Description
Delight in these rich and buttery Chocolate Shortbread Cookies, perfectly tender with a deep cocoa flavor and a luxurious half-dip of melted semi-sweet chocolate. These classic cookies combine the crumbly texture of traditional shortbread with a chocolatey twist, making them ideal for any special occasion or simple treat.
Ingredients
Dry Ingredients
- 1 3/4 cups (248g) all-purpose flour (scoop and level to measure)
- 6 Tbsp (36g) unsweetened cocoa powder (or Dutch process cocoa, sift if clumpy)
- 1/4 tsp salt
Wet Ingredients
- 1 cup (226g) unsalted butter, at cool room temperature
- 1 1/4 cups (150g) powdered sugar
- 1 1/2 tsp vanilla extract
- 10 oz. semi-sweet chocolate, finely chopped, melted (for dipping)
Instructions
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, cocoa powder, and salt until evenly combined to ensure a smooth dough texture.
- Cream Butter and Sugar: In the bowl of an electric stand mixer, cream the unsalted butter and powdered sugar on low speed until combined, then increase to medium speed and beat until the mixture is light and fluffy, about 2 minutes.
- Add Vanilla: Scrape down the sides of the bowl and blend in the vanilla extract thoroughly for added flavor.
- Combine Dough: Add the flour mixture to the butter mixture and blend on low speed initially until clumps form (the mixture will look sandy), then increase speed slightly until the dough comes together.
- Knead and Divide: Turn the dough out and knead a few times by hand to bring it fully together. Divide the dough into two equal portions.
- Shape and Chill: Compress and roll each portion into a 5 1/2-inch log. Wrap each log tightly in parchment paper or plastic wrap and chill in the refrigerator for 1 hour.
- Preheat Oven: When the dough has 15 minutes of chilling left, preheat the oven to 350°F (175°C). Line two 18 by 13-inch baking sheets with parchment paper.
- Slice and Arrange: Remove one log from the refrigerator and cut into 1/3-inch thick slices. Place the slices on the prepared baking sheets, spacing them 1 1/2 inches apart to allow for slight spreading.
- Bake: Bake the cookies in the center of the preheated oven for 11 to 13 minutes until the cookies are set but not browned.
- Cool: Allow the cookies to cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely, leaving the parchment paper on the pans.
- Dip in Chocolate: Once completely cool, dip half of each cookie into the melted semi-sweet chocolate. Gently shake off excess chocolate and scrape the bottom edge of the cookie along the bowl to avoid an overly thick chocolate layer. Place the dipped cookies on a parchment-lined sheet to let the chocolate set.
- Optional Decoration: If desired, decorate with sprinkles shortly after dipping before the chocolate sets. Let cookies with tempered chocolate set at room temperature; if untempered chocolate is used, refrigerate until the chocolate is firm.
Notes
- Use Dutch process cocoa powder for a smoother, richer chocolate flavor, but natural cocoa powder will also work.
- For best texture, ensure your butter is at cool room temperature, not melted or too soft.
- Tempering the chocolate used for dipping can give a shiny finish and crisp snap once set.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- Make sure to space cookies properly on the baking sheet to avoid sticking together as they bake.
- Prep Time: 1 hour 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
