Chocolate Shortbread Cookies
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.
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.
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