Chocolate Shortbread Cookies

These chocolate Shortbread Cookies are simply the BEST! Made with just 4 main ingredients, it is crisp, tender and melts in your mouth.

If you are looking for more Christmas baking recipes, then check out this Santa’s Whiskers Cookies, Pecan Snowballs, Black Sesame Cookies or Single Serve Cookies.

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Chocolate Shortbread Cookies

Shortbread Cookies aren't just for the holidays! Although they are particularly popular as a Christmas treat, these are perfect all year round with a cup of coffee or just as sweet bite like this Chocolate Peanut Clusters.

These are mildly sweet, utterly buttery, delicious have a wonderful crisp, flaky and crumbly texture that just melts in your mouth.

If you are searching for the best shortbreads then these are just the right one. Want to know the best part? This recipe only requires four simple basic ingredients.

This recipe is highly adaptable slice and bake biscuits, so you can create different flavors to suit your own tastes. I included some below! 

WHY ARE THEY SO GOOD?

1. Perfect texture - They are crisp, crumbly, airy, tender and just dissolves in your mouth.
2. Best tasting - Utterly buttery, mildly sweet, chocolatey and delicious.
3. Only 4 main ingredients - Four basic pantry staples such as all purpose flour, cocoa powder, butter and confectioners sugar along with vanilla extract and salt for flavoring.
4. Easy to make - For such a delicious little slice and bake treat, they are surprising easy to make. You don't need cookie cutters or rolling pins. But, these can be made into cut out cookies as well.
5. Make ahead - These homemade biscuits freeze extremely well and the dough log can be frozen or refrigerated too.
6. Perfect gifts - These are simple enough to be packaged for friends, family or for teachers during the holidays. Everyone will just fall in love with them.
7. Customizable - Although these are amazing as is, these can be customized into various types of shortbreads.

WHAT ARE SHORTBREADS?

Originating in Scotland, it is one of the basic cookie recipes made from flour, butter and sugar with cocoa powder added in this recipe for a chocolate flavor.

Also known as short due to the butter to sugar ratio, the high butter content and absence of liquids limit gluten formation (just as short crust pastry) and makes a tender, crumbly cookie.

It’s most popular around the holidays, but just as delicious any time of the year dipped in coffee or a tall glass of ice cold milk. They can be dipped, glazed, sandwiched or flavored endless ways.

Unlike other recipes, shortbreads don't have any leavening agents like baking powder or baking soda which gives them the melt in your mouth texture.

HOW DO I KNOW WHEN THEY ARE COOKED?

It might be hard to say when they are cooked because of the dark cocoa color. The cookies will be starting to change color on the BOTTOM when ready to take out of the oven. They will have expanded slightly and will be dry to the touch.

What if my dough is too dry?

If you dough is too dry then add a little more butter until it comes together. Too dry a dough can depend on the flour that is used or if you have accidentally added a touch more flour or cocoa than required. Some flour absorbs more liquid than others. If the dough is too wet then add a little more flour.

If you find the dough is feels a little dry, then all you have to do is crumble up the dough again in a bowl, mix a tablespoon of butter or a teaspoon of milk into the dough, until it comes together.

ARE THESE THE SAME AS SUGAR COOKIES?

Sugar cookies usually has eggs and leavening making them lighter. They are also sweeter, less buttery and has more ingredients than just four. Shortbreads tends to be a bit denser, buttery, tender and mildly sweet.

WHEN ARE THEY DONE?

It's easy to say when the vanilla shortbreads are done baking because their bottoms will turn golden brown. Unfortunately, the dark color in this recipe makes them harder to judge. Here are a few tips to help you determine if they are ready -

1. They will expand slightly as they bake.
2. They tops look dry with a matte finish.
3. Gently touch a cookie (be careful, the oven will be hot) with a finger. It should feel firm to the touch. If the finger creates any dent or if it feels soft then they need to bake for a few minutes longer.

Can I substitute the powdered sugar?

The secret for the utterly delicious melt in your mouth texture in confectioners or powdered sugar. The cornstarch in the confectioners sugar helps them not spread too much and gives a tender texture. So, we highly recommend not using granulated sugar instead.

HOW TO KEEP THEM ROUND?

1. Wrap the log on a parchment paper and roll on a flat work surface to make a log of uniform thickness and even round.
2. The dough log tends to flatten slightly on one side, when placed on the refrigeartor shelf. So, you can place the log standing up in a tall glass instead which will make round biscuits.

Can I Make Cutouts With This Recipe?

