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- Dish type
- Biscuits and cookies
- Chocolate shortbread
Chocolate shortbread cookies are a variation on a traditional shortbread recipe, though I do also add baking powder to help them lift a little. Makes approximately 26 (fewer if you make them thicker than stated).
Norfolk, England, UK
175 people made this
IngredientsMakes: 25 cookies
- 150g plain flour
- 2 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 100g butter or margarine, softened
- 50g caster sugar
MethodPrep:25min ›Cook:10min ›Ready in:35min
- Preheat oven to 170 C / Gas 3.
- Mix flour, cocoa powder and baking powder in a bowl. Add the margarine and rub it into the flour with fingertips, until it resembles breadcrumbs. Add sugar and mix it in. Gently knead into a ball of dough.
- Roll out on a floured surface to about 5mm thick, and cut into desired shapes. I use a 4cm round cookie cutter, but the choice is yours.
- Place the cookies on a lightly floured baking tray, and lightly prick them with a fork.
- Bake in the oven for 10 to 12 minutes, until cookie surface feels firm to the touch.
- Place on cooling rack, and lightly sprinkle with extra caster sugar. Allow to cool, and enjoy!
Reviews & ratingsAverage global rating:(5)
Reviews in English (4)
I added baking powder to my recipe because, without it, the cocoa powder can make the cookies flatter and harder - which is fine if you prefer thinner, slightly harder cookies.-16 Oct 2013
Are you sure about the baking powder because I did the recipe many times and I was never given baking powder.-08 Aug 2013
Are you sure about the amount of cocoa, it seemed a little too rich for my liking maybe just a two teaspoons or something next time-16 Jul 2016
Originally published in the King Arthur Flour Cookie Companion cookbook, this simple 6-ingredient recipe yields incredible shortbread. Rich and chocolate-y, it comforts and soothes the palate with its buttery goodness. Endless variations will keep you baking these cookies over and over and over.
- 16 tablespoons (227g) unsalted butter, softened
- 1 teaspoon salt, extra-fine if possible
- 1 cup (198g) sugar
- 1/3 cup (28g) Dutch-process cocoa
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1 3/4 cups (206g) King Arthur Unbleached All-Purpose Flour
Preheat the oven to 300°F. For thin, crisp shortbread, grease two 8" square pans. For thicker shortbread, grease one 9" square pan.
To avoid over-creaming, we recommend that you stir the dough by hand. In a medium-sized bowl, stir together the butter, salt, and sugar until well blended.
Add the cocoa, vanilla, baking powder, and flour, and mix until you have a smooth, slightly stiff batter.
Press the dough into your prepared pan(s) and prick all over with a fork. This will keep the shortbread from developing bubbles under the crust.
Perfect your technique
Bake the shortbread in two pans for 35 to 40 minutes the single 9" pan will take about 50 minutes. Remove from the oven and cool for 5 minutes.
Invert the pan(s) over a clean sheet of parchment and turn out the shortbread. While still warm, cut each square into 12 pieces. Cool completely before serving.
Chocolate Shortbread Cookies
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- 2 sticks (1/2 pound) unsalted butter, softened
- 1 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- 2/3 cup Dutch-process cocoa
- 1 1/2 cups all-purpose flour, plus more for rolling
- 1 teaspoon kosher salt
In the bowl of a standing electric mixer fitted with a paddle, beat the butter until creamy. Add the sugar and beat until fluffy. Add the vanilla, then beat in the cocoa on low speed. Beat in the flour and salt the dough will be very soft.
Divide the dough in half and place each half between 2 large sheets of parchment paper or plastic wrap. Roll out the dough 1/4 inch thick and transfer to 2 baking sheets. Refrigerate until firm, at least 30 minutes.
Preheat the oven to 350°. Working with one piece of dough at a time, remove the top sheet of parchment and invert the dough onto a lightly floured work surface remove the second sheet of parchment. Using a floured 3-inch cookie cutter, stamp out cookies as close together as possible. Transfer the cookies to parchment paper&ndashlined baking sheets and bake for about 14 minutes, or until firm. Let cool on the baking sheets for 10 minutes, then, using a metal spatula, transfer the cookies to a rack to cool completely. Reroll the scraps, and stamp out more cookies, chilling the scraps between batches.
