Chocolate Shortbread
Rich, buttery, and irresistibly chocolatey, this Chocolate Shortbread is a classic treat perfect for holidays or everyday indulgence. With a melt-in-your-mouth texture, it’s simple, elegant, and endlessly versatile.
24 Servings
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
To make this Chocolate Shortbread gluten-free, substitute the all-purpose flour with a high-quality gluten-free baking blend (preferably one containing xanthan gum for structure). Ensure all other ingredients, such as cocoa powder and powdered sugar, are certified gluten-free. The dough may be slightly more delicate, so handle with care when slicing.