These Chocolate Shortbread Cookies are a dreamy blend of rich cocoa and buttery perfection, offering a melt-in-your-mouth texture that’s impossible to resist. With just 20 minutes of prep and a quick bake, they’re surprisingly simple yet utterly indulgent. The dough chills for 2 hours, ensuring each cookie holds its delicate shape while delivering a crisp, crumbly bite. Perfect for pairing with coffee or gifting to a loved one, these cookies are a timeless treat that feels both elegant and comforting.
Every bite reveals a deep chocolate flavor balanced by the subtle sweetness of shortbread, creating a harmony that’s deeply satisfying. The cookies’ golden edges and tender centers make them as beautiful as they are delicious. Whether you’re a seasoned baker or a beginner, this recipe is a foolproof way to impress. In just 40 minutes total, you’ll have a batch of cookies that are sure to become a favorite. Treat yourself to these little luxuries—they’re worth every moment.
What You’ll Need for Chocolate Shortbread Cookies
- 2 cups (10oz/284g) all-purpose flour
- ¼ cup (1oz/28g) cocoa powder (sifted for a smoother texture)
- 1 cup (8oz/225g) butter (at room temperature for easy mixing)
- ⅔ cup (2 ⅔ oz/76g) confectioner’s sugar (sifted to avoid lumps)
- ½ teaspoon vanilla extract
- ⅔ cup (4oz/115g) semi-sweet or dark chocolate (chopped, or use chocolate chips as a substitute)
How to Make Chocolate Shortbread Cookies
- Mix dry ingredients: In a small bowl, whisk together the flour and sifted cocoa powder. Set aside.
- Cream butter and sugar: In a separate bowl, beat the butter, vanilla extract, and sifted confectioner’s sugar with a stand or handheld mixer on medium speed until smooth, about 3 minutes.
- Combine wet and dry ingredients: Switch the mixer to low speed and gradually add the flour mixture, mixing until just combined. Avoid overmixing.
- Shape and chill: Roll the dough into a log about 2 inches (5cm) in diameter, wrap it well in plastic wrap, and refrigerate until very firm, about 2 hours.
- Preheat and prepare: When ready to bake, preheat the oven to 325°F (165°C) and line 2 baking sheets with parchment paper.
- Slice and bake: Cut the chilled dough into ¼ inch (7mm) thick slices and place them on the prepared baking sheets. Bake for 18-20 minutes, or until the edges are firm. Let cool on wire racks.
- Decorate with chocolate: Once cooled, melt the chopped chocolate in the microwave on low power or over low heat on the stove. Drizzle the melted chocolate over the cookies and let it set and harden before storing.
- Store: Keep the cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
Storage and Reheating Tips
These Chocolate Shortbread Cookies stay fresh in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a freezer-safe container for up to 2 months. If you’d like to enjoy them warm, pop them in the microwave for 5-10 seconds to soften slightly.
Creative Topping Ideas
While the chocolate drizzle is delicious, you can get creative with toppings! Try sprinkling sea salt over the melted chocolate for a sweet-and-salty twist, or add crushed nuts like pistachios or almonds. For a festive touch, use white chocolate drizzle or colorful sprinkles.
Time-Saving Hacks
Short on time? Skip the log-rolling step and press the dough into a square baking pan instead. Once chilled, cut it into squares or rectangles before baking. You can also prepare the dough ahead of time and refrigerate it overnight, so it’s ready to bake the next day.
Equipment Guidance
A stand mixer or handheld mixer makes creaming the butter and sugar a breeze, but you can also use a sturdy whisk if needed. For even slices, use a sharp knife or a bench scraper when cutting the chilled dough. Parchment paper is a must to prevent sticking and ensure easy cleanup.
Recipe Variations
Want to mix it up? Swap the cocoa powder for matcha powder for a green tea twist, or add a teaspoon of espresso powder to enhance the chocolate flavor. For a nutty variation, fold in ½ cup of finely chopped pecans or hazelnuts into the dough before chilling.
Chocolate Shortbread Cookies
Ingredients
- 2 cups all-purpose flour
- 1/4 cup cocoa powder sifted
- 1 cup butter at room temperature
- 2/3 cup confectioner’s sugar sifted
- 1/2 teaspoon vanilla extract
- 2/3 cup semi-sweet or dark chocolate chopped
Instructions
- In a small bowl, whisk flour and cocoa powder together. Set aside.
- In a separate bowl, beat butter, vanilla, and sugar with a stand or handheld mixer on medium speed until smooth, about 3 minutes.
- Switch the mixer speed to low and gradually add in the flour mixture, until just combined.
- Roll the dough into a log about 2 inches (5cm) in diameter, wrap well, and refrigerate until very firm, about 2 hours.
- When ready to bake, preheat the oven to 325°F (165°C) and line 2 baking sheets with parchment paper.
- Cut the dough into 1/4 inch (7mm) thick slices and place on the prepared baking sheet and bake for 18-20 minutes. Let cool on wire racks.
- Once cooled, melt the chopped chocolate in the microwave on low power or over low heat on the stove and drizzle over the cookies. Let set and harden before storing.
- These cookies can be stored at room temperature in an airtight container for up to 5 days or in the freezer in an airtight container for up to 2 months.
