These chocolate shortbread cookies are buttery with a gentle chocolate flavor. This simple slice-and-bake recipe uses just a few ingredients — dip or drizzle with chocolate for a festive touch.
Easy, Buttery Chocolate Shortbread
A reader once asked if my whipped shortbread could be made chocolate — I hadn’t tried it, so I tested, tasted, and refined until this version was ready. The result is a tender, crisp shortbread with a mild cocoa flavor.
These cookies get their chocolate taste from cocoa powder and keep the rich, buttery character you expect from shortbread. They’re crisp at the edges but melt in your mouth. They aren’t a fudgy chocolate cookie; instead they deliver the delicate, sandy texture shortbread is known for.
The dough is shaped into a log, wrapped in parchment or wax paper, and chilled for at least an hour. Once firm, slice and bake. The dough keeps well — you can refrigerate it for up to a week before slicing, which makes this a great make-ahead cookie. Baked cookies store nicely in an airtight container.
When the cookies are cooled I enjoy dipping half of each cookie in melted chocolate or drizzling chocolate over the tops and adding sprinkles for a festive look. They’re also lovely plain with tea, coffee, or milk.
Baking Tips & Tricks
- The butter should be softened but not beginning to melt.
- Measure flour carefully to avoid dry cookies. If you use a scale, 2 cups equals about 250 grams. Without a scale, whisk the flour, spoon it into the cup, and level it off.
- Mix the dough until the dry ingredients are about 90% incorporated, then finish folding and kneading a few times by hand to avoid overworking the dough.
- You may not need the full amount of flour. Start with about 2 cups minus 2 tablespoons and only add the remaining flour if the dough is sticky. The dough should not stick to your hands.
More shortbread ideas you might enjoy include whipped shortbread, chocolate-dipped shortbread, cranberry pistachio shortbread, and toffee icebox cookies.
Chocolate Shortbread Cookies
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Ingredients
- 1 cup unsalted butter (227 grams), softened but not melting
- 1 cup powdered sugar (120 grams)
- 1/2 cup cocoa powder (45 grams)
- 1/4 teaspoon salt
- 2 cups all-purpose flour (250 grams), you may not need the full amount
- 8 ounces dark or semi-sweet chocolate (227 grams), optional for dipping or drizzling
Instructions
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Beat the softened butter and powdered sugar together until combined.
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Sift in the cocoa powder and most of the flour (reserve about 2 tablespoons). Add the salt.
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Stir a few times by hand, then mix on low speed until about 90–95% of the dry ingredients are incorporated.
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Turn the dough out onto a lightly floured surface, include any flour and crumbs left in the bowl, and knead a few times to finish incorporating the dry ingredients.
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If the dough feels sticky, sprinkle the reserved flour and knead just until it no longer sticks to your hands. Do not over-knead.
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Form a tight log about 1.5 inches (3.5–4 cm) in diameter. Wrap in parchment or wax paper and twist the ends.
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Chill in the refrigerator for at least 1 hour (2 hours preferred) or up to 1 week.
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Preheat the oven to 325°F (160°C). Line baking sheets with parchment paper or silicone mats.
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Unwrap and slice the log with a sharp knife into rounds about 1/4 inch (0.3–0.5 cm) thick. Space cookies 1 inch apart on the prepared sheets.
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Bake one sheet at a time for 14–16 minutes, until the tops appear set. Keep unbaked slices chilled while baking.
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Cool on the baking tray for 10 minutes, then transfer to a wire rack to finish cooling.
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If using chocolate, chop it finely and place in a heatproof bowl. Microwave on medium power in 45-second intervals, stirring between intervals until smooth.
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Dip half of each cookie in chocolate or drizzle chocolate over tops using a piping bag or a corner-cut freezer bag. Add sprinkles if desired and let the chocolate set before stacking.
Notes
- Butter: If you use salted butter, omit the added salt in the ingredients.
- Make-Ahead: Store the wrapped dough log in the fridge up to 1 week. To freeze, form two logs, wrap well, place in freezer bags, and freeze up to 2 months. Thaw slightly at room temperature 5–10 minutes before slicing; add 1–2 minutes to baking time if needed.
- Storage: Keep baked cookies in an airtight container up to 1 week, or freeze fully cooled cookies up to 2 months.
- Nutrition: Nutrition is an estimate per cookie assuming 36 cookies and chocolate topping.
Nutrition
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