Love this recipe. Quick and easy to make with a delicious result!
I have made these cookies several times and they are absolutely delicious. I did have one time where the cookies spread all over the pan as 2 other reviewers noted - I figured out that it was due to using European-style (high fat) butter. Use regular unsalted butter, chill the dough as recommended, and yours will turn out just fine. I like to roll them in coarse sugar as another user suggested. They are also delicious when drizzled with chocolate.
Mine also spread all over the sheet, and are inedible. I followed the recipe exactly and had the dough sit in the fridge overnight. Confused as to how this could have worked for others.
1st time to make these. They are fantastic! A bit delicate, but they melt in your mouth. The only thing I added was a Tablespoon of cornstarch.
Love these cookies! I used Rapunzel cocoa and the taste was divine. Yjey seemed a little dry just out of the oven, but a little later they were perfect.
Super easy and delicious, I had to keep myself from eating all the dough before it went into the oven! I've made these a few times and they always turn out great. Don't skip the dough chilling step or you'll end up with cookies that spread out all over the sheet.
These cookies were delicious and incredibly easy! I made them a day ahead for our holiday party and everyone loved them. They were very buttery and to preserve the shape, having them go cold into the oven is important. Next time though, I would add more nibs, and maybe try rolling the log in coarse sugar for a pretty touch.
Don't use this recipe. Mine spread covering the entire cookie sheet and stayed wet or buttery - flat as flat can be - just a mess and a waste of ingredients. Next time will stick to recipes with more reviews.
These are laughably easy to make and beyond delicious -- delicate (yet not difficult to handle) and not too sweet. I used Dutch processed cocoa from Penzey's, kosher salt, and 57 cents worth of cocoa nibs from the bulk bins at my local gourmet grocery store. I am glad I doubled the recipe. These will be gone in a flash. Fantastic recipe.
- For the Shortbread Cookies:
- 2.5 ounces (1/2 cup) steel-cut oats
- 7.5 ounces (1 1/2 cups) all-purpose flour
- 1.5 ounces (1/4 cup) cornstarch
- 3 ounces (2/3 cup) confectioner’s sugar
- 1/2 teaspoon salt
- 7 ounces (14 tablespoons) unsalted butter, cut into tablespoon-sized pats
- For the Caramel Filling:
- 6 ounces (about 3/4 cup) sweetened condensed milk
- 3 ounces (6 tablespoons) unsalted butter
- 4 ounces (about 1/2 cup) white granulated sugar
- 4 ounces (about 1/2 cup) dark brown sugar
- 4 ounces (about 1/2 cup) corn syrup
- 1/4 teaspoon salt
- 2 ounces (about 1/4 cup) water
- 1/2 teaspoon vanilla extract
- For the Chocolate Coating:
- 24 ounces bittersweet chocolate disks, chips, or roughly smashed bars
- Coarse sea salt such as Maldon
How to Make Chocolate Chip Shortbread
There are two ways to make these shortbread cookies, which I’ve noted in the recipe below. You can roll out your dough, cut it into shapes and THEN chill it, OR you can chill the dough then roll it out and cut it into shapes. Either way will work!
If you want a more precise edge, cutting the dough into shapes and then chilling it is the method you might want to try. If the edges aren’t as important to you, roll it out after it’s chilled. In the pictures of the cookies I chilled the dough before rolling it out, just so you have an idea of what to expect!
You could even drizzle these chocolate chip shortbread cookies with some melted chocolate for an even prettier presentation!
The buttery, tender texture of these cookies is undeniable! The bottoms will get slightly golden brown, which only adds to the depth of flavor. A classic cookie recipe for sure!
All About Dark Chocolate Shortbread
These cookies have a crunchy but melt in your mouth texture. As with all shortbread, they are dry all the way through and the kind of cookie you want to eat with a cup of tea or coffee. They’re also buttery making them a truly luxurious treat.
There are just 5 ingredients in the cookies themselves: butter, icing (powdered) sugar, flour, cocoa and a dash of salt. Then they’re dipped in dark chocolate and sprinkled with freeze-dried raspberries.
