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Chocolate Shortbread Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 186 reviews
  • Author: Mary
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake Cookies: Bake for 12–14 minutes, or until the cookies are set and edges are slightly firm. Avoid overbaking to keep cookies tender.
  7. 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.

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Find it online: https://quickkitchenfix.com/chocolate-shortbread-cookies-recipe/