Estimated reading time: 8 minutes

Indulge in the rich, buttery delight of Chocolate Shortbread! This easy-to-follow recipe combines the classic charm of shortbread with a decadent cocoa twist. Creamy butter, powdered sugar, and a touch of vanilla create the perfect base for the addition of cocoa powder, resulting in a heavenly cookie that's both delicate and satisfyingly chocolaty. Baked to perfection, these melt-in-your-mouth treats offer a delightful balance of sweetness and cocoa goodness. Enjoy them plain or dusted with a sprinkle of powdered sugar for an extra touch of elegance.

Chocolate Shortbread Cookies
Chocolate Shortbread Cookies Recipe FAQ - Your recipe questions answered!
Chocolate Shortbread Recipe

Chocolate Shortbread Cookies

Hi Everyone, who doesn't love a good shortbread recipe? I love how easy it is to whip up and how decadent it feels to eat.

Chocolate Shortbread Cookies Recipe FAQ - Your recipe questions answered!

What are the kitchen tools needed for this chocolate shortbread recipe?

Mixing Bowls: For combining ingredients.
Hand or Stand Mixer: To cream the butter and sugar, although you can do this by hand with a sturdy spatula.
Measuring Cups and Spoons: For accurate measurement of ingredients.
Whisk or Sifter: To combine and sift dry ingredients like flour, cocoa powder, and salt.
Rolling Pin: For rolling out the dough to the desired thickness.
Cookie Cutters or Knife: To cut the dough into shapes.
Baking Sheet: To bake the shortbread cookies.
Parchment Paper or Silicone Baking Mat: To line the baking sheet, preventing sticking.
Wire Rack: For cooling the baked cookies.
Optional: Powdered Sugar Shaker/Sieve: For dusting the cooled cookies with powdered sugar, if desired.

What is the prep and baking time for this recipe?

The prep time for this Chocolate Shortbread recipe is approximately 15-20 minutes. This includes gathering ingredients, mixing the dough, rolling it out, and cutting the cookies into shapes.

The baking time is around 12-15 minutes in a preheated oven at 350°F (175°C). Keep an eye on the cookies as baking times can slightly vary depending on the oven and thickness of the cookies.

What holidays, events, and gatherings can you serve this recipe at?

Chocolate Shortbread is a versatile treat that can be served at various holidays, events, and gatherings throughout the year:

Christmas: Its rich flavor makes it perfect for holiday gatherings. You can even shape the cookies into festive designs or dust them with red and green sprinkles or powdered sugar for a Christmassy touch.
Valentine's Day: Heart-shaped chocolate shortbread cookies make a delightful treat for your loved ones.
Tea Parties: Serve these alongside a selection of teas for a sophisticated touch at tea parties or afternoon gatherings.
Birthday Parties: Especially for those who love chocolate, these cookies can be a hit at birthday celebrations.
Weddings: Make smaller bite-sized shortbread cookies as part of dessert tables or wedding favors for guests.
Bake Sales: Package these cookies beautifully and sell them at bake sales; they tend to be quite popular!
Potlucks or Picnics: A portable and delicious treat to bring along and share with friends and family during casual get-togethers.
Anytime Treat: Sometimes, there's no specific event needed to enjoy these cookies. They're a wonderful treat for everyday enjoyment with a cup of coffee or hot chocolate.

The adaptability of these cookies makes them suitable for various occasions, bringing joy and delight to any gathering.

Chocolate Shortbread Recipe

*The full, printable recipe is located at the bottom of this post with affiliate links to favorite kitchen tools.

Ingredients:

1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon salt
Optional: Additional powdered sugar for dusting

Instructions:

Preheat your oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper. Tip: Crinkle the parchment paper under water. It will become more pliable and conform better to your pan.
In the mixing bowl, of your stand mixer, beat the softened butter until creamy. Add the powdered sugar and vanilla extract, and continue beating until well combined and fluffy.
In a separate mixing bowl, whisk together the flour, cocoa powder, and salt. Gradually, add the dry ingredients into the butter mixture, mixing until a dough forms. It might be crumbly at first, but keep mixing until it comes together.
Press the dough evenly into the parchment-lined pan. To flatten the top, you can lift the round dough disc out of the pan (using the parchment), place another piece of parchment on top, and use a rolling pin to flatten the top, just slightly and then place it back into the pan and gently press down the edges. Using a fork, prick the dough to prevent it from bubbling up.
Bake the shortbread in the preheated oven for 12-15 minutes or until the edges are firm. Be careful not to overbake.
Once baked, remove the shortbread from the oven and let it cool on the baking sheet for a few minutes before transferring it to a wire rack to cool completely. After cooling, cut into bars or wedges. Optionally, dust the cooled chocolate shortbread cookies with powdered sugar before serving.

Enjoy your homemade chocolate shortbread! These cookies store well in an airtight container for several days (if they last that long without being devoured!).

Chocolate Shortbread Cookies

Yield: 20 cookies

Prep Time: 12 minutes

Cook Time: 15 minutes

Total Time: 27 minutes

Ingredients

1 cup (2 sticks) unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ cup unsweetened cocoa powder
¼ teaspoon salt
Optional: Additional powdered sugar for dusting

Instructions

Preheat your oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper. Tip: Crinkle the parchment paper under water. It will become more pliable and conform better to your pan.
In the mixing bowl, of your stand mixer, beat the softened butter until creamy. Add the powdered sugar and vanilla extract, and continue beating until well combined and fluffy.
In a separate mixing bowl, whisk together the flour, cocoa powder, and salt. Gradually, add the dry ingredients into the butter mixture, mixing until a dough forms. It might be crumbly at first, but keep mixing until it comes together.
Press the dough evenly into the parchment-lined pan. To flatten the top, you can lift the round dough disc out of the pan (using the parchment), place another piece of parchment on top, and use a rolling pin to flatten the top, just slightly and then place it back into the pan and gently press down the edges. Using a fork, prick the dough to prevent it from bubbling up.
Bake the shortbread in the preheated oven for 12-15 minutes or until the edges are firm. Be careful not to overbake.
Once baked, remove the shortbread from the oven and let it cool on the baking sheet for a few minutes before transferring it to a wire rack to cool completely. After cooling, cut into bars or wedges. Optionally, dust the cooled chocolate shortbread cookies with powdered sugar before serving.