Name: Chocolate Shortbread Cookies
Prep time: 30 min
Cook time: 13 min
Total time: 1 h 43 min
Cuisine: American
Ingredients: Prepare the Dry Ingredients: In a mixing bowl, whisk together the flour, cocoa powder, and salt until well combined. Set aside.; Cream Butter and Sugar: In the bowl of an electric stand mixer, cream together the butter and powdered sugar on low speed until combined. Increase the speed to medium and beat until light and fluffy, about 2 minutes.; Add Vanilla: Scrape down the sides of the bowl, then blend in the vanilla extract.; Combine the Mixtures: Add the flour mixture to the butter mixture. Blend on low speed until the mixture begins to form clumps (it will look sandy at first), then increase the speed slightly and mix until the dough comes together.; Shape the Dough: Knead the dough a few times by hand, then divide it into two equal portions. Compress and roll each portion into a 5 1/2-inch log. Wrap the logs in parchment paper or plastic wrap and chill in the refrigerator for 1 hour.; Preheat Oven: During the last 15 minutes of chilling, preheat your oven to 350°F (175°C). Line two 18×13-inch baking sheets with parchment paper.; Slice and Bake: Remove one log of dough from the fridge and cut it into 1/3-inch thick slices. Arrange the slices on the prepared baking sheet, spacing them about 1 1/2 inches apart. Bake in the center of the preheated oven until the cookies are set, about 11 to 13 minutes. Allow the cookies to cool on the pan for 10 minutes, then transfer them to a wire rack to cool completely.; Optional Chocolate Dipping: If desired, melt the semi-sweet chocolate using a double boiler or in the microwave in 30-second intervals at 50% power, stirring well between each interval until smooth. Dip half of each cooled cookie into the melted chocolate, shake off the excess, and transfer the cookies to a parchment-lined baking sheet to allow the chocolate to set. You can add sprinkles to the wet chocolate if desired.

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These Chocolate Shortbread Cookies are a rich and buttery treat with a deep chocolate flavor. Perfect for the holidays or as an everyday indulgence, they have a melt-in-your-mouth texture and are simple to make. The combination of cocoa powder and the classic shortbread dough gives these cookies an irresistible taste and appearance.

Why You’ll Love This Recipe

Buttery and melt-in-your-mouth: The shortbread base creates a delicate, crisp texture that melts as you bite into it.
Chocolate flavor: The rich cocoa powder makes these cookies even more decadent.
Easy to make: With just a few simple ingredients and no chilling required, this is a quick and effortless recipe.

Ingredients

For the Cookies

All-purpose flour: Forms the base of the cookie dough, providing structure and texture.
Cocoa powder: Adds rich chocolate flavor to the shortbread dough.
Butter: The key ingredient for creating a rich, buttery texture.
Sugar: Sweetens the dough and balances the cocoa powder’s richness.
Vanilla extract: Enhances the overall flavor of the cookies.
Salt: Helps balance the sweetness and brings out the chocolate flavor.

Instructions

Step 1: Prepare the Dough

Preheat the oven to 350°F (175°C).
In a medium-sized bowl, whisk together the flour, cocoa powder, and salt.
In a separate large mixing bowl, beat the butter and sugar until creamy and smooth.
Add the vanilla extract to the butter and sugar mixture, mixing until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together.

Step 2: Shape the Cookies

Roll the dough into a log shape (about 2 inches in diameter) or roll out the dough on a floured surface and cut into desired shapes using cookie cutters.
Slice the log into ¼-inch thick rounds if you’ve formed a log, or simply place the shaped dough onto a parchment-lined baking sheet if you’ve rolled out the dough.

Step 3: Bake the Cookies

Arrange the shaped cookies on the prepared baking sheet, spacing them about 1 inch apart.
Bake for 10-12 minutes, or until the edges of the cookies are slightly firm. The center should still be soft but will firm up as the cookies cool.
Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Step 4: Serve

Once cooled, the Chocolate Shortbread Cookies are ready to be enjoyed.
Optionally, dip the edges of the cookies in melted chocolate or sprinkle with powdered sugar for added decoration.

Nutrition Facts (per serving)

Servings: 12
Calories: 150
Total Fat: 10g
Saturated Fat: 6g
Cholesterol: 30mg
Sodium: 60mg
Carbohydrates: 15g
Fiber: 1g
Sugar: 8g
Protein: 2g

FAQ

Q1: Can I add chocolate chips to these cookies?
A1: Yes, you can mix in chocolate chips or chopped chocolate for an extra chocolatey bite.

Q2: Can I use salted butter instead of unsalted?
A2: Yes, but reduce the amount of added salt in the recipe to adjust for the salt content in the butter.

Q3: Can I make these cookies in advance?
A3: Absolutely! You can make the dough ahead of time, shape it, and freeze it. Just slice and bake the cookies when you’re ready to enjoy them.

Q4: How should I store leftover cookies?
A4: Store your Chocolate Shortbread Cookies in an airtight container at room temperature for up to 1 week.

Q5: Can I make these cookies gluten-free?
A5: Yes, you can use a gluten-free all-purpose flour blend in place of the all-purpose flour to make these cookies gluten-free.

Q6: Can I freeze the dough?
A6: Yes, you can freeze the cookie dough for up to 1 month. Just wrap it tightly in plastic wrap or wax paper and then place it in a freezer bag.

Q7: Can I decorate these cookies?
A7: Yes, these cookies are perfect for decorating. You can dip them in melted chocolate, sprinkle them with colored sugar, or add frosting for a festive touch.

Q8: What can I pair these cookies with?
A8: These cookies are delicious on their own but would also pair well with a glass of milk, a hot cup of coffee, or a rich hot chocolate.

Q9: How do I prevent these cookies from spreading too much during baking?
A9: Be sure to use cold butter and avoid overmixing the dough. Chilling the dough for 30 minutes before baking can also help prevent excessive spreading.

Q10: Can I use other types of cocoa powder?
A10: Yes, you can use Dutch-processed cocoa or unsweetened cocoa powder. The flavor may vary slightly depending on which type you choose.

Enjoy these rich and buttery Chocolate Shortbread Cookies as a treat with coffee, dessert, or as a special gift for friends and family!