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!
Ingredients and substitutes
- 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 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.
Step by step instructions (Save/Pin)
- 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.
Chocolate Shortbread Cookies Recipe - Just 6 ingredients (Eggless)Print Pin Rate
- 228 grams (1 cups) Unsalted butter (2 sticks) room temperature
- 100 grams (0.5 cups) Powdered sugar
- 220 grams (1.75 cups) All purpose flour / plain flour
- 50 grams Cocoa powder
- 40 grams (3.00 tbsp) Cornstarch
- 1 tsp (1 tsp) Vanilla extract (try clear vanilla)
- 50 grams (2.00 oz) 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.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you