A new take on the classic shortbread cookie, my Chocolate Shortbread Cookies recipe gives the beloved cookie a new depth of flavor!
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.