Chocolate Shortbread Cookies
Calories: 87kcal
Adjust Servings Here: 32 Cookies
Description
These chocolate shortbread cookies are buttery and crisp with a melt in the mouth texture. Made with just 6 ingredients these cookies get done in less than 20 minutes. A fuss-free recipe that needs no chilling or special equipment.
Ingredients
- 1 cup (227 g) Unsalted butter (2 sticks) room temperature
- ½ cup (60 g) Powdered sugar
- 1¾ cup (220 g) All purpose flour / plain flour
- 4 tablespoon (30 g) Cocoa powder
- 2 tablespoon Cornstarch
- 1 teaspoon Vanilla extract (try clear vanilla)
- ¼ cup (50 g) Fine granulated sugar (for coating)
Instructions
- Preheat the oven to 170 C/340 F.
- Add the vanilla or (rose) flavoring. Followed by the flour, cocoa, and cornstarch. Combine well and shape into a ball. Tip - all flour absorbs moisture differently so if necessary add one to two teaspoon of water if the dough is dry.
- Make 32 cookies - Divide dough into four and each into another four. Continue to divide until you have 32 pieces. Tip - I like small shortbread cookies but you can also make these fewer and bigger in size
- Roll each piece of dough into a ball and flatten it on the palm of your hand. Gently dap the flat cookie into granulated sugar.
- Place on a baking tray. Bake for about 10 to 12 minutes.
- Cool in the tray for 5 minutes then cool completely on a cooling rack before you store in a cookie jar.
Recipe Notes
- Make sure the butter is room temperature before you start creaming otherwise you will have small little lumps that take forever to cream
- Powdered sugar works better for this recipe because it adds to that crumbly shortbread texture as well as easy smooth creaming
- You can make the dough up to 3 days ahead. Wrap well and keep it in the fridge until ready to use.
- You can add ½ teaspoon of spice to these cookies - try cinnamon, gingerbread, chai spice, ¼ teaspoon nutmeg
- You can also add up to ½ cup finely chopped nuts to this recipe
- If the dough is too crumbly when working, just add a few tablespoons of water to shape it into a ball.
- This dough can be rolled and cut into shapes.
- You can even roll the dough, cut it into rectangles and dock the top with the tings of a fork for a classic shortbread cookie
- These bake quickly. Depending on the thickness these take about 8 to 10 minutes but if you like them crisper with a nutty flavor by all means bake them up to 12 minutes.
- These are delicate cookies so store them stacked well and avoid too many movements (or you may end up with crumbles after a long trip)
- If you plan to send these as gifts, wrap them in individual parchment paper for presentation.
- You can also dip these in chocolate - I like to dip half the cookie in melted chocolate and sprinkle some chopped 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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