Chocolate shortbread cookies recipe a classic cookie made for Christmas.I usually make vanilla shortbread cookies often but its egg less so wanted to try this chocolate shortbread cookie recipe with eggs so tried it from the ‘cookies’ book I had.
This chocolate shortbread cookies came out above my expectation,I always love the texture of cookies made with eggs and this one was so chocolatey and yum.The kids enjoyed it so much and complained that it was a very small batch and wanted more.Actually my cookie cutters were soo big that I got only 12 cookies.I am planning to make them again for them but with wheat flour, will sure update here about the outcome.
You can even freeze the dough and bake cookies whenever needed.These cookies makes a great gifting idea for Christmas.I have few more christmas recipes coming up here so stay tuned!
Chocolate shortbread cookies crunchy cookies perfect to bake for Christmas season.
- 3/4 cup flour
- 1/4 cup butter
- 1/4 cup powdered sugar
- 1/4 cup coco powder
- 1 no egg
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To a mixing bowl - add butter,powdered sugar.
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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.
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Add this to butter sugar mixture.Whisk it well for even mixing.
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Add vanilla essence.Sift flour, coco powder and add it.
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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).
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Then on a butter paper, roll out the dough to 1/4 inch thickness, then cut using your favourite shaped cookie cutters.
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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.
- 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
Steps to make chocolate shortbread cookies recipe:
- To a mixing bowl – add butter,powdered sugar.
- 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.
- 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 1/4 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.
Delicious chocolate shortbread cookies ready!!
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