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Double-Chocolate Butter Cookies

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  • Level: Easy
  • Total: 2 hr 55 min (includes chilling and cooling time)
  • Active: 25 min
  • Yield: about 25 cookies
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2 sticks (1 cup) unsalted butter, at room temperature

1/2 cup confectioners' sugar 

1/4 cup granulated sugar 

1/2 teaspoon kosher salt 

1/3 cup unsweetened cocoa powder 

1 teaspoon pure vanilla extract 

1 egg, at room temperature 

1 3/4 cups all-purpose flour, plus more for dusting

1 cup white chocolate chips 


  1. Beat the butter in a large bowl with a hand mixer on medium speed until light and fluffy, about 1 minute. Add the confectioners' sugar, granulated sugar and salt and continue to beat on medium speed until pale and creamy, 2 minutes. Add the cocoa powder, vanilla and egg; mix on low to incorporate. Add the flour, beating on low speed until just incorporated (a few streaks is fine). Switch to a rubber spatula and fold in the chocolate chips.
  2. Turn out the dough onto a large piece of plastic wrap, form into a disk and wrap tightly. Refrigerate until firm, at least 2 hours.
  3. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  4. Generously dust the dough and work surface with flour. Roll out the dough to a 1/3-inch thickness; if the dough cracks around the edges, simply press it back together. Use cookie cutters to cut out the desired shapes. Place the cookies, 1 inch apart, on the prepared baking sheets.
  5. Bake until just beginning to brown around the edges, 15 to 20 minutes, rotating the baking sheets halfway through.
  6. Cool for 5 minutes on the baking sheets before removing the cookies to a wire rack to cool completely.