Chocolate Shortbread Cookies Recipe

Introduction

There’s something undeniably special about the combination of rich chocolate and buttery shortbread. These Chocolate Shortbread Cookies are a delightful treat that has quickly become a family favorite in my household. Each bite offers a melt-in-your-mouth experience, perfect for satisfying a sweet tooth or sharing with friends during the holidays. My family adores these cookies, especially when they’re dipped in chocolate and sprinkled with festive toppings. Whether served at gatherings or enjoyed as a cozy snack with a cup of tea, they never fail to impress. Let’s dive into how you can create these delectable cookies at home!

Ingredients

For the Cookies:

• 1 3/4 cups (248g) all-purpose flour (scoop and level to measure)
• 6 Tbsp (36g) unsweetened cocoa powder or Dutch process cocoa (sift if clumpy)
• 1/4 tsp salt
• 1 cup (226g) unsalted butter, at cool room temperature
• 1 1/4 cups (150g) powdered sugar
• 1 1/2 tsp vanilla extract

Optional Chocolate Coating:

• 10 oz. semi-sweet chocolate, finely chopped, melted

Instructions

Prepare the Dry Ingredients

In a mixing bowl, whisk together the flour, cocoa powder, and salt until well combined. This step ensures that the dry ingredients are evenly distributed, which is crucial for a consistent cookie texture.

Cream Butter and Sugar

In the bowl of an electric stand mixer, cream together the butter and powdered sugar on low speed until combined. Gradually increase the speed to medium and beat until the mixture is light and fluffy, about 2 minutes. The fluffy texture is key for achieving that melt-in-your-mouth quality.

Add Vanilla

Scrape down the sides of the bowl to ensure everything is well mixed, then blend in the vanilla extract. This addition will enhance the flavor of the cookies.

Combine the Mixtures

Slowly add the flour mixture to the butter mixture. Blend on low speed until the mixture begins to form clumps; it may look sandy at first. Then, increase the speed slightly and mix until the dough comes together.

Shape the Dough

Knead the dough a few times by hand, then divide it into two equal portions. Compress and roll each portion into a 5 1/2-inch log. Wrap the logs in parchment paper or plastic wrap and chill them in the refrigerator for at least 1 hour. Chilling is crucial as it allows the butter to firm up, making slicing easier.

Preheat Oven

During the last 15 minutes of chilling, preheat your oven to 350°F (175°C). Line two 18×13-inch baking sheets with parchment paper to prevent sticking.

Slice and Bake

Remove one log of dough from the fridge and cut it into 1/3-inch thick slices. Arrange the slices on the prepared baking sheet, spacing them about 1 1/2 inches apart. Bake in the center of the preheated oven until the cookies are set, about 11 to 13 minutes. Keep an eye on them; overbaking can result in a dry cookie.

Cool the Cookies

Allow the cookies to cool on the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Optional Chocolate Dipping

If desired, melt the semi-sweet chocolate using a double boiler or in the microwave in 30-second intervals at 50% power, stirring well between each interval until smooth. Dip half of each cooled cookie into the melted chocolate, shake off the excess, and transfer the cookies to a parchment-lined baking sheet to allow the chocolate to set. If you want a fun touch, add sprinkles to the wet chocolate before it hardens!

Nutrition Facts

• Serving Size: 1 cookie
• Calories: 140
• Sugar: 7g
• Sodium: 50mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 25mg

Preparation Time

• Prep Time: 20 minutes
• Chill Time: 1 hour
• Cook Time: 13 minutes
• Total Time: 1 hour 33 minutes

How to Serve

• With Tea or Coffee: These cookies pair wonderfully with a warm beverage.
• As a Dessert: Serve them at the end of a meal for a delightful treat.
• Gift Packaging: Arrange them in a decorative box for gifts.
• With Ice Cream: Crumble cookies over vanilla ice cream for a decadent dessert.

Additional Tips

1. Sift Cocoa Powder: Sifting the cocoa powder can help eliminate lumps and ensure a smooth dough.
2. Cool Butter: Make sure your butter is cool and not overly softened for the best texture.
3. Don’t Overmix: Be careful not to overmix the dough once you add the flour; it can make the cookies tough.
4. Chill the Dough: Chilling the dough is crucial for maintaining the cookie shape during baking.
5. Experiment with Flavors: Try adding a pinch of espresso powder for an extra depth of flavor.

Recipe Variations

• Mint Chocolate: Add 1/2 tsp of peppermint extract to the dough for a minty twist.
• Nutty Addition: Fold in chopped nuts like pecans or walnuts for added crunch.
• Spicy Twist: Add a pinch of cayenne pepper for a surprising kick.

Serving Suggestions

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream on the side.
• Pair with fresh fruit like strawberries or raspberries for a contrast in flavors.

Freezing and Storage

• Storage: Store cookies in an airtight container at room temperature for up to a week.
• Freezing: These cookies freeze well! Place them in a single layer in an airtight container and freeze for up to 3 months. Thaw at room temperature before serving.

FAQ Section

1. Can I use salted butter?

• Yes, but you may want to reduce the salt in the recipe to balance the flavors.

1. How do I know when the cookies are done?

• The edges should be set and the centers slightly soft but not wet.

1. Can I use different types of cocoa powder?

• Absolutely! Dutch process cocoa will yield a milder flavor compared to natural cocoa.

1. What can I use instead of butter?

• You can try using margarine, but it may change the texture slightly.

1. Can I make these cookies gluten-free?

• Yes, use a gluten-free all-purpose flour blend that includes xanthan gum.

1. How can I make these cookies more chocolatey?

• You can add chocolate chips to the dough or increase the cocoa powder slightly.

1. Can I make the dough ahead of time?

• Yes, you can make and chill the dough in advance. Just remember to re-chill if it gets too warm before slicing.

1. What should I do if the dough is too crumbly?

• If the dough isn’t coming together, add a teaspoon of milk or water gradually until it binds.

1. How do I melt chocolate for dipping?

• Use a double boiler or microwave in short intervals, stirring frequently to avoid burning.

1. What toppings can I use besides sprinkles?

• Crushed nuts, shredded coconut, or even edible glitter can add a fun touch!

Conclusion

These Chocolate Shortbread Cookies are an absolute delight and a must-try for chocolate lovers. Their buttery texture combined with the rich cocoa flavor makes them irresistible. Whether you choose to enjoy them plain or with a chocolate coating, they are sure to be a hit. Perfect for any occasion or simply as a treat for yourself, these cookies bring joy with every bite. So gather your ingredients and get baking—you won’t regret it!

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