Chocolate Shortbread

Name: Chocolate Shortbread
Prep time: 10 min
Total time: 5 h
Yield: 14 - 16
Ingredients: 1 1/2 c. (180 g.) all-purpose flour; 1 c. (2 sticks) unsalted butter, room temperature; 1 c. (115 g.) powdered sugar; 1/2 c. (40 g.) Dutch-processed cocoa powder; 1/4 c. cornstarch; 1/2 tsp. kosher salt; 1/2 tsp. pure vanilla extract; 1 c. (170 g.) semisweet or white chocolate chips; Sugar pearl sprinkles, for decorating (optional)

By Olivia Mack McCoolPublished: Sep 7, 2022

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chocolate shortbread cookies shaped like diamonds with a chocolate drizzle

PHOTO: LUCY SCHAEFFER PHOTOGRAPHY; FOOD STYLING: MAKINZE GORE

Yields:

14 - 16

Prep Time:

10 mins

Total Time:

5 hrs

Jump to recipe

If you’re looking for an easy and classic addition to your holiday cookie repertoire, chocolate shortbread should be your next bake. Slightly crisp with a meltingly tender texture, they're perfect served with a cup of milky tea or—for intense chocoholics out there—a steaming mug of hot cocoa. Shortbread gets its name from its crumbly textured dough that uses no leaveners and has a high fat content. The addition of cocoa powder here brings this traditional cookie in a whole new direction.

Using the best-quality cocoa powder will give you a cookie that's deeply chocolate-flavored. (Note that you're looking for Dutch-processed here, which has been treated to make it less acidic.) The method of combining everything together at the same time is unusual, but it works. It not only creates a melt-in-your-mouth cookie, it couldn't be easier.

Though it may be tempting to skip the chilling time and move right into rolling, the time spent in the refrigerator is necessary. It makes it much easier to roll out the dough and prevents it from spreading in the oven.

For a Christmassy version, whisk 1/4 teaspoon peppermint extract into the melted chocolate, adding more to taste. Top the melted chocolate with crushed peppermint candies.

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Ingredients

1 1/2 cups
(180 g.) all-purpose flour
1 cup
(2 sticks) unsalted butter, room temperature
1 cup
(115 g.) powdered sugar
1/2 cup
(40 g.) Dutch-processed cocoa powder
1/4 cup
cornstarch
1/2 tsp.
kosher salt
1/2 tsp.
pure vanilla extract
1 cup
(170 g.) semisweet or white chocolate chips
Sugar pearl sprinkles, for decorating (optional)

Directions

1. Step 1In the large bowl of a stand mixer fitted with the paddle attachment, beat flour, butter, powdered sugar, cocoa powder, cornstarch, salt, and vanilla on medium speed until a thick, smooth dough forms, about 1 minute. Scrape down sides of bowl and continue to beat until there are no pockets of unmixed flour, about 30 seconds more.
2. Step 2Using a rubber spatula, scrape dough onto a sheet of plastic wrap. Pat to a disk, then tightly wrap. Chill at least 2 hours or up to 2 days.
3. Step 3Arrange racks in top and bottom third of oven; preheat to 300°. Line 2 baking sheets with parchment paper. Place another large piece of parchment paper on a work surface. Unwrap dough, place on parchment, then top with another large piece of parchment. Using a rolling pin, roll dough to 1/4" thick. Using a sharp knife or pizza cutter, cut dough into diamond shapes about 3" long and arrange on prepared sheets, spacing about 1 1/2" apart (or you can use a 2" round cookie cutter and cut into rounds). Reroll scraps and cut out more diamond shapes to make 14 to 16 total.
4. Step 4Bake cookies, rotating pans top to bottom halfway through, until firm to the touch, 25 to 30 minutes. Let cool on baking sheet 5 minutes. Using a metal spatula, transfer cookies to a wire rack and let cool completely.
5. Step 5In a small microwave-safe bowl, microwave chocolate chips in 30-second intervals, stirring between each, until melted and smooth. Using a spoon or a piping bag, drizzle chocolate over cooled shortbread. Top with sugar pearls (if using). Refrigerate until set, 15 to 20 minutes.
6. Step 6Make Ahead: Cookies can be made 1 week ahead. Store in an airtight container and refrigerate.