Chocolate Shortbread
Indulge in the luxurious simplicity of homemade Chocolate Shortbread, a decadent treat that marries a rich, buttery base with the deep, velvety flavor of cocoa. Perfectly crisp and crumbly, these classic cookies are elevated with a touch of pure vanilla and an optional drizzle of luscious melted dark chocolate for an added layer of indulgence. With just 20 minutes of prep time and a handful of pantry staples, including unsalted butter, all-purpose flour, and unsweetened cocoa powder, this recipe is as easy as it is impressive. Whether enjoyed alongside a cup of coffee or gifted as a homemade treat, these Chocolate Shortbread cookies are an irresistible combination of elegance and comfort that will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 225 grams unsalted butter, softened
- 100 grams granulated sugar
- 2 teaspoons pure vanilla extract
- 200 grams all-purpose flour
- 40 grams unsweetened cocoa powder
- 20 grams cornstarch
- 1 teaspoon salt
- 100 grams dark chocolate (optional, for drizzling)
Instructions
Preheat the oven to 160°C (325°F) and line two baking sheets with parchment paper.
In a large bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until well incorporated.
In a separate bowl, sift together the flour, cocoa powder, cornstarch, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough starts to come together. Use a spatula to scrape down the sides if needed.
Transfer the dough to a lightly floured surface and gently knead it into a smooth disk.
Roll the dough out to about 1/4 inch (6 mm) thick. Use a cookie cutter to cut out shapes and transfer them to the prepared baking sheets.
Chill the cookies in the refrigerator for 15 minutes before baking to help them retain their shape.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are firm to the touch.
Let the shortbread cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
If desired, melt the dark chocolate over a double boiler or in the microwave, then drizzle over the cooled shortbread cookies for added decadence.
Allow the chocolate to set before serving. Store in an airtight container for up to one week.
Nutrition Facts
Calories |
3489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.2 g | 295% | |
| Saturated Fat | 142.3 g | 712% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 491 mg | 164% | |
| Sodium | 2411 mg | 105% | |
| Total Carbohydrate | 350.2 g | 127% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 141.5 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 1408 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
