Ingredients

Scale

Here’s what you’ll need to make these delicious chocolate shortbread cookies:

1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar (also called icing sugar)
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour, spooned and leveled
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips (optional for extra chocolate goodness)

Why These Ingredients Matter:

Butter: This is key to making your cookies rich and buttery. It’s what gives shortbread its signature melt-in-your-mouth texture.
Powdered Sugar: Unlike granulated sugar, powdered sugar gives shortbread a soft, delicate crumb.
Vanilla Extract: A small touch of vanilla adds depth to the flavor and complements the chocolate perfectly.
Cocoa Powder: This is what gives the cookies their rich chocolate flavor, without making them too sweet.
Flour: The base of shortbread cookies. It gives them structure and that perfect crumbly texture.

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Instructions

Now, let’s get into the fun part! Making these chocolate shortbread cookies is a breeze. Follow these simple steps, and you’ll have a batch of cookies ready in no time.

1. Preheat the Oven

Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat. This ensures your cookies bake evenly and don’t stick to the pan.

2. Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and powdered sugar using an electric mixer or by hand with a whisk. Mix until the butter is light and fluffy—this should take about 2-3 minutes.
Add 1 teaspoon of vanilla extract and mix it in. The vanilla enhances the flavor of the chocolate and butter.

3. Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt until well combined. Sifting the flour and cocoa powder is optional but can help avoid lumps.

4. Add Dry Ingredients to Wet Ingredients

Gradually add the dry ingredients to the wet mixture, mixing slowly until everything is just combined. Be careful not to overmix, as this can make the cookies tough.

5. Shape the Dough

The dough should be soft and a bit crumbly. If it feels too dry, add a teaspoon of milk or water to help bring it together.
Take small portions of the dough and roll them into balls about the size of a tablespoon. Gently flatten them with your fingers or the bottom of a glass to form a round or oval shape. You can also use cookie cutters to make fun shapes, if desired!

6. Bake

Place the cookies on your prepared baking sheet, leaving about 1-2 inches between each cookie.
Bake at 325°F for 15-18 minutes, or until the edges are just beginning to firm up but the centers are still slightly soft. These cookies will continue to firm up as they cool, so don’t worry if they seem a bit soft when you first take them out of the oven.
Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

7. Optional Chocolate Dip

For an extra touch of indulgence, melt some semi-sweet chocolate chips in the microwave or over a double boiler.
Dip one end of each cookie into the melted chocolate and place them on parchment paper to set.

Nutrition

Serving Size: 24
Calories: 150