Chocolate Shortbread Cookies (Easy and Eggless)
These Chocolate Shortbread Cookies are buttery, rich, and perfectly chocolatey. Rolled and cut into hearts, then dipped in melted chocolate, they make a beautiful treat for family and loved ones. The dough comes together quickly with simple pantry ingredients, creating cookies that hold their shape, taste decadent, and look bakery-perfect.
Servings: 30 Cookies
Ingredients
- 2 cups (240g) all-purpose flour
- ½ cup (42g) cocoa powder
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, room temperature
- 1 cup (120g) icing sugar
- 1 teaspoon pure vanilla
For the Melted Chocolate (Optional)
- 1 cup chocolate chips
- 1 tablespoon butter
Instructions
Making and Chilling the Dough
- Sift together the flour, cocoa powder, and salt. Whisk well and set aside.
- In a stand mixer fitted with a paddle attachment, cream the butter and icing sugar on medium to high speed until light and fluffy.
- Scrape down the sides and bottom of the bowl. Add the vanilla and mix to combine.
- Turn the mixer to low and add the dry ingredients, and mix until thoroughly combined.
- Place the dough on a clean surface and divide it into two parts. Shape each one into a smooth disk.
- Wrap each disc with plastic wrap and chill in the refrigerator for at least 30 minutes.
Shaping and Baking the Chocolate Shortbread Cookies
- Preheat the oven to 350°F (180°C).
- Once the dough is chilled, unwrap it and place it on a lightly floured work surface. Use a rolling pin to roll out the dough to about ¼ inch thick.
- Use the cookie cutter of your choice to cut out the cookies. Carefully transfer to the prepared baking sheet and place about ½ inch apart. Repeat these steps with the remaining half of the dough.
- Bake in the preheated oven for 12-14 minutes or until firm around the edges.
- Remove from the oven and allow the cookies to cool briefly on the baking sheet, then transfer to a wire rack to cool completely.
Finishing with Melted Chocolate (Optional)
- In a double boiler or in a heatproof bowl set over a saucepan of simmering water, melt the chocolate chips and butter together.
- Dip one half of each cookie into the chocolate until it reaches the center line of the cookie. Place on a piece of parchment paper until the chocolate has set.
Storing Suggestions
- Keep the Chocolate Shortbread Cookies in an airtight container at room temperature for a week.
- You can freeze the wrapped dough discs for up to 2 months. Thaw overnight in the fridge before rolling.
Notes
- Measuring: Measure the ingredients correctly for the best results. I highly recommend using a kitchen scale if you have one.
- Butter: Shortbread relies heavily on butter for its signature texture. Make sure the butter is softened to room temperature; it should dent easily when pressed but not look greasy.
- Creaming the Butter and Sugar: Beat the butter and icing sugar until pale and fluffy. Proper creaming enhances the light, crumbly texture of shortbread and ensures even mixing once the dry ingredients are added.
- Do Not Overmix: Once you add the dry ingredients, mix only until the dough comes together. Overmixing can make cookies dense rather than tender. The dough should be soft and easy to roll without cracking too much.
- Chilling the Dough: Chilling is essential when making rolled and cut-out cookies. It firms up the butter, preventing the cookies from spreading in the oven. It also helps the dough retain its shape and makes it easier to roll without sticking. A minimum of 30 minutes is required; 1-2 hours yields better results.
- Rolling the Dough: Roll the dough for a uniform thickness. Uneven rolling results in cookies that bake at different rates; thin edges may burn while thick centers remain soft.
- Cookie Cutter: You can choose any shape of cookie cutter. The serving size may vary depending on the size and shape of the cookie cutter you use. I used a 2-inch heart-shaped cookie cutter and got 30 cookies.
- Baking: Bake the cookies until they have slightly firm edges and no visible wet patches. Do not overbake cookies; they can become dry. They will continue to firm up as they cool.
Nutrition (Approximate Values)
Calories : 133kcalCarbohydrates : 15gProtein : 1gFat : 8gSaturated Fat : 5gPolyunsaturated Fat : 0.3gMonounsaturated Fat : 2gTrans Fat : 0.2gCholesterol : 16mgSodium : 41mgPotassium : 50mgFiber : 1gSugar : 7gVitamin A : 190IUCalcium : 10mgIron : 1mg
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