- 1 cup salted butter, softened
- 1/2 cup packed brown sugar
- 2- 2 1/4 all purpose flour
- 2 teaspoons shortening
- 1 cup semi-sweet chocolate chips
Making the cookie dough
First, preheat the oven to 325 degrees with two racks in. The recipe as written will make 2 dozen cookies, which will fit nicely on two cookie sheets. Prepare them simply by laying down some parchment paper.
We begin by creaming the butter and sugar until light and fluffy. This will take about 3 minutes with an electric mixer. After that, add 2 cups of the flour and mix it in low. You don&rsquot want to over mix at this stage. Mix until just combined.
The dough will be very soft and crumbly. You may be tempted to add a liquid. Don&rsquot! It will come together as you turn it out and knead on the counter.
Sprinkle the countertop with flour and turn the dough out onto the floured surface. Add the remaining 1/4 cup of flour and knead it in by hand. The dough will begin to hold its shape.
At this point, roll it out with a floured rolling pin until its 1/2 an inch thick.
Cutting, baking, and dipping in chocolate
Cut the dough into strips 1 inch x 3 inches in size, or cut out using a floured cookie cutter. You can re-roll the dough once without worrying about the cookies being too tough.
Carefully lift them off the counter and place them on the baking sheet about an inch apart in each direction. Bake them until the edges are golden brown which take between 20-25 minutes. Rotate the baking sheets halfway through. Cool them completely on a wire rack before moving on to dipping them in chocolate.
To make the chocolate topping, place the shortening and chocolate chips in a microwave safe bowl and melt on low for 45-60 seconds, stirring halfway through.
Dip the ends of the cookies into the chocolate and them place them on a piece of wax paper or parchment paper. Sprinkle with any decorations before the chocolate cools.
Chocolate Shortbread Cookies Recipe
- 2 cups All Purpose Flour
- 1/4 cup plus little Unsweetened Cocoa Powder (For Dusting)
- 1/4 teaspoon Salt
- 1 cup/2 Sticks Unsalted Butter, At Room Temperature
- 3/4 cup Sugar
- 1 teaspoon Vanilla Extract (Optional)
- In a medium bowl sift together flour, cocoa and salt.
- In a large bowl add the butter and beat on medium speed for 5 minutes until fluffy.
- Add sugar and beat about 2 minutes, until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula. Add vanilla if using.
- Add the flour mixture and combine on low speed, until flour is just incorporated and dough sticks together when squeezed with fingers.
- Form dough into a flattened disk wrap in plastic. Chill until firm, at least 1 hour.
- Preheat oven to 325F for 15 minutes. Line 2 baking sheets with parchment paper. I greased it lightly with the butter wrapper itself.
- Use a spoon to form the dough into balls and place on the prepared baking sheet. I chilled it for 2 hours and the dough became so hard I was not able to scoop the dough. I had to pinch the dough and roll it in between my palms.
- Bake until firm, 20 to 25 minutes, rotating halfway through (that is, moving the baking sheet in the top row to the bottom row and the vice versa) My cookies were ready around 23 minutes.
- Cool completely on a wire rack. Dust with cocoa powder just before serving. (I didn’t do this)
- These chocolate shortbread cookies can be stored in an airtight container at room temperature up to 1 week.
If you want to bake vanilla flavored shortbread cookies you can try one the following recipes: Cranberry shortbread cookies or pistachio shortbread cookies.
If you are looking for an easy chocolate shortbread cookie recipe then you are in the right place. This recipe for eggless chocolate shortbread cookies is from a Martha Stewart book. I think it’s called “Cookies”.
I noted it long time back so don’t remember it. These are basic beginner’s level cookies. These chocolate shortbread cookies have a crumbly texture with a buttery smell and taste. I wanted to bake a big batch of cookies and a simple recipe. So this chocolate shortbread cookie recipe fits the bill. The yield mentioned in the recipe was 3 dozen but I got 5 dozen chocolate shortbread cookies.
I would say that this the best chocolate shortbread recipe. To make it even better you may also add chopped walnuts to the cookie dough. These chocolate shortbread cookies are perfect for Christmas cookie swap because it makes a huge batch and also a wonderful Valentine’s Day treat. What are you waiting for? Now that you have the recipe for chocolate shortbread cookies, get baking already!