Description
Deliciously rich and crisp Chocolate Shortbread Cookies made with cocoa powder and buttery dough, perfect for dipping in melted chocolate and decorating with sprinkles for a festive treat.
Ingredients
Scale
Dough Ingredients
- 1 cup (226 g) unsalted butter softened
- ¾ cup (95 g) powdered sugar
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- ¼ cup (25 g) Dutch-process cocoa powder
- ½ teaspoon table salt
Decoration Ingredients
- 6 oz (170 g) chopped baking chocolate for dipping (optional, may substitute 1 cup semisweet chocolate chips)
- Sprinkles or nonpareils for decorating (optional)
Instructions
- Prepare the Butter: Place butter in a large mixing bowl (or in the bowl of a stand mixer fitted with the paddle attachment) and use an electric mixer to beat on high-speed until well-creamed for at least 2 minutes.
- Add Sugar and Cocoa: With mixer on low speed, gradually stir in powdered sugar followed by the cocoa powder until fully incorporated.
- Add Vanilla and Salt: Stir in vanilla extract and table salt with the mixer on low speed until combined.
- Add Flour: Gradually stir in the all-purpose flour on low speed until the dough is completely combined, scraping the sides and bottom periodically.
- Chill Dough: Turn the dough onto a clean surface and divide into two parts. Form each part into a smooth, round disc. Wrap tightly in plastic wrap and refrigerate for 30 minutes to firm up.
- Preheat Oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
- Roll and Cut Cookies: Remove dough from refrigerator and unwrap. On a lightly floured surface, roll the dough to ¼ inch (0.6 cm) thickness. Use cookie cutters to cut shapes, reroll scraps to cut more shapes where possible.
- Bake Cookies: Place cut cookies on the prepared baking sheet spaced at least 1 inch (2.5 cm) apart. Bake on the center rack for 14 minutes until perfectly crisp once cooled.
- Cool Cookies: Allow cookies to cool on the baking sheet before transferring to a wire rack.
- Melt Chocolate (Optional): Place chopped chocolate in a microwave-safe bowl and melt in 20-second intervals, stirring between until smooth.
- Decorate Cookies (Optional): Dip cookies in melted chocolate or drizzle over them, then add sprinkles or nonpareils while chocolate is warm. Let the chocolate set before serving.
Notes
- Yield depends on cookie cutter size and dough thickness; rolling to ¼ inch thick with 2 inch cutters makes about 60 cookies.
- Baking time may vary based on cookie size and thickness; monitor closely and do a test batch if needed.
- Chocolate is not tempered; white streaking may occur but will not affect taste. To temper, follow hot chocolate bomb tempering methods.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze un- or decorated for several months.
Nutrition
- Serving Size: 1 cookie
- Calories: 90 kcal
- Sugar: 4 g
- Sodium: 35 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
