Chocolate Shortbread Cookies Recipe (2024)

By Robin Gagnon | Updated on 02/12/2023

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Today, I have a Double Chocolate Shortbread Cookies recipe for you. They are reportedly, Santa's favorite cookie... so much better than standard chocolate chip cookies!

These simple cookies are packed with loads of chocolate flavor, have great texture and you can make the dough ahead for convenient quick cookies later. Since I love chocolate, they are one of my very favorite Christmas cookies.

Double Chocolate Shortbread Cookies

The tender simplicity of shortbread makes them a favorite cookie of mine. They are not overly sweet and take on a variety of flavors with ease. This is my chocolate version of the cookies. The dough is flavored with cocoa powder and chocolate chips kick the delicious chocolately goodness up a notch.

Slice and Bake Chocolate Cookies: Perfect for Busy Bakers

When preparing for baking many cookies in one day, this chocolate shortbread recipe is a great choice. The dough can be made ahead of time and left in the refrigerator until you are ready to slice and bake. I baked mine almost a week after making the dough.Shortbread cookies also maintain their size and shape, requiring minimal space between them on the cookie sheet.

While I am quite happy with the rounds. You can use cookie cutters with this dough as well. I do suggest chilling them a bit after forming them with your cutter, as room temperature cut-outs are likely to lose their shape.

How to Make Chocolate Shortbread

Print recipe card below to make these delicious cookies.

Ingredients you will need:

½cupunsalted buttersoftened (1 stick)
½ cup powdered sugar
1 teaspoon pure vanilla extract
2 tablespoon milk
¼ teaspoon sea salt
¼cupcocoa powder
1cupflourall-purpose flour is fine
⅓cupsemi-sweetchocolate chips

Supplies

Baking sheets and parchment paper or silicone pan liner

While not necessary, a stand mixer will make preparation easier.

Preparation

Cream together the softened butter and sugar.
In a small separate bowl mix salt with the milk and vanilla extract to dissolve. then add to the creamed butter.
In another bowl, whisk together the flour and cocoa powder, then slowly mix these dry ingredients with the wet ingredients bowl. Once the dough is well mixed, toss in the chocolate chips.
Knead the dough lightly, enough to evenly distribute the chocolate chips. Split the dough mixture in half. Take each half and roll dough into a log about 2 inches thick. Wrap each rolled log in plastic wrap and refrigerate for 2 to 3 hours to firm up. You can chill the dough overnight if it's easier.
Preheat the oven to 350 degrees f and line baking sheets with parchment paper.
Remove the cookie dough logs from the fridge and cut into slices about ⅜ -½ inch thick. Arrange on parchment lined baking sheets. These cookies will not expand much at all, but leave a little space between them.
Bake in oven for 11-12 minutes, then remove from cookie sheet to a wire rack to cool completely.

Make your holiday baking so much easier with some silicone sheet pan liners.

Variations on the Recipe

If double chocolate is just not enough for you, try these additions and swaps to the rich buttery chocolate cookie base:

Dipping the cooled cookies in melted chocolate and let cool for a decadent treat.
Swap white chocolate chips, or other flavored candy chips for the dark chocolate ones used in the recipe.
Drizzling with melted caramel candies and sprinkling on coarse salt, for a salted caramel version.
Melt dark or white chocolate and drizzle the cookies with it for a contrasting decorative icing effect.
When applying melted chocolate, you can also crust the shortbread cookies with nuts, festive sprinkles or even sprinkle with crushed peppermint candies for a holiday look and taste. These would be gourmet treat and perfect for an easy to make edible Christmas gift.
For gluten-free cookies, simply use a gluten free flour. The other ingredients are typically free of gluten.

Q&A

Can I substitute the powdered sugar?

I don't recommend it. While some recipes do use granulated sugar powdered confectionery sugar makes a more tender cookie... which is a primary characteristic of shortbread.

Do I have to chill the shortbread dough before baking?

Yes, if you don't the cookies will spread out and lose their shape.

What is the difference between a sugar cookie and a shortbread cookie?

Sugar cookies contain eggs. Shortbread does not have eggs, and has a more tender crumbly texture.

How do I store Chocolate shortbread cookies?

Simply seal the baked cookies in an airtight container. They will last for up to a week.
The unbaked dough logs can save in the refrigerator for several days, up to a week, before baking.

Can I freeze these cookies?

Yes, you can absolutely freeze these cookies after baking or freeze a log of the cookie dough to thaw and slice later.

I must say, these Chocolate Shortbread Cookies with chocolate chips were a big hit with my daughter. She gobbled up the cookies and milk in this picture as soon as she got home from school. I hope you enjoy the recipe.

Double Chocolate Shortbread Cookie Recipe

These chocolate shortbread cookies with chocolate chips are sure to be a popular recipe in your home.

4.86 from 28 votes

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Course: Dessert

Cuisine: American

Keyword: chocolate shortbread cookies

Equipment

baking sheets
parchment paper or silicone liner

Ingredients

½ cup unsalted butter softened (1 stick)
½ cup confectioners sugar
1 teaspoon vanilla extract
2 tablespoon milk
¼ teaspoon sea salt
¼ cup unsweetened cocoa powder
1 cup flour all-purpose is fine
⅓ cup semi-sweetchocolate chips

US Customary - Metric

Instructions

Cream together the softened butter and sugar.
In a small separate bowl mix salt with the milk and vanilla extract to dissolve. then add to the creamed butter.
In another bowl, whisk together the cocoa powder and flour, then slowly combine this flour mixture in with the wet ingredients bowl. Once the dough is well mixed, toss in the chocolate chips.
Knead the dough lightly, enough to evenly distribute the chocolate chips. Split the cookie dough in half and roll the dough into two logs about 2 inches thick. Wrap each log shape in plastic wrap and refrigerate for 2 to 3 hours to firm up.
Preheat oven to 350 degrees and line baking sheets with parchment paper.
Cut each cookie dough log into slices about ⅜"-½" thick. Arrange on the prepared baking sheets. These shortbread cookies will not expand much at all, but leave a little space between them.
Bake for 11-12 minutes, then remove to wire rack to cool completely.

