Double Chocolate Butter Cookies with White Chocolate Icing

I made these chocolate cookies as Christmas cookies and decorated them with melted white chocolate. The recipe is based on this one from King Arthur Flour. Those cookies are fancy stamped cookies with molded white chocolate medallions on top. I get it King Arthur, you want to sell me fancy cookie stamps and chocolate molds, but I OUTSMARTED YOU. How? By making these as regular cookie-cutter holiday cookies and piping white chocolate on with a pastry bag. I also replaced their blend of bespoke cocoa with Hershey’s Special Dark.

So how are the cookies? Amazing. Imagine if Oreo cookies were homemade, and didn’t have that kind of chalky texture, and that should give you a vague idea of what these are. Make them. They’re amazing. (My coworkers agree.) Given how similar these are to Oreos, they’d probably make great sandwich cookies, but I haven’t tried that yet. Now, without further adieu, recipe time.

Time: ~3 hours (10 min prep, 60 min chilling, 20 min shaping and baking, ~60 min cooling, ~30 min decorating)
Yield: Makes about 32 cookies.

Required Equipment

This recipe does require some tools that aren’t necessarily in every kitchen, so make sure you have:

  • An oven
  • Dry measuring cups and measuring spoons
  • Cookie sheets
  • Parchment paper
  • Electric mixer, preferably a stand mixer
  • Sifter/sieve
  • Rolling pin
  • Cookie cutters
  • Plastic wrap
  • Decorating bag and tips
Kitchenaid with Cookie Dough

Speaking of equipment, check out my new-old Kitchenaid K45. I picked it up on eBay and restored it a bit. It’s old enough that it predates Kitchenaid introducing electronic speed control, which makes it pre-1979. I should really write a post about the restoration.

Gather Yo Ingredients

  • ¾ cups sugar
  • ½ cup unsalted butter
  • ½ tsp salt
  • ½ tsp baking powder
  • 1 tsp Espresso Powder
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ cup dark cocoa (I used Hershey’s Special Dark)
  • 1½ cups all purpose flour

  • 2 cups (12 oz) white chocolate chips (I used Ghirardelli)

Making the Dough

Dark Dough

Dark Dough

  1. With an electric mixer, beat together the sugar, salt, baking powder, and espresso powder until fluffy. Beat in the egg and vanilla.
  2. Sift the cocoa and flour into a bowl and whisk together. Beat these dry ingredients into the egg-butter mixture.
  3. Shape the dough into a 1″ thick rectangle, wrap it in plastic, and refrigerate for at least 30 minutes.

Cutting and Baking the Cookies

Roll Out That Dough

Roll Out That Dough

  1. Preheat the oven to 350°F. Line two baking sheets with parchment.
  2. Sprinkle the dough with cocoa to keep it from sticking and roll it out to about 3/16″ thick. Cut out ~32 cookies with cookie cutters and place them on the baking sheets.
  3. Bake the cookies for 8-10 minutes, until the edges are firm and you start to smell chocolate.
Bakin' Cookies

Bakin’ Cookies


But Seriously, These Cookies are Dark

But Seriously, These Cookies are Dark

Melt the white chocolate chips in a double boiler and put it in a decorating bag. Pipe pretty designs on your cookies. Try not to think too hard about how demonic the snowmen look.


It’s a piece of cake to bake pretty…cookies

Pretty Cookies

Pretty Cookies

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