Description
Deliciously rich and buttery chocolate shortbread cookies with a tender crumb and a subtle salty kick. These cookies are made with cocoa powder and a blend of flours to create a perfect texture. They’re simply baked to perfection and can be decorated with melted chocolate for an elegant touch. Ideal for gifting or enjoying with tea or coffee.
Ingredients
Scale
Wet Ingredients
- 226 g unsalted butter (2 sticks / 1 cup)
- 2 tsp vanilla extract
Dry Ingredients
- ¼ tsp fine sea salt
- 115 g caster sugar
- 35 g rice flour or cornstarch (about ¼ cup, measured by spoon and level method)
- 45 g cocoa powder (about ¼ cup + 2 tbsp, measured by spoon and level method)
- 250 g all-purpose flour (about 2 cups, measured by spoon and level method)
For Decoration (Optional)
- Melted chocolate (e.g., Valrhona passionfruit callets)
Instructions
- Cream the butter and salt: Place the butter and salt in a mixer bowl. Mix on medium speed with a paddle beater attachment until the butter is creamy, about 2 to 4 minutes. This step ensures the butter softens evenly for a smooth dough.
- Add and cream sugar: Gradually add the caster sugar and continue mixing until the mixture becomes fluffy and creamy, approximately 2 to 4 minutes. Be sure to scrape down the bowl sides and bottom for even mixing.
- Incorporate vanilla: Add the vanilla extract and mix briefly just to combine the flavor evenly throughout the mixture.
- Sift dry ingredients: In a separate bowl, sift together the all-purpose flour, rice flour or cornstarch, and cocoa powder. This helps avoid lumps and ensures a uniform dough texture.
- Add dry ingredients to wet: Add the dry mixture in two parts to the creamed butter-sugar blend. Mix on low speed (or use the stir setting) just until the dough forms and clumps come together. Avoid over-mixing to prevent tough cookies.
- Form dough on parchment: Place parchment paper on a work surface and turn out the dough onto it. Fold the parchment 2 to 3 times over the dough to bring it together, then flatten into a disc shape with no visible streaks of flour or butter.
- Rest dough: Seal the dough disc inside a gallon ziplock bag and let it rest at room temperature for about 10 minutes. This relaxation helps the dough hold together better for rolling.
- Roll dough evenly: Open the sealed bag placed on a flat surface and gently roll out the dough inside the bag with a rolling pin to create an even 10 by 10 inch square about ½ inch thick. Keep the bag open to release air as you roll.
- Chill the dough: Close the ziplock bag removing air bubbles and place it on a sheet pan in the refrigerator for 30 to 60 minutes until firm enough to cut.
- Prepare for cutting: Remove the chilled dough carefully from the bag, trimming edges to get clean, sharp lines. Place on parchment paper for cutting.
- Cut cookies: Cut the dough into your preferred shapes. Suggested cuts are 25 approximately 1.5 inch squares, or shortbread fingers about 1 inch wide yielding 18 to 20 cookies.
- Decorate surface: Pierce each cookie’s top with a fork or toothpick in a pattern to allow steam escape and create a traditional look.
- Refrigerate before baking: Place cookies on a parchment-lined baking sheet spaced about 1 inch apart. Refrigerate for another 30 to 60 minutes or cover and refrigerate overnight to firm up the dough further.
- Preheat oven: Heat oven to 350°F (180°C) conventional setting while cookies chill.
- Bake cookies: Bake on the center rack for 15 to 20 minutes until edges just slightly darken. Since cocoa powder darkens the dough, check at 12 minutes to avoid burning.
- Cool cookies: Remove from oven and let cookies cool on the baking sheet briefly, then transfer carefully to a wire rack to cool completely.
- Bake remaining cookies: Repeat baking process for remaining cookies, ensuring oven temperature remains stable.
- Decorate (optional): Once cooled, drizzle or dip cookies in melted chocolate for an elegant finish, or serve plain.
- Store cookies: Keep the cookies in an airtight container to maintain freshness.
Notes
- User may substitute cornstarch for rice flour with equal measure.
- Do not over-mix the dough to avoid tough cookies.
- Chilling dough twice ensures better texture and shape retention during baking.
- Use a sharp knife or cookie cutters for clean edges.
- Cookies can be decorated with melted chocolate or enjoyed plain.
- Store in an airtight container for up to one week.
- Check cookies early in the baking to prevent over-browning due to cocoa powder.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
Keywords: Chocolate shortbread cookies, cocoa powder cookies, buttery cookies, chocolate dessert, easy cookie recipe
