Best Damn Chocolate Shortbread Cookies
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These chocolate shortbread cookies are rich and buttery, with deep cocoa flavor and a soft, delicate crumb that melts in your mouth. A semisweet chocolate drizzle adds a sweet finish to every tender bite!
Why You’ll Love This Chocolate Shortbread
- The cocoa flavors the whole buttery cookie, so every bite tastes chocolatey even without the drizzle.
- Brown sugar and cornstarch give the crumb a tender finish. Think delicate shortbread with a softer bite, rather than a chewy chocolate chip cookie.
- You can cut rounds, hearts, or holiday shapes, then dress them up with your favorite sprinkles.
- Plus, the cookies freeze well before decorating, which leaves the chocolate drizzling for whenever you’re ready.
For a cookie tray with two different buttery flavors, pair these with vanilla bean shortbread cookies. The vanilla and dark cocoa taste delicious side by side!
Ingredients for Chocolate Shortbread Cookies
Use softened unsalted butter, both sugars, and Dutch-process cocoa for this chocolate cut-out dough. The butter should yield to gentle pressure without looking greasy. Also, follow this guide to measuring flour with the spoon-and-level method; extra flour can turn a tender cookie dry.
- 1 cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 cups all-purpose flour
- ½ cup unsweetened Dutch-process cocoa powder
- 2 tablespoons cornstarch
- ½ teaspoon fine salt
- 1 teaspoon espresso powder, optional
- 2 teaspoons vanilla extract
- ½ cup semisweet chocolate, measured before melting, optional for drizzling
- Sprinkles, as desired, optional
Granulated sugar brings sweetness, while brown sugar adds a gentle caramel note. Meanwhile, the cornstarch helps keep the crumb delicate. Espresso powder gives the cocoa a little boost; however, you can leave it out when you want to keep coffee out of the batch.
Why Dutch-Process Cocoa Powder?
Look for “processed with alkali” on the label. Because cocoa is the main flavor here, choose one you enjoy in other chocolate desserts. Skip sweetened hot cocoa mix, which contains sugar and other ingredients.
Chocolate for Drizzling
Cookie Thickness and Baking Times
One of the best things about these chocolate shortbread cut out cookies is that you can make them thin and crisp or thicker and more tender, depending on your preference. For thinner cookies, roll the dough to about ¼ inch thick and bake for 10-12 minutes. For a classic shortbread texture, roll the dough to about ⅜ inch thick and bake for 12-15 minutes. If you prefer extra-thick cookies, roll the dough to ½ inch thick and bake for 15-18 minutes. Because oven temperatures can vary, start checking for doneness at the lower end of the baking range. The cookies are ready when the centers look set and the edges no longer appear wet. Keep in mind that soft chocolate shortbread cookies will continue to firm up slightly as they cool on the baking sheet.
You could even add this quick reference list underneath:
- ¼-inch thick cookies: 10-12 minutes
- ⅜-inch thick cookies: 12-15 minutes
- ½-inch thick cookies: 15-18 minutes
How to Make Chocolate Shortbread Cookies
- Heat the oven to 325°F and line 2 baking sheets with parchment paper.
- Whisk 2 cups flour, ½ cup Dutch-process cocoa, 2 tablespoons cornstarch, ½ teaspoon salt, and the optional 1 teaspoon espresso powder in a medium bowl. Break up any cocoa lumps as you go.
- In a large bowl, beat 1 cup softened butter, ½ cup granulated sugar, and ½ cup packed brown sugar until just combined. Then mix in 2 teaspoons vanilla extract.
- Gradually add the dry mixture containing 2 cups flour to the butter mixture. Mix on low just until a soft dough forms, scraping the bowl as needed.
- Roll between 2 sheets of parchment to ⅜–½ inch thick for thicker cookies, or ¼ inch for thinner cookies. Cut your shapes, transfer to the lined sheets about 1 inch apart, and gently reroll scraps.
- Chilling helps these chocolate shortbread cut out cookies maintain crisp edges during baking.
- Chill the cut cookies in the freezer for 5–10 minutes or in the refrigerator for 15–30 minutes, until firm. Then bake at 325°F for 12–15 minutes; thicker cookies may need another 1–3 minutes. Look for set centers and edges that no longer look wet. Bake one sheet at a time, keeping the second sheet chilled.
- Cool on the baking sheets for 5 minutes, then carefully transfer to a wire rack. Let the cookies cool completely before adding the optional chocolate.
Tips for Tender Chocolate Shortbread
A combination of cornstarch and brown sugar helps create exceptionally soft chocolate shortbread cookies without sacrificing their classic texture. Keep the dough cool and use very little extra flour when rolling. Parchment makes that easier! Also, bake similar-sized shapes together so tiny cookies don’t dry out while larger ones finish.
- If the dough sticks or the shapes bend as you lift them, chill it briefly before continuing.
- Instead of beating the butter until fluffy, stop once the butter and sugars blend together.
- Finally, let warm cookies rest before moving them. Freshly baked shortbread needs that time to firm up.
For the best soft chocolate shortbread cookies, avoid overmixing the dough and measure the flour carefully.
Drizzle and Decorate
- Melt the optional ½ cup semisweet chocolate in a dry microwave-safe bowl in 15–20-second bursts at reduced power, stirring between bursts.
- Drizzle the melted ½ cup chocolate over completely cooled cookies. Then add sprinkles as desired while the chocolate is wet.
- Let the drizzle set before stacking. However, simply melted real chocolate can stay softer in a warm kitchen; use melting wafers or tempered chocolate for a firmer finish.
- Once set, the chocolate shortbread cookies with chocolate drizzle can be stored or packaged for gifting.
