Chocolate Shortbread Cookies: Easy & Delicious

Ingredients & Substitutions

Usually, shortbread only has three ingredients: butter, sugar and flour.

In this recipe, I've added cocoa powder to make this a chocolate shortbread recipe, salt (because I used unsalted butter), two kinds of sugar for texture and vanilla extract for extra flavour.

Like most shortbread recipes, this recipe is egg-free.

• All-purpose Flour: The main structural ingredient for these cookies - please do not substitute with other flours. I have not tested alternative flours for this recipe.
• Cocoa Powder*: Use a Dutch-processed cocoa powder as it provides more chocolatey flavour than natural cocoa powder, and is less bitter.
• Unsalted Butter: If you substitute with salted butter, omit the additional salt in the recipe.
• Salt: I added salt because I used unsalted butter.
• Granulated Sugar: This adds crunchy texture to the cookie.
• Icing Sugar: This adds softness to the cookie (also called powdered sugar.)
• Vanilla Extract: this is optional, but adds nice flavour.

Equipment You'll Need

• If you have a stand mixer with a paddle attachment, I recommend using it to cream the butter and sugar for these cookies. Otherwise, a handheld mixer will also work.
• Additionally, you will need at least one sheet pan to bake your cookies. Two is better, though, so you can put one pan in the oven as the other comes out.
• I like to line my sheet pans with parchment paper to prevent the cookies from sticking to the pan.
• A baking mat (like a Silpat) will also work, but I have noticed that cookies tend to spread a bit more while baking on these mats.

Making the Shortbread Cookie Dough

Chocolate shortbread cookies are easier to make than you might think!

Making the dough just takes some careful measuring, some mixing, and a short visit to the fridge.

How to Make Slice-and-Bake Cookies

This is my favourite method for making these cookies because it’s perfect for impatient bakers (like me).

Not only is this much faster and easier than cutting out shapes, but they have a slightly lighter texture because they haven't been rolled with a rolling pin.

1. To make slice and bake shortbread cookies, you'll need to roll your dough into a log. Wrap the log with plastic wrap, and then place it in the refrigerator for at least 20 minutes to chill.
2. Once the dough is chilled, take it out of the fridge. Unwrap the dough log and place it on a cutting board.
   
   
3. Use a sharp knife to cut slices of cookie off of your dough log. If the dough is too hard to cut through, let it warm up at room temperature for a few minutes.
   
   The longer the dough has been in the fridge, the more time you may need before you'll be able to cut through it.
   
   I like to make the slices about 1 cm (½ inch) thick. You can make them thinner, about ½ cm (¼ inch) thick, but they will take less time to cook.
   
   
4. Place the cookie slices on a sheet pan lined with parchment or a non-stick baking mat (like a Silpat). If you're using a mat, note that your cookies may spread more and become darker on the bottom.
   
   Tip: If you've taken a really long time to slice your cookies and the dough seems very soft, you can put them back into the fridge to chill for 10 minutes before baking.
   
5. Bake sliced cookies at 350°F (175°C) for about 14 minutes, or until the cookies have dried out a bit and are no longer soft, wet and sticky.
6. Allow them to cool for 5 minutes on the baking tray before moving them to a wire rack to finish cooling.

How to Make Cut-Out Cookies

If you'd rather cut out fun shapes from your cookie dough - you can!

1. Instead of rolling your dough into a log before chilling, you're going to make a flat disc shape.
2. Wrap your disc in plastic wrap and chill the dough in the fridge for at least 20 minutes.
3. Once chilled, place the dough on a flat surface lined with parchment paper. I like to do this on a large cutting board.
   
4. Place another piece of parchment on top of the dough. Then, roll the dough to your desired thickness using a rolling pin. A ½ cm (¼ inch) thickness works well for cutout cookies.
5. Use your desired cookie cutter to cut shapes from the chilled dough.
6. Then, use an offset spatula to carefully lift the cookie shapes from your work area and place them onto a sheet tray lined with parchment or a Silpat. If you're using a baking mat, your cookies may spread more and become darker on the bottom.
   
   
7. Place the baking tray with the cookie shapes in the fridge to chill for about 10 minutes. This will help them keep their shape while they bake.
8. Bake the cutout cookies at 350°F (175°C) for about 14 minutes, or until the cookies have dried out a bit and are no longer soft, wet and sticky.
9. Allow the cookies to cool for 5 minutes on the baking tray before moving them to a wire rack to cool completely.

Chocolate Shortbread Variations

While these chocolate shortbread cookies are delicious as-is, they're also easy to customize! Try one of these variations or make your own.

• Sprinkles: Add sprinkles to the tops of the unbaked cookies, pushing down gently so they stick to the dough.
• Chocolate Orange: Substitute the vanilla extract with orange extract for chocolate orange shortbread cookies.
• Caramel Chips: Add caramel chips (or any baking chip) to the tops of the unbaked cookies, and push them down slightly to make them stick.
• Chocolate Dipped: Melt white or milk chocolate and dip the baked cookies into it. You can add sprinkles or chopped nuts to the chocolate before it sets.

How to Decorate the Cookies

If you want to go all out with these cookies, I strongly recommend drizzling melted milk chocolate over them.

These cookies have an intense chocolate flavour already, but adding the milk chocolate gives them a lusciousness and an extra bit of sweetness that helps to round them out.

How to Melt Chocolate to Decorate Cookies

Microwave: Place white or milk chocolate chips in a microwave-safe bowl. Heat in 15-20 second intervals, stirring after each interval, until the chocolate is smooth.

Double Boiler: Place white or milk chocolate chips in a heatproof bowl over a pot of simmering water (not boiling). Stir until melted and smooth. Avoid letting any water get into the chocolate, as it can cause it to seize.

Once the chocolate is melted, drizzle the melted chocolate over the baked cookies.

Place the decorated cookies onto parchment paper. This will make them easier to remove once the chocolate has set.

If you want to decorate the cookies further, add some festive holiday sprinkles or chopped nuts while the chocolate is still wet.

How to Store

Store the baked cookies in an airtight container at room temperature for up to two weeks. I have found that the texture is best during the first week, though.

If you prefer to freeze your baked cookies, layer them in an airtight container between pieces of parchment paper before placing in the freezer. They will stay fresh in the freezer for about a couple of months.

Thaw the cookies at room temperature before serving.