Chocolate Butter Balls Recipe – Easy Icing Sugar Cookies

Last Updated on 6 months ago by Neha Deshmukh

Chocolate Butter Balls Recipe – Easy Icing Sugar Cookies

Hey everyone! If you’re anything like me, you’re always on the lookout for a simple yet utterly delicious cookie recipe. These Chocolate Butter Balls are exactly that. I first stumbled upon a version of these years ago, and they’ve become a family favourite – especially around the holidays. They’re melt-in-your-mouth good, and honestly, so easy to make. Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average cookies. They’re incredibly soft, with a rich chocolate flavour that’s perfectly balanced by the sweetness. Plus, rolling them in icing sugar gives them such a pretty, festive look. They’re perfect for a quick treat, gifting, or just enjoying with a cup of chai. And did I mention they’re ready in under 30 minutes?

Ingredients

Here’s what you’ll need to whip up a batch of these delightful cookies:

• 115 grams Semisweet chocolate (coarsely chopped)
• 2 tbsp Unsalted butter
• ¼ cup Granulated white sugar
• 1 Egg
• 1 tsp Vanilla essence
• ¾ cup All-purpose flour
• ¼ tsp Baking powder
• Pinch of Salt
• 50 grams Icing sugar (sifted), for coating

Ingredient Notes

Let’s talk ingredients – a few little things can make all the difference!

Semisweet Chocolate – Choosing the Right Percentage

I usually go for around 60-70% cacao for a lovely balance of sweetness and chocolate intensity. But feel free to experiment! Milk chocolate will make them sweeter, while dark chocolate will give them a more intense flavour.

Unsalted Butter – Temperature & Quality

Using unsalted butter lets you control the salt level. Make sure it’s softened, but not melted. It should be cool to the touch, but easily pliable. Good quality butter really shines through in the flavour.

Vanilla Essence – Pure vs. Imitation

If you can, use pure vanilla essence. The flavour is just so much richer and more complex. But imitation vanilla will work in a pinch!

All-Purpose Flour – Protein Content & Substitutions

All-purpose flour is perfect for this recipe. If you’re looking for a slightly chewier cookie, you could try using bread flour, but all-purpose is the way to go for that classic soft texture.

Icing Sugar – Why Sifted is Best

Don’t skip sifting the icing sugar! It gets rid of any lumps and ensures a nice, even coating on your cookies. Trust me, it makes a difference.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, we’re going to melt the chocolate and butter together. The best way to do this is over a double boiler – I’ll share a tip for that in a bit! Once melted and smooth, let it cool completely to room temperature. This is important, or it will cook the egg later.
2. In a separate bowl, beat the egg and sugar together until it’s pale and thick. This usually takes a few minutes with an electric mixer. Then, stir in the vanilla essence.
3. Now, gently add the cooled chocolate mixture to the egg mixture and mix until everything is well combined.
4. In another bowl, sift together the flour, baking powder, and salt. Gradually fold this into the wet ingredients until just combined. Be careful not to overmix!
5. Cover the dough and refrigerate it for at least 1-2 hours, or even overnight. This makes it much easier to handle.
6. Preheat your oven to 165°C (325°F). Line a baking tray with parchment paper.
7. Roll the chilled dough into 1-inch balls. Then, generously coat each ball in the sifted icing sugar.
8. Place the coated balls onto the prepared baking tray, leaving about 2 inches between each one.
9. Bake for 10-15 minutes, or until the edges are firm but the centers are still soft.
10. Let them cool on a wire rack. And that’s it! Store in an airtight container for up to 2 days (if they last that long!).

Expert Tips

Here are a few things I’ve learned over the years to make these cookies perfect every time:

Achieving the Perfect Soft Center

Don’t overbake them! The centers should still look slightly soft when you take them out of the oven. They’ll continue to set as they cool.

Preventing the Cookies from Spreading

Chilling the dough is key to preventing spreading. Don’t skip that step!

Working with the Chilled Dough

If the dough is too hard to roll, let it sit at room temperature for a few minutes to soften slightly.

Double Boiler Technique for Melting Chocolate

If you don’t have a double boiler, you can easily make one! Just place a heatproof bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water.

Variations

Want to get creative? Here are a few ideas:

Vegan Chocolate Butter Balls

Substitute the butter with a vegan butter alternative and use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of the egg.

Gluten-Free Chocolate Butter Balls

Use a gluten-free all-purpose flour blend.

Spice Level – Adding a Hint of Chili

My friend Priya loves adding a tiny pinch of chili powder to the dough for a subtle kick! It’s surprisingly delicious.

Festival Adaptations – Christmas & Diwali Gifting

These are perfect for gifting! Package them in pretty boxes or tins for a homemade touch. During Diwali, I sometimes add a sprinkle of edible glitter to the icing sugar for extra sparkle.

Serving Suggestions

These cookies are wonderful on their own, but they’re also great with a glass of cold milk, a cup of hot chai, or even a scoop of vanilla ice cream.

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh!

FAQs

What type of chocolate works best in this recipe?

I recommend semisweet chocolate with around 60-70% cacao, but you can adjust the percentage to your liking.

Can I make the dough ahead of time? If so, how long can it be stored?

Yes! You can make the dough up to 2 days in advance and store it in the refrigerator.

My cookies spread too much – what did I do wrong?

Most likely, the dough wasn’t chilled enough, or the oven temperature was too low.

Can I freeze these cookies?

Yes, you can! Freeze the unbaked dough balls on a baking sheet, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

What is the best way to ensure the cookies stay soft?

Don’t overbake them, and store them in an airtight container.