Chocolate Shortbread Cookies
Crispy, buttery and delicious – these Chocolate Shortbread Cookies are the perfect treat to have with your afternoon cup of tea or coffee!
Jump to RecipeIf you are looking for a staple in your baking repertoire, the Chocolate Shortbread Cookies are a perfect candidate! Ease to make, and even easier to enjoy! Crispy, buttery, chocolaty – can it get any better than that? If you’re a fan of chocolaty flavor try one of this recipes as well: Gooey and Chewy Chocolate Brownie, Double Chocolate Crinkle Cookies, or Ultimate Triple Chocolate Bang-Bang Cookies.
What ingredients do you need?
- Butter – unsalted butter. Make sure you take it out of the fridge few hours before baking, so the butter is at the room temperature. Otherwise, your dough will become lumpy.
- Cocoa powder – always opt for unsweetened cocoa powder. It will give the chocolate flavor to your shortbread cookies, as well as this beautiful brown color.
- Flour – and, more specifically, all-purpose flour. Make sure to sieve it before adding to the batter, to get rid of any unnecessary lumps.
- Egg yolks – in this recipe you’ll only need the yolks, no whites (you can use them to make a nice egg-whites omelet next morning 😉 ).
- Vanilla extract – to enhance all the flavors.
How to prepare the Chocolate Shortbread Cookies?
- In a bowl of a standing mixer fitted with a paddle attachment, beat together the butter, sugar, vanilla extract, and egg yolks. Mix until smooth and creamy.
150g unsalted butter
100g granulated sugar
1 teaspoon vanilla extract
2 egg yolks - In a small bowl, sieve together the flour, cocoa powder, and salt. Turn the mixer to the low speed, and add the flour mixture gradually, spoon by spoon. The batter will be very thick.
150g all-purpose flour
50g cocoa powder
1/4 teaspoon salt
3. Place the dough between two sheets of baking paper, and using a rolling pin spread the dough until it reaches around 0.5cm thickness.
4. Place it flat in the fridge and chill the dough for about 15 minutes.
5. In the meantime, line the baking sheets with the silicon mats, and preheat the oven to 170C (340F).
6. Use the cookie cutter to cut out the cookies and place them on the silicon mats leaving some space in-between.
7. Place the cookies in the oven and bake for 8-10 minutes. They will be slightly soft, but they will firm up as they cool down.
How to store?
You can store the Chocolate Shortbread Cookies in an air-tight container at room temperature for up to 14 days.
Chocolate Shortbread Cookies
Ingredients
- 150 g unsalted butter room temperature
- 100 g granulated sugar
- 2 egg yolks
- 1 tsp vanilla extract
- 50 g cocoa powder unsweetened
- 150 g flour
- ¼ tsp salt
Instructions
- In a bowl of a standing mixer fitted with a paddle attachment, beat together the butter, sugar, vanilla extract, and egg yolks. Mix until smooth and creamy.
- In a small bowl, sieve together the flour, cocoa powder, and salt. Turn the mixer to the low speed, and add the flour mixture gradually, spoon by spoon. The batter will be very thick.
- Place the dough between two sheets of baking paper, and using a rolling pin spread the dough until it reaches around 0.5cm thickness.
- Place it flat in the fridge and chill the dough for about 15 minutes.
- In the meantime, line the baking sheets with the silicon mats, and preheat the oven to 170°C (340°F).
- Use the cookie cutter to cut out the cookies and place them on the silicon mats leaving some space in-between.
- Place the cookies in the oven and bake for 8-10 minutes. They will be slightly soft, but they will firm up as they cool down.
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