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
Scale
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.
