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Easy Chocolate Shortbread Cookies

Rich, buttery chocolate shortbread cookies made with 5 simple ingredients. This easy slice and bake recipe gives crisp, tender cocoa cookies that are perfect for tea time aRnd holiday cookie boxes.ich, buttery chocolate shortbread cookies made with 5 simple ingredients. This easy slice and bake recipe gives crisp, tender cocoa cookies that are perfect for tea time and holiday cookie boxes.
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Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 105
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 cup unsalted butter softened
  • 1/4 tsp fine salt

Method
 

  1. Sift the flour, cocoa powder and salt into a large bowl.
  2. Beat the soft butter and powdered sugar in another large bowl for 2 minutes, until creamy.
  3. Add the dry ingredients to the butter. Mix on low speed just until the dough comes together.
  4. Shape the dough into a log about 2 inches wide and 8 inches long. Wrap it tight in parchment paper.
  5. Chill the log for at least 1 hour.
  6. Line two baking sheets with parchment paper. Slice the log into rounds about 1/3 inch thick and place them 1 inch apart.
  7. 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.
  8. 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.