Chocolate Shortbread Cookies

chocolate shortbread
Diana Rattray
  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
121 Calories
8g Fat
11g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 121
% Daily Value*
Total Fat 8g 11%
Saturated Fat 5g 24%
Cholesterol 18mg 6%
Sodium 140mg 6%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 3%
Protein 1g
Calcium 24mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

 These buttery chocolate shortbread cookies are incredibly delicious. Cocoa is added to the basic shortbread formula for the cookies, making them a chocolate lover's dream. 

Roll the dough out and score into squares or wedges or shape the dough into small balls to make individual cookies.



  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour (9 ounces)
  • 1/2 cup unsweetened cocoa powder
  • 9 ounces butter (1 cup plus 2 tablespoons, room temperature)

Steps to Make It

  1.  Heat the oven to 325 F (165 C/Gas 3).

  2. In a mixing bowl or the bowl of a food processor fitted with a metal blade, combine the powdered sugar, flour, and cocoa powder; blend well with a whisk or spoon.

  3. Cut the butter in with a hand-held pastry blender or food processor until the mixture resembles fine crumbs. Transfer to a bowl and knead by hand until the dough holds together. Shape into two flattened disks. 

  4. The dough can be rolled out to make wedges or formed into individual cookies.

  5. Pat or roll each disk of dough on an ungreased baking sheet to an 8-inch square or round shape. Or you can roll them out on silicone baking mats and slide them onto the pan. Score the dough into square or rectangle shapes or wedges, but do not cut through.

  6. Alternatively, shape the dough into small balls and flatten with a flat-bottom glass dipped in granulated sugar. Space about an inch apart on the ungreased baking sheet.

  7. Bake for about 20 to 25 minutes or until the cookies are set.

  8. Cool briefly and then cut the cookies along the score lines while still warm. Cool completely on racks.


  • Handle shortbread dough gently and do not overmix.
  • Heavy, flat baking sheets are best for baking cookies. The rims on jelly roll pans can deflect the heat, resulting in uneven baking. Turn the rimmed baking sheet upside down.
  • Cool baking sheets before baking subsequent batches.
  • Rotate the baking sheet about halfway through the cooking time for an even bake.
  • If you use parchment paper, you can just slide the cookies, parchment and all, onto a rack to cool.
  • Cookie dough freezes well. Freeze half for another day or make a double batch.