These classic chocolate half moon cookies are tender, cake-like treats with the perfect balance of chocolate and vanilla. One half draped in rich chocolate icing, the other in sweet vanilla – they’re an irresistible combination that brings back memories of New England bakeries. After countless tests, I’ve perfected this butter-based version that simply melts in your mouth!
Why You’ll Love These Chocolate Half Moon Cookies
- Tender, cake-like texture that’s impossibly soft
- Rich chocolate base made with real butter
- Two-toned icing creates a stunning presentation
- Perfect balance of chocolate and vanilla flavors
- No fancy decorating skills needed
- Freezer-friendly for make-ahead convenience
I first fell in love with these cookies during a magical fall trip to New England years ago. A friend served them on a beautiful glass pedestal stand, and I was instantly smitten. While the original recipe from Utica’s famous Hemstrought’s Bakery uses shortening, I’ve found that butter creates an even more luxurious texture and flavor – just like in my favorite comfort food recipes.
Ingredients You’ll Need
Let me walk you through these ingredients and why each one plays such an important role in creating these incredible cookies!
- Butter: Use room temperature unsalted butter, not shortening. The butter creates that melt-in-your-mouth texture we’re after and adds incredible richness. If you love buttery treats like I do, you’ll appreciate how it makes these taste like my favorite peppermint hot chocolate in cookie form!
- Buttermilk: This magical ingredient makes our cookies super tender. The acidity helps break down the gluten, giving us that perfect cake-like texture. No buttermilk? Mix 1 cup whole milk with 1 tablespoon lemon juice and let it sit for 5 minutes.
- Cocoa Powder: Use natural unsweetened cocoa powder for the deepest chocolate flavor. Dutch-process works too, but will give a slightly different taste.
- Eggs: We need 2 large eggs at room temperature. They provide structure and richness. Cold eggs can make your batter lumpy!
- All-Purpose Flour: The protein content in all-purpose flour gives us the perfect structure without being too heavy.
Essential Success Tips
After testing this recipe countless times in my kitchen, here are my non-negotiable tips for perfect Half Moon Cookies:
- Temperature matters! Room temperature ingredients create a smooth, evenly mixed batter. Set your butter, eggs, and buttermilk out 1 hour before starting.
- Don’t skip sifting the dry ingredients. It prevents cocoa powder lumps and creates a more delicate crumb texture – trust me on this one!
- Use an ice cream scoop for perfectly sized cookies. I learned this trick while making Italian chicken meatballs and it works beautifully for portioning cookie dough too.
- Freeze before frosting: Pop your cooled cookies in the freezer for 15 minutes before icing. This simple step makes decorating so much easier since these tender cookies can be delicate to handle.
- Watch your baking time: These should be just set at 10-11 minutes. If you see the edges starting to crisp, you’ve gone too far!
Step-by-Step Instructions
Let me walk you through making these irresistible Chocolate Half Moon Cookies. I’ve made these countless times, and I’ll share all my tips for getting them just right!
Prepare the Cookie Dough
- Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda. Just like my favorite no-bake pumpkin pie, proper measuring is key here.
- Beat butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time.
- Alternate adding dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix until just combined – the batter will be sticky!
Baking the Cookies
- Using an ice cream scoop, drop 2-tablespoon portions onto prepared sheets. Space them 2 inches apart.
- Flatten each mound slightly with a spatula – similar to how you’d spread fresh fruit salad evenly in a bowl.
- Bake for exactly 10-11 minutes. Don’t overbake! The tops should spring back when touched.
- Cool completely before icing. I pop mine in the freezer for 15 minutes!
Recipe Variations
While these cookies are perfect as-is, sometimes it’s fun to mix things up! Like when I’m making slow cooker chicken for dinner, I love having options.
- Frosting Twist: Try adding mint extract to the vanilla frosting for a chocolate-mint combination.
- Holiday Version: Tint the vanilla frosting with food coloring – red for Valentine’s Day or green for Christmas!
- Storage Options:
- Room temperature: 3-4 days in airtight container
- Freezer: Up to 3 months, with parchment between layers
- Thaw: 30 minutes at room temperature
Pro Tip: For picture-perfect cookies, use a straight edge (like a butter knife) to create a clean line between vanilla and chocolate frosting. Works like magic every time!
FAQs & Final Thoughts
It’s a cherished tradition that dates back to the original Hemstrought’s Bakery recipe! The flat bottom provides the perfect surface for creating that classic half-and-half frosting design. Plus, it helps the cookies stack beautifully for storage.
Absolutely! Just like my favorite croissant bread pudding, these cookies freeze beautifully. Store them between layers of parchment paper for up to 3 months. Let them thaw at room temperature for about 30 minutes before serving.
That sticky texture is exactly what you want! It creates that perfect cake-like consistency that makes these cookies so special. Just use an ice cream scoop for easy portioning, and you’ll be all set.
While buttermilk gives these cookies their signature tender crumb, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of whole milk. Let it sit for 5 minutes before using.
Final Thoughts
Friends, these Chocolate Half Moon Cookies hold such a special place in my heart! Every time I bake them, I’m transported back to that cozy New England kitchen where I first discovered them. They’re truly a labor of love, but isn’t that what baking is all about? Whether you’re serving them at room temperature or sneaking them straight from the freezer (I won’t tell!), these cookies are guaranteed to bring smiles. I’d love to hear how yours turn out – be sure to snap a picture and let me know if you made any fun frosting color variations! Happy baking! 💕
Chocolate Half Moon Cookies
Equipment (affiliate links)
- 1 Large bowl
- 1 Mixer (Handheld or Stand) Implied for creaming and beating
- 1 Ice Cream Scoop or Large Spoon For dropping batter
- 1 Baking Sheet Parchment-lined or lightly greased
- 1 Wire rack Implied for cooling cookies
Ingredients
Chocolate Cookies
- 3 cups flour sifted
- 3/4 cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter unsalted at room temperature
- 1 1/2 cups sugar
- 1 tsp vanilla extract
- 2 eggs
- 1 cup buttermilk
Vanilla Icing
- 1/2 cup butter salted at room temperature
- 3 cups powdered sugar sifted
- 1 tsp vanilla extract
- 2 tbsp milk
Chocolate Icing
- 1/2 cup butter salted at room temperature
- 3 cups powdered sugar sifted
- 1/3 cup cocoa powder
- 1 tsp vanilla extract
- 3 tbsp milk Note: Recipe states ‘3 tbsp cup milk’, assumed ‘3 tbsp milk’. Also notes more milk may be needed.
Instructions
Chocolate Cookies
- Preheat oven to 375°F. In a large bowl sift flour, cocoa, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar together. Beat for approximately 3 minutes. Add eggs one at a time beating well after each egg. Add vanilla. Add dry ingredients alternately with buttermilk beginning and ending with the flour.
- Using an ice cream scoop or a large spoon drop a little less than 2 tablespoons of batter onto a parchment-lined (or lightly greased) baking sheet. Place in on the middle rack of the oven and bake for 10-11 minutes.
- Remove from oven and cool completely before icing. Ice 1/2 of the cooking with vanilla icing and the other half with chocolate icing.
Vanilla Icing
- Mix powdered sugar and butter until creamy. About 2 minutes. Add vanilla and milk. Beat until icing is creamy and free from any lumps. Icing should be firm but spreadable.
Chocolate Icing
- Mix powdered sugar, cocoa powder, and butter until creamy. About 2 minutes. Add vanilla and milk. Beat until icing is creamy and free from any lumps. Icing should be firm but spreadable. More milk may be needed. Add until the mixture is smooth, firm, and spreadable.
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