4 Ingredient Mini Chocolate Butter Cookies (Without Cocoa Powder)

PREP TIME 15

COOK TIME 12

TOTAL TIME 27

70 cookies

The perfect 4 ingredient Mini Chocolate Butter Cookies chocolate cookies — rich, chocolatey and crisp! Plus no cocoa powder, eggs or chilling of the dough required!

Ingredients

⅔ cup (150 g) salted butter, melted and slightly cooled (see note 1)
¼ cup (32 g) powdered sugar (icing sugar) (see note 2)
⅔ cup (113 g)chocolate, melted and cooled chocolate (see note 3)
1 ¾ cups (218 g) plain flour (all purpose or cake flour)

Instructions

Melt the butter in the microwave or on the stovetop. Allow it to cool for 5 minutes before combining it with the powdered sugar.
⅔ cup (150 g) salted butter, melted and slightly cooled, ¼ cup (32 g) powdered sugar (icing sugar)
Add the melted chocolate. Make sure the chocolate has cooled slightly to avoid curdling the mixture.
⅔ cup (113 g)chocolate, melted and cooled chocolate
Fold in the flour with a spatula to form a soft chocolate dough.
1 ¾ cups (218 g) plain flour
Scoop the chocolate dough out in slightly heaping ½ teaspoon portions and drop them onto a baking tray lined with parchment paper.
Shape each portion into a ball.
Use a fork to lightly flatten each rolled-out chocolate dough. Each cookie should be at least 1 inch (2½ cm) round.
Bake for 10 to 12 minutes in a preheated oven of 356°F / 180°C (160°C fan) until the chocolate cookies are lightly browned. (See note 4)
The cookies will still be soft when you take them out of the oven but will crisp as they cool.

Servings and size of cookies

This recipe creates 70 mini cookies. Each bit of cookie dough is scooped with a ½ teaspoon and weighs around 0.21 oz (6g). Yep, they're super cute bite-sized cookies! 😋

Storage

Room temperature: Once completely cool, store the cookies in an airtight jar for up to 5 days.

How to freeze and store baked cookies

These baked cookies can be frozen for up to 1 month
Freeze baked and cooled cookies on baking sheets lined with wax or parchment paper until firm.
Freezing them individually on the baking sheet prevents them from sticking together in the freezer.
Transfer the frozen cookies to a freezer bag or another airtight container. Freeze for up to 1 month
Once ready to eat, simply thaw out at room temperature on a paper towel or parchment paper and enjoy. I would not recommend thawing them in the container or bag that they were frozen in because they will likely get soggy as they thaw.

Recipe Notes

1.Butter: I used salted butter - add ¼ teaspoon salt to the flour if using unsalted butter.

2.Powdered sugar: I used ¼ cup (32g)of powdered sugar for a more chocolatey flavor rather than too sweet. However, if you prefer a sweeter cookie, you can use ½ cup (64 g) of powdered sugar instead of ¼.

3. Chocolate: I like using bittersweet chocolate, but if you prefer a less intense chocolate flavor, you can use semi-sweet or milk chocolate instead.

For best results, Check the above post for important tips on melting chocolate, especially if you're new to the process.

4. Bake the cookies one sheet at a time, on the center rack.

Because this recipe produces 70 cookies with minimal spread, you can space them about 1 inch (2 ½ cm) apart.
If your baking sheet or oven is not large enough, I recommend dividing the rolled and shaped cookie dough and baking the cookies one sheet at a time on the center rack.
This will ensure all your cookies cook evenly and the bottoms don't burn. Then let the cookie sheet cool completely between batches. This ensures the cookies cook evenly and don't spread too much by being put on a hot pan.

Nutrition