Description
These Double Chocolate Spritz Cookies are a rich, buttery, chocolate-filled treat that’s perfect for cozy evenings, festive gatherings, or any time you crave a melt-in-your-mouth cookie. Easy to make and irresistibly chocolatey, they’re a modern twist on the classic spritz cookie, with delicate shapes and deep chocolate flavor that everyone will love.
Ingredients
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1 cup (230g) unsalted butter, softened
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3/4 cup (150g) granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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2 tablespoons unsweetened cocoa powder
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2 cups (250g) all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup (90g) mini chocolate chips (optional)
Instructions
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Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
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In a large bowl, beat softened butter and sugar together until light and fluffy, about 2–3 minutes.
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Add the egg and vanilla extract, mixing until fully incorporated.
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In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add to the wet mixture, mixing until a smooth dough forms.
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Fill a cookie press with dough according to manufacturer instructions, or use a piping bag with a star tip.
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Press dough onto prepared baking sheets, forming your desired shapes. Leave small spaces between cookies.
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Optional: Gently press mini chocolate chips onto the tops of the cookies.
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Bake for 8–10 minutes, or until edges are just set. Avoid overbaking.
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Let cookies cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
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Serve and enjoy with milk, coffee, or as part of a dessert platter.
Notes
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Ensure butter is softened but not melted for proper creaming.
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Avoid overmixing dough to keep cookies tender.
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Chill dough briefly if it becomes too soft for pressing.
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Store in an airtight container at room temperature for up to a week.
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Try variations like adding nuts, peppermint extract, or a jam center for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 8–10 minutes