Shortbread cookies is one of the favorite cookies that I like to bake quite often because it uses very little ingredients and is very easy to bake. Not to forget the amazing taste and texture. It just uses butter, flour and sugar and optional add-ons. No leavening agent like baking powder and/or baking soda.
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The cookies get a rich buttery flavor and have a crispy texture. To make chocolate shortbread cookies the only additional ingredient is unsweetened cocoa powder.
Expert Tips
If you want to bake vanilla flavored shortbread cookies you can try one the following recipes: Cranberry shortbread cookies or pistachio shortbread cookies.
If you are looking for an easy chocolate shortbread cookie recipe then you are in the right place. This recipe for eggless chocolate shortbread cookies is from a Martha Stewart book. I think it's called "Cookies".
I noted it long time back so don't remember it. These are basic beginner's level cookies. These chocolate shortbread cookies have a crumbly texture with a buttery smell and taste. I wanted to bake a big batch of cookies and a simple recipe. So this chocolate shortbread cookie recipe fits the bill. The yield mentioned in the recipe was 3 dozen but I got 5 dozen chocolate shortbread cookies.
I would say that this the best chocolate shortbread recipe. To make it even better you may also add chopped walnuts to the cookie dough. These chocolate shortbread cookies are perfect for Christmas cookie swap because it makes a huge batch and also a wonderful Valentine's Day treat. What are you waiting for? Now that you have the recipe for chocolate shortbread cookies, get baking already!
Recipe
Chocolate Shortbread Cookies
Ingredients
- 2 cups All-Purpose Flour
- ¼ cup Unsweetened Cocoa Powder + little more for dusting
- ¼ teaspoon Salt
- 1 cup Unsalted Butter or 2 sticks at room temperature
- ¾ cup Sugar
- 1 teaspoon Vanilla Extract optional
Instructions
- In a medium bowl sift together flour, cocoa and salt.
- In a large bowl add the butter and beat on medium speed for 5 minutes until fluffy.
- Add sugar and beat about 2 minutes, until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula. Add vanilla if using.
- Add the flour mixture and combine on low speed, until flour is just incorporated and dough sticks together when squeezed with fingers.
- Form dough into a flattened disk; wrap in plastic. Chill until firm, at least 1 hour.
- Preheat oven to 325F for 15 minutes. Line 2 baking sheets with parchment paper. I greased it lightly with the butter wrapper itself.
- Use a spoon to form the dough into balls and place on the prepared baking sheet. I chilled it for 2 hours and the dough became so hard I was not able to scoop the dough. I had to pinch the dough and roll it in between my palms.
- Bake until firm, 20 to 25 minutes, rotating halfway through (that is, moving the baking sheet in the top row to the bottom row and the vice versa) My cookies were ready around 23 minutes.
- Cool completely on a wire rack. Dust with cocoa powder just before serving. (I didn't do this)
My Notes
Nutrition
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Charlotte L. Wilson says
You can also roll the dough up in waxed paper, into little logs, chill, then slice and bake. If the slices are a bit off, you can simply gently squish back into shape, with your fingers, then place on a cookie sheet (I use airbakes with Silpats), and bake off, as normal. This method is especially handy for when one is making HUGE batches for gift-giving, parties, etc.
Another thing I like to do is make a couple of double batches, and add cayenne and orange zest to the chocolate dough, and leave the cocoa out of the other double batch, and add chopped candied ginger (again, using the 'waxed-paper rolled/refrigerator cookie' method works fine!)
Madhuram says
Wow, Charlette! Those are some awesome tips and tricks and lovely variation using cayenne and orange zest. Thank you very much for the detailed feedback.
pallavi says
can we substitute butter with oil
Madhuram says
Butter is the main ingredient in a shortbread cookie recipe. It's not the same without butter.
Thyra Arundel says
Awesome cookies, I added chopped dried tart cherries, yummy!
Madhuram says
Thank you, Thyra.
Madison says
My favourite cookie recipe so far! I love the ease in regards to the ingredients, and the yield is about 40 for me, but I make mine a little bit thicker than normal. Definitely a favorite shared between my boyfriend and I; as he's always excited when I put a plate of these out.
Only tip I have is be sure to watch them closely while in the oven! Left in a few minutes too long and they'll be a little more on the crunchy side instead of crumbly.
Madhuram says
Thanks for the feedback Madison 🙂
Faith says
These look amazing!
Can you freeze the batter overnight?
Madhuram says
You don't have to freeze it Faith. Just leave it in the refrigerator. The longer it stays in, the longer you will have to leave it out at room temperature before you can make it pliable and make shapes out of it. That's the only disadvantage I can think of.
Faith says
I am going to try these today!
The cookies look amazing- just a few questions
Can you refrigerate the mix/dough overnight?
Also, can you add chocolate chips to the batter?
Madhuram says
I have answered the other question in the other comment Faith. Regarding chocolate chips, I think mini chocolate chips will work out fine.
skaur says
Can you please clarify: first you say form dough into disks then you say use spoon to form dough into balls.
I thought that when you chill the dough disks, those turn into cookies, why turn into balls?
Madhuram says
I have mentioned to form the dough into a disk and not disks. The dough has to be chilled to get the right consistency. You can make it like a ball (like we do for chapathi dough) and store it in the fridge or flatten that ball into one big disk and store it. Then take small portions of it to make individual cookies. Hope it's clear now. 🙂
Swetha says
Hi Madhuram, I tried these cookies and it came out really yummy. My kids enjoyed eating them. Thanks though.
Madhuram says
You're most welcome Swetha.
Hidayah says
Hi madhuram I ran out of white sugar and really want to make these cookies
Could I use wet brown sugar instead of white sugar?
Thanks
Madhuram says
I think that should not be a problem.
Kim says
Hi Madhu,
What could be the replacement of butter in this recipe?
Thanks
Kim
Madhuram says
Probably vegan alternative like Earth Balance.
Sarah John Montaldo. says
Thanks Ria lovely recipe by mistake I left the cookies in. The oven for to long and they got burnt so we couldn't eat them such a pity
Ria says
I tried your blueberry muffins and they are so GOOD and so moist they were finished the day I made them. I am so confused what to make next and I am looking forward to making your chocolate short bread cookies but instead of using all purpose flour can I use barley flour? Thank you
Madhuram says
Thank you very much Ria. It might work. Not very sure though.
Carl says
What would happen if I left out the sugar or replaced it with honey? I am egg, sugar, & dairy free and its hard to find good recipes :/
Madhuram says
Usually you can substitute honey for sugar in a recipe by reducing the quantity of any other liquid in the recipe. But in this one there is no liquid at all...so not sure how it will turn out.