Description
These Chocolate Shortbread Cookies are rich, buttery, and perfectly crumbly with a deep cocoa flavor. Made from simple ingredients like unsalted butter, cocoa powder, and powdered sugar, these cookies are easy to prepare and bake, ideal for satisfying your chocolate cravings with a classic shortbread texture. They can be customized by adding chocolate chips or a chocolate glaze for extra indulgence.
Ingredients
Scale
Shortbread Dough
- 1 cup (226 g) unsalted butter, softened but cool to the touch
- 1¼ cup (150 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk, optional
- ½ teaspoon salt
- ½ cup (40 g) Dutch processed or unsweetened cocoa powder
- 2 cups (240 g) all purpose flour
Optional Topping
- Sanding sugar for coating (optional)
Instructions
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the unsalted butter and powdered sugar on medium speed until the mixture becomes fluffy and well combined, about 3 to 4 minutes.
- Add Flavorings and Dry Ingredients: Reduce the speed to low and gradually add the vanilla extract, egg yolk (if using), salt, and cocoa powder, mixing well after each addition. Scrape down the sides and bottom of the bowl as needed. Finally, on the lowest speed, add the all purpose flour and mix just until combined to avoid overworking the dough.
- Chill Dough: Transfer the dough onto a piece of parchment paper and cover it with plastic wrap or another sheet of parchment. Roll the dough out into a disk about ¼ inch thick. Refrigerate the dough covered for 1 to 2 hours until firm. Meanwhile, preheat the oven to 350°F (177°C) for about 30 minutes and line large baking sheets with parchment paper.
- Cut and Prepare Cookies: Using a 2 to 2½ inch biscuit cutter, cut rounds from the chilled dough. Optionally press the tops into sanding sugar to coat. Place the cut dough rounds on the prepared baking sheets spaced about 2 inches apart. Gather, reroll, and chill leftover dough as needed to cut additional batches.
- Bake Cookies: Bake the cookies for 12 to 14 minutes until the edges are set and the centers appear slightly puffed and matte rather than glossy. Remove from the oven and cool on the hot baking sheets for 10 minutes before transferring to a wire rack to cool completely. For extra sweetness, sprinkle more sanding sugar on top while still warm.
Notes
- Storage: Store baked cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Variations: Try slice and bake style by chilling the dough as a log and slicing before baking or mix in chocolate chips for added texture. A chocolate glaze can also be used as a topping instead of sanding sugar for extra decadence.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
