Chocolate Shortbread Cookies

Chocolate shortbread cookies offer a rich, buttery texture with a hint of cocoa that melts in your mouth. This simple cookie recipe requires only a few pantry staples to create cookies perfect for any occasion, from afternoon tea to festive holidays. Serve these versatile cookies on their own, dipped in chocolate or with ice cream for an indulgent treat.

Ingredients for Chocolate Shortbread Cookies

• Butter: Make sure the butter is softened to achieve a light and fluffy texture when creamed.
• Vanilla extract: Add a touch of vanilla extract to enhance the flavor and aroma of the cookies.
• Flour: All-purpose flour is the best type of flour for cookies. It’s not too tough, like bread flour, yet not too delicate, like cake flour. Use the spoon-and-level method to measure flour accurately, since too much can make the cookies dry.
• Confectioners’ sugar: Use confectioners’ sugar to give the cookies a smooth texture and subtle sweetness.
• Baking cocoa: Incorporate baking cocoa to infuse the cookies with a rich, chocolaty flavor. Adjust the amount to your preference, using 1 to 2 tablespoons for a balanced taste.

Directions

Step 1: Make the dough

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Preheat the oven to 300°F. In a small bowl, cream the butter until light and fluffy. Beat in the vanilla. In a separate bowl, combine the flour, confectioners’ sugar and cocoa, then add the dry mixture to the creamed mixture. Beat until the dough holds together, about three minutes.

Step 2: Form the cookies

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Pat the dough into a 9×4-inch rectangle, then cut it into 2×1-1/2-inch strips. Place them 1 inch apart on ungreased baking sheets. Prick each cookie with a fork to create a decorative design.

Step 3: Bake the cookies

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Bake the cookies until they’re set, 20 to 25 minutes. Let them cool in the pan for five minutes before removing them to a wire rack to cool completely.

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Chocolate Shortbread Cookie Variations

• Kick it up with coffee: Incorporate 1 teaspoon of instant espresso powder into the dough to enhance the chocolate flavor and add a subtle coffee note.
• Make it pepperminty: Add 1/4 teaspoon of peppermint extract to the dough for a fresh variation perfect for the holidays.
• Double dip them: After the cookies have cooled, dip half of each cookie in melted chocolate and set it on parchment paper for an extra indulgent treat.
• Go nuts: Add 1/4 cup of finely chopped nuts, such as almonds, walnuts or pecans, to the dough for a crunchy texture and nutty flavor.

How to Store Chocolate Shortbread Cookies

To keep your cookies fresh, store them in an airtight container between sheets of waxed or parchment paper. Stored this way, they should be good for three to four days. However, shortbread cookies are terrific because they often last longer and taste wonderful!

Can I make these cookies ahead of time? 

Yes, you can make the dough ahead of time and refrigerate it for up to two days, or store it in a freezer bag and freeze it for up to three months.

Chocolate Shortbread Cookie Tips

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How do I prevent the cookies from spreading too much?

To prevent chocolate shortbread cookies from spreading too much, chill the dough for at least 30 minutes before baking, which helps firm up the butter. Avoid overcreaming the butter to minimize excess air in the dough, and measure the ingredients accurately, especially the flour. Use parchment paper or silicone baking mats instead of greased baking sheets, and handle the dough minimally to keep it cool.

Why is my shortbread cookie dough so crumbly?

A crumbly dough gives shortbread cookies their signature tenderness. When forming the dough, you don’t want to compress it too tightly, risking a dense, tough cookie. However, if you find your dough is too crumbly to manage, try adding up to a teaspoon of ice water, a few drops at a time, until the dough starts coming together. Slightly chilling the dough in the refrigerator can also help it stay hydrated. Read more secrets for successful shortbread from our Test Kitchen.

What can you serve with chocolate shortbread cookies?

Chocolate shortbread cookies are a delightful afternoon snack paired with a hot cup of tea or coffee or a cold glass of milk. For a more indulgent treat, serve them alongside a scoop of vanilla or mint chocolate chip ice cream.