Servings: ~24 cookies
Prep Time: 20 minutes
Chill Time: 30 minutes
Bake Time: 15 minutes
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 2 cups all-purpose flour
- 1/2 cup mini chocolate chips (optional, but highly recommended)
Optional Decoration:
- Melted chocolate for drizzling
- Sea salt flakes
- Powdered sugar for dusting
Instructions
- Preheat the Oven:
- Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Cream the Butter and Sugar:
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This is your moment to appreciate the magic of butter!
- Add Cocoa and Salt:
- Sift in the cocoa powder and add the salt. Mix until well combined. You’ll see the dough start to turn gorgeously chocolaty.
- Incorporate the Flour:
- Gradually add the flour, mixing on low speed until the dough comes together. It might look a bit crumbly, but trust the process—it’s supposed to!
- If you’re feeling extra indulgent, fold in the mini chocolate chips at this stage.
- Shape the Dough:
- Transfer the dough onto a clean surface and knead lightly until it holds together. Roll it out to about 1/2 inch thickness.
- Use cookie cutters for fancy shapes or slice into classic rectangles for a traditional shortbread vibe.
- Chill the Dough:
- Place the shaped dough onto the prepared baking sheet and refrigerate for 30 minutes. This step ensures your cookies hold their shape during baking.
- Bake the Shortbread:
- Bake in the preheated oven for 12–15 minutes, or until the edges are just set. Don’t overbake—shortbread should stay tender, not crispy.
- Cool and Decorate:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Drizzle with melted chocolate, sprinkle with sea salt, or dust with powdered sugar for a decorative touch.
Do’s and Don’ts
DO:
- Use high-quality cocoa powder for a richer chocolate flavor.
- Chill the dough before baking to prevent spreading.
DON’T:
- Overmix the dough—it can make the cookies tough.
- Skip the chilling step, or you’ll end up with sad, shapeless blobs instead of perfect cookies.
Pro Tips:
- Add a teaspoon of espresso powder to the dough for a mocha-inspired twist.
- Store the shortbread in an airtight container at room temperature for up to a week (if they last that long).
These Chocolate Shortbread Cookies are like little squares of chocolaty heaven—perfect for gifting, snacking, or hoarding all to yourself. 🍫✨
