Chocolate Shortbread Cookies | Easy Shortbread Cookie Recipe
Learn how to make the easiest Chocolate Shortbread Cookies.
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Servings: 12 cookies
Ingredients
- 1/2 cup Unsalted Butter softened
- 1/3 cup Powdered Sugar
- 1/2 tsp Vanilla Extract
- 3/4 cup All Purpose Flour
- 3 tbsp Unsweetened Cocoa Powder
- 1/4 tsp Kosher Salt
Instructions
- Cream Butter and Sugar. In a large mixing bowl, beat the softened unsalted butter and powdered sugar together until light and fluffy.
- Add Vanilla. Mix in the vanilla extract until well combined.
- Sift Dry Ingredients. In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt.
- Mix Together. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
- 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.
- Refrigerate. Chill the dough logs in the refrigerator for at least 2 hours or until firm.
- Set the Oven. Preheat your oven to 325°F. Line baking sheets with parchment paper.
- Slice the Cookies. Unwrap the chilled dough and slice into 1/4-inch thick rounds with a sharp knife.
- Arrange on Baking Sheet. Place the slices on the prepared baking sheets about 1 inch apart.
- Bake. Bake for 12-15 minutes or until the edges are set. The cookies will be soft but will firm up as they cool.
- Cool. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.