa powder
- 180 g salted butter (at room temperature)
- 50 g icing sugar ((powdered sugar))
- 1/2 tsp vanilla extract
- 50 g white chocolate (or chocolate chips)
Instructions
- 1
Sift the flours and cocoa powder together. Set aside.
- 2
Tip the butter into the bowl and whisk with a wooden spoon for a minute to lighten.
- 3
Add the sugar and vanilla and whisk for another minute.
- 4
Tip in the flour mix and work with the wooden spoon, then your fingers to form a dough.
- 5
Lightly mix in the chocolate chips, if using. Don't knead the dough, use a light touch, and just your fingers, not the palm of your hand.
- 6
Roll the dough out into logs, wrap in clingfilm and chill for 15 minutes in the fridge.Preheat the oven to 160˚C/310˚F.
- 7
Take 1 log out of the fridge, and using a sharp knife, slice little discs about ½ an inch thick (just over 1 cm). Work quickly, as the dough warms up, it'll soften.
- 8
Arrange the sliced dough on a baking sheet and bake for 15 minutes.Repeat with the other dough. Or, you can slice the other log, fill another baking tray and bake 2 baking trays at the same time. The tray on the lower shelf may need 2 minutes longer.Cool completely and store in an airtight container.