Description
Chocolate Shortbread is a buttery, melt-in-your-mouth treat with a rich chocolate flavor and a hint of salt to balance the sweetness. These cookies are the perfect indulgence for chocolate lovers, with a tender, crumbly texture that makes every bite feel luxurious. Made with simple ingredients, they’re easy to prepare yet elegant enough for special occasions. Whether served with coffee, tea, or a glass of milk, chocolate shortbread cookies are always a hit.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder (Dutch-process recommended)
- ¼ teaspoon salt
- 2 tablespoons cornstarch (optional for extra tenderness)
- ½ cup mini chocolate chips or chopped dark chocolate (optional)
Ingredient Highlights
- Butter: The star of shortbread, butter ensures a tender and rich cookie. Use high-quality unsalted butter for the best flavor.
- Cocoa Powder: Dutch-process cocoa powder gives a deep, chocolatey flavor, while natural cocoa powder adds a slightly more intense, bittersweet note.
- Cornstarch: This optional ingredient enhances the tenderness of the cookies, giving them a delicate, crumbly texture.
- Vanilla Extract: A touch of vanilla enhances the chocolate flavor without overpowering it.
Instructions
Prepare the Dough
- Cream the Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add Vanilla: Mix in the vanilla extract until well combined.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, salt, and cornstarch (if using).
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, mixing just until a dough forms. If adding chocolate chips or chopped chocolate, fold them in at this stage.
- Shape the Dough: Divide the dough into two portions. Roll each portion into a log about 2 inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least 1 hour or until firm.
Shape and Bake the Cookies
- Preheat the Oven: Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper.
- Slice the Dough: Using a sharp knife, slice the chilled dough into ¼-inch thick rounds. Place the cookies about 1 inch apart on the prepared baking sheets.
- Bake: Bake for 12-15 minutes, or until the edges are set. The centers will still be soft but will firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
Nutrition
- Calories: 120-140 kcal
- Fat: 8g
- Carbohydrates: 14g
- Protein: 2g