Buttery shortbread cookies are delicious, but chocolate shortbread cookies are off the charts! These chocolaty, crumbly shortbread treats make perfect anytime of the year! Cocoa in the dough and chocolate drizzle pack a double chocolate hit in this chocolate shortbread cookies recipe.
These cookies only use a handful of common pantry ingredients! Pull out the mixer and fire up the oven! I hope you’ll try my pecan shortbread cookies, brown sugar shortbread, and whipped shortbread cookies next! I promise they’re all amazing!!
Let’s bake some cookies!
What I Love About Chocolate Shortbread Cookies Recipe
This chocolate shortbread cookies recipe has all the great parts of shortbread, but my list doesn’t stop there! I love the:
- Double chocolate flavor
- No-fuss prep
- Makes a big batch
- Perfect for all occasions
Chocolate Shortbread Recipe Notes
This chocolate shortbread cookies recipe is pretty straightforward, but here are a few extra tips!
Mixing: There is no leavening agent in the dough, so make sure you cream the butter and sugar until it is light and fluffy. As you add the flour, be gentle and stop mixing just as soon as there is no more visible flour. Scrape the sides of your bowl before the last addition of dry ingredients to make sure everything is well incorporated.
Texture: If the dough is sticky, put it in the fridge and chill for about 30 minutes before handling it further.
Baking: The cookies will look a little underdone when you turn off the oven. Fear not, they’ll set up over the next hour. Don’t be tempted to keep baking them, or they’ll dry out and harden.
Chocolate Shortbread Cookies Ingredients
- Flour: Use a medium gluten all-purpose flour like Gold Medal unbleached all-purpose flour.
- Cocoa: I use Hershey’s Cocoa 100% natural cocoa powder with great results. It’s cocoa that hasn’t been Dutch-processed so it still contains cocoa’s natural acids.
- Espresso powder: I like the extra depth of flavor this little kick of espresso brings, but if you don’t have any or don’t like it, you can simply leave it out.
- Butter: You need to use full fat, real butter. Margarine or low-fat substitutes will not give you good results!
- Sugar: Granulated.
- Vanilla: I use pure vanilla extract, not imitation.
- Chocolate Morsels: I use semisweet but feel free to use your favorite.
Storing + Freezing + Make-Ahead
These cookies must be stored in a well-sealed container. Shortbread goes stale very quickly so keep it in a cool place and keep it wrapped tight! Also, be sure it is completely cool, and the chocolate drizzle is set before putting it in your storage container.
- How Long Can You Keep These? This chocolate shortbread cookies recipe will stay fresh in a cool pantry for 2-3 weeks. According to food handling guidelines, the frozen dough is good for about 2-3 months and baked cookies for up to 6 months.
- How To Freeze: This recipe freezes well. To freeze the dough, shape it into a log and wrap with several layers of cling wrap. To bake, allow the log to thaw for about 10 minutes and then slice into 1/4 inch cookies. Follow the baking instructions, adding a few minutes for the frozen dough.
- You can also freeze the baked cookies! For best results, follow freezing guidelines that suggest individually wrapping the cookies in cling wrap before putting them in a freezer container. I suggest a rigid container for these cookies. They will break and crumble as someone rummages around looking for frozen peas if they’re not well protected!
- Make-Ahead Tips: The dough will keep for a couple of days in the fridge. Just be sure it is well wrapped to prevent drying and store it away from any pungent foods like onions.
More Delicious Chocolate Cookies
Chocolate Shortbread Cookies
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 1/4 teaspoon espresso powder
- 8 ounces unsalted butter
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup semisweet chocolate morsels
- In a small bowl, whisk together all-purpose flour, cocoa, and espresso powder until evenly combined
- In a mixing bowl, using a handheld electric mixer on medium speed, cream the butter and sugar until light and fluffy, about 3 minutes. Stir in the vanilla. Add the flour in 3 batches, beating at low speed until just incorporated.
- Remove dough to a work surface. Roll dough into a 1 1/2 inch log. Wrap in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350 degrees. Butter a 9X13 inch baking dish, then line with parchment paper leaving 3 inches overhanging on the short sides of the pan.
- Cut logs into slices just over 1/4 inch and place on prepared baking sheets 1 inch apart.
- Bake in preheated oven for 7-10 minutes, or until center or the cookies leave just a slight indentation when pressed lightly with your finger. Rotate sheets front to back halfway through baking. Remove from baking sheets and place on a wire rack to cool completely.
- Place cookies on a baking sheet lined with parchment paper. Place chocolate chips in a small microwave-safe bowl. Microwave on 50% for 30 seconds, stir until completely melted. Spoon melted chocolate into a small ziplock. Cut off one corner and drizzle each cookie with chocolate. Allow chocolate to set. Store cookies in an airtight container.
Fans Also Made:
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You can never have too many chocolate cookies recipes! Be sure to add these to your recipe collection!
- Chocolate Biscotti – twice baked and double the flavor
- Chocolate Pudding Cookies – moist and chewy and oh-so chocolaty
- Chocolate Sugar Cookies – a yummy twist on the classic sugar cookie
- Black And White Cookies – Stunning to look at and delicious to eat
- Oreo Balls – simple but incredibly addictive! Bet you can’t eat just one!
This chocolate shortbread cookies recipe is always a hit! People love the texture and chocolaty taste. They’re always one of the first to disappear off the cookie tray! I know you’re going to enjoy them.
Be sure to comment and let me know how they worked for you!