If you have a soft spot for tender, crumbly cookies with a deep chocolatey flavor, then this Chocolate Shortbread Cookies Recipe is about to become your new best friend. This delightful treat combines the rich elegance of cocoa with the buttery melt-in-your-mouth texture that only shortbread can deliver. Whether you’re enjoying them as an afternoon snack or presenting them at your next gathering, these cookies bring a perfect balance of simplicity and sophistication that will make everyone ask for the recipe.
Ingredients You’ll Need
Sometimes, the most straightforward ingredients come together to create magic in the kitchen. Each component in this Chocolate Shortbread Cookies Recipe plays a crucial role, delivering that characteristic shortbread texture and an intense cocoa flavor that doesn’t overwhelm.
- All-purpose flour (1 3/4 cups or 248g): Provides the structure for the cookies and gives them that classic, tender shortbread crumb.
- Unsweetened cocoa powder (6 Tbsp or 36g): Adds the rich chocolate flavor and a beautiful dark color—sift if clumpy to ensure even mixing.
- Salt (1/4 tsp): Enhances all the flavors, balancing the sweetness and deepening the chocolate notes.
- Unsalted butter (1 cup or 226g): The heart of shortbread—cool room temperature butter makes for the perfect tender texture.
- Powdered sugar (1 1/4 cups or 150g): Sweetens the dough smoothly without graininess, essential for that delicate crumb.
- Vanilla extract (1 1/2 tsp): Adds warmth and depth, beautifully complementing the cocoa’s bitterness.
- Semi-sweet chocolate (10 oz.): Finely chopped and melted for dipping, elevating these cookies to a next-level treat.
How to Make Chocolate Shortbread Cookies Recipe
Step 1: Combine Dry Ingredients
Start by whisking together the all-purpose flour, cocoa powder, and salt in a mixing bowl. This ensures that every bite of your cookies is perfectly balanced with a rich chocolate hue and just the right hint of saltiness.
Step 2: Cream Butter and Sugar
Using a stand mixer, cream the unsalted butter and powdered sugar on low speed until they come together, then turn up the speed to medium and beat until the mixture is light and fluffy. This step is key for that melt-in-your-mouth texture everyone loves in shortbread.
Step 3: Add Vanilla Extract
Once the butter and sugar are perfectly creamed, scrape down the sides of the bowl and blend in the vanilla extract. The aroma at this point is pure bliss—trust me, it’s worth savoring.
Step 4: Incorporate Dry Ingredients
Slowly add the flour mixture to the butter mixture while mixing on low speed. At first, the mixture might look sandy, but keep mixing until the dough starts to come together. This gentle handling ensures that your cookies stay tender, not tough.
Step 5: Shape and Chill the Dough
After a few gentle kneads by hand, divide the dough into two equal portions and roll each into a 5 1/2-inch log. Wrapping them in parchment paper or plastic wrap and chilling in the fridge for an hour allows the flavors to meld and the dough to firm up for easier slicing.
Step 6: Prepare for Baking
While the dough chills, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Getting your baking station ready pays off with perfectly baked cookies every time.
Step 7: Slice and Bake
Cut the chilled dough logs into 1/3-inch thick slices and arrange them on the baking sheets, leaving room between each. Bake for 11 to 13 minutes until the cookies are set. Let them cool on the pan before transferring to a wire rack—that cooling period helps them firm up just right.
Step 8: Dip in Chocolate
If you want to take your Chocolate Shortbread Cookies Recipe to heart-melting territory, melt the chopped semi-sweet chocolate and dip half of each cooled cookie. A little shake to remove excess chocolate and a sprinkle of your favorite toppings create a stunning, decadent finish.
How to Serve Chocolate Shortbread Cookies Recipe
Garnishes
Sprinkle your chocolate-dipped cookies with crushed nuts, colorful sprinkles, or a pinch of sea salt to add texture and a little visual flair. These simple touches make a big impression, especially when sharing your Chocolate Shortbread Cookies Recipe with friends.
Side Dishes
Pair these cookies with a warm cup of coffee, a rich hot chocolate, or a refreshing glass of milk. The classic combinations really highlight the buttery chocolate goodness of the shortbread.
Creative Ways to Present
Stack your Chocolate Shortbread Cookies in a clear glass jar tied with a ribbon for a charming gift. Alternatively, arrange them on a pretty platter with fresh berries or whipped cream for a festive dessert spread that everyone will adore.
Make Ahead and Storage
Storing Leftovers
Store your baked cookies in an airtight container at room temperature for up to a week. The cookies retain their delicate crumb but stay perfectly soft and flavorful, ready for whenever a craving hits.
