Description
Rich chocolate shortbread cookies deliver a delightful crunch with deep cocoa flavor. Buttery, crisp edges and intense chocolate notes make these irresistible treats perfect companions for afternoon tea or a quiet moment of indulgence you’ll savor.
Ingredients
Scale
Main Ingredients:
- 2 1/4 cups (280 g) all-purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder
- 1 cup (230 g) unsalted butter
- 1/2 cup (60 g) powdered sugar
Flavoring and Enhancers:
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Optional Coating:
- 4 ounces (115 g) semi-sweet chocolate
- Sprinkles (optional)
Instructions
- Whisk flour, cocoa powder, and salt together in a mixing bowl until thoroughly blended, creating a uniform dry mixture.
- Use an electric mixer to cream butter and powdered sugar, starting at low speed and gradually increasing to medium, beating until the mixture becomes airy and pale, approximately 2 minutes.
- Incorporate vanilla extract into the butter mixture, scraping down the bowl’s sides to ensure even distribution.
- Gradually add the dry ingredient blend to the butter mixture, mixing on low speed until the dough begins to form clumps, then slightly increase speed to fully integrate ingredients.
- Manually knead the dough, then divide into two equal portions, shaping each into a cylindrical log approximately 5 1/2 inches long.
- Tightly wrap each log in parchment paper or plastic wrap, then refrigerate for one hour to firm the dough.
- During the final 15 minutes of chilling, heat the oven to 350°F and prepare baking sheets with parchment paper.
- Extract one dough log from the refrigerator and slice into 1/3-inch thick rounds.
- Arrange cookie slices on prepared baking sheets, maintaining 1 1/2 inches of spacing between each piece.
- Bake in the oven’s center for 11-13 minutes until cookies are set and edges appear slightly firm.
- Allow cookies to rest on the baking sheet for 10 minutes, then transfer to a wire rack for complete cooling.
- Optional chocolate coating: Melt semi-sweet chocolate using a double boiler or microwave, stirring frequently to prevent burning.
- Dip half of each cooled cookie into melted chocolate, gently shake off excess, and place on a parchment-lined sheet to set, optionally adding decorative sprinkles while chocolate remains wet.
Notes
- Pick high-quality cocoa powder and dark chocolate for a richer, more complex flavor that elevates these delicate shortbread cookies.
- Ensure butter is softened but not melty, allowing perfect creaming that creates a tender, melt-in-your-mouth texture.
- Refrigerating the dough helps cookies maintain their shape and prevents excessive spreading during baking, resulting in clean, crisp edges.
- Swap regular flour with gluten-free flour blend and use dairy-free butter alternatives to make these cookies suitable for different dietary restrictions without compromising taste.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Scottish
Nutrition
- Serving Size: 24
- Calories: 120
- Sugar: 6 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg