Chocolate Shortbread Cookies

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 01/13/22
Chocolate Shortbread Cookies

The Spruce / Julia Estrada
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 8 servings
Nutrition Facts (per serving)
367 Calories
24g Fat
34g Carbs
5g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 367
% Daily Value*
Total Fat 24g 31%
Saturated Fat 15g 73%
Cholesterol 61mg 20%
Sodium 183mg 8%
Total Carbohydrate 34g 12%
Dietary Fiber 2g 7%
Total Sugars 7g
Protein 5g
Vitamin C 0mg 0%
Calcium 12mg 1%
Iron 3mg 18%
Potassium 41mg 1%
*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.)

Traditional shortbread is made with few ingredients and has a characteristic bite that is irresistible and delicious. Our buttery chocolate shortbread cookies are incredibly easy to make—you just need to add good quality cocoa to the basic shortbread formula. Ready in barely 30 minutes, this is a great afternoon treat to make with your kids or to have at hand for a surprise visitor or last-minute coffee with friends.

Roll the dough out and score into squares or wedges or shape the dough into small balls to make individual cookies. This cookie dough freezes well, so you can double the amounts and freeze half for another day.

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Chocolate Shortbread Cookies ingredients

    The Spruce / Julia Estrada

  2. Preheat oven to 325 F. In a mixing bowl or the bowl of a food processor fitted with a metal blade, combine the confectioners' sugar, flour, and cocoa powder. Mix well with a whisk or spoon if making the cookies by hand, or pulse the food processor a couple of times.

    combine the powdered sugar, flour, and cocoa powder in a food processor

    The Spruce / Julia Estrada

  3. Cut the butter into the flour with a hand-held pastry blender or in the food processor until the mixture resembles fine crumbs.

    cookie dough in a food processor

    The Spruce / Julia Estrada

  4. Transfer the mixture into a bowl and knead by hand until the dough holds together. Do not overwork the dough.

    cookie dough in a bowl

    The Spruce / Julia Estrada

  5. Shape the dough into 2 flattened disks. 

    cookie dough balls on parchment paper

    The Spruce / Julia Estrada

  6. Pat or roll each disk of dough on an ungreased baking sheet to an 8-inch square or round shape. Score the dough using a pairing knife into square or rectangle shapes or wedges, but do not cut all the way through the dough.

    rolled out dough cut into squares on baking sheets

    The Spruce / Julia Estrada

  7. Bake the cookies for about 20 to 25 minutes or until the dough is set and golden brown. Rotate the baking sheet about halfway through the cooking time for an even bake.

    cookies on a baking sheet

    The Spruce / Julia Estrada

  8. Cool briefly and cut the cookies along the score lines while still warm. Place the individual cookies on cooling racks and let cool off completely.

    Chocolate Shortbread Cookies on a cooling rack

    The Spruce / Julia Estrada

For Best Results With Your Shortbread

  • Handle shortbread dough gently, briefly, and being mindful to 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 rimmed baking sheets upside down.
  • Cool baking sheets before baking subsequent batches.

Variation

You may also 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 and bake as instructed.