Description
This Chocolate Shortbread recipe features rich, buttery cookies made with cocoa powder for a deep chocolate flavor. They’re easy to make, perfect for gifting, and have a melt-in-your-mouth texture.
Ingredients
- 1 cup (230g) unsalted butter, softened
- 1 cup (130g) powdered sugar
- 1/2 tsp salt
- 1 3/4 cups (230g) all-purpose flour
- 1/2 cup (50g) Dutch process cocoa powder
- 1/2 tsp vanilla extract
- Optional: 200g dark chocolate, melted (for dipping)
Instructions
- Preheat your oven to 160°C / 320°F. Line two baking trays with parchment paper.
- In a large mixing bowl, beat the softened butter, powdered sugar, and salt using an electric mixer until pale and fluffy (about 3 minutes).
- Add vanilla extract and mix until combined.
- Sift in the flour and cocoa powder. Mix until a dough forms. Avoid overmixing.
- Roll the dough between two sheets of parchment paper to about 1cm thickness. Chill for 30 minutes in the fridge.
- Use a cookie cutter to cut out shapes and place them on the prepared trays.
- Bake for 15 minutes. Allow to cool completely on trays.
- Optional: Dip cooled shortbread halfway into melted dark chocolate and place on a lined tray to set.
Notes
- Use high-quality Dutch cocoa for the best flavor and color.
- Ensure butter is at room temperature for easy creaming.
- Chilling the dough helps it hold shape while baking.
- Store in an airtight container for up to 1 week.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Scottish
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
