This is the time of the year when Christmas cookies abound, and today I want to share with you one of my personal favorites, chocolate Christmas cookies. These moist delicious cookies are everything chocolate cookies should be with a scrumptious chocolate glaze to boot.
Biting into one of these bad boys is like sinking your pearly whites into pure chocolate bliss. It cures that chocolate craving and satisfies the inner cookie monster at the same time. The soft chewy texture is melt-in-your-mouth yummy and slightly crispy in all the right places. These are the cookies chocolate dreams are made of!
Let’s bake some cookies!
I absolutely love the simplicity of this chocolate Christmas cookies recipe. They come together so easily with just a few kitchen staples and an easy straightforward recipe.
The best part is that they’re easily decorated but totally scrumptious just plain. Here are even more reasons to love them.
- Totally yummy chocolate delight
- Christmas cookies worthy of year-round serving
- Decorating optional
- Mixing: First, you’ll want to make sure you mix the dry ingredients separately. This helps with ingredients dispersion and emulsify. It also means that you can do less mixing when you add the wet ingredients which inhibit gluten development. Less gluten equals softer melt-in-your-mouth cookies.
- That said, when you add the dry ingredients to the wet, you’ll want to mix only until combined. Don’t overmix!
- Spacing: Also, be sure to leave plenty of space between cookies on the baking sheet. These little guys are gonna’ spread some and you don’t want them touching. Overcrowding prevents proper air circulation which can cause burning. Gotta’ keep these babies safe!
This chocolate Christmas cookies recipe is every bit as chocolatey and our chocolate shortbread cookies, only it produces a richer moister chocolate cookie – and you get to ice it!
You’ve probably already got everything you need in your kitchen cupboards.No hard to find ingredients in this recipe. Here’s what you need!
- Flour – All-purpose flour works just fine for this chocolate Christmas cookies recipe but it’s important that the measurements are accurate. To ensure this, measure your flour using the spoon and sweep method, don’t pack the measuring cup. Here’s how to spoon and scoop.
- Chocolate – The decadent chocolate flavor in this recipe comes from a combination of cocoa powder and espresso powder. Blending these two items with vanilla extract and a sweetener gives these little Christmas cookies a deep chocolate flavor. Don’t worry there won’t be any coffee flavor in the finished cookies.
- Sweetener – Dark brown sugar gives these yummy chocolate Christmas cookies recipe a deep sweet chocolate flavor. Believe me, you’re gonna’ love it! Just be sure to firmly pack the measuring cup this time.
- Icing – You can decorate these little gems any way you want but the chocolate glaze really sets them off. It’s an easy combination of powdered sugar, cocoa, vanilla extract, and milk. Personally, I like to glaze and decorate them.
How Long Can You Keep This In The Fridge?
Generally, homemade cookies can be stored in the fridge for up 3-5 days.
Can You Freeze This?
Yep! You can make the batter ahead of time and freeze it until you’re ready to bake or you can freeze the baked cooled cookies for 6-12 months. When I freeze baked cookies, I like to vacuum seal them to ensure they’re every bit as moist when I thaw them out.
Make Ahead Tips
Prepping ahead can save tons of time with difficult recipes. Since this chocolate Christmas cookies recipe is so simple it’s not really necessary but there are a couple of things you can do.
Go ahead and combine the dry ingredients and keep them in a mason jar until baking day. You can do the same thing with brown sugar vanilla and salt. Then you’ll only need to add the wet ingredients and mix just until combined on baking day.
For kids, a cup of hot chocolate or milk will complete the experience!
Don’t forget to drink responsibly!
- Drizzle chocolate instead. Instead of making chocolate glaze, drizzle it! Check out how it’s made in my chocolate chip shortbread cookies.
- Add almonds. If you have almond flour in your pantry, you can use roughly half all-purpose flour and half of the almond flour like how almond shortbread cookies are made. Or use almond flour entirely like my almond crescent cookies.
- Add pecans. Add some nutty and buttery taste to this cookie! Chop the pecans like how I did with pecan shortbread cookies and butter pecan cookies.
- Coat with confectioner’s sugar. If you’re running low on chocolate for the glaze, fear not! Roll the cookie on the confectioners’ sugar and make it as white as pfeffernusse cookies and vanillekipferl! Or dust it over the cookie. Here’s how.
- Christmas Sugar Cookies
- Christmas Butter Cookies
- Soft Gingerbread Cookies
- No Chill Sugar Cookies Recipe
- Candy Cane Cookies
Chocolate Christmas Cookies
- 1 1/2 cups, plus 2 tablespoons all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon espresso powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 14 tablespoons unsalted butter
- 1 3/4 cups dark brown sugar, firmly packed
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 large egg plus 1 large yolk
- 1 1/2 cup confectioners' sugar
- 3/8 cup cocoa
- 4-8 tablespoons milk
- 2 teaspoon vanilla
- sprinkles, colored sugar, jimmies
- Preheat oven to 350 degrees. Line 2 baking sheets with parchment; set aside.
- In a medium mixing bowl, whisk together flour, cocoa, espresso powder, baking soda, and baking powder; set aside.
- Place butter in a large microwave-safe bowl and melt. Allow butter to cool.
- When butter is cool, whisk in brown sugar, vanilla, and salt until there are no lumps. Mix in egg and egg yolk. Mix in flour mixture just until combined. Do not over stir.
- Roll dough into 2 tablespoon balls. Place on prepared cookies sheet 2 inches apart. Do not flatten.
- Bake cookies 1 sheet at a time in the preheated oven, rotating sheet halfway through baking until cookies are slightly puffy and edges have begun to set, about 15 minutes. Allow cookies to cool on baking sheets for 5 minutes then carefully transfer to a wire rack to cool completely before glazing.
- In a medium mixing bowl sift together sugar and cocoa powder. Whisk in 4 tablespoons milk and vanilla until smooth. Add more milk, a little at a time to make a pourable glaze.
- Set wire rack over a rimmed baking sheet. Place cookies 1/2 inch apart on wire rack. Spoon glaze on top of cookies. Let cookies set on a rack until glaze firms.