Chocolate Shortbread Cookies are a classic with a twist—the buttery dough is mixed with cocoa powder and the finished cookies are drizzled with dark chocolate. Consider this a shortbread recipe for chocolate lovers!
For another classic chocolate cookie recipe, try my Chocolate Meringue Cookies. These Flourless Chocolate Cookies are also rich and decadent, and of course dunking these churros in chocolate is always a hit!
Why You’ll Love These Chocolate Shortbread Cookies
I won’t lie and say I don’t like an over-the-top cookie with lots of mix-ins—I mean, have you seen these Maple Bacon Cookies? But I also love a simple cookie that lets key players like butter and chocolate take center stage.
That’s exactly what you get with this easy Chocolate Shortbread recipe. It has the buttery flavor of shortbread, but it is balanced with rich chocolate.
- Chocolate shortbread is an everyday kind of recipe! These cookies are indulgent without being too much—perfect for holiday baking or just because.
- The ingredient list is short, so you don’t need to add a bunch of items to your grocery shopping list. If you bake often, you probably have most of the ingredients in your kitchen already!
- This recipe is also easy to make. It’s a slice-and-bake cookie, so you’ll simply roll up the dough into a log and slice it into rounds with a knife.
Important Ingredient Notes
- Unsalted butter – Butter is quite possibly the most important ingredient in shortbread. If it’s in your budget, buy a high-quality butter for superior flavor.
- Powdered sugar – Powdered sugar is ideal for these light, crumbly cookies.
- Unsweetened cocoa powder – Dutch process or natural cocoa powder will both work here.
- All-purpose flour – Lightly spoon the flour into your measuring cups rather than scooping to ensure accurate measurements.
- Ghirardelli dark chocolate melting wafers – Optional, if you want to add a chocolate drizzle.
- Sprinkles – Also optional, for a festive touch.
How to Make Chocolate Shortbread Cookies
Prepare: Preheat your oven to 350ºF and line a baking sheet with parchment paper.
Make the Dough:
- Mix together the butter, powdered sugar, and cocoa powder in a large bowl.
- Add the flour, salt, and vanilla extract and mix until crumbly.
- Use your hands to finish mixing the dough until it forms a ball.
Cut the Cookies:
- Roll the dough into a log and place it on a clean work surface.
- Slice the log into 1/4 inch rounds.
- Arrange the rounds on the prepared baking sheet.
Bake and Finish:
- Bake the cookies for about 10 minutes, then let them cool completely.
- Melt the chocolate in the microwave and transfer it to a ziplock bag.
- Snip the corner off of the bag and drizzle the chocolate over the cookies. Add sprinkles, if desired.
Tips and Tricks
- Soften the butter before getting started. This ensures it mixes evenly into the chocolate shortbread cookie dough.
- Combining the cocoa powder with the butter rather than the dry ingredients helps evenly distribute everything.
- The dough will be crumbly and that’s okay! Warm your hands and continue combining the dough until a ball forms.
- For the best taste and texture, let the cookies cool completely on a wire rack. Once cooled, they will practically melt in your mouth!
- Store the finished cookies in airtight container for up to 5 days or freeze them for up to 3 months. The log of dough can also be frozen, then thawed, sliced, and baked.
Variations
- If you’d like, you can dip the cookies in the melted chocolate rather than drizzling the chocolate onto them. I like dipping only half of the cookies in the chocolate for an elegant presentation.
- You can add a mix-in to the dough if you’d like. Sprinkles, orange zest, or mini chocolate chips are all good options. You don’t want to add too many mix-ins or mix-ins that are large, like candies or whole nuts.
- Try rolling the log of dough in sanding sugar for some sparkle and extra sweetness on the edges.
- Make cookie sticks instead of rounds. Press the whole ball of cookie dough onto the parchment paper to form a rectangle. Bake for about 20 minutes and then cut into sticks with a pizza cutter or sharp knife.
More Shortbread Cookie Recipes
- Cherry Chocolate Chip Shortbread Cookies
- Lemon Shortbread Cookies Recipe
- Peanut Butter Shortbread Recipe
- Cranberry White Chocolate Shortbread
- Coconut Shortbread Cookies
- Butterscotch Shortbread Bars
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Chocolate Shortbread Cookies
Chocolate Shortbread Cookies are a classic with a twist—the buttery dough is infused with cocoa powder and the finished cookies are drizzled with dark chocolate. Consider this a shortbread recipe for chocolate lovers!
Ingredients
- 1 cup unsalted butter, softened to room temperature
- ¾ cup powdered sugar
- ⅓ cup unsweetened cocoa powder
- 1 ¾ cup all-purpose flour
- ¼ teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- 5 ounces Ghirardelli dark chocolate melting wafers, optional
- 2 Tablespoons sprinkles, optional
Instructions
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set it aside.
- In a large mixing bowl, combine the butter, powdered sugar, and cocoa powder until blended together.
- Add in flour, salt, and vanilla extract. Mix until crumbly. Use your hands to finish mixing the dough until it becomes a ball.
- Roll dough into a log shape. Slice into 1/4 inch slices and bake for about 10 minutes. Remove and cool completely.
- Melt chocolate wafers in a microwave safe bowl for about one minute, stirring until smooth. Spoon into a ziploc bag and snip off the corner. Drizzle over cooled cookies. Add sprinkles if desired.
Notes
- Combining the cocoa powder with the butter directly helps keep the dough well blended!
- Dough will be crumbly. Warm your hands and continue combining the dough until a ball forms.
- Cool the cookie completely. For best taste, these cookies should be cooled completely. They will be soft as they come out of the oven. Cool on a wire rack and they will become melt in your mouth.
- Alternatively to making round cookies, you can make cookie sticks. Press the whole ball of cookie dough onto the parchment paper to form a rectangle about 12×10-inches and 1/4 inch thick. Bake for about 20 minutes and immediately cut into sticks with a pizza cutter or sharp knife while warm.
- Store cooled cookies in airtight container for up to 5 days. Or freeze for up to 3 months.
Nutrition
Serving: 1cookie
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