These easy chocolate shortbread recipe is an old school and all time favorite recipe without eggs or chocolate yet it is chocolate-y enough to please kids and adults alike. It need 4 main pantry ingredients.
Why you should make this recipe?
When you need a sweet snack for kids lunch box or when you want to make chocolate flavored cookies but don’t have real chocolate at hand or when you are too lazy to roll out the cookie dough and cut shapes.
If you are looking for classic shortbread that is not chocolate, check my recipe of plain shortbread cookies(walker’s style)
Recipe at a glance
Flour – All-purpose flour/Maida, Corn flour/Rice Flour
Butter – unsalted, room temperature
Cocoa Powder – good quality
Icing/Confectioner’s/Powdered sugar – sifted if lumps
Step by step Chocolate Shortbread
Cream butter and sugar.
Add flour(s), cocoa powder.
Mix until combined.
Roll out on a clean surface and form a thick log.
Roll out in some granulated sugar on a sheet of paper (wax/parchment/baking).
Wrap and chill.
Cut 1/4 inch slices and place on a baking tray and bake.
FAQs
Substitutions and variations
You can easily substitute rice flour with corn flour, or regular all-purpose flour.
You can press these cookies in a baking pan of 9×13 inches approximately and then score before baking. Slice again after baking and let it cool before taking it out.
You can roll out the cookies between two sheets of wax/parchment/baking paper and chill until firm, before cutting into desired shapes.
Serving Suggestions
Drizzle with white, dark or milk chocolate.
Sandwich with chocolate ganache or caramel.
Dip half or one side in icing glaze.
Storage and Make ahead
This recipe can be made ahead, just make the dough, roll it and wrap it well, refrigerate.
To bake, simply place it outside for couple of minutes and cut and bake immediately.
To freeze, do above and freeze the unbaked rounds on a tray till firm, place all of them in a ziplock bag for up to a month. To bake, place on a baking sheet and bake directly.
The baked cookies can be placed in an airtight container for up to 5 days.
Recipe
Yield: 24
Chocolate Shortbread
Prep Time
15 minutes
Cook Time
15 minutes
Additional Time
15 minutes
Total Time
45 minutes
Ingredients
- 1 cup Butter, unsalted, soft
- 2/3 cup Icing Sugar*
- 1 3/4 cups Flour
- 1/4 cup Rice Flour
- 1/4 cup Cocoa Powder
- 2 teaspoons Vanilla
Instructions
- Cream butter, vanilla and sugar with an electric mixer until light and fluffy for about 3 minutes on medium speed.
- Sift in flour, rice flour, cocoa powder.
- Mix until combined with a spatula.
- Take the mixture out on a marble surface or parchment/wax/baking paper.
- Roll out into a log.
- Sprinkle some granulated sugar and cover the log in it.
- Chill for atleast 2 hours until firm.
Notes
*You can use home grinded sugar but ideally powdered/icing/confectioner’s sugar commerically available works great.