Cookies Chocolate Shortbread Cookies 4.80 from 45 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe A new take on the classic shortbread cookie, my Chocolate Shortbread Cookie recipe gives the beloved cookie a new depth of flavor! By Gemma Stafford | January 30, 2021 | 50 Last updated on July 6, 2022 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! Regular shortbread cookies are perfect when you want a quick recipe I call a “3-2-1” recipe, but these homemade Chocolate Shortbread Cookies really amp that simple, delicious cookie to a whole new level! I, for one, never say no to adding a little chocolate to an already great dessert. My chocolate shortbread cookies have a wonderful dark cocoa flavor, aren’t too sweet, and are the buttery, tender texture you expect from a shortbread cookie. Plus, I’m willing to bet you have everything you need to whip up these cookies! The possibilities for this shortbread are endless. You can give them a lovely drizzle of chocolate, dip them in white chocolate and top with sprinkles, use them as a pie crust, or make your own Homemade Oreos with buttercream frosting! Or, keep the dough well wrapped and frozen for up to 2 months until whenever you’re craving a nice warm shortbread cookie with your cup of tea! What Are Chocolate Shortbread Cookies? Shortbread cookies are a Scottish biscuit made with 3 parts flour, 2 parts butter, and 1 part sugar. (Hence, my improved 3-2-1 Shortbread recipe!) In this recipe, however, we include both cocoa powder to give it that wonderful chocolate-y taste. What You Need To Make Chocolate Shortbread Measuring cups and spoons Mixing bowls Stand mixer or handheld mixer 2 Baking sheets Parchment paper How To Make Chocolate Shortbread Cookies This is a great, simple recipe to have in your back pocket for guests or for cookie cravings! Here is how you make chocolate shortbread cookies (and don’t forget to get the full recipe with measurements, on the page down below): In a small bowl, whisk together the four and cocoa powder and then set aside. In another bowl, beat the butter and sugar using a stand mixer or a handheld mixer on medium speed until smooth. This will take about 3 minutes. Turn your mixer down to low and gradually add in the flour mixture until it is just combined. Take the dough and roll it into a log, about 2 inches (5cm) in diameter, wrap it well and refrigerate it until it is very firm. Usually, this takes about 2 hours. (You can also store the dough, well wrapped, in the freezer at this point to bake whenever you’d like.) When you are ready to bake, preheat your oven to 325°F (165°C) and line 2 baking sheets with parchment paper. Cut the dough into ¼ inch (7mm) thick slices and place it onto the prepared baking sheets. Bake for 18-20 minutes. Allow the cookies to cool on a wire rack. Once cooled, decorate how you wish. For this recipe, I melt the chopped chocolate in the microwave and low power, or over low heat on the stove, and drizzle it over the cookies. Let the decoration set and harden before serving/storing! Gemma’s Pro Chef Tips For Making Chocolate Shortbread You can freeze this dough before baking, well wrapped, for up to 2 months. Before baking, defrost the dough overnight in the refrigerator. You can try drizzling these chocolate shortbread cookies with an equal amount of white chocolate for contrast and a different flavor. This dough holds its shape well when baked. You can roll it out between two sheets of parchment paper to ¼ inch (6mm) thick and use a cookie cutter or knife to shape the cookies however you wish before baking! Be sure your butter is at room temperature, so it creams easily with the sugar! How Do I Store Chocolate Shortbread? You can store any leftover chocolate shortbread cookies at room temperature in an airtight container for up to 5 days, or you can keep them in an airtight container in the freezer for up to 2 months. Make More Shortbread! 3-Ingredient Shortbread Cookies Millionaire’s Shortbread Cranberry Orange Shortbread Butter Pecan Shortbread Cookies And don’t forget to buy my Bigger Bolder Baking Cookbook! Full (and printable) recipe below! Try These Recipes! Chewy Maple Pumpkin CookiesGemma's Best Ever Chocolate Chip Cookies RecipeCinnamon Roll CookiesHomemade Thin Mints Chocolate Shortbread Cookies Recipe 4.80 from 45 votes Print Recipe Add to Favorites Loading… A new take on the classic shortbread cookie, my Chocolate Shortbread Cookies recipe gives the beloved cookie a new depth of flavor! Author: Gemma Stafford Servings: 24 cookies Dessert Baking Pans Oven Prep Time 20 minsCook Time 20 minschill 2 hrs A new take on the classic shortbread cookie, my Chocolate Shortbread Cookies recipe gives the beloved cookie a new depth of flavor! Author: Gemma Stafford Servings: 24 cookies Ingredients 2 cups (10oz/284g) all-purpose flour¼ cup (1oz/28g) cocoa powder sifted1 cup (8oz/225g) butter at room temperature⅔ cup (2 ⅔ oz/76g) confectioner’s sugar sifted½ teaspoon vanilla extract⅔ cup (4oz/115g) semi-sweet or dark chocolate chopped Instructions In a small bowl, whisk flour and cocoa powder together. Set aside.In a separate bowl, beat butter, vanilla, and sugar with a stand or handheld mixer on medium speed until smooth, about 3 minutes.Switch the mixer speed to low and gradually add in the flour mixture, until just combined.Roll the dough into a log about 2 inches (5cm) in diameter, wrap well, and refrigerate until very firm, about 2 hours.When ready to bake, preheat the oven to 325°F (165°C) and line 2 baking sheets with parchment paper.Cut the dough into ¼ inch (7mm) thick slices and place on the prepared baking sheet and bake for 18-20 minutes. Let cool on wire racks.Once cooled, melt the chopped chocolate in the microwave on low power or over low heat on the stove and drizzle over the cookies. Let set and harden before storing.These cookies can be stored at room temperature in an airtight container for up to 5 days or in the freezer in an airtight container for up to 2 months.