Buttery, crumbly shortbread with a double chocolate punch! These easy chocolate shortbread cookies aren't your grandma's recipe, but I know she'd approve!
Course Dessert
Cuisine American
Keyword chocolate shortbread cookies, chocolate shortbread cookies recipe, how do I make chocolate shortbread cookies, how to make chocolate shortbread cookies
Prep Time 20 minutesminutes
Cook Time 28 minutesminutes
Total Time 48 minutesminutes
Servings 24cookies
Calories 160kcal
Author Kathleen
Ingredients
1 1/2cupsall-purpose flour
1/2cupunsweetened cocoa
1/4teaspoonespresso powder
8ounces unsalted butter
1/2cupgranulated sugar
1teaspoon vanilla extract
3/4cupsemisweet chocolate morsels
Instructions
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.