Jamy’s Chocolate Buttons

Yield: About 40 cookies December 23, 2015

These cookies contain 13 oz. of three different kinds of chocolate, but only 1/4 cup of flour. I’m not sure how that works, but they’re delicious.

Recipe from Martha Stewart.


  • 1/4 cup all-purpose flour
  • 1/2 tsp. baking powder
  • 1/8 tsp. salt
  • 2 Tbs. unsalted butter
  • 6 oz. bittersweet chocolate, finely chopped
  • 2 oz. unsweetened chocolate, finely chopped
  • 2 large eggs
  • 3/4 cup plus 1 Tbs. granulated sugar
  • 1/2 tsp. pure vanilla extract
  • 5 oz. chopped milk chocolate


Whisk together flour, baking powder, and salt in a small bowl.

Place butter and bittersweet and unsweetened chocolates in a heatproof bowl. Set bowl over a pan of simmering water, and stir until smooth.

With a standing mixer fitted with the whisk attachment, beat eggs and sugar on medium-high speed until pale and fluffy. Beat in vanilla and chocolate-butter mixture. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Stir in chopped milk chocolate. Let dough stand for 30 minutes.

Preheat oven to 350ยบ. Drop teaspoons of dough onto parchment-lined baking sheets, spacing 1 inch apart. Bake until just set (interior will be fudgy), about 12 minutes. Let cool on sheets on wire racks.

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