Name: Chocolate Shortbread
Prep time: 20 min
Cook time: 12 min
Total time: 1 h
Cuisine: Western
Ingredients: 250g (1 cup + 2 tbsp) unsalted butter, softened; 125g (1 cup) powdered sugar; 2 tsp vanilla extract; 250g (2 cups) all-purpose flour; 85g (1 cup) Dutch-processed cocoa powder; 1/2 tsp salt; Optional: melted chocolate and chocolate chips for decorating

Why You’ll Love Chocolate Shortbread Recipe

It takes only 30 minutes from start to finish: quick to prep and bake, ideal when you crave something homemade but don’t have hours to spend.
Uses basic pantry staples — no fancy ingredients — making it beginner‑friendly and accessible.
The texture is melt-in-your-mouth buttery and crumbly, with a rich chocolate flavor that isn’t overly sweet.
You have flexibility: shape as bars, cut-out cookies, or roll-and-bake rounds — whichever suits your occasion.
Optional chocolate coating makes them extra-special, perfect for gifting or serving as a dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
unsalted butter, softened
powdered sugar (icing sugar)
fine salt
vanilla extract
(optional) orange zest
all-purpose (plain) flour
Dutch-processed cocoa powder, sifted
(optional — for coating) dark cooking chocolate
(optional — for coating) vegetable oil

Directions

Preheat your oven to 150 °C (300 °F) — if using a fan, 130 °C (265 °F).
In a mixing bowl, cream together the softened butter, powdered sugar, salt, vanilla (and orange zest if using) until pale and fluffy.
Sift together the flour and cocoa powder. Add half of this dry mixture to the butter mixture and gently fold with a spatula until mostly combined; then add the rest and mix until a soft, smooth dough forms. If the dough is too soft to handle, chill it in the fridge for about 20–30 minutes.
Choose your shaping method:
- Tin‑baked slab (Scottish style): Press the dough into a lined 22 × 31 cm baking tin. Bake for 20 minutes, then score into bars and dock with a fork. Return to the oven for another 10–15 minutes, until lightly golden. Cool completely before lifting out and slicing.
- Slice‑and‑bake rectangles: Shape the dough into a log (about 20 cm long, ~6 cm wide, 3–4 cm high), wrap in plastic, and chill 1–2 hours. Slice into 1 cm thick pieces, place on a lined tray (spacing ~2 cm apart), each cookie optionally decorated with a few pricks, then bake about 20 minutes or until set. Let cool fully.
- Rolled‑and‑cut cookies: Divide dough into two discs. Between two sheets of baking paper, roll out to ~½ cm thick, chill for ~30 minutes, then cut into shapes with cookie cutters. Bake ~20 minutes, allow to cool completely on the tray.
(Optional) Chocolate coating: Gently melt dark cooking chocolate with a little vegetable oil over a double boiler (or in short bursts in a microwave), stirring until smooth. Dip cooled biscuits into the melted chocolate, allow excess to drip off, then place on baking paper to set.

Servings and timing

Makes about 30 biscuits.
Prep time: ~5 minutes
Bake time: ~20 minutes (plus additional baking time depending on method)
Total time: ~30 minutes (for slab method) or ~40+ minutes if you chill dough before slicing/cutting

Variations

Skip the orange zest for a straightforward chocolate‑butter flavor, or add other zest (lemon, tangerine) for a citrus twist.
Replace the dark cooking chocolate coating with white or milk chocolate, or drizzle instead of fully coating for a different look and sweetness level.
Use cookie cutters to create fun shapes — hearts, stars, etc. — especially nice for holidays or gifting.
For a richer flavor, use high‑quality Dutch‑processed cocoa and good dark chocolate; for lighter cookies, use natural cocoa.

Storage/Reheating

Store cooled biscuits in an airtight container in a cool, dark place. They stay fresh for up to two months (though they’re best within the first few weeks for maximum flavor and crispness). For the chocolate-coated version, avoid very warm storage to keep the coating from melting.

FAQs

How long will the shortbread stay fresh?

Stored in an airtight container, plain shortbread can last up to two months, but their texture and flavor are best within the first few weeks.

Can I skip the chocolate coating?

Yes — the cookies are delicious on their own. The chocolate coating is optional and simply adds sweetness and a more decadent finish.

Can I use natural cocoa powder instead of Dutch‑processed?

You can. Natural cocoa may yield a slightly different (more acidic) flavor, but the cookies will still be tasty.

What butter should I use?

Use unsalted butter with a decent fat content (at least 82%) — softened to room temperature so it creams well with sugar for a light, crumbly texture.

Do I need a mixer?

A hand mixer or stand mixer makes creaming easier, but you could also cream butter and sugar by hand — though it will take more effort.

Why does the dough need chilling sometimes?

Chilling helps firm up the dough, making it easier to handle for shaping or slicing; it also helps prevent the cookies from spreading too much during baking.

My cookies spread too much / lose shape — what went wrong?

Likely the dough was too warm or soft. Chill the dough before shaping or slicing to help maintain shape.

Can I make these gluten‑free?

This version uses all-purpose flour. For gluten-free, you’d need a suitable flour blend and may need to adjust proportions for texture — results will vary.

Can I freeze the dough or baked cookies?

Yes, cookie dough logs or shaped biscuits can be frozen before baking. After freezing, bake directly (adding a couple extra minutes). Baked cookies can also be frozen, wrapped airtight; thaw at room temperature before serving.

Are these suitable for gifting?

Absolutely — their simple, classic flavor, optional chocolate coating, and good shelf life make them ideal for holiday gifts or cookie boxes.

Conclusion

This Chocolate Shortbread is a fast, foolproof way to enjoy deep cocoa flavor in a buttery, crumbly cookie. Whether you make them plain or dipped in chocolate, shaped or sliced, these biscuits offer versatility, elegance, and unbeatable taste — perfect for casual snacking or sharing with someone special.