Description
Deliciously rich and buttery chocolate shortbread cookies, perfect for any occasion. These cookies can be enjoyed plain or dipped in semi-sweet chocolate for an extra indulgent treat.
Ingredients
Scale
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. Set aside.
- Cream Butter and Sugar: In the bowl of an electric stand mixer, cream together the butter and powdered sugar on low speed until combined. Increase the speed to medium and beat until light and fluffy, about 2 minutes.
- Add Vanilla: Scrape down the sides of the bowl, then blend in the vanilla extract.
- Combine the Mixtures: Add the flour mixture to the butter mixture. Blend on low speed until the mixture begins to form clumps (it will 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 in the refrigerator for 1 hour.
- 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.
- 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. 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. You can add sprinkles to the wet chocolate if desired.
Notes
- Make sure to use cool room temperature butter for the best texture.
- Sift the cocoa powder if it’s clumpy to ensure even mixing.
- Prep Time: 20 minutes
- Cook Time: 11-13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg