Description
These Chocolate Shortbread Cookies are rich, buttery, and perfectly chocolatey with a delicate crumbly texture. Made with Dutch processed cocoa powder and a hint of vanilla, these cookies offer an indulgent twist on classic shortbread. Easy to prepare, they are great for an elegant treat or festive occasions.
Ingredients
Scale
Base Ingredients
- 1 cup (226 g) unsalted butter, softened but cool to the touch
- 1¼ cup (150 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk, optional
- ½ teaspoon salt
Dry Ingredients
- ½ cup (40 g) Dutch processed or unsweetened cocoa powder
- 2 cups (240 g) all purpose flour
Instructions
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and powdered sugar together on medium speed until fluffy and well combined, about 3 to 4 minutes.
- Add Wet and Dry Ingredients: On low speed, add vanilla extract followed by the egg yolk (if using), salt, and cocoa powder. Mix until well blended, scraping the bowl as needed. Then, on the lowest speed setting, gradually mix in the flour until just combined.
- Chill Dough: Transfer the dough onto parchment paper and cover with plastic wrap or another piece of parchment. Roll out into a disk about ¼ inch thick. Refrigerate the dough until firm, 1 to 2 hours. Meanwhile, preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Cut and Prepare Cookies: Use a 2 to 2½ inch biscuit cutter to cut rounds from the dough. Optionally, press the cookie tops into sanding sugar for a sweet crust. Place rounds 2 inches apart on the baking sheets. Gather and reroll leftover dough, chilling between batches.
- Bake and Cool: Bake for 12 to 14 minutes until edges are set and centers puff slightly. The tops will lose their glossy sheen and appear matte. Cool cookies on the hot sheet for 10 minutes before transferring to a rack. Optionally sprinkle more sugar on hot cookies for extra crunch.
Notes
- Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Variations: Slice and bake style cookies can be made by chilling dough logs. Add chocolate chips for extra texture or drizzle with chocolate glaze for enhanced flavor.
Nutrition
- Serving Size: 1 cookie (approx. 25 g)
- Calories: 130
- Sugar: 8 g
- Sodium: 60 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1.5 g
- Cholesterol: 20 mg
