Easy Chocolate Shortbread Cookies Recipe (Rich & Buttery)
It was 9 pm, and I wanted chocolate. Not cake, not a big dessert. Just one small, rich cookie with my tea. That is how these chocolate shortbread cookies started.
They taste deep and cocoa-rich, but they are not too sweet. The butter melts on your tongue, and the edges stay a little crisp. It is a chocolate shortbread that feels fancy, but you only need 5 simple things.
You mix, chill, slice and bake. That is all. The dough waits in the fridge, so you can have fresh chocolate cookies any night you want.
Why You Will Love This Recipe
- Only 5 simple ingredients
- Rich cocoa flavor that is not too sweet
- Slice and bake, so no cookie cutters needed
- The dough can be made ahead and chilled
- Crisp edges with a soft, melt-in-your-mouth bite
- Looks pretty in holiday cookie boxes and gift tins
Ingredients
- All-purpose flour: 2 cups (250 g)
- Powdered sugar: 1 cup (120 g)
- Unsweetened cocoa powder: 1/2 cup (45 g)
- Unsalted butter: 1 cup (226 g), softened
- Fine salt: 1/4 tsp
Ingredient Notes and Substitutions
- Butter: Use good butter, because it is the main flavor here. Lower-fat butter can make dry cookies. Soft butter should dent when you press it, but not look shiny or melty.
- Powdered sugar: Please do not swap it. It keeps the cookies from spreading and gives that tender, sandy bite.
- Cocoa powder: Use plain unsweetened cocoa. Dutch-process cocoa gives a darker color and a smoother taste. Natural cocoa works too.
- Salt: If you use salted butter, skip the salt.
- Vanilla: 1 tsp of vanilla extract is a nice optional add. Mix it in with the butter.
- Gluten free: A 1:1 gluten free flour blend also works well.
Step-by-Step Instructions
Step 1: Sift the Dry Ingredients
Sift the flour, cocoa powder and salt into a large bowl. Sifting keeps the cocoa smooth, with no dry lumps.
Step 2: Cream the Butter and Sugar
In another large bowl, beat the soft butter and powdered sugar for 2 minutes, until creamy and smooth.
Step 3: Make the Dough
Add the dry ingredients to the butter. Mix on low speed just until the dough comes together. Do not overmix. The dough may look crumbly at first, but it will hold when pressed.
Step 4: Shape the Log
Place the dough on a sheet of parchment paper. Press and roll it into a log about 2 inches (5 cm) wide and 8 inches (20 cm) long. Wrap it tight in the parchment.
Step 5: Chill the Dough
Put the log in the fridge for at least 1 hour. The dough must be firm so the slices stay round and neat.
Step 6: Slice the Dough
Line two baking sheets with parchment paper. Unwrap the log and slice it into rounds about 1/3 inch (8 mm) thick. Place them 1 inch (2.5 cm) apart on the sheets.
Step 7: Heat the Oven and Bake
Heat the oven to 320°F (160°C). Chill the cut cookies in the fridge while the oven heats. Bake for 12 to 15 minutes. The centers should feel soft, not sticky. They firm up as they cool.
Step 8: Cool the Cookies
Let the cookies cool on the sheet for 5 minutes. Then move them to a wire rack to cool all the way.
Tips for the Best Results
- Do not overbake. These cookies keep firming up on the hot sheet.
- Use good butter and powdered sugar. They matter more than anything else here.
- Mix only until the dough comes together. Overmixing makes tough cookies.
- If the dough feels too dry, work in up to 1 tbsp more soft butter.
- If the dough feels too wet, add a small spoon of flour.
- Chill the cut cookies while the oven heats, so they hold their shape.
Variations and Add-ins
- Double chocolate: Stir in 1/2 cup of mini chocolate chips.
- Sparkly edges: Roll the log in coarse sugar before slicing.
- Chocolate dipped: Dip half of each cooled cookie in melted white chocolate.
- Mint chocolate: Add 1/2 tsp of peppermint extract with the butter.
- Espresso kick: Mix 1 tsp of instant espresso powder into the dry ingredients.
What to Serve With It
- A hot cup of black tea or chai
- A mug of hot chocolate
- A fresh cup of coffee
- A cold glass of milk
- A scoop of vanilla ice cream
- A small bowl of Chocolate Mousse for a full chocolate treat
Easy Chocolate Shortbread Cookies
Ingredients
Method
- Sift the flour, cocoa powder and salt into a large bowl.
- Beat the soft butter and powdered sugar in another large bowl for 2 minutes, until creamy.
- Add the dry ingredients to the butter. Mix on low speed just until the dough comes together.
- Shape the dough into a log about 2 inches wide and 8 inches long. Wrap it tight in parchment paper.
- Chill the log for at least 1 hour.
- Line two baking sheets with parchment paper. Slice the log into rounds about 1/3 inch thick and place them 1 inch apart.
- Heat the oven to 320°F (160°C). Chill the cut cookies while the oven heats. Bake for 12 to 15 minutes, until the centers are soft but not sticky.
- Cool on the sheet for 5 minutes, then move to a wire rack to cool completely.
Notes
- Store the cooled cookies in an airtight container at room temperature for up to 2 weeks.
- Freeze the cooled cookies, separated with parchment paper, for up to 1 month. Thaw them in a sealed container at room temperature.
- Do not overbake. The cookies firm up as they cool.
That is how you get a rich, buttery treat from only 5 things in your kitchen. These chocolate shortbread cookies are crisp at the edges, soft in the middle and so chocolatey.
Here is my favorite way to enjoy them. Make the dough log on a Sunday and keep it in the fridge. Whenever a chocolate craving hits, slice a few, bake them, and enjoy them warm with milk.
They also make a lovely gift. Pack them in a tin with some parchment and a ribbon, and everyone will think you spent all day on them.
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