These indulgent chocolate Christmas cookies are a treat for any chocolate lover! The cookies have a soft, fudgy base made with rich cocoa powder and are filled with a luscious, velvety chocolate centre. A sprinkle of colourful decorations adds a playful touch, making them perfect for any celebration or cosy night in. Simple to prepare, these cookies are baked to perfection, with just the right balance of crisp edges and gooey centres. Whether you’re an experienced baker or a novice, these cookies will surely impress!
Cream butter and sugar: In a mixing bowl, beat the butter and sugar together until the mixture is smooth, light, and fluffy. This step helps to incorporate air into the dough, ensuring the cookies are tender and soft. (I slightly underwhipped the butter as it should be more pale white than yellow so spend more time whisking the butter until you achieve the whiter colour)
Whisk dry ingredients: Use a whisk to thoroughly combine the ingredients, breaking up any clumps and ensuring everything is evenly distributed. This step is crucial for creating a consistent dough and ensuring the cookies rise properly while baking. A well-mixed dry base helps achieve an even texture and balanced flavour in every bite.
Shape the cookie dough: Scoop out about 1 tablespoon of dough and gently roll it between your palms to form a smooth ball. If the dough feels too sticky to handle, refrigerate it for 15-20 minutes to firm it up. Once rolled, place each ball on a baking tray lined with parchment paper, leaving enough space between them to allow for spreading as they bake. This step ensures uniform-sized cookies with a neat appearance.
Christmas Chocolate Cookies
Ingredients
Cookie Dough
- 250 grams Unsalted Butter Room Temperature
- 150 grams Sugar
- 30 grams Cocoa Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 1 teaspoon Baking Powder
Chocolate filling
- 20 grams Cocoa Powder
- 120 grams Powdered Sugar
- 2-3 tablespoons Hot Water
- 1 teaspoon Vanilla Extract
- Sprinkles
Instructions
- Preheat the oven to 175℃
- Cream butter in a bowl, add sugar and mix until the mixtureis smooth. Once it is fully mixed, add 30 grams of coca powder and mix untilincorporated.
- In a separate bowl add flour, salt, baking soda and baking powder. Whisk them together to ensure it is all mixed. Add butter mixture intot the dry ingredients and mix until combined.
- Take 1 tablespoon of dough (if it is too sticky refrigerate thedough for a bit) and roll it into a ball. Place it on a baking tray and pressin the centre with your fingers to flatten the centre and create a well.
- Pop the baking tray in the oven and bake the cookies for 7-10 minutes. Take them out once you see cracks start appearing and the dough no longer looks shiny.
- When they are out of the oven use a bottom of the glass orsomething else to press in the cookie middle.
- While you wait for the cookies to cool down, whisk the cocoa powder (20 grams), powdered sugar and vanilla. Continue whisking and start by adding two tablespoons of how water. If the mixture is too thick add more waterbut it shouldn’t be too runny.
- Pipe the chocoalte filling onto the cookie centres and add sprinkles on top.
Notes
- Once you have done the cookies you can leave them for a day or so to let the chocolate filling set and then you can store the cookies.
