Description
These Chocolate Shortbread Cookies deliver a rich, buttery treat infused with deep cocoa flavor and a tender crumb. Made with simple ingredients like butter, cocoa powder, and flours, these cookies balance a tender texture with a subtle chocolate bitterness. The dough is chilled and rolled to create perfectly shaped squares or fingers that bake to crisp edges without losing their melt-in-your-mouth softness. Optionally dipped or drizzled with melted chocolate for an extra indulgence, these cookies are perfect for gifting or everyday enjoyment.
Ingredients
Scale
Wet Ingredients
- 226 g unsalted butter (2 sticks / 1 cup)
- 2 tsp vanilla extract
Dry Ingredients
- 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)
Optional
- Melted chocolate (e.g., Valrhona passionfruit callets) for drizzling or dipping
Instructions
- Cream the butter and salt: Place the unsalted butter and sea salt in the mixer bowl. Using a paddle beater attachment on medium speed, cream the butter until it becomes smooth and creamy, about 2 to 4 minutes. This ensures even softening for a smooth dough.
- Add and cream sugar: Gradually incorporate the caster sugar into the butter, continuing to mix until the mixture is fluffy and creamy, roughly 2 to 4 minutes. Scrape down the bowl sides and bottom for uniform mixing.
- Incorporate vanilla: Add the vanilla extract and mix briefly just to combine the flavor evenly throughout.
- Sift dry ingredients: In a separate bowl, sift together the all-purpose flour, rice flour or cornstarch, and cocoa powder to eliminate lumps and ensure an even texture.
- Add dry ingredients to wet: Add the sifted dry ingredients to the wet mixture in two parts. Mix on low speed, or use the stir setting, only until the dough forms and clumps come together. Avoid over-mixing to keep cookies tender.
- Form dough on parchment: Turn the dough out onto a sheet of parchment paper on a work surface. Fold the parchment 2 to 3 times over the dough to bring it together, then flatten it into a disc with no visible streaks of flour or butter.
- Rest dough: Seal the dough disc inside a gallon-sized ziplock bag and let it rest at room temperature for about 10 minutes to relax and hold together for rolling.
- Roll dough evenly: Open the sealed bag on a flat surface. Using a rolling pin, gently roll the dough inside the bag to shape an even 10 x 10 inch square about ½ inch thick. Keep the bag open to allow air to escape while rolling.
- Chill the dough: Remove excess air, reseal the ziplock bag, and place it on a sheet pan in the refrigerator for 30 to 60 minutes until firm enough to cut cleanly.
- Prepare for cutting: Remove the chilled dough from the bag and trim edges to get clean, sharp lines. Place the dough on parchment paper for cutting.
- Cut cookies: Cut the dough into your preferred shapes. Suggested shapes include 25 approximately 1.5-inch squares or shortbread fingers about 1 inch wide, yielding 18 to 20 cookies.
- Decorate surface: Pierce the top of each cookie with a fork or toothpick in a pattern to allow steam to escape and create the traditional shortbread look.
- Refrigerate before baking: Place cookies spaced about 1 inch apart on a parchment-lined baking sheet. Refrigerate for another 30 to 60 minutes, or cover and refrigerate overnight, to firm the dough further before baking.
- Preheat oven: Preheat the oven to 350°F (180°C) on a conventional bake setting while the cookies chill.
- Bake cookies: Bake the cookies on the center rack for 15 to 20 minutes until the edges slightly darken. Since cocoa powder darkens the dough, check at 12 minutes to prevent burning.
- Cool cookies: Remove cookies from the oven and let them cool briefly on the baking sheet before transferring to a wire rack to cool completely.
- Bake remaining cookies: Repeat the baking process for the remaining dough, keeping the oven temperature consistent.
- Decorate (optional): Once completely cooled, dip or drizzle the cookies with melted chocolate for a refined finish, or serve them plain.
- Store cookies: Store cookies in an airtight container to maintain freshness.
Notes
- Use quality unsalted butter for the best flavor and texture.
- Measuring flour and cocoa powder by spoon and level method ensures accuracy and prevents dense cookies.
- Chilling the dough before rolling and cutting helps maintain shape and prevents spreading.
- Pricking cookies with a fork allows steam to escape, keeping the texture crisp without cracks.
- Check cookies early when baking due to cocoa powder’s darkening effect to avoid burning.
- Optional: Use melted dark or flavored chocolate for dipping or drizzling to elevate presentation.
- If using rice flour or cornstarch, choose the one available; either works well for texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate shortbread cookies, cocoa powder cookies, buttery shortbread, chocolate dessert, holiday cookies
