Chocolate Shortbread Cookies
Calories: 10
Adjust Servings Here: 14 Cookies
Description
Get ready to indulge in the ultimate chocolate shortbread cookies experience. With a simple addition or substitution, you can transform this classic favorite into a delectable masterpiece that will have everyone craving for your recipe.
Ingredients
- 1 cup (227 g) Unsalted butter softened. room temperature
- ⅔ cup (80 g) Powdered sugar or ½ cup granulated sugar
- 2 cup (250 g) All purpose flour
- ⅓ cup (30 g) Cocoa powder
- 1 tsp Vanilla extract
Plus
- ½ cup (90 g) Melted chocolate (for coating)
- 2 tbsp Rose petals dried
- ¼ cup Crushed nuts I used pistachios and pecans.
Instructions
- Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Pro tip - If you use granulated sugar, this process usually takes 2-3 minutes and can be done with a hand or stand mixer fitted with the paddle attachment.1 cup Unsalted butter, ⅔ cup Powdered sugar
- Incorporate Vanilla Extract (Optional): If desired, add the vanilla extract to the dough and mix until evenly distributed. Vanilla extract enhances the flavor but is optional if you prefer a more traditional shortbread taste.1 tsp Vanilla extract
- Add the Dry Ingredients: Add the cocoa powder, followed by the all-purpose flour and salt, to the butter-sugar mixture. Mix on low speed (or stir by hand) until the dough comes together. Be careful not to overmix; stop once the dough is combined.⅓ cup Cocoa powder, 2 cup All purpose flour
- Chill the Dough: Shape the dough into a ball and flatten it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes. Chilling the dough allows it to firm up, making it easier to handle.
- Preheat the Oven: Preheat your oven to 325°F /160°C/ Gas Mark 3. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Roll Out the Dough: On a lightly floured surface, roll the chilled dough to your desired thickness, typically about 1/4 to 1/2 inch (6-12mm). Use rolling pin guides or parchment paper to maintain even thickness. You can roll the dough on a lightly floured surface, but it is easier when you roll the dough between two sheets of parchment paper.
- Cut into Shapes: Cut the dough into your preferred shapes with cookie cutters. Classic shortbread shapes include rectangles, squares, or traditional rounds. Re-roll and cut any leftover dough until it's used up.
- Place on Baking Sheet: Carefully transfer the cut cookies to the prepared baking sheet, leaving a little space between them. Shortbread cookies only spread a little during baking.
- Bake to Perfection: Bake in the preheated oven for approximately 12 - 14 minutes or until the edges of the cookies are lightly golden. Keep a close eye on them to prevent over-baking.
- Cool on a Wire Rack: Allow the baked shortbread cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They will continue to firm up as they cool.
- Dipping the cookies in chocolate is optional but a great way to take these cookies to the next level. Melt your preferred type of chocolate in a microwave-safe bowl or double boiler. If the chocolate is too thick, add a tablespoon of cooking oil to lighten it.½ cup Melted chocolate
- Once melted, dip each cookie into the chocolate, coating about half the cookie. Allow excess chocolate to drip off before placing them on parchment paper.
- If desired, sprinkle some chopped nuts, zest, or crushed rose petals while the chocolate is wet. Once the chocolate has hardened, these scrumptious chocolate-coated shortbread cookies are ready to be enjoyed!2 tbsp Rose petals, ¼ cup Crushed nuts
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
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