Description
This chocolate shortbread recipe creates rich, buttery cookies with a deep cocoa flavor and a tender, melt-in-your-mouth texture. Perfect for chocolate lovers and ideal for gifting or serving with tea or coffee.
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
Instructions
- Preheat your oven to 160°C / 320°F. Line two baking trays with baking paper.
- In a large mixing bowl, add the softened butter and powdered sugar. Use an electric mixer to beat until pale and creamy, about 3 minutes.
- Add vanilla extract and beat to combine.
- Sift in the flour, cocoa powder, and salt. Mix on low speed until a dough forms.
- Divide dough in half. Roll out each half between two sheets of baking paper to about 1/4 inch (6mm) thickness. Chill in the fridge for 30 minutes.
- Use a cookie cutter to cut out desired shapes and place them on the prepared trays.
- Bake for 10–12 minutes. The cookies should be set but not browned.
- Allow to cool on trays for 5 minutes before transferring to a wire rack to cool completely.
- Optional: decorate with melted chocolate and chocolate chips once cooled.
Notes
- Make sure the butter is softened to room temperature for easier mixing.
- Chilling the dough helps prevent the cookies from spreading.
- These cookies store well in an airtight container for up to a week.
- You can freeze the dough for up to 2 months—thaw in the fridge before using.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
