Chocolate Shortbread Recipe

Chocolate Shortbread Recipe: For those who enjoy both chocolate and shortbread, these 5-ingredient Chocolate Shortbread Cookies are ideal. Cut, slice, and bake; it’s simple and tasty. The ideal complement to your Christmas cookie preparation.

This year, I’ve been obsessed with shortbread. I’ve made these melt-in-your-mouth 3-ingredient shortbread and Coconut Jam Squares, which are a popular bar treat among Italians. Every year I make and test these Chocolate Shortbread, but I’m never quite sure.

This year, I even had my reliable recipe tester, Janet, test them for me. They received high marks from her and her pals, so let’s celebrate Chocolate!

Chocolate Shortbread Recipe

Chocolate Shortbread Cookies Recipe


  • With just five ingredients, these chocolate shortbread cookies are ideal for anyone who enjoys both chocolate and shortbread. Delicious and simple.



  • 2 cups all purpose flour (11% protein or more)
  • 1 cup powdered/icing sugar
  • 1 pinch salt*
  • ½ cup cocoa (unsweetened)
  • 1 cup butter (softened)


  • Add 1/4 teaspoon of salt if using unsalted butter. Increase the amount of butter by up to 26 grams (1 tablespoon) if the dough seems too dry.
  • Make sure the butter you use is of high quality; it seems that in 2022, store-brand butter is not as good as it once was. A cookie with less fat could be dry and less flavorful.
  • One reader recommended putting in one teaspoon of vanilla.



  • Sift the flour, cocoa, and salt together in a big bowl.
  • Creamy sugar and butter should be beaten in a mixing bowl. Add the sifted dry ingredients and mix just until incorporated. Transfer to a flat surface and gently knead until a ball forms. Cover with plastic wrap and refrigerate for 60 minutes.
  • You have the option to roll the dough into a log shape, cover it with plastic wrap, and keep it chilled.
  • Using your preferred cookie cutters, roll the dough to a 1/2-inch thickness on a level surface that has been lightly floured, if necessary, or between two sheets of parchment paper. Then, arrange the dough on cookie sheets coated with parchment paper.
  • Alternately, if you formed a log, cut slices that are between 1/4 and 1/2 inch thick and arrange them on baking sheets covered with parchment paper. As the oven heats up, place it in the refrigerator.


  • Turn the oven on to 320F, or 160C.
  • The cookies should be baked for 12 to 15 minutes. After cooling for about 5 minutes on the cookie sheet, they should be moved to a wire rack to cool fully. Have fun.




  • The cookies will last for two weeks if kept at room temperature and kept in an airtight container. Since I prefer cold shortbread, I always put my in the refrigerator, where they will last for up to three weeks.
  • Shortbread cookies can be frozen by either baking them, cooling them on a cookie sheet, and then moving the frozen cookies into airtight bags or containers.
  • Alternatively, you can sandwich parchment paper between the layers of the completely cooled cookies to keep them from sticking together when they are frozen. Stored in the freezer, baked shortbread cookies will keep for up to one month.


  • In order to prevent condensation, make sure to take the frozen cookies out of their bags or containers and allow them to thaw at room temperature. Nobody waits for them to defrost in our house!


Also See

Coffee Ice Cream Recipe Step By Step Guide




  • Calories: 103kcal
  • Carbohydrates: 11g
  • Protein: 1g
  • Fat: 6g
  • Saturated Fat: 4g
  • Cholesterol: 16mg
  •  Sodium: 56mg
  • Potassium: 33mg
  • Fiber: 1g
  • Sugar: 4g
  • Vitamin A: 189IU
  •  Calcium: 5mg
  • Iron: 1mg


FAQs And Questions

When are the cookies done?

  • Make sure not to overbake the cookies; they should be soft and not sticky when you gently touch on the center of the cookie. Once taken out of the oven, they will continue to bake on the baking sheet.

Can I substitute the powdered sugar?

  • I suggest against using powdered sugar as a substitute since it improves the texture of the baked cookies and helps prevent them from spreading.

How To Store Them

  • They will keep for two weeks if stored at room temperature in an airtight container. Since I prefer cold shortbread, I always put my in the refrigerator, where they will last for up to three weeks.

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