Freezing
Before baking, freeze the dough logs wrapped tightly in plastic wrap for up to three months. When ready to bake, thaw in the fridge overnight and proceed with slicing and baking as usual. You can also freeze baked cookies, layered with parchment paper, for up to two months.
Reheating
If you prefer your cookies slightly warm, pop them in a preheated oven at 300°F (150°C) for about 5 minutes. This refreshes their texture and intensifies the chocolate aroma, making each bite feel freshly baked.
FAQs
Can I use Dutch process cocoa or natural cocoa powder?
Yes! Both work wonderfully in this recipe, but Dutch process cocoa will give you a smoother, richer flavor and darker color, while natural cocoa adds a slightly tangier note.
Is it necessary to chill the dough?
Chilling the dough is important for firm slicing and ensures your cookies keep their shape during baking. It also helps develop the flavors, making the cookies taste even better.
Can I substitute powdered sugar with granulated sugar?
Powdered sugar creates a finer texture essential for tender shortbread. Using granulated sugar might result in a grainier mouthfeel, so it’s best to stick with powdered sugar for this recipe.
How should I store the dipped cookies to prevent melting?
Keep chocolate-dipped cookies in a cool, dry place. If your environment is warm, store them in the refrigerator to prevent the chocolate from melting, but bring them back to room temperature before serving for the best flavor.
Can I add flavors like orange zest or espresso powder?
Absolutely! A teaspoon of finely grated orange zest or a tablespoon of espresso powder mixed with the dry ingredients can add exciting flavor twists while keeping the essence of the Chocolate Shortbread Cookies Recipe intact.
Final Thoughts
There’s something truly comforting about homemade cookies, and this Chocolate Shortbread Cookies Recipe captures that feeling perfectly. With its rich cocoa flavor, tender crumb, and the option to add a luscious chocolate dip, it’s a recipe that feels like a warm hug delivered through a tasty treat. I can’t wait for you to give it a try and discover how these cookies transform any moment into something special.
Print
Chocolate Shortbread Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 33 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these rich and buttery Chocolate Shortbread Cookies, featuring a tender crumb infused with cocoa powder and finished with a decadent semi-sweet chocolate dip. Perfectly crisp yet melt-in-your-mouth, these cookies are an irresistible treat for chocolate lovers.
Ingredients
Dry Ingredients
- 1 3/4 cups (248g) all-purpose flour (scoop and level to measure)
- 6 Tbsp (36g) unsweetened cocoa powder or Dutch process cocoa (sift if clumpy)
- 1/4 tsp salt
Wet Ingredients
- 1 cup (226g) unsalted butter, at cool room temperature
- 1 1/4 cups (150g) powdered sugar
- 1 1/2 tsp vanilla extract
Chocolate Dip
- 10 oz. semi-sweet chocolate, finely chopped, melted
Instructions
- Combine Dry Ingredients: In a mixing bowl, whisk together the flour, cocoa powder, and salt until thoroughly mixed and set aside.
- Cream Butter and Sugar: Using an electric stand mixer, cream the butter and powdered sugar on low speed until incorporated, then increase to medium speed and beat for about 2 minutes until the mixture is light and fluffy.
- Add Vanilla: Scrape down the sides of the bowl and blend in the vanilla extract to combine evenly.
- Incorporate Dry Mixture: Add the flour mixture to the butter mix. Start mixing on low speed until clumps form, then slightly increase speed to bring the dough together completely.
- Shape Dough: Knead the dough briefly by hand, then divide it into two equal parts. Roll each into a 5 1/2-inch log, wrap with parchment or plastic wrap, and chill in the refrigerator for 1 hour.
- Preheat Oven and Prepare Sheets: While the dough chills, preheat your oven to 350°F (175°C) and line two 18×13-inch baking sheets with parchment paper.
- Slicing and Baking : Remove one dough log and slice into 1/3-inch thick pieces. Place cookies on the baking sheets spaced about 1 1/2 inches apart. Bake in the middle oven rack for 11 to 13 minutes until set. Let cookies cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
- Chocolate Dipping: Melt the semi-sweet chocolate using a double boiler or microwave (30-second intervals at 50% power, stirring thoroughly between). Dip half of each cooled cookie into the melted chocolate, shake off excess, and place on parchment-lined sheets to set. Optionally, add sprinkles on wet chocolate.
Notes
- Ensure the butter is at cool room temperature to achieve a smooth, creamy creaming with the sugar.
- Sift cocoa powder to prevent lumps in the dough.
- Chilling the dough logs is essential for managing the dough’s firmness and ease of slicing.
- Use parchment paper on baking sheets to prevent sticking and facilitate easy cleanup.
- The chocolate-dipping step is optional but adds a delicious finishing touch.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
