Chocolate Shortbread
Chocolate Shortbread

Chocolate shortbread is an easy and delicious treat to enjoy around the holidays. This recipe is highly adaptable, allowing you to swap out and substitute different flavors.

In this recipe

  • How to make chocolate chip cookies
  • Tips for the best chocolate shortbread
  • How to know when your cookie is baked
  • Shortbread cookie variations
  • store chocolate chip cookies
  • Do you love shortbread? We do!

Shortbreads are an ideal type of cookie – they’re buttery and crumbly without being overly dry.

There are exactly two situations in which shortbreads are a must for me: as an afternoon snack, with milky coffee or tea and as a holiday treat as a gift. Throughout the holiday season, shortbreads pair perfectly with sugar cookies, bars and other celebration-worthy baked goods.

How to make chocolate chip cookies

Shortbread is a butter biscuit with a delicate texture. The name shortbread comes from the word “short” and refers to the crumbly texture caused by the large amount of butter in the dough. Compared to sugar cookies, shortcrust pastry is crumblier, crunchier, and has more fat, resulting in a richer cookie. Some shortbread cookies are dense and crunchy, while others are soft, crumbly, and fluffy.

There are numerous versions of shortbread, although the basic ingredients are always butter, sugar and flour. This recipe adds cocoa powder for a chocolate flavor.

For these shortbreads, we first beat the butter, sugar and vanilla until light and fluffy. Then we mix in the flour and cocoa powder until a dough forms. The dough is formed into a log that is chilled, sliced ​​and baked. The cookies are buttery, tender and just a little bit crumbly with a hint of sweetness.

Tips for the best chocolate shortbread

If you are looking for a delicious, chocolaty and tender biscuit, here are some tips:

  • I recommend using it Dutch Process Cocoa Powder for a darker color and a pleasant chocolate taste. When developing this recipe, I tried it with regular cocoa powder. The texture was similar but the chocolate flavor was mild.
  • Soften the butter to room temperature for tender, slightly crumbly shortbread. Some baking recipes call for cold butter, which gives the cookies a flakier texture.
  • Use powdered sugar to eliminate any graininess in the texture of the biscuit.

How to know when your cookie is baked

Plain shortbreads are easy to recognize when fully baked as their bottoms turn golden brown. Unfortunately, chocolate chip cookies are naturally darker and can be difficult to tell if they’re baked properly. Use the following clues to determine if your cookies are ready:

  • As your cookies bake, they will go from glossy and wet to a matte finish after baking.
  • If the tops of the cookies look dry after 10 minutes, remove them from the oven. Gently tap the top of a cookie with your index finger (careful! It gets hot!) or the back of a small spoon. It should make a very slight indentation when fully baked. If the cookies appear wet or your finger makes a noticeable indentation, return them to the oven for an additional two minutes before checking again.

Shortbread cookie variations

Although the basic ingredients are key to the texture and flavor of this shortbread, there are several variations you can try.

  • Change taste: The recipe calls for vanilla extract, but you can swap in peppermint extract or orange extract for a unique twist. Add spices like 1/4 teaspoon ground ginger or 1/4 teaspoon ground cinnamon. Lemon or orange zest would be delicious!
  • Add Nuts or Chocolate Chips: Mix 1/2 to 3/4 cup chopped nuts or chocolate chips into the dough before rolling into a stick.
  • Roll in sugar: Sables are a French shortbread biscuit rolled in sparkling sugar. Brush the chilled log with egg yolk, then roll in sparkling or Demerara sugar before slicing and baking. The crunchy sugar adds interesting texture and sweetness.
  • Dip shortbread: After baking, allow the shortbreads to cool completely. Melt dark, semi-sweet, or white chocolate chips in the microwave, then dip the shortbread in the melted chocolate. Let them harden completely on a baking sheet before serving.

store chocolate chip cookies

There are several ways to store the shortbread before and after baking.

  • For the dough: You can roll the dough into a roll and refrigerate for up to 24 hours before baking.
  • Freeze: Chill the log for two hours until firm, then place in the freezer in an airtight bag for up to a month. If you want to bake the cookies, you can let the log thaw in the fridge for a few hours until it’s ready to be sliced, then continue baking. You can also pre-cut the stem before freezing, making it easy to bake as few or as many cookies as you like.
  • For the baked cookies: Once the cookies are baked, let them cool completely. Keep them in an airtight container at room temperature for three to four days or freeze them in an airtight container for up to a month.

Do you love shortbread? We do!

  • Classic butter cookies
  • Chocolate Orange Shortbread Cookies
  • almond biscuits
  • Classic lemon bars
  • Slice and bake pistachio butter cookies

Chocolate Shortbread

preparation time
5 minutes

cooking time
10 mins

rest time
60 minutes

total time
75 minutes

24 cookies


  • 2 cups (250G) all purpose flour

  • 1/4 cup (29G) Dutch processed cocoa powder

  • 2 sticks (230G) unsalted butterat room temperature

  • 1 cup (120G) powdered sugar

  • 1/2 teaspoon vanilla extract

  • 1/2 teaspoon kosher salt


  1. Sift the dry ingredients:

    Using a sifter or fine-mesh sieve, sift the flour and cocoa powder into a small bowl. put it aside

  2. Cream the butter and sugar:

    In a stand mixer fitted with the paddle attachment or hand mixer, mix the butter and sugar on low speed until just combined and no icing sugar remains. Increase the mixer to medium speed and beat the mixture until fluffy and creamy, about 3 minutes.

  3. Add vanilla and salt:

    On low speed, add vanilla and salt and mix until combined.

  4. Add the dry ingredients:

    Gradually add the dry ingredients to the butter mixture on low speed until just combined, about 30 seconds. The dough will be soft and slightly sticky.

    If the dough feels dry and crumbly, add softened butter 1 teaspoon at a time until it comes together.

  5. Roll dough into a stick:

    Divide the dough in half. Place a serving in the center of a large piece of plastic wrap on your kitchen counter. Fold the plastic over to cover the dough.

    Using your hands, form the dough into a tightly-squeezed bar shape and roll out on the counter to flatten. It doesn’t have to be perfect! The trunk should be about 2 inches in diameter and 4 to 5 inches long. Repeat with the other half.

  6. Cool dough:

    Refrigerate the cookies for 1 hour or until set.

  7. Preheat oven and prepare baking sheets:

    About ten minutes before the cookies have finished cooling in the refrigerator, arrange two racks in the middle and bottom thirds of the oven and preheat to 350F. Line two baking sheets with parchment paper.

  8. Cut cookies:

    Use a sharp knife to slice the log into 1/4 inch thick slices. Arrange the cookies evenly on both baking sheets, leaving at least 1 inch between the cookies to allow for spreading.

  9. Bake cookies:

    Bake for 10 minutes or until cookies are set, turning pans halfway between racks.

    The cookies will go from shiny and wet to dry and matte when baked properly. They’ll feel a bit soft after the oven, but should hardly leave a dent when you tap them gently with your fingers.

    If they look shiny or feel too soft, continue baking until set, about 2 minutes.

  10. Cool cookies:

    Allow the cookies to cool on the baking sheet for 2 minutes, then transfer to a wire cooling rack to cool completely.

nutritional information (per serving)
131 calories
8g Fat
14g carbohydrates
1g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!