These Chocolate Butter Cookies are rich and indulgent, yet melt-in-your-mouth soft — the kind of cookie that looks straight out of a bakery case but comes together quickly with simple ingredients. Made with real butter, cocoa powder, and a touch of espresso powder to deepen the chocolate flavor, the dough pipes beautifully into swirls, rosettes, or classic S-shapes.
Once baked, the cookies stay tender and smooth (never dry or crumbly) and are sandwiched with a silky dark chocolate ganache that takes them completely over the top. Think brownie meets cookie, in all the best ways.
They’re elegant enough for holidays and cookie trays, yet easy enough to make on a whim when you’re craving a truly chocolatey butter cookie.
Why you’ll love this recipe!
What ingredients do I need?
- All-Purpose Flour: Provides structure while keeping the cookies delicate and tender.
- Unsweetened Cocoa Powder: Gives the cookies deep chocolate flavor; Dutch-processed creates a smoother, richer taste.
- Granulated Sugar: Sweetens while keeping the crumb light instead of dense.
- Unsalted Butter: The foundation of classic butter cookies; softened butter ensures smooth piping.
- Egg: Adds richness and helps bind the dough.
- Vanilla Bean Paste: Enhances the chocolate flavor with warm vanilla notes.
- Orange Juice: Optional, but adds subtle brightness that pairs beautifully with cocoa.
- Whole Milk: Adjusts the dough to the perfect pipeable consistency.
- Salt: Balances sweetness and intensifies chocolate flavor.
- Espresso Powder: Deepens the chocolate flavor without tasting like coffee.
- Dark Chocolate Chips: Used for a smooth, rich ganache filling.
- Heavy Cream: Creates a silky, luxurious ganache texture.
Recipe Variations
- Leave cookies plain without the ganache filing for a simple chocolate butter cookie.
- Dip half of each cookie in melted chocolate instead of sandwiching.
- Sprinkle flaky sea salt on top before baking
- Fill with white chocolate, or espresso ganache,
- Roll the edges of the sandwiches in crushed candy canes, crushed nuts, toffee bits, etc. to make a whole new delicious cookie!
Pro Tips
- Fully softened butter is key for smooth piping!
- If dough feels stiff, add milk 1 teaspoon at a time until you get to your desired consistency.
- Keep cookies pale, browning and overtaking dries them out.
- Use a large open star or French star tip for clean definition. Double bag the piping bag if dough is a little on the thicker side.
- Let ganache cool slightly before sandwiching for neater layers.
- Use my How to Make Chocolate Ganache guide if needed.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Dutch-Processed Cocoa: Use natural cocoa powder, the flavor will be slightly sharper.
- Vanilla Bean Paste: Use the same amount of vanilla extract in its place.
- Whole Milk: Heavy cream or half-and-half is a good replacement.
- Dark Chocolate Chips: Semi-sweet or milk chocolate
- Espresso Powder: Omit if desired (cookies will still be chocolatey)
Dietary Substitutions
- Nut Free: Naturally nut free as written!
- Gluten Free: Use a 1:1 gluten free flour blend; piping may require slightly more milk.
- Egg Free: Not recommended for piping texture
- Dairy Free: Use plant based butter and dairy free chocolate; ganache texture may vary.
Leftovers and Storage
- Store assembled cookies in an airtight container at room temperature for up to 5 days.
- Freeze unfilled cookies for up to 2 months. Thaw cookies when ready to use and then fill with the ganache.
- In my opinion though, you can definitely freeze assembled cookies for up to 2 months (which I have done) and they will still taste delicious. However the “best” method is freezing the unfilled cookies.
But, I Still Have A Few Questions…
How do I know the dough is the right consistency for piping?
The dough should be soft, smooth, and easily pipeable without forcing it through the bag. When you squeeze the piping bag, the dough should flow steadily and hold its shape on the baking sheet with defined ridges. If it’s too stiff or hard to pipe, add milk 1 teaspoon at a time until it loosens. If it feels loose or spreads, mix in 1–2 teaspoons of flour. The dough should feel similar to thick frosting, not sticky or crumbly.
Why do these cookies need to stay pale?
Browning dries out butter cookies. Keeping them pale ensures a soft, melt-in-your-mouth texture.
Can I skip the espresso powder?
Yes. It enhances the chocolate flavor, but does not make the cookies taste like coffee.
Can I make the cookies ahead of time?
Yes. Bake cookies up to 2 days in advance and assemble with ganache before serving.
Can these be frozen?
Unfilled cookies freeze well for up to 2 months. Assemble after thawing. In my opinion though, you can definitely freeze assembled cookies for up to 2 months (which I have done) and they will still taste delicious. However the “best” method is freezing the unfilled cookies.
What piping tip works best?
A large open star or French star tip gives the best definition and clean edges.
Why does my ganache look grainy or separated, and how can I fix it?
Ganache can look grainy if the cream was too hot, the chocolate overheated, or if it was stirred too aggressively before the chocolate fully melted. There are a couple ways to fix it. One is to gently warm the ganache in short 10–15 second bursts in the microwave or over a double boiler, stirring slowly until it comes back together. If it still looks broken, whisk in 1–2 teaspoons of warm heavy cream until smooth and glossy. Letting the ganache sit undisturbed for a few minutes before stirring also helps prevent separation. Or my personal favorite fix, use an immersion blender for a few seconds to bring it back to a silky, glossy finish. This works especially well for stubbornly grainy ganache.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Chocolate Butter Cookie Sandwiches
Ingredients
Cookie Dough
- 2 cups plus 1 tbsp allpurpose flour
- 1/3 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1 cup unsalted butter softened
- 1 large egg
- 2 tsp vanilla bean paste or extract
- 1 tbsp orange juice optional
- 1½ –2½ tbsp whole milk as needed
- 3/4 tsp salt
- 1/2 tsp espresso powder
Chocolate Ganache
- 1 cup dark chocolate chips
- 1/2 cup heavy cream
Instructions
Make cookies:
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, or bowl of stand mixer, beat butter and sugar on medium speed until very light and fluffy, about 3–4 minutes.
- Mix in egg, vanilla, orange juice, and 1½ tablespoons milk until smooth.
- Sift together flour, cocoa powder, salt, and espresso powder. Add to the bowl and mix on low speed just until combined. If dough is too stiff to pipe, add milk 1 teaspoon at a time.
- Transfer dough to a piping bag fitted with a large star tip.
- Pipe 1½-inch swirls, or your chosen shape, onto prepared baking sheets, spacing 1–2 inches apart.
- Bake 9–11 minutes, until edges are set and tops look matte. Do not brown.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the Ganache:
- Place chocolate chips in a heatproof bowl.
- Heat heavy cream until just simmering, then pour over chocolate. Let sit 4-5 minutes.
- Stir gently until smooth and glossy.
Assemble Sandwiches:
- Spoon about 1–2 teaspoons ganache onto the flat side of one cookie and sandwich with another.
- Let set at room temperature until ganache firms up.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.