Chocolate Shortbread Cookies Recipe
If you’re craving a cookie that’s rich, buttery, and perfectly crumbly with just a touch of chocolatey goodness, you’re in the right place! I’m excited to share my Chocolate Shortbread Cookies Recipe — a fan-freaking-tastic treat that’s insanely simple to make but tastes like something straight from a fancy bakery. Trust me, once you try these, they’ll become your go-to cookie for afternoon tea or gifting to friends. Stick around and I’ll walk you through every step so your cookies come out just right!
Why This Recipe Works
- Perfectly Balanced Texture: The blend of butter and powdered sugar creates that iconic melt-in-your-mouth shortbread feel.
- Deep Chocolate Flavor: Using Dutch-process cocoa powder boosts the richness without overpowering the buttery base.
- Chilling Time for Workability: The dough chills just long enough to be easy to roll and cut, avoiding common cracks and breakage.
- Optional Chocolate Dip and Sprinkles: Adding melted chocolate and a sprinkle of color not only ups the wow factor but tastes irresistible.
Ingredients & Why They Work
Each ingredient in this Chocolate Shortbread Cookies Recipe plays a starring role — from the rich butter that gives them that classic crumbly texture, to the Dutch-process cocoa for deep chocolatey notes. Picking quality ingredients can make a big difference, so I always grab unsalted butter and prefer Dutch-process cocoa for smoother flavor. Also, the optional baking chocolate for dipping takes these cookies from simple to stunning.
- Unsalted Butter: Essential for that tender, crumbly shortbread texture. Make sure it’s softened, not melty.
- Powdered Sugar: Dissolves easily into the butter for a silky dough and ensures even sweetness.
- Vanilla Extract: Adds warmth and depth that complements the chocolate perfectly.
- All-Purpose Flour: The structure-builder, holding the cookies together without making them tough.
- Dutch-Process Cocoa Powder: Provides a smooth, mellow chocolate flavor without bitterness.
- Table Salt: Balances the sweetness and enhances the chocolate notes.
- Baking Chocolate or Semisweet Chocolate Chips: For that optional but incredible chocolate dip that adds texture and richness.
- Sprinkles or Nonpareils: Purely for fun — they turn the cookies festive and eye-catching.
Tweak to Your Taste
I love that this Chocolate Shortbread Cookies Recipe is a perfect canvas for making it your own. Over time, I’ve played with subtle tweaks to fit all kinds of flavor moods—sometimes jazzing it up with spices, other times going classic. Don’t hesitate to experiment a bit—you might find your new favorite twist!
- Adding a Pinch of Cinnamon or Espresso Powder: I once added cinnamon just for fun, and wow, it gave a lovely warm depth that paired beautifully with the chocolate.
- Using Almond Extract Instead of Vanilla: For a nutty, slightly fruity note, almond extract adds a surprising new layer of flavor.
- Swap Cocoa for Matcha Powder: I haven’t tried this yet but have heard from friends it makes a fun green tea shortbread version.
- Make Them Vegan: You can substitute vegan butter and use dairy-free chocolate to adapt this recipe easily.
Step-by-Step: How I Make Chocolate Shortbread Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by putting your softened unsalted butter into a large bowl or a stand mixer fitted with a paddle attachment. I like to beat it on high speed for at least 2 minutes until it’s light and fluffy—this is key for that melt-in-your-mouth texture. Then, gradually add powdered sugar while mixing on low speed, ensuring it fully incorporates before adding the cocoa powder. This slow, gradual mixing keeps your dough silky and avoids any clumps.
Step 2: Add Flavor and Dry Ingredients
Next, stir in vanilla extract and salt to the buttery-sugar mixture. Once that’s mixed, slowly add the all-purpose flour and Dutch-process cocoa powder, still keeping the mixer on low. I always pause to scrape the sides and bottom of the bowl with a spatula at this stage — you don’t want any dry patches. The dough should come together pretty quickly.