Storing and Freezing Chocolate Shortbread Cookies
- Store completely cooled cookies airtight at cool room temperature for up to 5 days for best texture. First, let the drizzle set, then separate layers with parchment so the tops stay tidy. Keep the container away from a sunny window or warm oven.
- For longer storage, freeze plain baked cookies in an airtight container for up to 2 months. Then thaw in the closed container before decorating. You can freeze drizzled cookies too, although chocolate and sprinkles may look less neat after thawing.
Chocolate Shortbread Cookie Variations
Peppermint Chocolate Shortbread
Keep the dough unchanged and scatter finely crushed candy canes over the wet drizzle. Add the candy close to serving, since it can turn sticky during storage. White chocolate makes a pretty alternative drizzle here, too. That cool peppermint with dark cocoa is such a delicious holiday pairing!
Double Chocolate Shortbread
Chocolate Shortbread Cookies FAQs
Can I use natural cocoa powder?
Yes, unsweetened natural cocoa can replace the Dutch-process cocoa in the same amount. Because this recipe has no baking soda or baking powder, the swap doesn’t require a leavener adjustment. However, expect a lighter color and a sharper cocoa flavor.
Why is my chocolate shortbread dough crumbly?
Cold butter or too much flour can make the dough crumbly. First, squeeze a small handful; it should hold together. If the dough is cold, let it soften slightly, then press it together gently. Next time, spoon and level the flour rather than packing the cup.
How do I know chocolate shortbread is done?
The centers should look set and the edges should no longer look wet. Start checking at 12 minutes, then allow extra time for thicker or larger shapes. The cookies will still feel delicate while hot, so don’t wait for them to become hard in the oven.
Can I make the dough ahead?
Preparing the dough in advance makes these chocolate shortbread cut out cookies even more convenient for holiday baking. Refrigerate tightly wrapped dough for up to 2 days. Then let it soften just enough to roll without cracking, cut your shapes, and chill them again before baking. Keep the dough covered so the edges don’t dry out.
Let’s Bake Some Chocolate Shortbread!
Dark cocoa, buttery crumbs, and a thin chocolate drizzle make a delicious little cookie! Choose your cutters, chill those shapes, and bring out the sprinkles. Then share your batch with me on Instagram, Pinterest, and Facebook. Happy baking!
More Chocolate Cookie Recipes to Try
Add peanut butter cup chocolate cookies for a fudgy cookie loaded with peanut butter candy. Or bake these thick and chewy chocolate chip cookies when you want buttery dough with plenty of chocolate chips.
- Cranberry Orange Shortbread Cookies
- Peanut Butter Milk Chocolate Chip Shortbread Cookies
- Maple Shortbread Cut-Out Cookies
- White Chocolate Pecan Cookies
- Thick Old-Fashioned Chocolate Chip Cookies
Best Damn Chocolate Shortbread Cookies
Equipment
- 2 Baking sheets
- Parchment paper
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Hand mixer or stand mixer with paddle attachment
- Rubber spatula
- Measuring cups and spoons
- Rolling Pin
- Cookie cutters approximately 2–2½ inches across
- Wire cooling rack
- Dry microwave-safe bowl optional for chocolate
- Spoon or piping bag optional for drizzling
Ingredients
Chocolate Shortbread Cookies
- 1 cup unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 cups all-purpose flour spooned and leveled
- ½ cup unsweetened Dutch-process cocoa powder not sweetened hot cocoa mix
- 2 tablespoons cornstarch
- ½ teaspoon fine salt
- 1 teaspoon espresso powder optional
- 2 teaspoons vanilla extract
Optional Decoration
- ½ cup semisweet chocolate measured before melting
- Sprinkles as desired
Instructions
Chocolate Shortbread Cookies
- Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, ½ cup Dutch-process cocoa powder, 2 tablespoons cornstarch, ½ teaspoon salt, and the optional 1 teaspoon espresso powder, breaking up any cocoa lumps.
- In a large bowl, beat 1 cup softened butter, ½ cup granulated sugar, and ½ cup packed light brown sugar until just combined. Then mix in 2 teaspoons vanilla extract.
- Gradually add the dry mixture containing 2 cups flour to the butter mixture. Mix on low just until a soft dough forms, scraping the bowl as needed. Do not overmix.
Cookie Thickness and Baking Times
- Roll the dough between 2 sheets of parchment to ⅜–½ inch thick for thicker cookies, or ¼ inch thick for thinner cookies. Cut into shapes with approximately 2–2½-inch cutters. Arrange about 1 inch apart on the 2 prepared baking sheets. Gently gather and reroll the scraps.
- Chill the cut cookies in the freezer for 5–10 minutes or in the refrigerator for 15–30 minutes, until firm.
- Bake at 325°F until the centers look set and the edges no longer look wet. Bake one sheet at a time for consistent results, keeping the second sheet chilled while the first bakes. ( Baking Times: ¼-inch thick cookies: 10-12 minutes, ⅜-inch thick cookies: 12-15 minutes, ½-inch thick cookies: 15-18 minutes)
- Let the cookies cool on the baking sheets for 5 minutes. Then carefully transfer them to a wire rack and cool completely before decorating.
Optional Decoration
- Melt ½ cup semisweet chocolate in a completely dry microwave-safe bowl in 15–20-second bursts at reduced power, stirring between bursts until smooth.
- Drizzle the melted ½ cup chocolate over the completely cooled cookies. Then add sprinkles as desired while the chocolate is wet.
- Let the chocolate set completely before stacking or storing. Simply melted real chocolate can stay softer in a warm kitchen; for a firmer finish, use chocolate-flavored melting wafers or temper real chocolate according to its maker's directions.
Notes
- Keep similar-sized shapes together on each sheet so smaller cookies do not overbake.
- Store cooled cookies airtight at cool room temperature for up to 5 days, or freeze plain baked cookies for up to 2 months.
