By Becky Hardin
Updated Dec 8, 2025
I’ve stopped buying cookies at the store and started making these chocolate butter cookies at home. Full of flavor from the cocoa powder, espresso, sea salt, and brown sugar, I can never go wrong having a batch of these delicious cookies on hand.
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5-Star Review
“They are the best cookies I’ve ever made, and I’m a big baker. My husband only eats snickerdoodles, but he can’t stop eating these. Thank you.” -Susan
Homemade Chocolate Butter Cookies Recipe
I just love the combination of chocolate and coffee, so these are my ideal cookies. I like to make them for the holidays, birthdays, or just-because days. Other than the espresso powder, they use pantry staples, so I can easily whip up a batch when the chocolate craving hits.
When I’m in the mood to fancy them up, I’ll use a cookie cutter to shape the cookies into fun and interesting shapes for the holidays or special occasions. Or, sprinkle them with holiday-themed toppings. Sometimes, I’ll even throw in ½ cup mini of chocolate chips so they are even more chocolatey.
Ingredients1x2x3x
- ▢ 1¼ cups unsalted butter 283g, room temperature (2½ sticks)
- ▢ 1 cup granulated sugar 200g
- ▢ 1 cup brown sugar 213g
- ▢ 2 large eggs 100g, room temperature
- ▢ 1 tbsp pure vanilla extract 12g
- ▢ ¾ cup unsweetened cocoa powder 63g
- ▢ 2 cups all-purpose flour 240g
- ▢ 1¼ tsp baking soda 8g
- ▢ 1½ tsp espresso powder 4g
- ▢ 1 tsp kosher salt 3g
- ▢ ¾ tsp coarse sea salt
- ▢ colorful nonpareils sprinkles optional, for topping
Video
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on medium-low speed until smooth, about 2 minutes. Add eggs and vanilla and mix until incorporated, about 1 minute. 1¼ cups unsalted butter, 1 cup granulated sugar, 1 cup brown sugar, 2 large eggs, 1 tbsp pure vanilla extract
- In a medium bowl, whisk the cocoa, flour, baking soda, espresso powder, and both salts together. ¾ cup unsweetened cocoa powder, 2 cups all-purpose flour, 1¼ tsp baking soda, 1½ tsp espresso powder, 1 tsp kosher salt, ¾ tsp coarse sea salt
- Add the dry ingredients to the wet ingredients and mix on low speed until no dry flour can be seen.
- Cover a clean work surface with plastic wrap. Roll half of the dough (it will be somewhat sticky) into a log about 10-12 inches long and 2 inches in diameter. Use the plastic wrap to help form the log. Repeat with the other half of the dough.
- Refrigerate the cookie dough for at least 2 hours.
- When ready to bake, set oven rack to middle position and preheat oven to 350°F. Line 3 baking sheets with parchment paper.
- Slice the dough logs into ½ inch thick rounds and place onto prepared baking sheets, 3 inches apart.
- Liberally sprinkle each dough circle with nonpareils (if desired), pressing lightly to make sure the sprinkles adhere to the dough. colorful nonpareils sprinkles
- Bake for 10 minutes, or until cookies are just set around the edges.
- Transfer cookies to a wire rack to completely cool.
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- 3 Baking Sheets
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Chocolate Butter Cookies Step by Step
Cream the butter and sugar : Cream 1¼ cups butter, 1 cup granulated sugar, and 1 cup brown sugar on medium-low speed in the bowl of a stand mixer fitted with the paddle attachment. It usually takes me about 2 minutes to get the mixture smooth.
Add 2 eggs and 1 tbsp vanilla and mix until incorporated, about 1 minute.
Combine the dry ingredients : In a medium bowl, whisk ¾ cup unsweetened cocoa powder, 2 cups all-purpose flour, 1¼ tsp baking soda, 1½ tsp espresso powder, 1 tsp kosher salt, and ¾ tsp coarse sea salt.
Combine wet and dry ingredients : Add the dry ingredients to the wet ingredients and mix on low speed until no dry flour can be seen in the batter.
Roll the dough: Cover a clean work surface with plastic wrap. Divide the dough in half and roll each half into a log about 10-12 inches long and 2 inches in diameter. Use the plastic wrap to help form the log.
Refrigerate : Refrigerate the cookie dough for at least 2 hours.
When ready to bake, set the oven rack to the middle position and preheat the oven to 350°F. Line 3 baking sheets with parchment paper.
Slice the dough: Slice the dough logs into ½ inch thick rounds and place onto the prepared baking sheets, 3 inches apart.
Sprinkle with nonpareils: Liberally sprinkle each dough circle with nonpareils or your favorite sprinkles, pressing lightly to make sure they adhere to the dough.
Bake: Bake for 10 minutes, or until cookies are just set around the edges. Transfer cookies to a wire rack to completely cool.
Serve: Serve the cooled cookies and enjoy.
How to Store
Store leftover chocolate butter cookies in an airtight container on the kitchen counter for 3-4 days. They also freeze very well, just wrap them tightly and freeze for up to 3 months. Thaw on the kitchen counter until ready to eat.
Serving Suggestions
These chocolate butter cookies make the perfect addition to my holiday cookie platter. For more festive options, I like to make Hershey kiss cookies , our beautiful marbled Christmas butter cookies , and, of course, Christmas cut cookies , as they really bring the festive season to life.
more christmas cookies
Christmas Sugar Cookies
Linzer Cookies
Coconut Macaroons
Chocolate Peppermint Cookies
Chocolate Butter Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- 3 Baking Sheets
Ingredients
- 1¼ cups unsalted butter 283g, room temperature (2½ sticks)
- 1 cup granulated sugar 200g
- 1 cup brown sugar 213g
- 2 large eggs 100g, room temperature
- 1 tbsp pure vanilla extract 12g
- ¾ cup unsweetened cocoa powder 63g
- 2 cups all-purpose flour 240g
- 1¼ tsp baking soda 8g
- 1½ tsp espresso powder 4g
- 1 tsp kosher salt 3g
- ¾ tsp coarse sea salt
- colorful nonpareils sprinkles optional, for topping
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on medium-low speed until smooth, about 2 minutes. Add eggs and vanilla and mix until incorporated, about 1 minute. 1¼ cups unsalted butter, 1 cup granulated sugar, 1 cup brown sugar, 2 large eggs, 1 tbsp pure vanilla extract
- In a medium bowl, whisk the cocoa, flour, baking soda, espresso powder, and both salts together. ¾ cup unsweetened cocoa powder, 2 cups all-purpose flour, 1¼ tsp baking soda, 1½ tsp espresso powder, 1 tsp kosher salt, ¾ tsp coarse sea salt
- Add the dry ingredients to the wet ingredients and mix on low speed until no dry flour can be seen.
- Cover a clean work surface with plastic wrap. Roll half of the dough (it will be somewhat sticky) into a log about 10-12 inches long and 2 inches in diameter. Use the plastic wrap to help form the log. Repeat with the other half of the dough.
- Refrigerate the cookie dough for at least 2 hours.
- When ready to bake, set oven rack to middle position and preheat oven to 350°F. Line 3 baking sheets with parchment paper.
- Slice the dough logs into ½ inch thick rounds and place onto prepared baking sheets, 3 inches apart.
- Liberally sprinkle each dough circle with nonpareils (if desired), pressing lightly to make sure the sprinkles adhere to the dough. colorful nonpareils sprinkles
- Bake for 10 minutes, or until cookies are just set around the edges.
- Transfer cookies to a wire rack to completely cool.
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
