There is something irresistibly charming about a classic, buttery shortbread cookie with a rich chocolate twist that simply melts in your mouth. This Chocolate Shortbread Cookies Recipe fills your kitchen with the warm aroma of cocoa and vanilla, delivering a tender, crumbly texture with every bite. It’s the perfect sweet treat that balances a deep chocolate flavor with the delicate richness of traditional shortbread, making it an absolute favorite for any occasion.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity. Each ingredient is carefully chosen for its role in creating a perfectly tender, flavorful cookie that’s both rich and light on the palate. From the creamy butter to the cocoa powder that brings that unmistakable chocolate depth, these essentials come together to produce a truly delectable shortbread.
- 1 cup (2 sticks or 226g) unsalted butter, softened: The buttery base that gives the cookies their tender, melt-in-your-mouth texture.
- 3/4 cup (90g) powdered sugar: Adds a delicate sweetness and helps create a smooth dough.
- 1 teaspoon vanilla extract: Enhances all the flavors with a warm, aromatic touch.
- 1/2 teaspoon salt: Balances sweetness and deepens the chocolate notes.
- 1 3/4 cups (220g) all-purpose flour: Provides structure for the cookies without making them tough.
- 1/3 cup (30g) unsweetened cocoa powder: Delivers rich, chocolatey flavor and beautiful color.
- 1/2 cup (90g) mini chocolate chips (optional): Adds bursts of melty chocolate in every bite for extra indulgence.
How to Make Chocolate Shortbread Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by beating your softened butter with powdered sugar until the mixture is light and airy, about 2 to 3 minutes. This step is essential because it introduces air that leads to a tender crumb. Once creamy, mix in the vanilla and salt to set the foundation for that classic shortbread flavor with a chocolatey twist.
Step 2: Incorporate Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and cocoa powder until fully combined. Slowly add this dry mixture to your butter blend, mixing gently on low speed or by hand. This ensures everything comes together just right without overworking the dough. If you choose to, fold in those mini chocolate chips now—they add delightful pockets of gooey chocolate to the final cookie.
Step 3: Chill the Dough
Divide the dough into two portions and roll each into a log about 1.5 inches in diameter. Wrapping in plastic wrap chills the dough, making it much easier to slice and helping the cookies hold their shape in the oven. Resist the urge to skip this step—patience here pays off in perfectly shaped cookies.
Step 4: Slice and Bake
After chilling for at least an hour, preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper. Slice the dough logs into 1/4-inch thick rounds and arrange them with space in between to allow gentle spreading. Bake for 12 to 14 minutes until the edges are firm but the centers stay tender. Let them rest five minutes on the tray before transferring to a cooling rack to avoid breakage.
How to Serve Chocolate Shortbread Cookies Recipe
Garnishes
A sprinkle of flaky sea salt just before baking adds an incredible contrast, enhancing the chocolate’s richness while cutting through the sweetness. For a decadent flourish, dip the cooled cookies into melted chocolate and let them set—these look stunning and taste divine for special gatherings.
Side Dishes
Chocolate shortbread cookies pair wonderfully with a hot cup of coffee or a creamy latte for an afternoon pick-me-up. If you prefer tea, a mildly brewed black or chai tea complements their buttery profile beautifully. Serve alongside fresh berries or a scoop of vanilla ice cream for dessert that impresses.
Creative Ways to Present
For gift-giving or party trays, stack the cookies with parchment paper in between or place them in decorative tins tied with ribbons. You can also sandwich two cookies with a spread of chocolate ganache or raspberry jam to elevate these treats from simple cookies to elegant little desserts.
Make Ahead and Storage
Storing Leftovers
Store your leftover cookies in an airtight container at room temperature for up to one week. This keeps them crisp yet tender, maintaining that ideal shortbread texture that you love.
Freezing
If you want to make these delicious cookies in advance, wrap the unbaked dough logs tightly in plastic wrap and freeze for up to 3 months. When you’re ready, just thaw in the fridge overnight, slice, and bake as usual. Already baked cookies also freeze well if stored in airtight containers with parchment paper between layers.
Reheating
To bring back that fresh-baked warmth, gently heat the cookies in a low oven (around 275°F or 135°C) for 5 minutes. This softens them slightly and revives the buttery, melt-in-your-mouth charm of this Chocolate Shortbread Cookies Recipe.
FAQs
Can I use salted butter instead of unsalted butter?
Yes, but reduce or omit the additional salt to prevent the cookies from tasting too salty. Unsalted butter gives you better control over seasoning.
What if I don’t have mini chocolate chips?
No problem! You can use regular-sized chips chopped into smaller pieces or skip them entirely for a classic chocolate shortbread flavor.
Can I substitute the cocoa powder with melted chocolate?
While melted chocolate could be used, it will change the texture and fat ratio of the dough. Cocoa powder keeps the cookie crisp and crumbly without extra moisture.
How long will these cookies stay fresh?
Stored properly in an airtight container, these cookies stay fresh for up to one week at room temperature, retaining their classic shortbread texture.
Is this recipe suitable for vegans?
This recipe uses butter, so it’s not vegan as is. However, you can experiment with vegan butter substitutes, though the texture and flavor may vary slightly.
Final Thoughts
I can’t wait for you to try this Chocolate Shortbread Cookies Recipe. With its rich chocolate flavor, buttery crumble, and simple ingredients, it’s the kind of cookie that becomes a beloved classic in your kitchen. Whether it’s a cozy night in or a special holiday occasion, these cookies bring joy to every bite.
Print
Chocolate Shortbread Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these rich and buttery Chocolate Shortbread Cookies, perfect for holiday baking or any time you crave a melt-in-your-mouth treat. With the perfect balance of cocoa and sweetness, these slice-and-bake cookies are easy to prepare, featuring a crispy edge and tender center. Optional mini chocolate chips add an extra chocolate boost, making these cookies irresistible for chocolate lovers.
Ingredients
Cookie Dough
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 3/4 cup (90g) powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 3/4 cups (220g) all-purpose flour
- 1/3 cup (30g) unsweetened cocoa powder
- 1/2 cup (90g) mini chocolate chips (optional)
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, about 2–3 minutes. Add the vanilla extract and salt, and mix until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and cocoa powder. Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand until a soft dough forms. If using chocolate chips, fold them in at this stage.
- Shape and Chill Dough: Divide the dough in half and shape each portion into a log approximately 1.5 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour to firm up.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper to prevent sticking.
- Slice and Arrange Cookies: Remove chilled dough logs from refrigerator and slice into 1/4-inch thick rounds. Place cookies about 1 inch apart on the prepared baking sheet to allow space for spreading.
- Bake Cookies: Bake for 12–14 minutes, or until the cookies are set and edges are slightly firm. Avoid overbaking to keep cookies tender.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely before serving or storing.
Notes
- For extra flavor, sprinkle a bit of flaky sea salt on top before baking to enhance the chocolate notes.
- Once cooled, the cookies can be dipped or drizzled with melted chocolate for a decadent finish.
- Dough logs can be tightly wrapped and frozen for up to 3 months; thaw in the refrigerator before slicing and baking.
