Chocolate Shortbread Cookies Just 6 ingredients (Eggless)
Soft, crisp and delicate these chocolate shortbread cookies just melt in the mouth. Made with just six simple ingredients these cookies get done in less than 20 minutes. No need to chill the dough and no special equipment required. Just a bowl and a whisk are all you need.
Have you tried my white shortbread cookies? Well, these are their twin sisters. The same recipe just adjusted to give it a chocolate twist with some added cocoa powder. My mom would make these and we’d call them black and white cookies. My favorite was the white shortbread cookies, while my brother and sister both loved the chocolate shortbread cookies more. I am still biased to the white shortbread cookies but these both have now become a regular feature especially with my in-laws. Ziv’s parents love these very much.
About these cookies
These chocolate shortbread cookies are made with cornstarch. So they are light and airy with a melt in the mouth texture. Also, they are naturally eggless so they make perfect cookies to have in the jar when kids come over. No eggs and no nuts mean no worry about allergies. And who doesn’t love chocolate? Right?
In addition, they make a great tea time treat, as well as a perfect holiday gift during the season. I usually make my white shortbread cookies and color them in different colors like red and green. Can you imagine getting a jar of these in red, green, white and chocolate? Very Christmasy!
Let’s talk ingredients and substitutes (Save/Pin)
- Butter – Best to use a white butter for this recipe so the dough comes out white (see in the video). White butter can be easily found in supermarkets these days. I do prefer unsalted butter over salted. And yet, if salted butter is all you have – go ahead and use it.
- Powdered sugar – This helps to create a nice creamy texture and melt in the mouth smooth, not a grainy texture. You can use the same amount of regular sugar just make sure you cream it a bit longer until almost dissolved.
- Cornstarch – That crisp melt in the mouth feeling you get with shortbread cookies usually comes from adding a starch such as rice flour or cornstarch. That’s because they soak up all the moisture in there. If you can’t find cornstarch, you can use an equal amount of rice flour instead.
- Vanilla – Normally, you can use regular vanilla extract. And yet, since we want to keep the dough as white as possible using clear vanilla would help. If you don’t have clear vanilla, another great flavor to use with these cookies is rose extract.
- Cocoa powder – I use regular dutch processed cocoa powder for these cookies.
Recipe – Chocolate Shortbread Cookies with just 6 ingredients (Save/Pin)
Useful Tips and Tools
- I’m not a slave to mixers. And yet, when you need some good creaming I have to insist that you use the K-Mix or Kitchen Aid.
- A good baking tray is always important. Try using a light colored baking trayBaking tray. Another option is to line the baking tray with Parchment Paper.
- If you aren’t going to fill or decorate these cookies a regular rolling pin will work just fine. And yet, a Cookie rolling pin has the side spacers that will also help you with rolling. So all your cookies are leveled and bake evenly.
- Also, it is really important to cool cookies completely on all sides as soon as they come out of the oven. So take them off the baking tray to prevent them cooking further and place them on an Cooking rack so they air circulates on all sides. This prevents steam from going back into the cookie thus…… keeping them crispy not soggy.
- Always bake cookies on the center rack of your Oven. If you have more than one tray simply bake them one at a time. You can bake two trays at the same time, and yet this can lead to some of the cookies in the bottom tray spreading too much. Also, you can rotate the trays during the baking. This is helpful with some cookies.
- Most cookies usually bake between 10 to 12 minutes. These took me about 10 minutes. Since cookies bake quickly they can also get over-baked. This is due to our tendency to get distracted at the last minute. Hence, my solution is a kitchen timer that is always set to 10 minutes. I turn it on as soon as I place the cookies in the oven. This has saved me many cookies since my kids always keep me busy.
- Unsalted butter – 228 grams (1 cup)
- Powdered sugar – 125 grams (3/4 cup)
- All purpose flour / plain flour – 190 grams (1 1/2 cup)
- Cocoa Powder – 50 grams (1/2 cup)
- Cornstarch/cornflour – 40 grams (1/4 cups or 5 tbsp)
- Vanilla extract – 1 tsp
- Plus 1/4 cup fine granulated sugar for rolling the cookies
- Preheat the oven to 170 C/340 F.
- Cream butter for a minute then adds the powdered sugar.
- Add the vanilla (or rose) extract.
- Next, add the flour, cocoa, and cornstarch -combine well.
- If the dough is too dry add a teaspoon or two of water.
- Divide the dough – first half then half again – and so on until you have 32 cookies.
- Roll each piece into a ball and flatten with the palm of your hand.
- Dap the cookie lightly into granulated sugar.
- Place on a cookie sheet.
- Bake for about 10 to 12 minutes at 170 C / 340 F.
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You can find a collection of my tutorials and recipes here on Pinterest.
Chocolate Shortbread Cookies Recipe - Just 6 ingredients (Eggless)
- 228 grams Unsalted butter
- 100 grams Powdered sugar
- 220 grams All purpose flour / plain flour
- 50 grams Cocoa powder
- 40 grams Cornstarch
- 1 tsp Vanilla extract (try clear vanilla)
- 50 grams Fine granulated sugar (for coating)
- Preheat the oven to 170 C/340 F.
- Cream butter for a minute, then add the powdered sugar.
- Add the vanilla or (rose) flavoring.
- Next, add the flour, cocoa, and cornstarch - combine well until you form a dough.
- Tip: if the dough is too dry add one or two tsp of water.
- Divide dough into four and each into another four.
Continue to divide until you have 32 pieces.
- Roll each piece of dough into a ball and flatten on the parm of your hand.
- Gently dap the flat cookie into granulated sugar.
- Place on a cookie sheet.
- Bake for about 10 to 12 minutes.
- Cool on a cookie rack completely before you store in a cookie jar.