Chocolate Shortbread Cookies are rich and buttery cookies with deep chocolate flavour and soft crumbly texture. You can make this by mixing cocoa powder, flour and butter into a simple dough, then rolling and cutting into shapes and baking it. It has a mild sweetness with a slight chocolate flavour which balances well and tastes nice.
These cookies are usually made during festive times like Christmas and New Year at homes. It gives a soft inside with slightly crisp edges after baking and cooling which makes it very enjoyable. You can make this when you want a quick homemade cookie that does not need many ingredients and time.
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About Chocolate Shortbread Cookies
Chocolate Shortbread Cookies are simple variation of traditional shortbread cookies. In this recipe, instead of plain flavour, cocoa powder is added which gives a rich chocolate taste and colour. It is a basic shortbread recipe but still gives very satisfying result and easy to try.
The texture of these cookies is soft, crumbly and slightly crisp after cooling. Butter plays a main role here and it gives that melt in mouth feel which is very nice. Cocoa powder adds a deep flavour and slight bitterness and it balances the sweetness of sugar.
There are many ways you can try this recipe and change based on your liking. You can make simple round cookies or cut into shapes using cookie cutters and also add chocolate chips or nuts for small variation, so you have many options to try easily. It is easy to make and does not take much time.
I usually make this during weekends or small occasions at home. It take little effort but cookies comes out good and everyone at home like it.
Chocolate Shortbread Cookies Ingredients
- Flour - I used wheat flour to make this, you can also use maida or combine both and use.
- Butter - Butter is used for richness and soft crumbly texture to the cookies. It is better to use soft or slightly chilled butter for good result.
- Powdered sugar - Powdered sugar is used as it mixes easily with butter and gives smooth texture. It also helps in getting soft cookies.
- Cocoa powder - Cocoa powder is added for chocolate flavor and it give nice color also. You can adjust the amount little based on your taste if needed.
- Egg - Egg helps to bind the dough together and gives structure to the cookies. It also make the cookies little soft inside and hold shape better.
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How to make Chocolate Shortbread Cookies Step by Step
1.To a mixing bowl - add butter, powdered sugar.
2.Whisk it well to make it smooth and creamy. I used chilled butter so it took sometime to make it creamy. Beat an egg with a whisk in a separate bowl, just mix it that's enough.
3.Add this to butter sugar mixture. Whisk it well for even mixing
4.Add vanilla essence. Sift flour, coco powder and add it.
5.Mix well and gather together to a form a soft dough. Cling wrap and refrigerate for an hour(this is for making the dough firm so that while baking it doesn't spread).
6.Then on a butter paper, roll out the dough to ¼ inch thickness, then cut using your favourite shaped cookie cutters.
7.Collect the scraps, roll again until you finish the entire dough.If you feel sticky then slightly flour the cookie cutters before using it.Meanwhile preheat the oven at 180 deg C for 10 minutes. Line butter paper on the cookie tray and transfer the shaped cookies to the butter paper - I chilled the cookies at this stage for 10 minutes while the oven was preheating. Once the oven is preheated, bake the cookies at 180 deg C for 10-12 minutes.
Cool down completely on a wire rack then store.
Expert Tips
- Creaming butter - I usually whisk butter and sugar until it becomes creamy and smooth. If butter is cold it may take little more time to mix.
- Mixing dough - After adding flour and cocoa powder mix gently and slowly. Try not to overmix as it may affect the texture of cookies.
- Chilling dough - I refrigerate the dough so it becomes firm and easy to handle. It helps in easy rolling and cutting shapes.
- Rolling evenly - I roll the dough evenly so cookies bake properly and same time. If sticky you can dust little flour on surface.
- Baking time - I bake until edges start to brown slightly. It will be soft when hot and becomes crisp after cooling.
Serving and Storage
Serve this with tea or milk for a simple snack at home. It is also good for festive sharing and small gatherings. Store the cookies in airtight container. It stays good for few days.
FAQS
1.Can I skip eggs?
Yes you can replace egg with little milk and it still works fine. Texture may change slightly but it still taste good.
2.Why cookies are soft after baking?
It is normal when hot and it becomes firm after cooling. Do not bake more thinking it is undercooked.
3.Can I add nuts?
Yes you can add chocolate chips or nuts. It give a small variation in taste and texture.
4.Can I use wheat flour?
Yes you can use wheat flour fully. Cookies will be slightly dense but still tastes good.
5.Can I make dough ahead?
Yes you can prepare dough and refrigerate for a day. It helps in easy shaping later and better handling.
If you have any more questions about this Chocolate Shortbread Cookies Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
Chocolate Shortbread Cookies
Ingredients
- ¾ cup flour
- ¼ cup butter
- ¼ cup powdered sugar
- ¼ cup coco powder
- 1 no egg
Instructions
- To a mixing bowl - add butter, powdered sugar.
- Whisk it well to form a smooth creamy mixture. I used chilled butter so it took sometime to make it creamy.
- Beat an egg until light in a separate bowl.
- Add this to butter sugar mixture. Whisk it well for even mixing.
- Add vanilla essence. Sift flour, coco powder and add it.
- Mix well and gather together to a form a soft dough.
- Cling wrap and refrigerate for an hour. (this is for making the dough firm so that while baking it doesn't spread).
- Then on a butter paper, roll out the dough to ¼ inch thickness, then cut using your favourite shaped cookie cutters.
- Collect the scraps, roll again until you finish the entire dough. If you feel sticky then slightly flour the cookie cutters before using it.
- Meanwhile preheat the oven at 180 deg C for 10 mins.
- Line butter paper on the cookie tray and transfer the shaped cookies to the butter paper - I chilled the cookies at this stage for 10 mins while the oven was preheating.
- Once the oven is preheated, bake the cookies at 180 deg C for 10-12 mins.
- Cool down completely on a wire rack then store. Enjoy Chocolate Shortbread Cookies!
Notes
- You can have this as a basic cookie recipe and have many variations, like you can make as plain vanilla cookies or add choco chips etc.
- When its out from the oven, it will be soft later it will become crisp so don't be tempted to bake more than the mentioned time.
Subha
How can we make the same without egg
Lori
Chocolate shortbread cookie recipe says to add vanilla, but NO VANILLA QUANTITY SHOWN ON THE RECIPE??? OOPS
Sharmilee J
Check step 4 have added vanilla essence