Chocolate Shortbread Cookies

Easy Chocolate Shortbread Cookies

Chocolate shortbread is made from a simple cookie dough using minimal staple ingredients and it blends together quickly in a mixer. The dough is rolled into log shapes then chilled, after that it’s just cut into slices and baked. It’s an easy cookie with a decadent flavor upgrade to traditional shortbread. In other words if shortbread hasn’t really been a cookie you care for these chocolate shortbread cookies will have you thinking again. There’s nothing boring about them! And you can even add extra flavors to make things even more interesting. Chocolate and peppermint, for example, is a beautiful combo and perfect for the holidays.

Chocolate Shortbread Recipe Ingredients

All-purpose flour: I use unbleached all-purpose flour. Cocoa powder: Regular unsweetened or Dutch process cocoa both work well here. Dutch will give richer flavor. Sift after measuring if it’s clumpy. Salt: This balances out the flavors. Unsalted butter: Bring butter to cool room temp before using so it blends smoothly. Powdered sugar: This makes the shortbread tender. Granulated sugar is not recommended as a substitute. Vanilla extract: This complements the flavor of the chocolate, a fair amount is used. Semi-sweet chocolate: An optional ingredient if you want a chocolate dipped finish. Use good quality chocolate bars.

How to Make Chocolate Shortbread Cookies

How to Dip Cookies in Chocolate

I recommend using tempered chocolate if you don’t want the cookies to bloom (white flecks or streaks) and you want the chocolate to return to it’s original textural state (and not melt so easily). To temper chocolate you can do it on the stovetop or in the microwave. You’ll need an instant read food thermometer if you want to temper it. Here is a guide on how to do it. If you don’t care to temper the chocolate simple heat the chopped chocolate in the microwave in a microwave safe bowl on 50% power in 20 to 30 second intervals, stirring well between each until melted and smooth. Dip the cooled cookies halfway into the melted chocolate then lift and shake excess chocolate off. Transfer to parchment paper to allow chocolate to set.

Possible Variations

Peppermint: Use the Dutch cocoa option. Add 1/2 tsp peppermint extract and use only 1 tsp vanilla extract. Dip in white chocolate or dark chocolate and cover with crushed candy canes. Coconut: Add 1 tsp coconut extract with 1 tsp vanilla extract. Sprinkle chocolate coated cookies with fine coconut. Nuts: Sprinkle chopped nuts over chocolate coating. Pecans, walnuts, hazelnuts, almonds, peanuts are all good choices. Oreo: Use the Dutch cocoa option. Make Oreo-like cookies by adding a vanilla buttercream filling to the center of the cookies. Orange: Orange zest or orange extract would be a tasty flavor addition as well. Who doesn’t love that chocolate orange combo?