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Rich Chocolate Shortbread Cookies Recipe

Rich Chocolate Shortbread Cookies Recipe
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★★★★★

5.3 from 11 reviews

These Rich Chocolate Shortbread Cookies are buttery, tender, and full of deep cocoa flavor. Perfectly crumbly with a hint of vanilla and a subtle salt balance, these cookies offer a decadent twist on traditional shortbread. Ideal for afternoon tea, gifting, or any chocolate lover’s delight.

Ingredients

Scale

Dry Ingredients

  • 1/2 teaspoon salt
  • 1/2 cup (40 g) Dutch-processed or unsweetened cocoa powder
  • 2 cups (240 g) all-purpose flour

Wet Ingredients

  • 1 cup (226 g) unsalted butter, softened
  • 1 1/4 cup (150 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 large egg yolk (optional)

Optional Topping

  • Sanding sugar (optional, for topping)

Instructions

  1. Cream butter and sugar: In a stand mixer, beat the softened unsalted butter and powdered sugar together on medium speed for 3–4 minutes until the mixture is light and fluffy, ensuring a smooth base for the cookie dough.
  2. Add flavorings and cocoa: Mix in the vanilla extract, egg yolk (if using), salt, and cocoa powder. Scrape down the sides of the bowl to ensure all ingredients are fully incorporated, resulting in a rich, chocolatey batter.
  3. Incorporate flour: Gradually add the all-purpose flour and mix on low speed just until the dough comes together. Be careful not to overmix to keep the cookies tender and crumbly.
  4. Chill the dough: Roll the dough between two sheets of parchment paper to about 1/4 inch thickness. Place the rolled dough in the fridge to chill for 1–2 hours, which helps to firm up the dough for easy cutting and better texture when baked.
  5. Prepare to bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
  6. Cut and decorate: Use a round cookie cutter to cut the chilled dough into shapes. Optionally, gently press sanding sugar on top of each cookie to add sparkle and a slight crunch.
  7. Bake the cookies: Place cookies on the prepared baking sheets and bake for 12–14 minutes, or until the edges are set and the tops lose their shine, appearing matte.
  8. Cool the cookies: Let the cookies cool on the baking sheet for about 10 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • Chilling the dough is crucial to prevent spreading and to help maintain cookie shape.
  • The egg yolk is optional but adds richness and helps bind the dough slightly.
  • Use Dutch-processed cocoa powder for a smoother, less acidic chocolate flavor.
  • Sanding sugar adds a lovely decorative touch and a subtle crunch but can be omitted if preferred.
  • Store cookies in an airtight container at room temperature for up to 1 week or freeze for longer storage.

Nutrition

Keywords: chocolate shortbread, rich chocolate cookies, cocoa cookies, buttery shortbread, holiday cookies

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