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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!
Chocolate Shortbread Cookies Recipe
Ingredients
- 2 cups (10oz/284g) all-purpose flour
- ¼ cup (1oz/28g) cocoa powder sifted
- 1 cup (8oz/225g) butter at room temperature
- ⅔ cup (2 ⅔ oz/76g) confectioner’s sugar sifted
- ½ teaspoon vanilla extract
- ⅔ 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.
O.k. I made your chocolate shortbread cookies. Fabulous! I used my shortbread cookie cutter press and filled them with a gnosh filling instead of the chocolate drizzle. Here’s a picture. Thank you for the recipe.
Hi Gemma! Im 14 n loving ur recipes n this one was the best! Definitely making it again !!!
I am so glad to find this recipe! I have tried a couple, and getting balance is difficult. thee have a nice crumb and a crisp bite to them. I “elevate” mine by adding some finely chopped candied orange peel. My husband loves chocolate covered orange peel, and these were a hit with him.. I always make my shortbread dough into a log and store in the fridge, cutting off a few to bake after dinner as we want them. I like to have several varieties, and now we will have a nice chocolate one to add. I will try… Read more »
You mentioned this is a 3,2,1 recipe. Wouldn’t that mean 3c flour, 2 c butter and 1c sugar? I’m confused but really want to try this recipe.
Everyone loved it and asking for more! Thanks for the recipe
Loved it when I got it right 😀 I added 2 tsps of milk to my mixture to make it bind a little better as it was a bit dry, and then it worked a treat 😉 put large choc buttons on top of mine instead of drizzle choc and they went down a treat with my friends 😀
Nice cookie for chocolate lovers. Although very edible, I think they were slightly over baked by a minute or two and came out a bit dry. It’s difficult to tell when the cookies are done. Next time I’ll try 17 minutes. I used a dark cocoa powder which gave the cookies a much deeper color than shown in the photos. There wasn’t enough contrast with the drizzled topping. Fortunately, my only real problem was getting the 60% chocolate bar to melt on the stovetop to the point where I could easily pour it. That didn’t happen. It never went beyond… Read more »
Did you say you could use this for pie crust? I would love those directions!
Hi Gemma, can I add in chocolate chips?
Gemma, did you forget to add salt to this recipe? I think the next time I make it, I will add about 1/2 teaspoon of salt. Also, the drizzled chocolate is definitely not optional, because without it the cookies don’t taste very chocolate-y.