Description
These Chocolate Shortbread Cookies are rich, buttery, and perfectly crisp with a deep chocolate flavor from Dutch-process cocoa powder. Easy to prepare and ideal for dipping in melted chocolate and decorating with sprinkles, they make a delightful treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ cup Dutch-process cocoa powder
- ½ teaspoon table salt
Decoration (optional)
- 6 oz chopped baking chocolate (or 1 cup semisweet chocolate chips for dipping)
- Sprinkles or nonpareils
Instructions
- Cream the Butter: Place softened butter in a large mixing bowl or stand mixer bowl. Beat on high speed with an electric mixer for at least 2 minutes until well-creamed and fluffy.
- Add Sugar and Cocoa: Reduce mixer speed to low and gradually add powdered sugar followed by Dutch-process cocoa powder, mixing gently to combine.
- Incorporate Vanilla and Salt: Stir in vanilla extract and table salt evenly into the mixture.
- Add Flour: With the mixer still on low, gradually add all-purpose flour, mixing until fully combined. Scrape the bowl sides and bottom periodically to incorporate all ingredients evenly.
- Chill the Dough: Turn dough onto a clean surface, divide into two discs, wrap tightly in plastic wrap, and refrigerate for 30 minutes. If your kitchen is warm, chill longer, but no more than necessary to avoid cracking during rolling.
- Preheat Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll and Cut: Remove dough from fridge, unwrap, and roll out on a lightly floured surface to ¼ inch (0.6 cm) thickness. Use cookie cutters to create shapes, re-rolling scraps as needed.
- Arrange and Bake: Place cut cookies at least 1 inch apart on prepared baking sheets. Bake on the center rack for 12-14 minutes until cookies achieve perfect shortbread crispness.
- Cool Cookies: Let cookies cool on the baking sheet briefly before transferring to a wire rack to cool completely.
- Melt Chocolate: Place chopped chocolate in a microwave-safe bowl and melt in 20-second intervals, stirring thoroughly between each until smooth and fully melted.
- Decorate: Dip cookies in melted chocolate or drizzle chocolate over them. If desired, sprinkle sprinkles or nonpareils onto the warm chocolate for decoration.
- Set Chocolate: Allow chocolate to set fully before serving and enjoying your beautifully decorated chocolate shortbread cookies.
Notes
- When chilling dough longer than 30 minutes, let it soften slightly at room temperature before rolling to prevent cracking.
- Re-rolling dough scraps may produce slightly drier cookies—try to cut out as many shapes as possible on the first roll.
- Use Dutch-process cocoa powder for a richer chocolate flavor and darker color.
- For a quicker decorating method, melt semisweet chocolate chips instead of baking chocolate.
- Store cookies in an airtight container at room temperature to maintain freshness for up to one week.