Sure can! In fact this recipe works great for cut outs. Once you have made the dough, roll it between two sheets of parchment paper to about ¼ inch thickness. Refrigerate the rolled dough along with parchment until very firm. Cut into your favorite shapes and bake. It is important to note that the baking time will depend on the shapes and sizes.

THE 4 INGREDIENTS

1. Butter - Use unsalted butter at room temperature. It can take anywhere from 2 to 5 hours for the butter to come to room temperature depending on the weather. Skip salt in the recipe is using salted butter.
2. Flour - Unbleached all purpose flour.
3. Sugar - Use confectioners sugar. It is also known as powdered or icing sugar.
4. Cocoa powder - We used HERSHEY'S Natural Unsweetened Cocoa.

Apart from these four ingredients, the recipe calls for vanilla extract and salt for flavoring.

PRO TIPS FOR SUCCESS

Here are some tips to achieve a tasty, chocolatey and amazing cookie.

• Butter - The secret to making the best recipe is using a good quality butter.
• Cocoa powder - I recommend using Dutch-process cocoa powder for a darker color and pleasant chocolate flavor.
• Powdered sugar - Usually shortbread recipes use granulated sugar. But, this recipe uses powdered which gives a buttery and amazingly tender biscuits.
• Pierce or not to pierce? It is optional step and is recommended when the biscuits are thicker in size. These are slightly thinner than traditional Scottish recipe, so they do not need any piecing.

CUSTOMIZE

So now that you know how to make this base chocolate shortbreads, you can now customize your next batch however you like. Here are a few ideas:

1. Flavorings - Use other extracts like almond, orange or peppermint extract instead of vanilla.
2. Zest - Use fresh orange zest instead of vanilla extract.
3. Sandwich - Sandwich two cookies with a Nutella, ganache or melted chocolate.
4. Dip in melted chocolate - Dip one half into melted dark or white chocolate and top with sprinkles, chopped almonds or crushed peppermint candy.
5. Drizzle - Drizzle melted white or dark chocolate on top.
6. Spices - Mix in ground cinnamon or ginger.
7. Salted - Sprinkle coarse sea salt on top of the sliced dough before baking.
8. Make cut outs - Roll the dough between parchment paper, chill and cut into desired shapes.

HOW TO MAKE?

This is one of the easiest recipe to make for Christmas or any time. Here is a quick overview on the method (scroll below for detailed recipe and measurements) -

1. Make dough - Beat unsalted butter, powdered sugar and vanilla until creamy. Mix in flour, cocoa and salt until it looks crumbly.
2. Shape and roll - Using hands, gently knead dough to form a smooth ball and roll into an even 7 to 8 inch log.
3. Chill - Wrap log in parchment paper and chill overnight.
4. Slice and bake - Slice log into ¼ to ½ inch thick slices and bake at 340 degrees until done.

HOW TO STORE?

There are several ways to store before and after baking.

• Baked cookies - Store them 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 one month.
• Dough - It can be stored in the refrigerator for up to 2 days. Alternatively, wrap the rolled log in parchment paper and then into a large gallon size zip lock bag and freeze for up to a month. Transfer to the fridge overnight to thaw.

MAKE AHEAD INSTRUCTIONS

This is great recipe to make during Holidays, since the dough and baked biscuits can be made ahead. It is simple to make and freezes extremely well.

Baked shortbreads or dough log can be frozen in a zip lock bag for up to a month. Simply thaw thaw the log in the refrigerator overnight before slicing and baking.

TROUBLE SHOOTING

Here are our best tips and tricks to helping you get perfect cookies every time -

1. Dough is too crumbly - Try forming the dough into a smooth ball using your hands. The heat of your hands will help soften the dough further and make it come together. Also, make sure that the butter is at room temperature. Measure the flour right - Flour sitting in the canister settles over a period of time. So, aerate it before spooning into your measuring cup, level the top with the side of a butter knife.
2. Dough breaks when slicing - Leave the log at room temperature for 10 to 15 minutes before slicing.
3. They aren't crunchy - The shortbreads was removed before they are done or the oven was too hot, causing the top to brown before cooking.

More Cookie Recipes:

• Almond Flour Peanut Butter Cookies
• Eggless Oatmeal Cookies
• Cashew Biscuits
• Chocolate Pinwheels
• Almond Butter Cookies

More Shortbread Cookies to Try:

• Brown Sugar Shortbread
• Cardamom Cookies
• Raspberry Thumbprint Cookies

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