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  • Writer's pictureCakes By Catriona

Buttony Chocolate cookies


300g pastry flour

120g unsalted butter

10g of unsweetened cocoa powder

2g of salt

100g sugar

60g of chocolate chips (small - refer photo below)

60g of chocolate chips (large & flat - refer photo step 3)

45ml of vanilla essence (I use Robson brand - refer photo below)

Note: If you are not using the one below which is less concentrated, then consider

adding only 5ml (of the more concentrated essences) and 40ml of milk


Step 1: In a bowl, mix your flour, cocoa powder, salt and sugar

Step 2: When your flour mixture is ready (all dry ingredients mixed together uniformly), add your butter as in the picture below and continue mixing until a uniform brown/chocolate color is obtained. Then add in your chocolate chips (small ones) followed by the vanilla essence (or vanilla essence and milk - refer list of ingredients if not using the essence used here) and knead vigorously until you obtain a ball which is neither too sticky nor too grainy.

Step 3: Using a rolling pin, flatten your dough (thickness of about 5-7mm) and using your favorite cookie cutter, cut out some shapes and place them on a non stick baking tray (or a lightly greased normal tray). Then take your chocolate chips (Large and flat ones) and stick them as per your preference on your cookie dough. It should appear like buttons ...

Step 4: Your cookies are ready for baking in a preheated oven at 175 degrees Celsius for 15 minutes.

Step 5 : When your cookies are ready, take them out of the oven and place them on a wire rack for cooling.

Voila !


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