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Chocolate Shortbread Cookies
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
100 minutes
Versatile chocolate shortbread dough recipe for cutout cookies or sandwich cookies, perfect for decorating.
Ingredients:
  • 2 cups all-purpose flour
  • 1 tablespoon all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon instant espresso powder
  • 0.5 teaspoon salt
  • 1 cup unsalted butter
  • 1 cup white sugar
  • 2 teaspoons vanilla extract
Instructions:
  • Combine 2 cups plus 1 tablespoon of flour with cocoa powder, espresso powder, and salt, then set aside.
  • In a large bowl, use an electric mixer to beat sugar and butter until light and fluffy. Mix in vanilla. Gradually add dry ingredients in 3 parts, mixing until just combined after each addition to form a thick dough. Shape dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
  • Prepare two large cookie sheets by lining them with parchment paper.
  • Take the chilled dough out and gently roll it on a floured surface until it is 1/4 to 1/2 inch thick. Use cookie cutters to create shapes. Combine any leftover dough scraps, roll it out again, and make more cookies as desired. Put the cutouts 1 inch apart on lined baking sheets and chill in the fridge for about 20 minutes before baking.
  • Preheat your oven to 350°F.
  • Bake one sheet of cookies in the preheated oven until just set, around 10 minutes. Let them cool on the sheet for a few minutes before transferring to a wire rack to cool completely.

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