This Chocolate Shortbread is buttery, crisp, and deeply chocolatey — made with cocoa, butter, and sugar. A cozy classic you’ll crave all year.
It’s funny how some recipes sneak into your life when you least expect them. For me, this Chocolate Shortbread started on a cold Sunday afternoon when I was supposed to be cleaning out the pantry — not baking. (Famous last words, right?) I found an old tin of cocoa powder shoved behind the flour, a little dusty, but still good. And honestly, once I spotted it, my brain was already whispering cookies.
I didn’t want anything complicated. No frosting. No chilling overnight. Just something rich and buttery that made the kitchen smell like happiness. So, I threw together a few ingredients — butter, cocoa, sugar — and hoped for the best.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
When those cookies came out of the oven? Oh man. The smell alone stopped me in my tracks. I took one bite while it was still warm (burned my tongue, zero regrets), and it reminded me of something my grandmother used to make every Christmas — except hers weren’t chocolate. Hers were plain shortbread, always wrapped in wax paper and tucked into a cookie tin with a faded snowflake design.
Now, every time I make these, I think of her. And I think of that tiny cocoa tin that started it all. Sometimes recipes just find you, don’t they?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Chocolate Shortbread Recipe?
You know those cookies that make you feel like you’ve got your life together, even if you’re still in pajamas at 2 p.m.? Yeah, this is one of them.
This Chocolate Shortbread is the kind of cookie that doesn’t need to shout. It’s buttery, just sweet enough, and melts in your mouth like it’s auditioning for a butter commercial. No icing. No sprinkles. Just that deep, cocoa-rich flavor that somehow tastes even better the next day.
And the best part? You don’t need to be a baking pro. If you’ve got a bowl, some butter, and about 15 minutes of motivation, you’re good to go. I love that it’s simple enough for a weeknight treat but fancy enough to wrap up for neighbors (if you don’t eat them all first — which, fair warning, you might).
Ingredient Notes:
There’s nothing fussy about Chocolate Shortbread, but a few details make a big difference.
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Butter: You want the real stuff here — unsalted, soft, and rich. Margarine won’t cut it. The butter gives that flaky, tender bite we all love.
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Cocoa Powder: Dutch-processed cocoa gives the best, most chocolatey flavor. If you only have regular cocoa, that’s fine too — just a little lighter in taste.
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Powdered Sugar: I know, it seems weird not to use granulated, but trust me — powdered sugar gives these cookies their signature soft, crumbly texture.
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Vanilla Extract: A splash of this ties everything together. Don’t skip it.
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Flour & Salt: The backbone of any good shortbread. The salt makes the cocoa flavor pop — it’s the secret to balance.
If you’re like me and sometimes forget to soften your butter, just cube it and let it sit near the preheating oven. (Been there. Many times.)
How To Make Chocolate Shortbread?
Let’s walk through it, because honestly, this is one of those recipes that feels too easy — but that’s the beauty of it.
Step 1 – Prep the dry ingredients:
Sift together the flour and cocoa powder. Yes, sift. I know it’s tempting to skip it, but it keeps the dough silky smooth instead of clumpy.
Step 2 – Cream the butter and sugar:
Beat the butter and powdered sugar together until light and fluffy. The texture should look like chocolate mousse if chocolate mousse had no self-control. Add in your vanilla and salt, just until combined.
Step 3 – Mix it up:
Pour in your dry ingredients slowly, mixing until you get a soft, slightly sticky dough. It should hold together but not feel wet. If it looks crumbly, add a tiny bit more butter — about a teaspoon at a time.
Step 4 – Roll and chill:
Split the dough into two pieces and roll each into a log, about 2 inches thick. Wrap tightly in plastic wrap and chill for at least an hour. (Pro tip: this is the perfect time to make a cup of tea and convince yourself you’re only having “one cookie” later.)
Step 5 – Slice and bake:
Preheat your oven to 350°F. Slice your chilled dough into ¼-inch rounds and space them about an inch apart on a parchment-lined baking sheet. Bake for 10 minutes or until the cookies lose that glossy sheen on top.
Step 6 – Cool (or at least try):
Let them rest for 5 minutes on the sheet before moving to a rack. They’ll crisp as they cool, but if you’re anything like me, you’ll eat one right away anyway. No judgment.
Storage Options:
Shortbread keeps beautifully. Store these cookies in an airtight container at room temperature for up to a week — though I’d be shocked if they last that long.
Want To Save This Recipe?
