This Homemade Chocolate Shortbread is a rich, buttery chocolate cookie with a delicate, melt-in-your-mouth texture. Simple to make and delightfully satisfying, these shortbread slices are perfect for year-round snacking or as a thoughtful holiday gift.
This recipe post was created in partnership with Ankarsrum®. All opinions are my own. Thank you for supporting the brands that help make Beyond the Butter® possible!
Why You’ll Love This Recipe
This homemade chocolate shortbread is one of the easiest cookie recipes you can make. It has intense chocolate flavor balanced by an ultra-buttery, tender crumb that practically melts on the tongue.
Inspired by the classic Ted Lasso biscuit, I tested this recipe using an Ankarsrum Assistent Original Mixer with the 7-litre stainless steel bowl. That setup is handy for large batches but a stand mixer or hand mixer works just as well.
The finished shortbread is lightly crisp at the edges with a soft, crumbly interior—perfect for packaging, gifting, or simply enjoying with a cup of tea.
Table of Contents
- Ingredients Needed
- How to Make the Recipe
- Variations
- Helpful Shortbread Tips
- Recipe FAQs
- More Holiday Cookie Recipes
- Homemade Chocolate Shortbread Recipe
Ingredients Needed
These are the ingredients you’ll need to make the chocolate shortbread. Quantities and step-by-step instructions are included in the recipe card below.
- Unsalted butter: Choose a high-fat (82–85% butterfat) unsalted butter for the best flavor and texture.
- Powdered sugar: Provides a tender, silky crumb—key to that melt-in-your-mouth quality.
- Dutch-process cocoa powder: Gives a deep chocolate flavor. Unsweetened cocoa powder can be substituted 1:1.
- Vanilla extract: Or vanilla bean paste if you prefer a more intense vanilla note.
- Baking powder: Unlike traditional shortbread, a small amount gives these slices a slight lift so they aren’t overly dense.
How to Make the Recipe
Here is a concise overview of the method. Full measurements and the printable recipe card are included below.
Recipe Tip: If you use an Ankarsrum, the 7-litre bowl, dough knife, and dough roller make handling this dough easier. A hand or stand mixer works well too.
Step 1. Whisk dry ingredients: Combine all-purpose flour, Dutch-process cocoa powder, baking powder, and salt in a bowl and set aside.
Step 2. Beat the butter: Cream room-temperature butter for 2–3 minutes, starting on low and increasing to medium-high. Add vanilla and beat another minute.
Step 3. Add powdered sugar: Mix powdered sugar in on low speed at first, then increase to medium-high until fully incorporated.
Step 4. Combine with dry ingredients: Add the whisked dry mixture to the butter, mixing on low until the dough forms clumps—don’t overmix.
Recipe Tip: Lightly grease an 8-inch square metal baking tin and line it with parchment for easy removal and clean edges.
Step 5. Press into pan: Transfer dough into the prepared tin, press evenly into corners, cover with wax paper and smooth with the bottom of a measuring cup.
Step 6. Dock the dough: Prick the surface with a fork to allow steam to escape and prevent excessive puffing.
Step 7. Bake: Bake at 300ºF for 45–50 minutes, until the edges are a light golden brown. Let cool in the pan for 10–15 minutes.
Step 8. Slice while warm: Remove the shortbread from the pan using the parchment, then slice while still warm for the cleanest cuts. Store in an airtight container at room temperature for up to 5 days, separating layers with parchment.
Variations
Simple ways to customize this chocolate shortbread:
- Dip in chocolate: Dip ends or sides in melted dark chocolate and allow to set for an elegant finish.
- Finish with flaky sea salt: Sprinkle flaky sea salt over the hot shortbread for a sweet-salty contrast.
- Decorative finishing sugar: Try a chocolate-hazelnut finishing sugar for extra flavor at special occasions.
- Cut with cookie cutters: Roll and cut for shaped cookies if you prefer a more traditional shortbread shape.
- Cookie-scoop method: Scoop portions instead of pressing into a pan for a more rustic cookie form.
Helpful Shortbread Tips
- Use a metal baking tin: Metal gives crisper edges and straight sides for a classic shortbread look.
- Avoid overmixing: Mix only until the dough comes together; overmixing will make the texture tougher.
- Smooth with wax paper: Place wax paper on top and press with a measuring cup for a smooth, even surface.
- Dock the dough: Pricking the dough helps steam escape and keeps slices flat.
- Slice while warm: Cutting warm yields cleaner pieces; cooled shortbread will crumble more easily.
Recipe FAQs
Use an 8-inch square metal baking tin for the best results.
Yes — unsweetened cocoa powder works as a 1:1 substitute.
Powdered sugar gives the most tender texture, but granulated sugar or a mix with light brown sugar can be used in a pinch.
Chilling is optional. If you chill, do so after pressing the dough into the pan and docking it for about 30 minutes. Avoid chilling if using a glass dish.
Depending on slice size, eight slices fit a typical 1/2-pound box. In the photos I cut 24 slices (3×8) and also tested 18 slices (3×6) to fit gift boxes.
More Holiday Cookie Recipes
Easy Carrot Cake Cookies
Fluffernutter Cookies
Almond Sprinkle Cookies
Classic Spritz Cookies
If you try this Chocolate Shortbread, please leave a star rating and share your feedback in the comments below. Thanks for visiting!
Homemade Chocolate Shortbread
Equipment
- Mixer (Ankarsrum, stand mixer, or hand mixer)
- 8-inch square baking tin
- Mixing bowls, spatula, whisk
- Parchment paper
Ingredients
- 2 cups All-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1 tsp Baking powder
- 1/4 tsp Salt
- 1 cup Unsalted butter, room temperature
- 1/2 cup Powdered sugar
- 2 tsp Vanilla extract
Instructions
- Preheat oven to 300ºF. Lightly grease an 8-inch square metal baking tin and line with parchment paper. Position the oven rack in the center.
- Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
- Beat the room-temperature butter for 2–3 minutes until smooth. Add vanilla and beat 1 more minute.
- On low speed, add powdered sugar and mix until incorporated, then increase speed briefly to finish. Scrape the bowl as needed.
- Add the dry ingredients and mix on low until the dough forms clumps. Do not overmix.
- Press the dough into the prepared pan, smoothing the top with wax paper and the bottom of a measuring cup. Dock with a fork.
- Bake at 300ºF for 45–50 minutes, until edges are lightly golden. Cool in the pan 10–15 minutes.
- Lift out using the parchment paper and slice while still warm for cleaner edges. Store in an airtight container up to 5 days.
Notes
- Use a high-fat unsalted butter for the best texture and flavor.
- Chilling the dough is optional. If chilling, do so after pressing into the pan and docking for about 30 minutes.
- For finishing options, try dipping in melted chocolate, sprinkling flaky sea salt, or adding a finishing sugar.
- Store layers separated with parchment at room temperature or freeze for longer storage.
Nutrition
Nutritional info is an estimate and will vary based on specific ingredients used.