Description

These chocolate butter cookies evoke the nostalgic joy of classic bakery treats, reimagined for a modern palate. Crafted with a blend of carefully selected ingredients, these cookies offer a delightful experience that mirrors the texture and flavor of traditional butter cookies. The result is a cookie that is both surprisingly light and satisfyingly dense, providing a melt-in-your-mouth sensation with every bite.

Their delicate, almost powdery texture is balanced by a pleasant moistness, creating a harmonious contrast that enhances the overall experience. The rich chocolate flavor permeates each cookie, offering a comforting and indulgent taste. For an extra touch of elegance, consider dusting the warm cookies with a fine layer of unsweetened cocoa powder or a sprinkle of powdered sweetener.

This subtle addition not only enhances the visual appeal but also adds a nuanced layer of flavor that complements the chocolate notes. These cookies are perfect for a variety of occasions, from holiday gatherings to casual potlucks, or simply as a special treat to enjoy. Their familiar flavors and comforting texture make them a welcome addition to any dessert spread.

Butter cookies are renowned for their versatility, appearing in countless variations of shape and flavor. While a hint of almond extract is often used to complement the buttery richness, these chocolate-infused cookies offer a delicious alternative. Their simple yet elegant profile makes them incredibly easy to enjoy, inviting you to savor each bite.

Whether you remember them from childhood bakeries or are discovering them for the first time, these chocolate butter cookies are sure to become a beloved favorite.

Preparation Time

Prep Time

2 h 0 min

Cook Time

25 min

Total Time

2 h 25 min

Nutrition Information

Per 1 Cookie serving

Calories

210 Kcal

Carbs

5 g

Fiber

2 g

Sugar

1 g

Protein

3 g

Fats

20 g

Saturated Fats 12 g

Unsaturated Fats 7 g

Cholestrol 60 mg

Sodium 50 mg

Potassium 50 mg

Zylo AI

Your Personal
Nutrition
Guide

Name: Keto Chocolate Butter Cookies
Prep time: PTNaNHNaNM
Cook time: 25 min
Total time: PTNaNHNaNM
Yield: 1 Cookie
Cuisine: Gluten Free
Ingredients: 6 tbsp Butter, unsalted; 2 tbsp Powdered Erythritol (Icing Sugar); 0.13 tsp Vanilla extract; 0.13 tsp Almond extract; 2 large Raw egg; 1 cup Almond flour; 0.5 tbsp Coconut flour; 0.5 tbsp Tapioca Flour; 1 dash Salt; 120 chips Dark Chocolate Chips (Keto-friendly)

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Ingredients

Butter, unsalted

6 tbsp

Powdered Erythritol (Icing Sugar)

2 tbsp

Vanilla extract

0.13 tsp

Almond extract

0.13 tsp

Raw egg

2 large

Almond flour

1 cup

Coconut flour

0.5 tbsp

Tapioca Flour

0.5 tbsp

Salt

1 dash

10.

Dark Chocolate Chips (Keto-friendly)

120 chips

Instructions

In a stand mixer with a paddle attachment, beat the butter at a low to medium speed. Continually scrape down the bowl with a spatula and blend the butter until you have a creamy, room temperature consistency. Cream the butter by blending powdered erythritol into the butter next. Once the butter is super smooth, blend in a few drops of vanilla and almond extracts and any eggs. Sift the almond flour, coconut flour, tapioca flour, and salt together in a small bowl.

Blend the dry ingredients into the wet ingredients in the stand mixer. Set the cookie dough aside in your refrigerator temporarily while you melt the chocolate chips. Melt the chips (approximately 120 chips per 1 ounce) in a double boiler on your stove. Use a rubber spatula to scrape the melted chocolate into the cookie dough. Then, blend the chocolate and cookie dough together in the stand mixer one final time until there is a very creamy, sticky dough.

Return the cookie dough to a refrigerator to chill for at least 20 minutes. Once chilled, you can prepare either a baker pastry bag fitted with a large cupcake piping tip or something as simple as a Ziploc bag with the corner cut off. Fill your piping bag with the cookie dough and line a sheet tray with parchment paper. Pipe about a 2 -inch wide cookie in your preferred style. These cookies were piped in a traditional round star shape.

Once the cookies are piped, transfer the tray to your freezer. Freeze the cookies for 60 minutes before turning on the oven to preheat to 350 degrees. Once heated, bake the cookies for approximately 20 minutes. Look for crisp edges around the cookie perimeter, and make sure the butter has completely baked in the center of each cookie. They should naturally release from the parchment paper when the cookies are baked through.

Keto Chocolate Butter Cookies Recipe