You can also freeze the dough logs for up to 2 months. Just thaw slightly before slicing and baking. Perfect for when you suddenly remember there’s a bake sale… tomorrow.
Variations and Substitutions:
Once you’ve nailed the base Chocolate Shortbread recipe, the possibilities are endless.
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Espresso Love: Add 1 teaspoon espresso powder for mocha magic.
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Orange Dream: Grate in some orange zest — chocolate and citrus? Classic combo.
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Peppermint Twist: A drop of peppermint extract turns them into holiday cookies in seconds.
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Sea Salt Finish: Sprinkle flaky sea salt on top before baking for that sweet-salty balance.
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White Chocolate Dip: Dip half of each cooled cookie in melted white chocolate. Fancy and delicious.
And if you’re feeling experimental, try adding a pinch of cinnamon or chili powder for something a little unexpected. It’s weirdly good.
What to Serve with Chocolate Shortbread?
These cookies are honestly great with just about anything.
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Coffee: Obviously. The bitterness of coffee with buttery chocolate? Heaven.
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Tea: I love them with Earl Grey — something about the floral notes just works.
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Ice Cream: Crumble them on top of vanilla or peppermint ice cream. You’re welcome.
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Red Wine: Yep, seriously. A glass of cabernet and a plate of chocolate shortbread after dinner feels oddly grown-up.
Sometimes I even pack them into lunchboxes (mine included) because they hold up perfectly — no mess, no melty chocolate, just pure goodness.
Frequently Asked Questions:
Why did my dough crumble apart?
Probably too much flour or overmixing. Add a teaspoon of softened butter and gently knead until smooth again.
Can I use regular cocoa instead of Dutch-processed?
Yes! The flavor will be a little lighter but still delicious.
Can I make these ahead for the holidays?
Absolutely — they actually taste better after a day or two! Make a few batches, freeze them, and you’re basically a cookie superhero.
There’s something special about Chocolate Shortbread. It’s humble but rich, simple but comforting. Every time I bake it, I feel that mix of nostalgia and satisfaction — like I’m carrying a little family tradition forward but adding my own twist.
So next time you’ve got a free afternoon (or need an excuse to avoid laundry), bake a batch. Sit with a warm mug, take a bite, and just breathe for a minute. The world can wait — the cookies can’t.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chocolate Shortbread
Ingredients
- 2 cups 250g all-purpose flour
- 1/4 cup 29g Dutch-processed cocoa powder
- 2 sticks 230g unsalted butter softened to room temperature
- 1 cup 120g powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
Instructions
Sift the dry ingredients:
- In a small mixing bowl, sift together the all-purpose flour and cocoa powder using a fine-mesh sieve. This ensures a smooth, even texture in the finished shortbread. Set aside.
Cream the butter and sugar:
- In a large mixing bowl, combine the softened butter and powdered sugar. Using an electric or stand mixer fitted with the paddle attachment, beat on low speed until well blended and no lumps of sugar remain. Increase the speed to medium and continue to beat for approximately 3 minutes, until the mixture becomes light and fluffy.
Incorporate the flavorings:
- Reduce the mixer speed to low. Add the vanilla extract and kosher salt, blending just until incorporated.
Add the dry mixture:
- Gradually add the sifted flour and cocoa mixture to the butter mixture on medium-low speed. Mix only until the dough comes together and no streaks of flour remain. The dough should be soft yet cohesive. If it appears dry or crumbly, incorporate additional softened butter, one teaspoon at a time, until the desired consistency is achieved.
Shape the dough:
- Divide the dough evenly into two portions. Place one portion in the center of a large piece of plastic wrap. Fold the wrap over and gently shape the dough into a compact log approximately 2 inches in diameter and 4 to 5 inches long. Roll the log on a flat surface to smooth its shape. Repeat with the remaining portion.
Chill the dough:
- Transfer both logs to the refrigerator and chill for a minimum of 1 hour, or until firm to the touch.
Prepare for baking:
- About 10 minutes before baking, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Slice and arrange:
- Once chilled, unwrap the dough logs and slice into 1/4-inch-thick rounds using a sharp knife. Arrange the slices on the prepared baking sheets, leaving at least 1 inch of space between each cookie to allow for minimal spreading.
Bake the cookies:
- Place the baking sheets on the middle and lower racks of the oven. Bake for 10 to 12 minutes, rotating the sheets halfway through for even baking. The cookies are done when their surface transitions from glossy to matte. They will be soft upon removal but will firm up as they cool.
Cool the shortbread:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Cool completely before serving or storing.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
