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Chocolate Shortbread Cookies

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These rich and buttery chocolate shortbread cookies are the perfect treat for any chocolate lover. With a light and crisp texture, they’re a great addition to holiday cookie trays or just a sweet snack to enjoy any time.

Ingredients

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  • 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.

Instructions

  • 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.

Notes

  • You can store these cookies in an airtight container for up to a week, or freeze them for longer storage.
  • The chocolate coating is optional, but it adds a rich and decadent touch to these already delicious cookies.

Nutrition

Find it online: https://deliceflash.com/chocolate-shortbread-cookies/