Name: Chocolate Shortbread Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 2/3 cup powdered sugar; 1 tsp vanilla extract; 1 3/4 cups all-purpose flour; 1/3 cup unsweetened cocoa powder; 1/4 tsp salt; Optional: melted chocolate for dipping, flaky sea salt, or sprinkles for decorating

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Chocolate Shortbread Cookies are one of my favorite treats to bake when I want something rich, buttery, and not overly sweet. These cookies have a melt-in-your-mouth texture, deep cocoa flavor, and just the right balance of crisp edges and tender centers. They’re elegant, easy to make, and perfect for everything from everyday snacking to holiday cookie trays.

Why You’ll Love This Recipe

I love this recipe because it comes together with just a few simple ingredients and always delivers a sophisticated, chocolatey bite. The dough is easy to shape, the cookies hold their form beautifully, and they’re perfect for dipping in chocolate, sprinkling with sea salt, or enjoying as-is with a cup of coffee or tea. Chocolate Shortbread Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter, softened
Powdered sugar
Vanilla extract
All-purpose flour
Unsweetened cocoa powder
Salt
Optional: melted chocolate for dipping, flaky sea salt, or sprinkles for decorating

Directions

Cream the butter and sugar:
I beat the softened butter and powdered sugar together until smooth and creamy, then mix in the vanilla extract.
Add the dry ingredients:
In a separate bowl, I whisk together the flour, cocoa powder, and salt. I gradually add this to the butter mixture and mix until a soft dough forms.
Shape and chill the dough:
I shape the dough into a log for slice-and-bake cookies or roll it out and use cookie cutters. I wrap the dough in plastic and chill it for at least 30 minutes — this helps the cookies hold their shape and develop flavor.
Bake:
I preheat the oven to 325°F (160°C). I slice or cut the cookies, place them on a lined baking sheet, and bake for 12–15 minutes until set and slightly firm to the touch. I let them cool on the pan for a few minutes before transferring to a rack.
Optional decoration:
Once cooled, I sometimes dip the cookies halfway in melted chocolate and sprinkle with sea salt or crushed nuts. They’re delicious plain, too.

Servings and timing

This recipe makes about 20–24 cookies and takes around 1 hour total, including chilling and baking time.

Variations

Sometimes I add a teaspoon of espresso powder to enhance the chocolate flavor or mix in mini chocolate chips for texture. I’ve also used orange zest or almond extract for a twist on the classic flavor. For a festive touch, I dip them in white chocolate and add colored sprinkles.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 1 week. They also freeze well — I store baked cookies or raw dough in the freezer for up to 2 months and bake directly from frozen with just a couple extra minutes in the oven. Chocolate Shortbread Cookies

FAQs

Can I use salted butter?

Yes — I just reduce or omit the added salt if using salted butter.

Do I need to chill the dough?

Yes — chilling helps prevent spreading and improves the texture and flavor of the cookies.

Can I roll and cut the dough?

Definitely. I lightly flour the surface and rolling pin, then roll the dough to about ¼-inch thick before cutting into shapes.

How do I know when they’re done?

They’ll look set and dry on top, but not overly browned. They firm up more as they cool.

Can I make these gluten-free?

Yes — I’ve used a good 1:1 gluten-free flour blend with success. Just make sure to chill the dough to help with handling.

Conclusion

Chocolate Shortbread Cookies are a timeless, elegant treat with deep cocoa flavor and a buttery, tender crumb. Whether I dress them up with chocolate or keep them simple, they always bring a touch of comfort and class to any occasion. They’re easy to make, easy to love, and a must-have in my baking rotation.