Chocolate Shortbread Cookies Recipe
If you’re ready to treat yourself to something irresistibly chocolatey yet satisfyingly buttery, this Chocolate Shortbread Cookies Recipe will absolutely win your heart! Imagine classic melt-in-your-mouth shortbread transformed with deep cocoa and a sprinkle of chocolate chips—these cookies manage to be both indulgent and soothing. Whether it’s a special occasion or you’re just looking for a pick-me-up, this recipe promises crisp edges, a tender crumb, and just enough chocolate to brighten any day. Seriously, once you try these, you’ll never look at “simple” cookies the same way again!
Ingredients You’ll Need
One of the joys of this Chocolate Shortbread Cookies Recipe is how brilliantly each straightforward ingredient brings something essential to the table. There’s no fuss: just a handful of staple items, each playing its part in creating that perfect blend of flavor, melt, and snap.
- Butter (1 cup, softened): The true backbone! Butter brings lush richness and that signature shortbread tenderness.
- Powdered sugar (1/2 cup): Opt for powdered over granulated for a smooth dough and dreamy, delicate crumb.
- Vanilla extract (1 teaspoon): This little splash brings a gentle warmth that rounds out all the chocolatey flavors.
- Salt (1/4 teaspoon): Don’t skip it! Just a touch sharpens the flavors and balances the sweetness.
- All-purpose flour (1 3/4 cups): The key to structure—gives each cookie its signature snap yet ensures it practically melts in your mouth.
- Unsweetened cocoa powder (1/3 cup): For that gorgeous chocolate flavor and rich, dark color.
- Mini chocolate chips or chopped dark chocolate (1/2 cup, optional): Folds in extra texture and ooey-gooey chocolate pockets throughout each bite!
How to Make Chocolate Shortbread Cookies Recipe
Step 1: Cream the Butter and Sugar
Begin by scooping your softened butter into a large mixing bowl. Add the powdered sugar and mix them together until the mixture becomes smooth, creamy, and slightly fluffy—this helps build that classic shortbread texture. Don’t rush this step; the fluffier your base, the more tender your cookies will be!
Step 2: Add Flavor Boosters
Now is the time to add vanilla extract and salt to your buttery blend. The vanilla infuses the dough with warmth, while the salt sharpens every chocolate note. Stir until everything is beautifully combined.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk the flour and unsweetened cocoa powder together. This simple step ensures the cocoa distributes evenly, so every single cookie looks stunningly chocolatey with no streaks or lumps.
Step 4: Bring Dough Together
Gradually add the dry mixture to your butter mixture, working slowly to avoid overmixing. As soon as your dough comes together into a soft, chocolatey mass, stop mixing. Overworking can toughen the cookies—and we want them to stay heavenly!
Step 5: Add Chocolate Chips (Optional)
If you love a little extra chocolate (who doesn’t?), fold in those mini chips or chopped chocolate now. They’ll add delightful bursts of flavor in each bite, making your Chocolate Shortbread Cookies Recipe even more decadent.
Step 6: Shape and Chill
Shape your dough into a tidy log, wrap it tightly in plastic wrap, and let it chill in the fridge for at least an hour. This lets the flavors meld and helps the dough firm up, making slicing oh-so-easy later on.
Step 7: Slice and Bake
Heat your oven to 325°F (160°C) and line a baking sheet with parchment. Once chilled, slice your dough log into 1/4-inch rounds and space them apart on your baking sheet. Bake for 12 to 15 minutes, until the edges are just set (they’ll firm up more as they cool). Let them cool for 5 minutes on the pan, then transfer to a wire rack to finish cooling. The result: pure chocolate bliss!
How to Serve Chocolate Shortbread Cookies Recipe
Garnishes
For a show-stopping finish, dip the cooled cookies halfway in melted chocolate, then sprinkle with flaky sea salt or crushed toasted nuts. Not only does this add extra flavor and crunch, but it also makes your Chocolate Shortbread Cookies Recipe look bakery-perfect on any treat tray.
