If you’re looking for a wonderfully rich and buttery treat that feels both classic and indulgent, this Chocolate Shortbread Cookies Recipe is just what you need. These cookies boast the perfect balance of crumbly, melt-in-your-mouth texture paired with deep chocolatey flavor thanks to the addition of cocoa powder and a silky melted chocolate dip. Whether you’re sharing them with friends over coffee or sneaking a few as a personal indulgence, this recipe promises to become your new favorite way to enjoy a timeless shortbread cookie with an irresistible chocolate twist.
Ingredients You’ll Need
These ingredients are refreshingly simple yet each plays an essential role in building the luscious taste and appealing texture of these cookies. From the creamy butter that adds richness to the fine cocoa powder that brings an extra depth of chocolate flavor, every item has its purpose to create cookie perfection.
- All-purpose flour (1 3/4 cups / 248g): The foundation of the cookie, it provides structure and that classic crumbly shortbread texture.
- Unsweetened cocoa powder (6 Tbsp / 36g): Gives the cookies their beautiful chocolate color and an intense, pure chocolate taste—make sure to sift it if clumpy!
- Salt (1/4 tsp): Enhances flavor and balances the sweetness for a wonderfully rounded taste.
- Unsalted butter (1 cup / 226g): Key to that tender, buttery crumb you adore, kept at cool room temperature for perfect creaming.
- Powdered sugar (1 1/4 cups / 150g): Adds sweetness and helps create that delicate melt-in-your-mouth texture.
- Vanilla extract (1 1/2 tsp): Infuses a warm aroma and subtle flavor depth that complements the chocolate beautifully.
- Semi-sweet chocolate (10 oz): Melted for dipping, this adds a glossy, luscious coating that makes these cookies a true showstopper.
How to Make Chocolate Shortbread Cookies Recipe
Step 1: Mix the Dry Ingredients
Start your Chocolate Shortbread Cookies Recipe by whisking together the flour, cocoa powder, and salt in a bowl until everything is well blended. This ensures your cookies have an even chocolate color and taste in every bite, with the perfect pinch of salt to enhance the flavor.
Step 2: Cream Butter and Sugar
Using an electric stand mixer, blend the cool butter with powdered sugar on low speed just until they’re combined. Then bump the speed up to medium and beat until the mixture turns light, fluffy, and creamy—this is your secret to a tender cookie crumb.
Step 3: Add Vanilla
Scrape down the sides of your mixing bowl to keep things consistent, then add the vanilla extract. This step layers in subtle warmth and rounds out the richness beautifully.
Step 4: Combine Wet and Dry Mixtures
Now, add the flour mixture to your butter mixture. Begin mixing on low speed so the flour starts to absorb the fat without flying everywhere. The dough will seem sandy at first but keep mixing just until it starts to come together in clumps and then a cohesive dough.
Step 5: Shape and Chill the Dough
Turn the dough out onto a surface and knead gently a few times to bring it fully together. Divide it in half and shape each portion into a log about 5 1/2 inches long. Wrap the logs tightly in parchment or plastic wrap and pop them into the refrigerator for at least an hour to chill and firm up—this chilling step is crucial for clean slicing and even baking.
Step 6: Prepare Baking Sheets and Oven
While the dough chills, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This prep ensures your cookies bake evenly and don’t stick.
Step 7: Slice and Bake
Remove one log of dough from the fridge and slice it into 1/3-inch thick rounds. Arrange these slices spaced about 1 1/2 inches apart on your prepared sheets. Bake in the oven for 11 to 13 minutes, until the cookies look set and have that delicate shortbread softness without browning too much.
Step 8: Melt and Dip in Chocolate
Once your cookies have cooled completely on a wire rack, melt the semi-sweet chocolate gently in a double boiler or microwave in brief intervals, stirring well for smoothness. Dip half of each cookie into the luscious melted chocolate, letting any excess drip off before setting them back on parchment paper to cool and harden. Feel free to sprinkle festive sprinkles on top while the chocolate is wet for a pop of fun.
How to Serve Chocolate Shortbread Cookies Recipe
Garnishes
While these cookies are delectable on their own, a sprinkle of flaky sea salt on the dipped chocolate adds an irresistible salty-sweet contrast. You can also dust with a little cocoa powder or finely grated orange zest for a lovely aromatic finish that pairs beautifully with the chocolate notes.
Side Dishes
Chocolate Shortbread Cookies Recipe pairs wonderfully with a steaming hot cup of coffee or a rich hot chocolate for an indulgent treat. They also complement a glass of cold milk perfectly—especially if you want to keep things simple and nostalgic. For a grown-up twist, serve them alongside a cup of espresso or a dessert wine.
Creative Ways to Present
If you’re serving these at a gathering, arrange the cookies on a tiered dessert tray alongside fresh berries and edible flowers for a stunning presentation. Wrapping individual cookies in clear cellophane tied with a ribbon makes charming homemade gifts, and you can even personalize them by drizzling white chocolate or adding mini edible gold flakes on the dipped side.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, place your Chocolate Shortbread Cookies in an airtight container layered between sheets of parchment paper to prevent sticking and keep them perfectly crisp. Stored at room temperature, they will stay fresh for up to one week, making them a handy sweet treat anytime.
