Chocolate Shortbread Cookies

4 from 1 vote

These chocolate shortbread cookies have a deep chocolate flavour and a satisfying crunchy texture that will keep you going back for more! These cookies can be made as slice and bake cookies, or cutout cookies.

Prep Time20

Cook Time14

Chilling Time20

Total Time54

Servings: cookies

Author: Shareba Abdul

Equipment

stand mixer with a paddle attachment (or hand mixer)
fine-mesh sieve or sifter
Silicone Spatula
Parchment Paper
2 sheet pans 1 will work, but 2 is easier

Ingredients

2 cups all-purpose flour
½ cup cocoa powder Dutch-processed
¼ tsp salt
1 cup unsalted butter cut into cubes (room temperature)
½ cup granulated sugar
½ cup icing sugar
½ teaspoon vanilla extract

Instructions

Making the Dough:

In a bowl, sift flour, cocoa and salt together. Whisk to combine and set aside.
Use a stand mixer with the paddle attachment to beat butter and both sugars together on low speed. Mix just until combined. Scrape down the sides of the bowls and mix again on medium speed until the mixture is light, fluffy and pale in colour (3-4 minutes).
Add vanilla. Mix until incorporated.
Add sifted dry ingredients to the wet ingredients, mixing on low until the mixture comes together as a dough. Be careful not to overwork the mixture.
Turn dough out onto a sheet of parchment on a flat surface. Use your hands to divide the dough in half.
Shape each half into a log (for slice and bake cookies) or a disc (for cutout cookies). Wrap with plastic wrap, and place in fridge for at least 20 minutes to chill.

For Slice and Bake Cookies:

Remove your dough log from the fridge.
Heat oven to 350°F.
Unwrap chilled dough and place on cutting board. Cut into 1 cm (½ inch) wide slices. Place on a tray lined with parchment paper.
Bake cookies one tray at a time for about 14 minutes (on the middle rack). Cookies are done when they are just firm to the touch (not soft, wet or sticky).
Allow cookies to cool for five minutes on tray before moving them to a wire rack to finish cooling.
Wait for cookies to cool before decorating with melted chocolate and sprinkles.

For Cutout Cookies:

Remove your dough disc from the fridge.
Heat oven to 350°F.
Unwrap chilled dough and place on a flat surface lined with parchment paper. Place another piece of parchment on top of the dough.
Roll dough out between two pieces of parchment to about ½ cm (¼ inch) thickness. Use cookie cutters to cut out your desired shapes. Place onto a tray lined with parchment.
Place the unbaked cookie shapes back into the refrigerator for 10 minutes.
Bake chilled cookies one tray at a time for about 14 minutes (on the middle rack). Cookies are done when they are just firm to the touch (not soft, wet or sticky).
Allow cookies to cool for five minutes on tray before moving them to a wire rack to finish cooling.
Wait for cookies to cool before decorating with melted chocolate and sprinkles.

Notes

Use the Right Cocoa Powder

Use Dutch-processed cocoa powder for a rich, chocolatey flavour.
Avoid instant hot cocoa mix, which contains sugar and milk powder.

Tips from a Professional Baker (Cynthia of But First We Brunch)

Roll the dough between parchment paper before chilling for easier handling.
Chill cookies on the baking sheet while the oven preheats to help them hold their shape.
Dip one side in sparkling sugar and press gently for even coverage.

Baking & Equipment Tips

Use room-temperature butter so it creams properly with sugar.
Measure flour correctly using the fluff, spoon, and sweep method to avoid dense cookies.
A stand mixer with a paddle attachment makes creaming easier, but a hand mixer works too.
Cream butter and sugar until light and pale.
Line baking sheets with parchment paper to prevent sticking.
Baking mats (Silpat) can also be used, but cookies may spread a bit more.
Having two sheet pans makes baking batches faster.

Storage Tips

Store cookies in an airtight container at room temperature for up to 2 weeks (best texture within the first week).
To freeze, layer cookies between parchment in an airtight container; they’ll keep for about 2 months.
Thaw at room temperature before serving.

Nutrition