Shortbread is an absolute favourite of mine. I love the buttery taste and the fact that it practically melts in your mouth the moment you take a bite. These Chocolate Shortbread Cookies are no exception, and besides, they are made with cocoa powder… so they are the perfect treat for any chocoholic like yours truly! If you like chocolate like me, then this recipe is an absolute keeper! Enjoy!
Chocolate Shortbread Cookies
The recipe for Chocolate Shortbread Cookies - the perfect buttery chocolate cookies!
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
- 260 gms – 2 cups plain flour
- 225 gms – 1 cup butter at room temperature
- 90 gms – ¾ cup icing sugar/powdered sugar
- 40 gms – 5 tbsp unsweetened cocoa powder
- 1 pinch salt
Put the butter and icing sugar in the bowl of a mixer with a paddle attachment and beat them on medium speed for about 3 minutes or until the mixture is very smooth.
Then reduce the speed to low and add the salt, flour, and cocoa powder mixing only until just incorporated.
Flatten the dough into a disk, wrap it in plastic wrap, and chill the dough in the fridge for at least 1 hour.
Roll out the dough into a 0.5 cm – ¼ inch thick sheet. Cut into hearts using a lightly floured cookie cutter.
Place the cookies on a tray lined with baking paper and place in the fridge for 15 minutes (this will help the cookies retain their shape when baked).
Bake in a preheated oven at 170°C – 340°F on the middle rack for 13 to 15 minutes.
Let them cool down for 5 minutes, then transfer them to a wire rack to cool completely.
These cookies can be stored in an airtight container for about a week. I also often freeze the uncooked shaped cookies and then bake them from frozen.
They look delicious and so perfect. Thank you fro the recipe
These look absolutely amazing!! Seems like such a diverse recipe too!
Aria Smith says
I love to make chocolate cookies!!! It looks very delicious! Thanks for sharing such easy and tasty recipe.
They are so more-ish! Light, buttery, melt in the mouth texture.
I made sure to use Dutch cocoa, which I think has a much richer, chocolatier quality and I also added some vanilla bean paste to the dough mix.
Would definitely make them again!