chocolate shortbread cookies

These rich, buttery, crumbly chocolate shortbread cookies are the best of the best. I pack them with rich cocoa powder and chunks of bitter chocolate, and use 100% powdered sugar for the perfect melt-in-your mouth texture. They have crisp edges, a delicate crunch, and a massive chocolate flavor. 

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I set out to create a recipe for chocolate shortbread that was big on chocolate flavor, without losing the thick buttery crumbles of my favorite shortbread cookies. I wanted rich cocoa flavor, with chunks of dark chocolate to interrupt the perfectly sandy texture, and a glistening top of crunchy sugar.

After several iterations of cookies that were too sweet, too chewy, and just generally too boring, I landed on this final version of a chocolate shortbread cookie. And I’d say, it’s pretty close to perfect!

Read on to learn about the ingredients and techniques that make these cookies so good!

why these are the best chocolate shortbread cookies:

All powdered sugar: Using 100% powdered sugar as the sweetener is key to giving a melt-in-your mouth texture. It keep these cookies light, crisp and delicate.

Salted butter: I love the way salted butter magnifies the flavor of the chocolate. Because shortbread dough doesn’t have much water for salt to dissolve in, butter is the best way to disperse salt throughout the cookie. I also add fine salt to the dough to add a tiny pop of salt that is just so delicious with the sweet, crumbly cookie.

Dutch-process cocoa powder: The type of cocoa powder you use in these cookies is really important. Dutch-process (alkalized) cocoa powder has a darker color and a rich, mellow chocolate flavor. It’s the main source of chocolate in these cookies, so make sure to use the best quality you can get your hands on. I am completely obsessed with Cacao Barry Extra-Brute Cocoa Powder. It’s pricey, but using good cocoa powder will change your life!

Dark chocolate chunks: This is my favorite part of these chocolate shortbread cookies. The contrast of buttery crisp cookie with chunks of rich, smooth chocolate is just so good. Make sure to chop the chocolate somewhat small so that the dough is easier to cut with a cookie cutter.

Egg yolk: Classic shortbread cookies are just butter, sugar and flour. Modern variations can throw an egg yolk into the mix, though. The yolk binds the dough so it’s less crumbly and easier to work with-- this is extra helpful with chocolate shortbread. The yolk also gives the finished cookies crisp edges, a fine crumb, and a richer flavor. 

Sanding sugar coating: Good sanding sugar is the perfect diameter for coating these cookies. It’s slightly smaller than turbinado sugar and slightly larger than granulated sugar, leaving the cookies with a crunch and glisten that will keep you coming back for more!

Note: It’s kind of hard to track down good sanding sugar– a lot of vendors on Amazon seem to actually be selling straight granulated sugar. I found a great product on Nuts.com! ​​

Perfect circle shape: I learned this tip from Dorie Greenspan. We roll out the dough and use a 2-inch round cookie cutter to cut out dough rounds. Then we bake them in a muffin tin so the cookies come out perfectly round, perfectly stackable, and perfectly shareable.

what you need for chocolate shortbread cookies:

how to make chocolate shortbread:

1. Whisk together dry ingredients.
2. In a stand mixer, mix butter until softened but not creamed or fluffy.
3. Mix in powdered sugar and salt, then the egg yolk and vanilla.
4. Add dry ingredients, mix until just combined.
5. Roll out dough into a ¼-inch thick slab and chill until firm.
6. Cut out into 2-inch circles and coat tops with sanding sugar.
7. Bake dough circles in a muffin tin at 325°F for 18- 20 minutes.
8. Let cool a few minutes, remove from muffin tin then cool completely for best consistency

make ahead and storage options:

I love these chocolate butter cookies because they are just so flexible. Here are a few ways you can make them ahead:

• Dough slabs (or logs): refrigerate for a few days or freeze for up to 2 months
• Cut out, unbaked cookies: refrigerate for a few days or freeze for up to 2 months (this is my favorite way to save the cookies!)
  • Freeze the unbaked cut-outs on a baking sheet, then transfer to a ziplock bag when frozen.
• Baked cookies: store in an airtight container for up to 5 days or freeze for up to 2 months

more butter cookies and shortbread cookie recipes to try!

walnut shortbread cookies with mocha drizzle

pecan shortbread cookies (perfectly buttery and crisp)

lemon shortbread cookies

shortbread cookies

butter cookie sandwich with chocolate hazelnut ganache

salted butter spritz cookies

marbled chocolate peppermint icebox cookies

double chocolate meringue cookies

Watch our Christmas cookie web story here!

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