Side Dishes
These cookies pair beautifully with a frothy cappuccino, a glass of cold milk, or even a scoop of vanilla or coffee ice cream for a dreamy dessert plate. For a twist, serve alongside fresh berries for a pop of tartness that balances their rich, chocolaty depth.
Creative Ways to Present
If you’re feeling fancy, stack the cookies in a cellophane bag tied with ribbon for homemade gifts, or arrange them on a pretty plate with edible gold leaf or colorful sprinkles. They’re perfect for holiday cookie exchanges and gift baskets—or as an unexpected sweet on a cheeseboard!
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies in an airtight container at room temperature. They stay wonderfully crisp and fresh for up to a week, making them ideal for snacking or those “just one more” moments with tea or coffee.
Freezing
The Chocolate Shortbread Cookies Recipe is freezer-friendly! You can freeze the baked cookies by layering them with parchment paper in a container, or freeze the unbaked dough log tightly wrapped for up to two months. Thaw baked cookies at room temperature, or slice and bake dough straight from the freezer with just a minute or two added to the baking time.
Reheating
If you love that just-baked warmth, pop a cookie or two in a 300°F (150°C) oven for 2-3 minutes. Be careful not to overheat, as these delicate cookies can dry out. They’ll emerge perfectly aromatic, as if freshly made.
FAQs
Can I use salted butter instead of unsalted?
Absolutely! Just reduce or omit the added salt in the recipe to keep the flavors balanced. Salted butter works fine if that’s what you have on hand.
How do I know when the cookies are baked through?
The cookies are done when their edges are just set and the centers look slightly soft—they’ll continue firming up as they cool. Check them at the 12-minute mark to avoid overbaking.
Can I make the dough ahead and bake later?
Yes! The dough log can be stored in the fridge for up to 3 days or in the freezer for up to 2 months. Slice and bake from chilled or frozen for fresh cookies anytime.
Is there a gluten-free option for this recipe?
You can substitute the all-purpose flour with a trusted gluten-free baking blend. The texture will be a bit different, but you’ll still get that signature melt-in-the-mouth quality.
Can I double the Chocolate Shortbread Cookies Recipe?
Definitely! This recipe doubles beautifully, so you can bake big batches for parties, holidays, or your own cookie jar. Just be sure to chill the dough well for the best texture.
Final Thoughts
If you’ve been searching for a chocolatey treat that’s both effortlessly elegant and truly comforting, you’ll adore this Chocolate Shortbread Cookies Recipe. Give them a try—once you taste that buttery, chocolate-laced bite, you’ll be hooked (and so will everyone lucky enough to share them with you)!
Print
Chocolate Shortbread Cookies Recipe
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Chocolate Shortbread Cookies are rich, buttery treats with a hint of cocoa and bursts of chocolate chips. Perfect for satisfying your sweet tooth!
Ingredients
Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 3/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup mini chocolate chips or chopped dark chocolate (optional)
Instructions
- Cream Butter and Sugar: In a large bowl, cream together butter and powdered sugar until smooth and fluffy.
- Add Flavor: Mix in vanilla extract and salt.
- Combine Dry Ingredients: In a separate bowl, whisk together flour and cocoa powder.
- Form Dough: Gradually add dry ingredients to butter mixture, mixing until soft dough forms. Fold in chocolate chips if desired.
- Chill Dough: Shape dough into a log, wrap in plastic wrap, and chill for at least 1 hour.
- Bake: Preheat oven to 325°F (160°C). Slice chilled dough into rounds, place on baking sheet, and bake for 12-15 minutes until set. Cool on a wire rack.
Notes
- For a decorative touch, dip cooled cookies in melted chocolate and sprinkle with sea salt or crushed nuts.
- Store in an airtight container for up to 1 week or freeze for longer storage.
- Prep Time: 15 minutes (plus chilling)
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Scottish, American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 5g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
