These Chocolate Shortbread Cookies are made with only 5 ingredients, perfect for chocolate and shortbread lovers. Cut out or slice and bake, easy and delicious. The perfect addition to your Christmas Cookie baking.
I have been on a Shortbread marathon this year, from these melt in your mouth 3 Ingredient Shortbread to one of the Italian’s favourite bar cookies with a shortbread base, Coconut Jam Squares. These Chocolate Shortbread have been a long time coming, every year I make and test one but I am never convinced, until this year, I even had my trusty recipe tester, Janet test them for me. She and her friends gave them the thumbs up, so here’s to Chocolate!
How to make them
In a mixing bowl beat sugar and butter until creamy, then add the sifted dry ingredients, mix just until combined, move to a flat surface and gently knead to form into a ball, wrap in plastic wrap and refrigerate. If you prefer you can roll the dough into a log shape, wrap in plastic and refrigerate.
Roll the dough on a flat surface lightly floured if necessary or between 2 sheets of parchment paper to 1/2 inch thickness, cut out with your favourite cookie cutters and place on the prepared cookie sheets. Or if you made a log shape then slice about 1/4- 1/2 inch thick slices and place on prepared cookie sheets.
While the oven is pre-heating refrigerate the unbaked cookies. Bake, and let cool for about 5 minutes on the cookie sheet then move to a wire rack.
When are the cookies done?
Be sure not to over bake the cookies, the cookies are done when you gently press on them in the middle, it should be soft and not sticky. They will continue to bake on the baking sheet when removed from the oven.
Can I substitute the powdered sugar?
I advise you not to substitute with the powdered sugar, powdered sugar helps to keep the cookies from spreading and it also helps with the texture of the baked cookie.
How to store them
They should be stored in an airtight container and kept at room temperature, they will keep for 2 weeks. To tell the truth I like cold shortbread so I always store mine in the fridge, they will keep for up to 3 weeks in the fridge.
How to freeze shortbread
To freeze the shortbread cookies, place parchment paper in between the layers of the completely cooled cookies this prevents them from sticking together when they are in the containers for freezing, or you can also place the baked cooled cookies on a cookie sheet and freeze them, then move the frozen cookies to either airtight bags or containers. Baked Shortbread Cookies will last up to a month in the freezer.
To thaw the cookies be sure to remove the frozen cookies from the bags or containers (this way no condensation will form) and let them thaw at room temperature. In our house no one waits for them to thaw!
More Delicious Shortbread Recipes
So if you are looking for a new Shortbread recipe this Holiday Season, I hope you try these Chocolate Shortbread Cookies and let me know what you think. Enjoy!
Chocolate Shortbread Cookies
Ingredients
- 2 cups all purpose flour (250 grams)
- 1 cup butter (softened) (200-226 grams)
- 1 cup powdered/icing sugar (120 grams)
- 1/2 cup cocoa (unsweetened) (50 grams)
- 1 pinch salt*
*If you use unsalted butter than add 1/4 teaspoon of salt. If the dough is too dry add up to an additional 26 grams of butter (1 tablespoon).
Instructions
- In a mixing bowl beat sugar and butter until creamy, then add the sifted dry ingredients, mix just until combined, move to a flat surface and gently knead to form into a ball, wrap in plastic wrap and refrigerate for 60 minutes. If you prefer you can roll the dough into a log shape, wrap in plastic and refrigerate.
- Roll the dough on a flat surface lightly floured if needed or between 2 sheets of parchment paper to 1/2 inch thickness, cut out with your favourite cookie cutters and place on parchment paper lined cookie sheets. Or if you made a log shape then slice about 1/4- 1/2 inch thick slices and place on parchment paper lined cookie sheets. Refrigerate while the oven is pre-heating.
- Pre-heat oven to 320F (160C).
- Bake the cookies for approximately 12-15 minutes, let cool for about 5 minutes on the cookie sheet then move to a wire rack to completely cool. Enjoy!
Emily says
Delicious and easy! I added some almonds to mine and they were scrumptious. Will definitely be making this recipe again!
Rosemary says
Hi Emily, thanks so much, adding some almonds is a great idea. Take care.
Alice says
I am confused about which ingredient to add in the second part your note about the salt. “*…If the dough is too dry add up to an additional 26 grams.” Add more salt if dough is dry? Perhaps butter?
Rosemary says
Hi Alice, sorry about that, 26 grams should be butter, I corrected the recipe. Thanks, let me know how it goes.
Sally Doran says
Simple recipe produced the best results. Deep chocolate flavor will have me repeating this recipe again and again.
Rosemary says
Thanks Sally glad you enjoyed it. Have a great week.
Amy says
Nice recipe…thanks! I used Dutch process cocoa, added vanilla, cardamom and cinnamon. Might do cayenne in place of the cardamom next time. The dough takes some time to come together, but is really nice to work with afterwards. I rolled out on a silpat with no added flour. 1/4” thick, cooked 13 minutes. Cookies have a grown up complex flavor…cut into valentine hearts and will dip in white chocolate to add a little sweetness for the kids.
Rosemary says
Hi Amy, thank you, glad you liked it. Love the additions. Take care.
Shalini says
Hey goodnight! Such a good recipe. Have you tried adding red food coloring and turning this cookie into a red velvet shortbread cookie? Is that possible?
Rosemary says
Hi Shalini, thanks so much, no I have not added red food colouring, but if you do let me know how it goes.
Erin says
What kind of icing can I make for these yummy chocolate shortbread cookies?
Rosemary says
Hi Erin I have never iced shortbread cookies, but maybe a simple vanilla buttercream would be good. Happy New Year.
Kat says
Hi Rosemary, ingredients call for 1 cup of butter (2 sticks). A stick of butter for us weighs in at 113g, so 2 sticks (1 cup) would be 226g. Would you recommend using a straight 1 cup/2 sticks of butter, or going by 200g in weight instead? Thanks! We are really looking forward to trying these!
Rosemary says
Hi Kat, yeah that difference between cups and grams is crazy, depending on the cup you can get 1 cup equals 200 -226 grams, so I would say start with 200 grams and if it is too dry add up to an additional 26 grams. I had 2 recipe testers for this recipe, one used grams and one used cups, in other words one used 200 grams and one used 225 grams and they both liked them, so it baffles the mind. 🙂 Merry Christmas. Let me know how it goes.
Jacquie says
Has anyone tried making these or the white shortbread with Gluten free flour?
Rosanne says
Made the chocolate short bread cookies and it was a real winner with my husband. Thank you so much for sharing your recipe. Looking forward to making the vanilla short bread but using lemon sugar.🌬❄️☃️🎄
Rosemary says
Hi Rosanne, thanks so much, so glad your husband liked them. Lemon sugar is a great idea. Take care.
Susan says
Would love to make these but need to know the Serving Size for Nutrition information. Thanks so much!
Rosemary says
Hi Susan the nutrition information is at the bottom of the recipe card. Although it might not be 100% accurate. Hope that helps.
Anne Pryce says
Love all the recipes made a mistake when baking my lemon cookies I left them to long in oven my husband still ate them but I was disappointed will try not to make that mistake again great recipes much better than shop bought and quick and easy to make and much cheaper look forward to more ideas for the grandchildren
Rosemary says
Hi Anne, thanks so much, I just did that yesterday with a new recipe, oh well it happens :). Glad you enjoy the recipes. Take care.