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Chocolate Buttons

This is a decadent treat all chocolate-lovers will enjoy.

  • yield: Makes about 100
Photography: Ken Kochey




  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 tablespoons unsalted butter
  • 6 ounces bittersweet chocolate, finely chopped
  • 2 ounces unsweetened chocolate, finely chopped
  • 2 large eggs
  • 3/4 cup plus 1 tablespoon granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 5 ounces semisweet chocolate chips

Cook's Note

Cookies can be stored in airtight containers for up to 3 days.


  1. Step 1

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

  2. Step 2

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

  3. Step 3

    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 chocolate chips. Let dough stand for 30 minutes.

  4. Step 4

    Preheat oven to 350 degrees. 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.

Martha Stewart Living, December 2007