Day 91: Chocolate Button Cookies


Supplies: Mixing bowl, measuring cups and spoons, wooden spoon, baking sheet, parchment paper, oven, bottle cap, drinking straw

Time: 10-15 minutes to prepare, about 1 hour to bake

It’s almost Halloween!  Tonight at the bakery/independent cinema next door to the video store where I work they’re having their Halloween party and people around town are dressing up early.  I wanted to make some kind of dessert today, so I thought I’d take some inspiration from Bakerella and make some cookies dressed up as buttons!  I made the button cookies from my favorite chocolate cookie recipe (also delicious as non-button cookies).  In my mom’s recipe file they’re called “Kim’s Chewy Chocolate Cookies”.  Since my aunt’s name is Kim I always assumed it was her recipe, but I found in high school that it’s a different Kim.  I was so disappointed!  But I’m over it because they’re so good.  Seriously.

So here’s an illustrated how-to with the recipe at the end!  (Please note that I halved the recipe, so the amounts in the pictures are not the amounts in the recipe!)

Place your measured butter and sugar into a large mixing bowl.  (You can use a mixer, but it’s doable by hand also.)

Cream the butter and sugar.

Add the eggs and vanilla.

Mix them in thoroughly.

Pour in the cocoa powder (by the way, I used half regular and half extra dark, which is quite tasty).

Mix that in carefully.  Cocoa likes to cloud up and make you sneeze!  Oh, and it makes a mess.  Then add the flour, baking soda, and salt.

Mix that in thoroughly too.

If you’re going to make these into buttons you won’t want to add nuts or chocolate chips, but both are great if you’re not making buttons.

Pre-heat your oven to 350°F.

Make small, marble-sized balls of dough and place them on a parchment-lined baking sheet.

Bake the cookies for seven minutes and remove them from the oven.

As soon as the cookies are out of the oven you’ll stamp them to make them more buttony.  They should still be really hot and squishy when you stamp them.  Just press a bottle cap (or similar round item) in the middle of the button, leaving a small raised rim on the outside of each cookie.

Then use a drinking straw to make button holes in each cookie.  The little bits of cookie removed should stick inside the straw and keep things really quick and tidy (never a bad thing).

Let the cookies cool until they’re nice and stable.  When they’re still squishy and they’ve been flattened and they have holes in them they tend to fall apart easily.  Then move them to a cooling rack.  When they’re completely cool you can put them in a container for later.

I love these cookies when they’re warm, but they’re also amazing day olds.  They get to the perfect soft/chewiness after a night in a container on the counter.  Yummy!

Here’s the full recipe (remember, I halved this recipe).

Kim’s Chewy Chocolate Cookies:


1 cup softened butter

2 cups sugar

2 eggs

2 tsp vanilla

2 cups flour

3/4 cup cocoa

1 tsp baking soda

1/2 tsp salt


Preheat oven to 350°F.  Cream the butter and sugar in a mixer or by hand.  Add eggs and vanilla and mix thoroughly.  Carefully stir in the cocoa powder.  Add flour, baking soda, and salt, making sure to mix completely so the soda and salt are evenly distributed.  If you add nuts or chocolate chips, stir them in now.  Roll the dough into walnut-sized balls.  Bake for 8-9 minutes (7 for smaller button cookies) on an ungreased or parchment-lined baking sheet.

Note: These are also really good with peanut butter chips.  Once I made a batch of these and added chocolate chips to one half, peanut butter chips to the other, and made ice cream sandwiches with them.  They were delicious!

The buttons make these cookies cute and crafty, but if you don’t want to do the extra button stuff you should still make these.  You’ll be so glad you did.

Happy cookie making!



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