Chocolate Shortbread

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