Chocolate Shortbread Cookies
You're going to love the combination of butter and chocolate in this delicious melt-in-your-mouth Chocolate Shortbread Cookie. The cookie is tender with a slight crumbly texture and just the right amount of sweetness.
Servings: 20
Calories: 234kcal
Ingredients
Chocolate Shortbread Cookie
- 312 grams (2-1/2 cups) unbleached all-purpose flour
- 21 grams (1/4 cup) Dutch-processed cocoa
- 227 grams (1 cup ) unsalted butter room temperature
- 113 grams (1/2 cup + 1 tablespoon) granulated sugar
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
Chocolate Glaze
- 4 ounces (113 grams) bittersweet chocolate chopped into large pieces
- 1/2 cup (113 grams )unsalted butter room temperature
Instructions
Chocolate Shortbread Cookies
- Place the flour and cinnamon in a medium-sized bowl and sift the cocoa powder into the flour. Whisk these ingredients together for 30 seconds.
- Place the butter, sugar and salt in the bowl of a stand mixer with the paddle attachment and mix on medium speed until the mixture is smooth, about 2 minutes. Stop the mixer, scrape down the bowl and add all the flour-cocoa mixture all at once. Turn the mixer to low speed and mix until all the flour is just combined. The dough will be crumbly at this point. Increase the mixer speed to medium and mix until the dough has completely come together.
- Turn the cookie dough out onto a lightly floured surface. You can turn it out onto a large piece of parchment paper or Silpat. Use your hands to shape the dough into a rectangle and lightly flour the top of the dough. Do not use too much flour, just enough to keep the rolling pin from sticking.
- Roll the dough out to 1/2-inch thick. Use a 2-inch square cookie cutter to cut out the cookies. Place the cookies on parchment lined cookie sheet about 1/2-inch apart. Prick each cookie in the center with a fork. Pricking the cookies will ensure they bake in the center and rise evenly.
- Chill the dough in the refrigerator for at least 30 minutes. Chilling the dough will help the cookies hold their shape when baking.
- Preheat the oven to 300 degrees F.
- Bake the cookies for 20 minutes. The cookies will still be a little soft but will firm up as the cool.
- Take the cookies out of the oven and allow them to cool for about 5 minutes on the cookie sheet before moving them to a wire rack to completely cool.
Chocolate Glaze (Optional)
- Combine 4 ounces of bittersweet or semisweet chocolate and 1/2 cup unsalted butter in a small bowl. Place the bowl over a pot of simmering water with the heat turned to low. Melt the chocolate and butter together. Once the butter is melted and most of the chocolate is melted whisk the chocolate glaze until the chocolate is completely melted.
- Pour the chocolate glaze into a measuring cup of drinking glass so the glaze is deep enough where you can dip up to half the cookie in the glaze. Let the glaze cool for about 10 minutes.
Add the Glaze to the Cookies
- Line a baking sheet or cutting board with parchment paper. Dip up to half the cooled cookies in the chocolate glaze and then lay the cookies on the parchment paper. Let the glaze dry for 90 minutes before serving the cookies.
Storage
- The cookies can be stored at room temperature in an airtight container up to 2 weeks without the chocolate glaze. With the chocolate glaze the cookies can be stored in an airtight container for 3 days and then stored in the refrigerator for up to 2 weeks.
Notes
Measuring the Ingredients: You will get the best and most consistent results by weighing the flour, cocoa powder, sugar, and butter. If you don’t have a kitchen scale I recommend the OXO Good Grips Food Scale.
Make Ahead and Freeze: The unbaked cookies can be frozen. Cut the cookies out with your preferred shape. Place them on a board or on a baking sheet lined with parchment paper and place the baking sheet in the freezer. After 24 hours place the cookies in a freezer bag and store them for up to 2 months. Bakes the cookies directly from the freezer adding an additional 5 minutes to the baking time.
Half Batch: You can easily cut this recipe in half if you want a smaller batch of cookies.
Nutrition
Calories: 234kcal | Carbohydrates: 21g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 126mg | Potassium: 70mg | Fiber: 1g | Sugar: 7g | Vitamin A: 429IU | Vitamin C: 0.002mg | Calcium: 12mg | Iron: 1mg