Description
Deliciously rich and buttery Chocolate Shortbread Cookies made with Dutch-processed cocoa powder for a deep chocolate flavor. These melt-in-your-mouth cookies are easy to prepare with simple ingredients and have a tender crumb perfect for coffee breaks or dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all purpose flour
- ½ cup (40 g) Dutch processed or unsweetened cocoa powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup (226 g) unsalted butter, softened but cool to the touch
- 1¼ cup (150 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk (optional)
Instructions
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and powdered sugar together on medium speed until fluffy and well combined, about 3 to 4 minutes.
- Add Wet and Dry Ingredients: On low speed, add vanilla extract followed by the egg yolk (if using), salt, and cocoa powder. Mix until well blended, scraping the bowl as needed. Then, on the lowest speed setting, gradually mix in the flour until just combined to form the dough.
- Chill Dough: Transfer the dough onto parchment paper and cover with plastic wrap or another piece of parchment. Roll out into a disk about ¼ inch thick. Refrigerate the dough until firm, about 1 to 2 hours. Meanwhile, preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Cut and Prepare Cookies: Use a 2 to 2½ inch biscuit cutter to cut rounds from the chilled dough. Optionally, press the cookie tops into sanding sugar for a sweet crust. Place rounds 2 inches apart on the prepared baking sheets. Gather and reroll leftover dough, chilling again between batches to maintain firmness.
- Bake and Cool: Bake the cookies in the preheated oven for 12 to 14 minutes until edges are set and centers puff slightly. The tops will lose their glossy sheen and appear matte when done. Let cookies cool on the hot baking sheet for 10 minutes before transferring to a wire rack to cool completely. Optionally sprinkle additional sugar on the warm cookies for extra crunch.
Notes
- Egg yolk is optional; adding it provides extra richness and helps bind the dough.
- Use Dutch-processed cocoa powder for best flavor, but unsweetened natural cocoa works as a substitute.
- Chilling the dough is critical to prevent spreading during baking and to develop texture.
- You can store cookies in an airtight container at room temperature for up to one week.
- For a sweeter crust, rolling cookie tops in sanding sugar before baking adds a delightful crunch.