Freezing
This recipe freezes beautifully either before or after baking. Freeze the cookie dough logs wrapped well in plastic wrap for up to 2 months—just thaw in the fridge before slicing and baking. Baked cookies can be frozen in airtight containers for up to 3 months and thawed at room temperature when you’re ready to indulge.
Reheating
These shortbread cookies are best enjoyed at room temperature, but if you prefer a slightly warm cookie, gently warm them in the oven at 300°F (150°C) for 3–4 minutes. Avoid microwaving as it can make them too soft and lose their signature delicate texture.
FAQs
Can I use regular cocoa powder instead of Dutch process?
Absolutely! While Dutch process cocoa gives a smoother, slightly less acidic flavor, unsweetened regular cocoa powder works just fine and will still yield delicious cookies with rich chocolate taste.
What is the best way to melt chocolate for dipping?
Melting chocolate over a double boiler or in short bursts in the microwave at half power with frequent stirring prevents scorching and helps achieve a silky smooth texture that coats the cookies perfectly.
Can I make these cookies gluten-free?
You can try substituting the all-purpose flour with a gluten-free flour blend designed for baking; just be aware the texture might shift slightly since shortbread relies on gluten for its crumb structure.
Why do I need to chill the dough logs before baking?
Chilling firms the dough, making it easier to slice cleanly, which ensures the cookies hold their shape and bake evenly without spreading too much.
How long do these cookies stay fresh?
Stored properly in an airtight container at room temperature, your Chocolate Shortbread Cookies will stay fresh and delicious for up to one week, perfect for enjoying over several days or sharing with company.
Final Thoughts
There’s something truly special about a cookie that combines classic shortbread tenderness with deep chocolate richness, and this Chocolate Shortbread Cookies Recipe hits that sweet spot perfectly. Whether you’re baking for everyday enjoyment or a special occasion, these cookies promise smiles and satisfied cravings with every bite. I can’t wait for you to try them and make this recipe a staple in your own kitchen—happy baking and even happier indulging!
Print
Chocolate Shortbread Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 13 minutes per batch
- Total Time: 1 hour 33 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously rich and buttery Chocolate Shortbread Cookies with a perfect balance of cocoa and vanilla, topped optionally with a luscious semi-sweet chocolate dip. These cookies are crisp, melt-in-your-mouth treats ideal for any occasion or as a sophisticated snack with tea or coffee.
Ingredients
Dry Ingredients
- 1 3/4 cups (248g) all-purpose flour (scoop and level to measure)
- 6 Tbsp (36g) unsweetened cocoa powder or Dutch process cocoa (sift if clumpy)
- 1/4 tsp salt
Wet Ingredients
- 1 cup (226g) unsalted butter, at cool room temperature
- 1 1/4 cups (150g) powdered sugar
- 1 1/2 tsp vanilla extract
Topping
- 10 oz. semi-sweet chocolate, finely chopped, melted
Instructions
- Combine dry ingredients: In a mixing bowl, whisk together the flour, cocoa powder, and salt until well combined. Set aside.
- Cream butter and sugar: In the bowl of an electric stand mixer, cream together the butter and powdered sugar on low speed until combined. Increase the speed to medium and beat until light and fluffy, about 2 minutes.
- Add vanilla: Scrape down the sides of the bowl, then blend in the vanilla extract.
- Mix dough: Add the flour mixture to the butter mixture. Blend on low speed until the mixture begins to form clumps (it will look sandy at first), then increase the speed slightly and mix until the dough comes together.
- Shape and chill dough: Knead the dough a few times by hand, then divide it into two equal portions. Compress and roll each portion into a 5 1/2-inch log. Wrap the logs in parchment paper or plastic wrap and chill in the refrigerator for 1 hour.
- Prepare for baking: During the last 15 minutes of chilling, preheat your oven to 350°F (175°C). Line two 18×13-inch baking sheets with parchment paper.
- Slice and bake cookies: Remove one log of dough from the fridge and cut it into 1/3-inch thick slices. Arrange the slices on the prepared baking sheet, spacing them about 1 1/2 inches apart. Bake in the center of the preheated oven until the cookies are set, about 11 to 13 minutes. Allow the cookies to cool on the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Dip cookies in chocolate: If desired, melt the semi-sweet chocolate using a double boiler or in the microwave in 30-second intervals at 50% power, stirring well between each interval until smooth. Dip half of each cooled cookie into the melted chocolate, shake off the excess, and transfer the cookies to a parchment-lined baking sheet to allow the chocolate to set. You can add sprinkles to the wet chocolate if desired.
Notes
- Ensure the butter is at cool room temperature for easy creaming and a smooth dough.
- Sift cocoa powder if it appears clumpy to avoid lumps in your dough.
- Wrap dough logs tightly and chill fully to make slicing easier and preserve cookie shape during baking.
- Use parchment paper on baking sheets to prevent sticking and ease cleanup.
- For best results when melting chocolate, use a double boiler or microwave at low power to avoid burning.
- Store cookies in an airtight container at room temperature for up to 1 week or freeze for longer storage.
