These chocolate Shortbread Cookies are simply the best! Made with just 5 ingredients, they are crisp, tender texture that simply melts in your mouth and is mildly sweet!
SUMMARY
- A twist on the classic: A chocolatey take on the traditional buttery shortbread cookie.
- Just 5 ingredients: Made with simple, basic pantry staples.
- Flavor: Mildly sweet with a rich, deep chocolate flavor.
- Texture: Light and delicate with a crisp, crumbly bite that melts in your mouth.
- Slice-and-bake friendly: An easy make-ahead cookie that’s simple to slice and bake.
These chocolate shortbread cookies are mildly sweet, utterly buttery, delicious have a wonderful crisp, flaky and crumbly texture that just melts in your mouth, just like the cardamom cookies, flavored with plenty of ground cardamom.
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More Easy Shortbread Cookies
Chocolate Shortbread Cookies
Ingredients
- 1 cup all purpose flour (120 gms)
- ¼ cup cocoa powder (25 gms)
- ⅛ teaspoon salt
- ½ cup unsalted butter (1 stick or 113.5 gms) at room temperature
- ½ cup + 1 tablespoon confectioners sugar
- 1 teaspoon vanilla extract
Instructions
- Mix Dry. Add flour, cocoa powder and salt into a small bowl and whisk to combine.
- Cream Butter and Sugar. Add butter into another larger bowl, beat with an electric beater for 1 minute. Add confectioners sugar and vanilla extract and continue beating until creamy (about one minute).
- Finish Dough. Add the flour mixture and continue beating on low speed until the dough begins to come together and form large clumps.
- Shape into a Log and Chill. Remove the beaters and gently knead the dough just until it forms a smooth ball. Transfer it to the counter and roll it into an approximately 8-inch log. Wrap the log in parchment paper and roll it a few times to even out the thickness. Transfer the wrapped log to the refrigerator and chill for at least 5 hours or overnight.
- Prep. Preheat oven to 340°F (171°C). Line a large baking sheet with parchment paper.
- Slice and Bake. Using a sharp knife, slice the dough log into ¼-inch-thick rounds and place them on the prepared baking sheet, spacing them about 1 inch apart. Bake for 12–16 minutes, or until the centers feel slightly firm to the touch.
- Cool. Place baking sheet on a wire rack and cool completely.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
How to make chocolate shortbread cookies?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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Step 7 - Place the sliced chocolate shortbread cookie dough on a parchment lined baking sheet and bake.
Frequently Asked Questions
Unlike vanilla shortbread, which turns golden when done, chocolate shortbread cookies are harder to judge because of their dark cocoa color. Here are a few simple signs to look for:
1. The cookies will expand slightly as they bake.
2. Check the bottom—it should show a slight color change and look set.
3. Gently press the center of a cookie. It should feel firm to the touch. If it leaves a dent or feels soft, bake for a few more minutes.
These cues will help you achieve perfectly baked chocolate cookies every time.
Piercing shortbread cookies with a fork or toothpick before baking is a traditional step in Scottish biscuits. It helps prevent excessive rising or puffing, keeping the cookies flat and evenly baked. Piercing can also add a decorative touch, creating classic patterns on the surface.
That said, these chocolate shortbread cookies are sliced slightly thinner, which naturally prevents puffing and eliminates the need for piercing, making the process quicker and easier without sacrificing texture or appearance.
Yes! This chocolate shortbread cookie recipe works beautifully for cut-out cookies, such as Christmas, Halloween or holiday shapes. After making the dough, roll it between two sheets of parchment paper to about ¼-inch thickness. Refrigerate the rolled dough (with the parchment) until very firm.
Once chilled, cut into your favorite shapes and bake. Keep in mind that baking time will vary depending on the size and thickness of the cut-outs, so adjust as needed.
Tips for Success
- Like for date balls, I recommend using Dutch-process cocoa powder for a darker color and pleasant chocolate flavor.
- Confectioners or powdered sugar ensures a melt-in-your-mouth texture.
- Storage of baked cookies: Store cooled cookies in an airtight container or zip lock bag at room temperature for up to a week or freeze them in an airtight container for up to two months.
- Storage of dough: Similar to Christmas icebox cookies, the rolled log can be refrigerated for up to 2 days. Alternatively, wrap the log in parchment paper, place it in a large gallon-size zip-lock bag, and freeze it for up to a month. To thaw, transfer it to the fridge overnight.
- If the dough breaks when slicing, then leave the log at room temperature for 5 to 10 minutes before slicing.
If you love chocolate cookies with a deep, dark cocoa flavor, you’ll definitely want to try my chocolate sugar cookies or chocolate coconut macaroons. Both are rich, indulgent cookies that truly showcase the intensity of cocoa, making them perfect for anyone who enjoys cocoa powder recipes that are bold, chocolatey, and incredibly satisfying.
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