Nutrition

More Cookies!

Cranberry Orange Shortbread Cookies with Walnuts
Thumbprint Cookies , A Classic Swedish Christmas Cookie
Cherry Almond Cookies
Cranberry Walnut Stuffed Shortbread Cookies

... and while not technically a cookie, my double chocolate brownie recipe is not to be overlooked.

White Chocolate Cranberry Oatmeal Cookies Recipe
Making Dove Creamy Chocolate Cookies
Double Chocolate Ferrero Rocher Cookies Recipe

Chocolate Shortbread Cookies Recipe (2024)

FAQs

What is the secret to making good shortbread cookies? ›

Tips To Make the Best Shortbread Cookies

Choose High Quality Butter. No matter what brand of butter you buy, if it's real butter, you can rest assured that it's the best. ...
Keep Ingredients Simple. ...
Add Flavor. ...
Don't Overwork. ...
Shape Dough. ...
Chill Before Baking. ...
Bake Until Golden. ...
Add Finishing Touches.

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What are common mistakes when making shortbread? ›

The most common mistakes when making shortbread are over-working the dough, and incorporating too much flour. The less you work the dough, the more crumbly and melt-in-your-mouth your shortbread cookies will be.

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When making shortbread What must you not do? ›

The key with shortbread is not to overhandle it. Make the dough exactly as instructed, but don't mess around making shapes or over rolling the dough - you will end up with delicious but tough biscuits. Stretching and pulling the dough activates the gluten in the flour, making chewy cookies and not crisp ones.

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Should shortbread cookies be soft or hard? ›

Shortbread should always have a tender, melting texture, but be slightly crisp when you bite into it. It should not generally be damp or wet underneath. A classic shortbread recipe will also only have flour, butter and sugar as the ingredients (in a 3:2:1 ratio) and not egg, which could lead to excess moisture.

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Is it best to chill shortbread dough before baking? ›

Step 3: The Secret to the Absolute Best Shortbread

After shaping the cookies, don't rush to the oven! Instead, chill the dough in the refrigerator for 30 minutes or so (overnight is OK, too). A short stay in the fridge will firm up the cookies and solidify the butter. This will help keep them from spreading too much.

Read On ›

What happens if you add too much butter to shortbread cookies? ›

Adding too much butter can cause the cookies to be flat and greasy. Adding too little butter can cause the cookies to be tough and crumbly. You should use unsalted butter to control the salt content, but if you only have salted on hand, reduce the amount of added salt accordingly.

Get More Info Here ›

Why do you put fork holes in shortbread? ›

The word "bread" comes from "biscuit bread" which was made from leftover bread dough that was sweetened and dried out in the oven to make biscuits. Why do you poke holes in shortbread? The holes allow the moisture to escape during baking and more even heat distribution. This helps dry out and crisp up the cookies.

Why is shortbread difficult to make? ›

Here are some potential reasons and solutions:

Ingredient Ratios:Butter: Shortbread relies heavily on butter for its flavor and texture. Make sure you are using the correct ratio of butter to flour. If there is too much flour or too little butter, the dough may be too dry. ...
Overmixing:Ove.

Mar 10, 2022

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What are the disadvantages of shortbread? ›

Sugar provides a fast source of energy. There are rarely any artificial additives. Cons: Shortbread is a weight watcher's nightmare because it is extremely high in saturated fat and calories.

How can you tell if shortbread is underbaked? ›

Begin checking at the tail end of the cooking time. Undercooked shortbread will be doughy and chewy. Slightly overcooked and it will become chalky, brittle and hard.

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What is the difference between Scottish shortbread and regular shortbread? ›

Traditional Scottish shortbread is a simple recipe made with sugar, butter, flour, and salt. Other shortbread styles will include leavening agents like baking powder and baking soda, which makes them crisp instead of crumbly like traditional Scottish shortbread.

Learn More ›

Do you cut shortbread when hot or cold? ›

Immediately cut the shortbread, while it's warm; if you wait until it's cool, it won't cut easily. Using a pizza wheel or sharp knife, cut each round into 12 wedges. If you've baked squares, cut each square into four smaller squares, then cut each of those into thirds to make a total of 24 strips (12 per pan).

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Should butter be cold or room temperature for shortbread? ›

If it's too warm, the butter and sugar cannot properly cream and the cookies will taste dense. Many shortbread recipes call for cold butter worked into the dry ingredients and that gives you a wonderfully flaky cookie but if not mixed properly, the results can be inconsistent.

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What are the qualities of a good shortbread? ›

Good shortbread is pale, buttery, crunchy, and 'short'. This means it crumbles at every bite, giving that characteristic shortbread texture. It shouldn't be soft or chewy like cookies, and it shouldn't be browned.

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Why put egg in shortbread? ›

This unexpected addition will make buttery confections like shortbreads and shortcakes even more tender and flaky. “Biscuits should be crumbly, buttery and sweet,” reads a headnote for a cinnamon sugar-spiced shortbread recipe in the Ritz London Cookbook.

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