Introduction

These chocolate shortbread cookies blend rich cocoa flavor with a buttery, tender crumb for a truly indulgent treat. Perfect for gifting or enjoying with a cup of tea, they offer a classic texture with a chocolate twist. Optional melted chocolate adds an elegant finishing touch.

A close-up of a stack of five chocolate sandwich cookies placed on a metal cooling rack. Each cookie has two square dark brown layers with scalloped edges and small dotted holes on the surface, showing a thin chocolate cream filling layer between them. The background has a white marbled texture, and a blue and white striped cloth is partly visible under the rack. Additional cookies are blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

226 g unsalted butter (2 sticks / 1 cup)
2 tsp vanilla extract
¼ tsp fine sea salt
115 g caster sugar
35 g rice flour or cornstarch (about ¼ cup, measured by spoon and level method)
45 g cocoa powder (about ¼ cup + 2 tbsp, measured by spoon and level method)
250 g all-purpose flour (about 2 cups, measured by spoon and level method)
Melted chocolate (e.g., Valrhona passionfruit callets), optional for decorating

Instructions

Step 1: Place the butter and salt in a mixer bowl. Mix on medium speed with a paddle beater attachment until the butter is creamy, about 2 to 4 minutes. This ensures the butter softens evenly for a smooth dough.
Step 2: Gradually add the caster sugar and continue mixing until the mixture is fluffy and creamy, approximately 2 to 4 minutes. Scrape down the bowl sides and bottom for even mixing.
Step 3: Add the vanilla extract and mix briefly just to combine the flavor evenly throughout.
Step 4: In a separate bowl, sift together the all-purpose flour, rice flour or cornstarch, and cocoa powder to avoid lumps and ensure a uniform dough texture.
Step 5: Add the dry mixture in two parts to the creamed butter-sugar blend. Mix on low speed or stir setting just until the dough forms and clumps come together. Avoid over-mixing to prevent tough cookies.
Step 6: Place parchment paper on a work surface and turn out the dough onto it. Fold the parchment 2 to 3 times over the dough to bring it together, then flatten into a disc shape with no visible streaks.
Step 7: Seal the dough disc inside a gallon ziplock bag and let it rest at room temperature for about 10 minutes to relax.
Step 8: Open the sealed bag on a flat surface and gently roll out the dough inside the bag with a rolling pin to create an even 10 by 10 inch square about ½ inch thick. Keep the bag open to release air as you roll.
Step 9: Close the ziplock bag removing air bubbles and place it on a sheet pan in the refrigerator for 30 to 60 minutes until firm enough to cut.
Step 10: Remove the chilled dough from the bag, trimming edges for clean lines. Place on parchment paper for cutting.
Step 11: Cut the dough into your preferred shapes. Suggested cuts: 25 approximately 1.5 inch squares, or shortbread fingers about 1 inch wide yielding 18 to 20 cookies.
Step 12: Pierce each cookie’s top with a fork or toothpick in a pattern to allow steam escape and create a traditional look.
Step 13: Place cookies on a parchment-lined baking sheet spaced about 1 inch apart. Refrigerate for another 30 to 60 minutes or cover and refrigerate overnight to firm up the dough further.
Step 14: Preheat oven to 350°F (180°C) conventional setting while cookies chill.
Step 15: Bake on the center rack for 15 to 20 minutes until edges just slightly darken. Since cocoa powder darkens the dough, check at 12 minutes to avoid burning.
Step 16: Remove from oven and let cookies cool briefly on the baking sheet, then transfer carefully to a wire rack to cool completely.
Step 17: Repeat baking process for remaining cookies, ensuring oven temperature remains stable.
Step 18: Once cooled, drizzle or dip cookies in melted chocolate for an elegant finish, or serve plain.

Tips & Variations

Use rice flour or cornstarch to keep cookies tender and crumbly.
For a richer chocolate flavor, choose Dutch-processed cocoa powder.
Chilling dough overnight improves flavor and helps maintain shape during baking.
Decorate with melted chocolate or crushed nuts for added texture and presentation.

Storage

Store cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to one month; thaw at room temperature before serving. If decorated with chocolate, ensure the coating is fully set before storing to avoid sticking.

How to Serve

A stack of four square chocolate brownies, each with small holes on the surface, neatly layered on top of each other. Each brownie layer is deep brown and textured, with white chocolate drizzle going vertically down the sides and laid in thin stripes across the top brownie. In the background, more brownies with the same pattern are placed blurred on a wire rack and white marbled surface, with a grey cloth partially visible on the left side. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit additional sea salt to prevent the cookies from becoming too salty.

Why do I need to chill the dough twice?

Chilling the dough first firms it for easier rolling and cutting; the second chill after shaping helps the cookies maintain their shape and texture during baking.