Dark Chocolate Shortbread
Indulge in the rich, buttery decadence of Dark Chocolate Shortbread, a luxurious treat that marries the melt-in-your-mouth texture of classic shortbread with the bold, bittersweet flavor of dark chocolate. Made with simple yet premium ingredients like softened unsalted butter, cocoa powder, and finely chopped dark chocolate, this recipe yields a tender cookie with chocolate in every bite. The dough is rolled out and shaped to perfection, then optionally garnished with a sprinkle of sea salt for a gourmet finish. Perfect for gifting or enjoying with a cup of coffee, these cookies are as easy to make as they are irresistible to eat. Ready in under an hour, this recipe promises an elegant dessert that’s sure to impress.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 226 grams unsalted butter, softened
- 100 grams granulated sugar
- 1 teaspoon pure vanilla extract
- 210 grams all-purpose flour
- 30 grams cocoa powder (unsweetened)
- 100 grams dark chocolate, finely chopped
- 1 teaspoon sea salt (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using a hand or stand mixer until light and fluffy, about 2 minutes.
Add the vanilla extract and mix until fully incorporated.
In a separate bowl, sift together the all-purpose flour and cocoa powder to ensure even distribution and avoid clumps.
Gradually add the dry ingredients to the butter-sugar mixture, mixing on low speed until a crumbly dough forms.
Fold in the finely chopped dark chocolate pieces, ensuring they are evenly distributed throughout the dough.
Transfer the dough to a lightly floured surface and knead it gently until it comes together into a smooth ball. Do not overwork the dough.
Roll the dough out to approximately 1/4-inch (6mm) thickness. Use a cookie cutter or knife to cut the dough into desired shapes (e.g., squares, circles, or rectangles).
Place the cut pieces onto the prepared baking sheet, spacing them 1 inch apart. If desired, sprinkle a small pinch of sea salt on top of each shortbread cookie.
Bake in the preheated oven for 18-20 minutes, or until the edges are firm but not browned. The cookies will firm up further as they cool.
Allow the shortbread to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the dark chocolate shortbread in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 119 mg | 5% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 6.3 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 10 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 70 mg | 1% | |
*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.
