Description
These Chocolate Shortbread Cookies combine buttery richness with deep cocoa flavor, creating a tender and crumbly texture that melts in your mouth. Perfect for chocolate lovers, these cookies feature a delicate balance of sweetness and chocolaty notes, enhanced with optional mini chocolate chips for an extra layer of indulgence. Easily made with simple ingredients, this recipe is a delightful treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Optional Add-ins
- 1/2 cup mini chocolate chips or finely chopped dark chocolate
Instructions
- Cream Butter and Sugar: In a large bowl, cream the softened butter and powdered sugar together until light and smooth, ensuring a fluffy base for the cookies.
- Add Flavorings: Mix in the vanilla extract and salt thoroughly to evenly distribute flavor throughout the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and cocoa powder to blend the chocolate flavor uniformly.
- Mix Dry Into Wet: Gradually add the dry ingredients to the butter mixture, mixing just until combined to avoid overworking the dough and keeping the cookies tender.
- Incorporate Chocolate Chips (Optional): If using, fold the mini chocolate chips or chopped dark chocolate into the dough carefully to maintain texture.
- Shape and Chill: Divide the dough in half, shape each half into a log about 2 inches in diameter, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour or until firm. This step helps the dough firm up for easier slicing and better shape retention during baking.
- Preheat and Prepare Baking Sheet: Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper to prevent sticking.
- Slice Dough: Slice the chilled dough logs into 1/4-inch thick rounds and place them on the prepared baking sheet about 1 inch apart to allow even baking.
- Bake: Bake for 12–15 minutes or until the edges are set but the centers remain tender, offering a perfect shortbread texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up without breaking.
Notes
- For an extra indulgent touch, dip half of each cooled cookie in melted chocolate and let it set for a decadent finish.
- Add a pinch of espresso powder to the dough to deepen the chocolate flavor, enhancing richness.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
