Butter & Chocolate Cookie Variations (Butter Cookie Box)

Name: Butter & Chocolate Cookie Variations
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 4
Cuisine: American
Ingredients: Butter Cookies; Pressed Dough; 150g (½cup + 2½tbsp) butter; 80g (¼ cup + 2 tbsp) fine sugar or castor; ¼ tsp salt; 28g (slightly less than 1 egg) egg white; 1 tsp vanilla extract; 180g (1½ cup) cake flour; 20g (3 tbsp) almond flour; Roll-Out / Cut-Out DoughAdd additional 3 tbsp cake flour; Chocolate Cookies; Pressed Dough; 150g (½cup + 2½tbsp) butter; 60g (¼ cup + 1 tbsp) fine sugar or castor; ¼ tsp salt; 28g (slightly less than 1 egg) egg white; 1 tsp vanilla extract; 180g (1½ cup) cake flour; 20g (3 tbsp) almond flour; 10g (1 ½ tbsp) cocoa powder; Roll-Out / Cut-Out DoughAdd additional 3 tbsp cake flour; Cookie Frosting; 40g (¼ cup) white chocolate, melted; 40g (¼ cup) dark or semisweet chocolate, melted; Garnish with nuts (I used crushed pistachio nuts); Eggless Option:; Replace egg white with 2 tbsp of milk. Also, add 2 tbsp cornstarch and sift together with the dry ingredients.

by Book Recipe October 9, 2021

written by Book Recipe October 9, 2021

Butter & Chocolate Cookie Variations Butter Cookie Box

Butter and Chocolate Cookies are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Cookie Box – This is literally my first time making, so many variety patterns of cookies. I made a post on my favorite butter cookie last couple of weeks. That was just one variation. In this video post, I am showing you how to prepare dough for both piping/squeezing and roll-out cookie dough. And also both butter and chocolate cookie variations. Super easy, I hope you are inspired to bake with me at this time. By the way, it’s Chinese New Year next week, and I am baking lots of cookies and cake to give away. Enjoy!

Follow along with the 📝 recipes below👇🏾👇🏾

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Butter & Chocolate Cookie Variations

Rating: 5.0/5
( 1 voted )

Serves: 4 Prep Time: 30 Minutes Cooking Time: 18 Minutes 18 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Butter Cookies

Pressed Dough

150g (½cup + 2½tbsp) butter
80g (¼ cup + 2 tbsp) fine sugar or castor
¼ tsp salt
28g (slightly less than 1 egg) egg white
1 tsp vanilla extract
180g (1½ cup) cake flour
20g (3 tbsp) almond flour

Roll-Out / Cut-Out Dough
Add additional 3 tbsp cake flour

Chocolate Cookies

Pressed Dough

150g (½cup + 2½tbsp) butter
60g (¼ cup + 1 tbsp) fine sugar or castor
¼ tsp salt
28g (slightly less than 1 egg) egg white
1 tsp vanilla extract
180g (1½ cup) cake flour
20g (3 tbsp) almond flour
10g (1 ½ tbsp) cocoa powder

Roll-Out / Cut-Out Dough
Add additional 3 tbsp cake flour

Cookie Frosting

40g (¼ cup) white chocolate, melted
40g (¼ cup) dark or semisweet chocolate, melted
Garnish with nuts (I used crushed pistachio nuts)

Eggless Option:

Replace egg white with 2 tbsp of milk. Also, add 2 tbsp cornstarch and sift together with the dry ingredients.

Instructions

Butter Cookies

Pressed Cookies

Preheat oven at 170 °C/340 °F.
In a large bowl, mix butter, sugar, and salt until creamy and pale.
Add egg white, mix until combined.
Sift the dry ingredients into 2 batches. Use a spatula to fold in until it forms a dough.
For pressed cookies, you may transfer them into a piping bag or a cookie tool like mine, and start having some fun squeezing the dough.

Roll-out Cookies

For roll-out or cut-out cookies, add 3 tbsp of flour into the dough.
Bake in preheated oven at 170 °C/340 °F for about 15-18 min
Cool completely for boxing up.

Did You Make This Recipe?
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Recipe video

Bon Appétit

FAQ:

What’s the difference between egg white and egg yolk in cookies?
By adding egg whites, the cookie’s outcome will be more crispy and firm; whereas adding egg yolk the cookies will be more moist, hence softer.

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