CHOCOLATE

SHORTBREAD

EASY COOKIE RECIPE

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WHY YOU'LL LOVE IT

If you're a fan of the rich, buttery goodness of shortbread combined with the indulgent taste of chocolate, you're in for a treat! Learn how to make the easiest Chocolate Shortbread Cookies. These delightful cookies achieve that perfect balance between a tender crumb and a deep cocoa flavor, making them an irresistible addition to your baking repertoire.

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INGREDIENTS

Unsalted Butter Powdered Sugar Vanilla Extract All-Purpose Flour Unsweetened Cocoa Powder Salt

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BUTTER AND SUGAR

In a large mixing bowl, beat the softened unsalted butter and powdered sugar together until light and fluffy.

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ADD VANILLA

Mix in the vanilla extract until well combined.

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DRY INGREDIENTS

In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt.

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MIX TOGETHER

Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.

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SHAPE AND WRAP

Divide the dough in half and shape each half into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap.

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REFRIGERATE

Chill the dough logs in the refrigerator for at least 2 hours or until firm.

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SET THE OVEN

Preheat your oven to 325°F. Line baking sheets with parchment paper.

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SLICE THE COOKIES

Unwrap the chilled dough and slice into 1/4-inch thick rounds with a sharp knife.

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ARRANGE

Place the slices on the prepared baking sheets about 1 inch apart.

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BAKE AND COOL

Bake for 12-15 minutes or until the edges are set. The cookies will be soft but will firm up as they cool. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

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