Chocolate Shortbread Cookies
These small batch chocolate shortbread cookies are buttery, crisp at the edges, and tender in the middle, delivering rich cocoa flavor without being overly sweet. Perfect for a quick treat with minimal cleanup.
Servings: 12 cookies
Calories: 100kcal
Ingredients
Main Ingredients
- 6 tablespoons Unsalted butter, room temperature but slightly cool Use good quality butter for the best flavor.
- 1/4 cup Granulated sugar You can replace half with powdered sugar for a more delicate crumb.
- 1/2 teaspoon Vanilla extract Adds flavor to the cookies.
- 1 cup All-purpose flour, spooned and leveled
- 3 tablespoons Unsweetened cocoa powder Dutch process cocoa gives a deeper flavor; natural cocoa is also suitable.
- 1/8 teaspoon Fine sea salt If using salted butter, reduce the added salt.
- 1-2 teaspoons Milk or cream (optional) Add if the dough looks too dry.
- 3 ounces Semisweet or dark chocolate (for dipping, optional) Add sprinkles or flaky salt for decoration.
Instructions
Preparation
- In a medium bowl, use a spatula to cream the butter and sugar until just creamy. Mix in the vanilla.
- In another bowl, whisk together the flour, cocoa, and salt. Add to the butter mixture and mix until the dough forms clumps. If too dry, knead in 1 tsp of milk until it holds together.
- Shape the dough into a disc or rectangle, wrap, and chill for 30 to 45 minutes.
Baking
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment.
- Roll the chilled dough to 1/4 inch thickness. Cut into desired shapes and place on the prepared baking sheet.
- Prick each cookie with a fork. Bake for 12-16 minutes until the edges look set.
- Let the cookies cool on the tray for 5 minutes before transferring to a cooling rack.
Dipping (optional)
- Melt chocolate gently in a microwave or over simmering water until smooth.
- Dip one end of each cookie into the chocolate or drizzle on top. Let them rest on parchment until set.
Notes
If dough seems crumbly, add a bit more moisture. Cookies can be stored in an airtight container at room temperature for up to 5 days and freeze well for up to 2 months.