Step 3: Chill and Roll Out the Dough
Turn your dough out onto a clean surface and divide it into two discs. If it feels sticky, just lightly flour your hands. Wrap each dough disc tightly in plastic wrap and pop them in the fridge for 30 minutes. I’ve found chilling beyond 30 minutes can make the dough tricky to roll—it becomes more likely to crack. If you need to chill longer, let it rest at room temp wrapped for 15-20 minutes before rolling.
Step 4: Cut and Bake Your Cookies
Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper. Then, roll the chilled dough out on a lightly floured surface to about ¼ inch (0.6 cm) thick. Use your favorite cookie cutters—in my kitchen, 2-inch stars and hearts work great. Arrange your cookies on the sheet, leaving about an inch between them. Bake for 12 to 14 minutes until the edges are just set and the cookies have a tender crispness. Patience here pays off—resist the urge to overbake!
Step 5: Cool and Dip in Chocolate
Once baked, let your cookies cool fully on the baking tray before moving them to a wire rack. If you’re going for the optional chocolate dip, melt your chopped baking chocolate in 20-second bursts in the microwave, stirring between each. Dip or drizzle your cookies, then sprinkle with nonpareils or sprinkles while the chocolate is still warm. Let the chocolate set before digging in—if you’re anything like me, this is the hardest part to wait for!
Pro Tips for Making Chocolate Shortbread Cookies Recipe
- Softened Butter is a Must: Use butter softened to room temperature but not melted—this helps the dough come together perfectly.
- Don’t Overmix Flour: Mix just until combined to keep the texture tender and avoid tough cookies.
- Roll Evenly: Rolling to an even ¼ inch thickness ensures consistent baking and a great bite.
- Test a Baking Batch: Bake a few test cookies to check timing especially if your oven runs hot or cold.
How to Serve Chocolate Shortbread Cookies Recipe
Garnishes
I usually keep it simple with a drizzle or dip in rich baking chocolate and a scattering of colorful nonpareils. They add a playful crunch and look festive, perfect for holiday gatherings or gift tins. Sometimes, I dust a few with a light sprinkle of powdered sugar for elegance when chocolate isn’t on the cards.
Side Dishes
These cookies pair amazingly well with hot beverages—think a steaming cup of coffee, classic black tea, or even a lazy afternoon hot chocolate. For a grown-up twist, try serving with a glass of cold milk or a warming spiced chai latte. This combo is a mood booster during any season.
Creative Ways to Present
For special occasions, I like arranging the cookies in pretty stacks tied with twine, or gifting them in clear glass jars with ribbons. Another fun idea is to plate them alongside a cheese board for a sweet contrast or layering them with whipped cream and fresh berries for a quick dessert parfait. Honestly, their charming shapes and chocolate accents make them the star of any snack platter.
Make Ahead and Storage
Storing Leftovers
Store your Chocolate Shortbread Cookies in an airtight container at room temperature, ideally layered between parchment paper, for up to 5 days. I’ve had great luck doing this when I bake ahead for parties—the texture stays perfect and the chocolate doesn’t get sticky.
Freezing
I often freeze these cookies when I make a big batch. Just wrap them tightly in plastic wrap and place in a freezer-safe container or bag. Whether dipped in chocolate or plain, they freeze beautifully for several months. When you’re ready, simply thaw them at room temperature.
Reheating
If you want that fresh-baked warmth, pop frozen cookies in a 300°F oven for 5-7 minutes to gently warm without drying them out. Just be cautious with chocolate-dipped ones—they warm best when unwrapped and watched closely to keep chocolate smooth, not melted mess.
FAQs
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Can I make the Chocolate Shortbread Cookies Recipe gluten-free?
Absolutely! You can swap the all-purpose flour for a gluten-free blend that’s intended for baking, ideally one with xanthan gum included to mimic the structure. Just keep in mind that texture might differ slightly but will still be delicious.
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Do I have to chill the dough?
Chilling is highly recommended because it firms up the butter, making the dough easier to roll and cut while preventing the cookies from spreading too much in the oven. If you skip chilling, expect a softer texture and less defined cookie shapes.
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Can I skip the chocolate dip?
