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Chocolate Shortbread
Chocolate Shortbread
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
75 minutes
Indulgent and versatile chocolate shortbread, perfect for festive occasions with customizable flavors.
Ingredients:
  • 2 cups (250g) all-purpose flour
  • 1/4 cup (29g) Dutch-processed cocoa powder
  • 2 sticks (230g) unsalted butter, at room temperature
  • 1 cup (120g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
Instructions:
  • Sift the flour and cocoa powder together into a small bowl using a sifter or fine-mesh sieve. Set aside.
  • Cream the butter and sugar: Beat the butter and sugar in a stand mixer or with a handheld electric mixer on low speed until well combined and smooth. Increase the speed to medium and continue to beat until light and fluffy, about 3 minutes.
  • Combine the vanilla and salt: Mix on low speed until well blended.
  • Gradually mix the dry ingredients into the butter mixture on medium-low speed until just combined for about 30 seconds. The dough should be soft and slightly sticky. If it feels dry and crumbly, add softened butter, 1 teaspoon at a time, until it comes together.
  • To form the dough logs: Split the dough in half. Put one part on a large piece of plastic wrap. Fold the plastic wrap over to cover the dough. Shape the dough into a compact log by rolling it with your hands on the counter. Remember, perfection is not necessary! Aim for a log that is roughly 2 inches in diameter and 4 to 5 inches long. Repeat the process with the remaining half of the dough.
  • Allow the cookie logs to rest in the refrigerator for 1 hour, or until they are firm to the touch.
  • As the cookies chill, get the oven ready: Place two racks in the middle and bottom of the oven and preheat to 350°F. Line two baking sheets with parchment paper.
  • Slice the cookies into 1/4-inch-thick rounds using a sharp knife. Place the cookies onto baking sheets, leaving 1 inch of space between each cookie for spreading.
  • Bake the cookies in a preheated oven at 350°F for 10 minutes, switching the pans between racks halfway through. The cookies should transform from glossy to matte and slightly soft to the touch. If they appear shiny or too soft, bake for an additional 2 minutes until firm to the touch.
  • Allow the cookies to cool: After 5 minutes on the baking sheet, transfer them to a wire rack to cool completely.

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