Introduction

These chocolate shortbread cookies are buttery, rich, and perfectly crumbly with a deep cocoa flavor. Ideal for any chocolate lover, they’re simple to make and can be decorated with melted chocolate for a special touch.

A stack of six square chocolate biscuits with scalloped edges is neatly piled on a metal cooling rack, which rests on a white and blue striped cloth on a white marbled surface. Each biscuit has a rich dark brown color with an evenly baked texture and small holes in a patterned arrangement across the surface. In the background, more chocolate biscuits lie flat on the rack, slightly blurred for depth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

226 g unsalted butter (2 sticks / 1 cup)
¼ tsp fine sea salt (adjust to taste)
115 g caster sugar
2 tsp vanilla extract
35 g rice flour or cornstarch (about ¼ cup, spooned and leveled)
45 g cocoa powder (about ¼ cup + 2 tbsp, spooned and leveled)
250 g all-purpose flour (about 2 cups, spooned and leveled)
Melted chocolate to decorate (optional)

Instructions

Step 1: Place the butter and salt in the mixer bowl. Mix on medium speed with a paddle beater until creamy, about 2 to 4 minutes. You can use a stand mixer or hand-held mixer.
Step 2: Add the sugar and continue mixing until the mixture is fluffy and creamy, about another 2 to 4 minutes. Scrape down the sides and bottom of the bowl as needed.
Step 3: Stir in the vanilla extract and mix just to incorporate.
Step 4: In a separate bowl, sift together the all-purpose flour, rice flour or cornstarch, and cocoa powder.
Step 5: Add the dry ingredients to the butter-sugar mixture in two additions. Mix on low speed or use the stir setting until the dough forms clumps. Avoid over-mixing to prevent toughness.
Step 6: Turn the dough out onto a piece of parchment paper. Fold the parchment over the dough 2 to 3 times to bring it together, then flatten into a disc without streaks.
Step 7: Place the dough disc in a gallon-size zipper bag, seal, and rest at room temperature for 10 minutes.
Step 8: Open the bag on a flat surface and gently roll the dough inside it to an even 10 x 10 inch square about ½ inch thick. Keep the bag open to let excess air escape.
Step 9: Seal the bag without air bubbles and place it on a sheet pan. Chill in the fridge for 30 to 60 minutes until firm enough to cut.
Step 10: Remove the dough from the bag carefully, trim edges for sharpness, and cut into desired shapes. You can make 25 small squares or 18-20 shortbread fingers.
Step 11: Use a fork or toothpick to pierce a pattern on each cookie’s top. Transfer on parchment to a baking sheet and chill for another 30 to 60 minutes or overnight wrapped in plastic wrap.
Step 12: Preheat oven to 350°F (180°C). Space cookies about 1 inch apart on parchment-lined trays.
Step 13: Bake in the center of the oven for 15 to 20 minutes. Edges should darken slightly—check after 12 minutes to prevent burning.
Step 14: Remove cookies from the oven, let cool slightly, then transfer to a wire rack to cool completely.
Step 15: Repeat baking with remaining cookies.
Step 16: Once cooled, optionally decorate with melted chocolate by drizzling or dipping. Serve plain or store in an airtight container.

Tips & Variations

Using rice flour or cornstarch helps create a tender, crumbly texture in your shortbread.
Adjust the sea salt amount to enhance the chocolate flavor—more salt adds a pleasant contrast.
For a flavor twist, try adding finely chopped nuts or a pinch of cinnamon to the dough.
Chilling the dough multiple times improves texture and ease of cutting.

Storage

Store the cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed bag for up to three months. To refresh, allow frozen cookies to thaw at room temperature. If decorated with melted chocolate, handle gently to prevent smudging.

How to Serve

The image shows a close-up of dark brown square cookies with scalloped edges, each topped with light beige diagonal icing stripes. The cookies have small holes evenly spaced on their surface. They are stacked in two even piles resting on a white marbled surface with a blurred cooling rack holding more cookies in the background. A grey cloth is partially visible on the left side of the frame. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute butter with margarine or oil?

Butter is key to the flavor and texture of these shortbread cookies. Using margarine or oil may change the taste and result in a softer or greasier texture, so it’s best to stick with unsalted butter.

Why should I avoid over-mixing the dough?

Over-mixing develops gluten in the flour, which can make the shortbread tough and chewy instead of tender and crumbly. Mixing only until the ingredients just come together ensures the best texture.