Definitely! The cookies are wonderful on their own thanks to that rich cocoa in the dough. The chocolate dip is an optional step for extra indulgence or decoration, not a must-have.
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Why use Dutch-process cocoa instead of natural cocoa?
Dutch-process cocoa is treated to reduce acidity, resulting in a smoother, more mellow chocolate flavor that pairs perfectly with the buttery dough in this recipe—plus it gives a richer, darker color.
Final Thoughts
I hope you’ll give this Chocolate Shortbread Cookies Recipe a try because it really is a special kind of treat—comfortingly simple but so satisfying. It’s the kind of recipe you’ll want to keep on hand for whenever you need a chocolate fix paired with that classic shortbread texture. As someone who’s baked countless batches, I can honestly say these cookies bring smiles every time. So grab your ingredients, roll up those sleeves, and enjoy the sweet, buttery magic!
Print
Chocolate Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 59 minutes
- Yield: 60 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and crisp chocolate shortbread cookies with a rich cocoa flavor, optionally dipped in melted baking chocolate and decorated with sprinkles for a festive touch. Perfectly buttery and tender, these cookies are great for any occasion.
Ingredients
Cookie Dough
- 1 cup (226 g) unsalted butter, softened
- ¾ cup (95 g) powdered sugar
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- ¼ cup (25 g) Dutch-process cocoa powder
- ½ teaspoon table salt
Chocolate Decoration (Optional)
- 6 oz (170 g) chopped baking chocolate for dipping (may substitute 1 cup semisweet chocolate chips)
- Sprinkles or nonpareils for decorating
Instructions
- Cream Butter: Place softened unsalted butter in a large mixing bowl or stand mixer bowl fitted with a paddle attachment. Beat on high speed for at least 2 minutes until the butter is well creamed and fluffy.
- Add Sugar and Cocoa Powder: With the mixer on low speed, gradually add powdered sugar followed by Dutch-process cocoa powder. Blend until just combined.
- Incorporate Vanilla and Salt: Stir in vanilla extract and table salt on low speed until evenly distributed.
- Add Flour: Gradually add all-purpose flour to the mixture on low speed. Scrape down the sides and bottom of the bowl as needed until a smooth dough forms.
- Chill Dough: Turn the dough onto a clean surface and divide into two portions. Shape each into a smooth round disc. Wrap tightly in plastic wrap and refrigerate for 30 minutes. If your kitchen is warm, you can chill longer but let dough rest at room temperature for 15-20 minutes before rolling if chilled beyond 30 minutes.
- Preheat and Prepare Baking Sheet: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Roll and Cut Cookies: Remove chilled dough from refrigerator and unwrap. Lightly flour a surface and rolling pin, then roll dough to ¼ inch (0.6 cm) thickness. Use cookie cutters to cut out shapes, re-rolling dough as needed to maximize yield.
- Bake Cookies: Transfer cutouts onto the prepared baking sheet, spacing them at least 1 inch (2.5 cm) apart. Bake on the center rack for 14 minutes or until cookies have a crisp shortbread texture once cooled.
- Cool Cookies: Let cookies cool on the baking sheet before transferring to a wire rack to cool completely.
- Melt Chocolate (Optional): Place chopped baking chocolate in a microwave-safe bowl and melt in 20 second intervals, stirring between each until smooth.
- Decorate Cookies: Dip cooled cookies into melted chocolate or drizzle chocolate over them. Add sprinkles or nonpareils before the chocolate sets for decoration.
- Set Chocolate: Allow chocolate to harden completely before serving or storing.
Notes
- Yield depends on cookie cutter size and dough thickness; approximately 60 cookies using 2-inch cutters and ¼ inch dough thickness.
- Baking time varies slightly depending on cookie size; watch closely and consider a test batch.
- Chocolate is not tempered; slight white streaking is normal and does not affect taste.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for several months with or without chocolate decoration.
- If dough becomes too firm after chilling, let sit at room temperature for 15-20 minutes before rolling to prevent cracking.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 5 g
- Sodium: 45 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
