Chocolate Shortbread Cookies Recipe

Introduction

These Chocolate Shortbread Cookies are a rich and buttery treat with a hint of cocoa that melts in your mouth. Perfectly crisp yet tender, they make a delightful companion to your afternoon tea or coffee.

Ingredients

• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar
• 1 cup flour
• 3 tablespoons unsweetened cocoa powder

Instructions

1. Step 1: Preheat your oven to 325°F (165°C) and line a half sheet pan with parchment paper.
2. Step 2: In a stand mixer, combine the softened butter, vanilla extract, and powdered sugar. Beat on high speed for 1-2 minutes until the mixture becomes light and fluffy.
3. Step 3: Reduce the mixer speed to the lowest setting and gradually add the flour and cocoa powder. Mix just until combined, being careful not to overwork the dough.
4. Step 4: Shape the dough into a 2-inch wide log and wrap it tightly with plastic wrap.
5. Step 5: Chill the wrapped dough in the refrigerator for 30 minutes to firm up.
6. Step 6: Slice the chilled dough into ½-inch thick cookies and place them on the prepared sheet pan.
7. Step 7: Bake for 20 minutes or until the edges are set but not browned. Allow the cookies to cool on the pan before transferring to a wire rack.

Tips & Variations

• For a richer chocolate flavor, try adding a tablespoon of instant espresso powder to the dry ingredients.
• You can substitute half of the all-purpose flour with almond flour for a nuttier texture.
• Sprinkle a little coarse sugar on top before baking for extra crunch and sparkle.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them for up to 3 months. To enjoy, thaw at room temperature and reheat briefly in a low oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough, wrap it tightly, and refrigerate for up to 24 hours before slicing and baking.

What if I don’t have a stand mixer?

You can use a hand mixer or mix by hand using a wooden spoon. Just cream the butter, vanilla, and sugar thoroughly before adding the dry ingredients.

Chocolate Shortbread Cookies Recipe

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★★★★★

5 from 631 reviews

These Chocolate Shortbread Cookies are rich, buttery, and delightfully crumbly with a perfect chocolate twist. Made with simple ingredients like unsalted butter, powdered sugar, flour, and cocoa powder, these cookies have a melt-in-your-mouth texture and are ideal for any chocolate lover. The dough is chilled for easy slicing and baked to a crisp, tender finish.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour (including chilling time)
• Yield: Approximately 20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar
• 1 cup all-purpose flour
• 3 tablespoons unsweetened cocoa powder

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C) and line a half sheet pan with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugar: In a stand mixer, combine the softened unsalted butter, vanilla extract, and powdered sugar. Beat on high speed for 1 to 2 minutes until the mixture becomes light and fluffy. This step incorporates air for a tender texture.
3. Add Dry Ingredients: Reduce the mixer speed to its lowest setting. Gradually add the all-purpose flour and unsweetened cocoa powder to the butter mixture, mixing slowly until just combined to avoid overworking the dough.
4. Form Dough Log and Chill: Shape the dough into a 2-inch wide log and wrap it tightly with plastic wrap. Refrigerate the dough log for 30 minutes to firm up, which makes it easier to slice and helps retain shape during baking.
5. Slice and Bake: Remove the chilled dough from the refrigerator and cut into ½ inch thick slices. Place the slices on the prepared baking sheet and bake in the preheated oven for 20 minutes until the edges are set and cookies are slightly firm to the touch.

Notes

• For a more intense chocolate flavor, you can increase the cocoa powder to 4 tablespoons.
• Ensure the butter is softened, not melted, for the best texture.
• Store cookies in an airtight container at room temperature for up to a week.
• You can sprinkle a little powdered sugar on top after baking for an extra decorative touch.
• Chilling the dough is essential to prevent the cookies from spreading too much during baking.

Keywords: Chocolate shortbread cookies, chocolate cookies, easy shortbread, buttery chocolate cookies, holiday cookies