Our recipe is highly adaptable, so you’re free to also give it different flavors.
Shortbreads are an ideal throw in of cookiethey are buttery and crumbly without being too dry.
Throughout the holiday season, shortbreads fit snugly alongsidesugar cookies,bars, and other celebration-worthy baked goods.
Simply Recipes / Karishma Pradhan
This Chocolate Shortbread recipe combines the best of two worlds: rich chocolateI useDutch-process cocoa powderwith buttery crumbly goodness.
I included some below!
How to Make Chocolate Shortbread
Shortbread is a butter cookie with a tender texture.
Simply Recipes / Karishma Pradhan
Some shortbread cookies are dense and crunchy, while others are soft, crumbly, and airy.
There are numerous versions of shortbread, though the base ingredients are always butter, sugar, and flour.
This recipe adds cocoa powder for a chocolate flavor.
Simply Recipes / Karishma Pradhan
For these shortbreads, we start by creaming butter, sugar, and vanilla until light and fluffy.
Then, we mix in the flour and cocoa powder until a dough forms.
The dough is shaped into a log, which is chilled, sliced, and baked.
Simply Recipes / Karishma Pradhan
The cookies are buttery, tender, and just a bit crumbly with a hint of sweetness.
Unfortunately, chocolate shortbreads are naturally darker in color and can be difficult to tell if theyre baked properly.
Storing Chocolate Shortbread
There are several ways to store the shortbread before and after baking.
Simply Recipes / Karishma Pradhan
Love Shortbread?
Increase the mixer to medium speed and cream the mixture until fluffy and creamy, about 3 minutes.
On low speed, add the vanilla and salt and mix until combined.
Simply Recipes / Karishma Pradhan
The dough will be soft and slightly sticky.
Divide the dough in half.
Place one portion in the center of a large piece of plastic wrap on your kitchen counter.
Simply Recipes / Karishma Pradhan
Fold the plastic over to cover the dough.
It doesnt have to be perfect!
The log should be about 2 inches in diameter and 4 to 5 inches long.
Simply Recipes / Karishma Pradhan
Repeat with the other half.
Refrigerate the cookie logs for 1 hour or until firm.
Line two baking sheets with parchment paper.
Simply Recipes / Karishma Pradhan
Use a sharp knife to slice the log into 1/4-inch-thick rounds.
Bake for 10 minutes or until the cookies are set, rotating the pans between racks halfway through.
The cookies will go from glossy and wet to dry and matte when baked properly.
Simply Recipes / Karishma Pradhan
If they look shiny or feel too soft, continue baking them until firmed up, about 2 minutes.
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Simply Recipes / Karishma Pradhan
Simply Recipes / Karishma Pradhan
