Description
Decadent Chocolate Shortbread Cookies You’ll Crave Forever
Ingredients
Scale
- 2 cups All-purpose flour (For a softer bite, cake flour can be used.)
- 1/2 cup Unsweetened cocoa powder (Dutch process cocoa can intensify the color and taste.)
- 1/2 teaspoon Salt (Enhances sweetness and balances flavors.)
- 1 cup Unsalted butter (Must be at cool room temperature.)
- 1/2 cup Powdered sugar (Granulated sugar can be used but may change texture.)
- 1 teaspoon Vanilla extract (Opt for high-quality extract.)
- 1/2 cup Semi-sweet chocolate (Optional, can swap with dark or milk chocolate.)
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt until well combined.
- Using an electric stand mixer, beat the unsalted butter and powdered sugar together until light and fluffy, about 3-5 minutes.
- Scrape down the sides, mix in the vanilla extract, and slowly add the flour mixture. Mix until a dough begins to form.
- Divide the dough in half and roll each portion into logs. Wrap in parchment paper and chill in the refrigerator for at least 1 hour.
- Preheat your oven to 350°F (175°C) during the last 15 minutes of chilling.
- Remove the logs from the fridge and cut them into 1/3-inch thick slices. Place on a lined baking sheet.
- Bake for 11-13 minutes or until set but soft in the centers.
- Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack.
- Once cooled, dip half of each cookie into melted semi-sweet chocolate and place on parchment paper to set.
- Optional: Sprinkle crushed peppermint on top of the dipped chocolate.
Notes
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg