Chocolate Chambord Cookies Recipe

Name: Chocolate Chambord Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COOKIE:; 1 cup Flour; 3/4 cups Unsweetened Cocoa Powder; 1/2 teaspoons Baking Soda; 1-1/2 stick Butter; 1 cup Sugar; 1 whole Egg; 3 Tablespoons Chambord Liqueur; FOR THE CHOCOLATE CHAMBORD DRIZZLE:; 1 cup Powdered Sugar; 1/4 cups Unsweetened Cocoa Powder; 2-1/2 Tablespoons Chambord Liqueur

Servings: persons

FOR THE COOKIE:
1 cup Flour
3/4 cups Unsweetened Cocoa Powder
1/2 teaspoons Baking Soda
1-1/2 stick Butter
1 cup Sugar
1 whole Egg
3 Tablespoons Chambord Liqueur
FOR THE CHOCOLATE CHAMBORD DRIZZLE:
1 cup Powdered Sugar
1/4 cups Unsweetened Cocoa Powder
2-1/2 Tablespoons Chambord Liqueur

1
For the cookies:
2
Combine flour, cocoa and baking soda in a small bowl and whisk until fully incorporated. Set aside.
3
In your mixer, combine butter and sugar. Mix on medium speed for 2 minutes, until light and fluffy. Add in egg and mix for another minute. Add in flour mixture, then Chambord, and continue mixing until all is incorporated. Cover and chill for at least 1 hour (or overnight), allowing the flavors to deepen.
4
When ready to bake, preheat oven to 375u00b0F. Line a baking sheet with parchment paper. The dough will be thick and fudge-like. Use a spoon or your hands to grab a walnut-sized portion of dough and roll into a ball. Place on sheet and press down just a little. Bake for 9 minutes or until cookies are cracked a bit on top and cooked through. Allow cookies to cool for a bit on your baking sheet, then place on a cooling rack to cool completely.
5
For the drizzle:
6
Once your cookies are completely cooled, prepare the drizzle by combining the powdered sugar, cocoa and Chambord. If you need to add a bit more Chambord to get it to mix well, you can add up to an additional 1/2 tablespoon more. Just don't make it too loose, since you want the drizzle to firm up just right.
7
Scrape your drizzle in a plastic baggie, snip of just a tiny bit of one corner of the bag, and drizzle away! Allow the drizzle to firm up before storing the cookies (to speed it up, chill them a bit).
8
Note: The cookies is also delicious without the drizzle (less Chambord flavor).
9
Happy holidays! Enjoy!

782

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: FOR THE COOKIE:, 1 cup Flour, 3/4 cups Unsweetened Cocoa Powder, 1/2 teaspoons Baking Soda, and more.

Yes, Chocolate Chambord Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Chambord Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions