Chocolate Shortbread Cookies
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!
Table of contents
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.
What if my dough is too dry?
If you dough is too dry then add a little more butter until it comes together. Too dry a dough can depend on the flour that is used. Some flour absorbs more liquid than others. If the dough is too wet then add a little more flour.
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
- Lemon Shortbread Cookies
- Easy Chocolate Chip Whipped Shortbread
- Orange Glazed Shortbread
- 3 Ingredient Shortbread Cookies
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 (11% protein or more)
- 1 cup powdered/icing sugar
- 1 pinch salt*
- ½ cup cocoa (unsweetened)
- 1 cup butter (softened)*
*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). Be sure to use a good quality butter, apparently this year 2022, store brand butter quality is not what it used to be. Less fat could mean a dry not so tasty cookie.
A reader suggested adding 1 teaspoon of vanilla.
Instructions
- In a large bowl sift the flour, salt and cocoa.
- In a mixing bowl beat the 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!
Hi, will the recipe work to substitute honey instead of powdered sugar?
Hi Crit, I have never made them with honey, but if you try it, be sure to substitute 1/2 – 2/3 cup honey for a cup of sugar, since honey is much sweeter than sugar. Let me know how it goes. Take care!
I made these for my son and daughter in law’s wedding. I used a silicone candy mold in the shape of a heart. They came out beautiful and were delicious! I molded the cookies then chilled them on cookie sheets and then baked. Thank you. Wish I could post a photo.
Hi Michele, thanks so much so glad you enjoyed them. If you have instagram you can tag An Italian in my Kitchen and I will see the photo. Take care!
Made them with the vanilla recommendation and a high quality dark cocoa powder. Mine came out less dense/more fragile than I’m used to shortbread being… maybe I needed a touch more butter?
When I make them again, I will add a little something extra. The cookies seem like they would take well to a little coffee flavour, some orange zest, or a dip in chocolate. Delicious and easy shortbread recipe ♡ Thank you!
Hi Minette, if you find them too fragile then yes a little extra butter would help. Coffee and dipped in chocolate sounds perfect. Glad you enjoyed them. Take care!
Super easy and amazing recipe! I found this recipe based on the high reviews. I use a scale when I bake, so I appreciate that metric weights are available, and I doubled the recipe, so I really appreciate the easy “2x” option. Needless to say the cookies were perfect, and everyone couldn’t believe the “melt in your mouth” quality of these cookies. I used high quality Dutch Processed chocolate. I made them for Valentine’s Day, so I used different sized heart cut outs and iced them in 4 different colors. I wish I could post photos. I’m very happy with this recipe and will make the lemon shortbread for Easter. Thank you!
Hi VW. thanks so much, so glad you and everyone enjoyed them. I hope you like the lemon shortbread also. Take care and have a great weekend!
What coco powder do you recommend dutch pro. Or just classic coco
Hi Rana, I recommend dutch processed. I hope you like them. Take care!
Can you make these with almond four ? If so what would the protein amount be?
Hi Judith, I really don’t know, I have never made them with almond flour so I can’t say. It seems almond flour is higher in protein with 21g. Hope that helps. Let me know if you make it. Take care!
These did not work, not sure what happened.
Followed the directions exactly, the dough came together fine. After an hour in the fridge, the dough was hard as a rock. I let it sit for about 20 minutes and start to roll it out, it broke into many unuseable teeny pieces.
I managed to get 8 cookies from all that dough.
Hi Lo, sorry it didn’t work, it could be the butter you used, or you should have used a bit more to make soft dough. It shouldn’t get rock hard unless your fridge is really cold. Let me know.
These cookies are perfect for me – not too sweet, rich chocolaty flavor, and excellent shortbread texture. I only had store brand butter in the house and they were still great. I look forward to making them again with quality butter. Thanks for a wonderful recipe!
Hi Sharon, thanks so much, so glad you liked them. Take care and have a great week!
I made this recipe the other day and they turned out great! Perfect for using cookie cutters, and I think I’ll also use them to make some sandwich cookies for my Christmas Cookies this year. I was a little nervous about them being soft when I transferred them to the cooling rack, but after cooling completely they firmed up wonderfully.
Hi Sara, thanks so much, so glad you enjoyed them. Take care and have a wonderful week!
Made these today. Followed directions exactly. Cookies were bitter. Tasted terrible. I just wasted all of my ingredients.
Hi Jacqueline, this recipe is well liked, so I suppose you either love or hate and I guess you don’t love them. Take care!
I made them and they were delicious, melt in your mouth! I iced them and they were so good ❤️
Hi Geraldine, thanks so much, so glad you enjoyed them. I think I would like them iced also. Take care and have a great weekend!
Hello I have also tried these cookies with Hershey coco powder and they were not all that sweet. As expected because they are shortbread and Hershey is a more bitter chocolate. I end up tossing them in powder sugar to give it more sweetness with out overpowering the cookies hope this helps
I made them, with meticulous measurements- baked for 17 mins and they were still soft?
Hi Tracey, shortbread cookies aren’t supposed to be hard, if you mean not baked, then go a bit longer. Hope that helps. Take care!
Add vanilla ( 1 tsp.) for even better !
Hi Joan, thanks so much, I made a note in the recipe. Take care and have a great week!
Got these ready and baked them today… I love love love them! I did end up using the extra tablespoon of butter.
Hi J Kidd, thanks so much, so glad you like them. Take care and have a great weekend!