Chocolate Shortbread Cookies don’t last long on a cookie tray. With chocolate stripes and sprinkles, this shortbread is alluring! The ultra chocolaty flavor makes these melt in your mouth cookies an instant favorite.
Why you'll love this recipe
Shortbread flavor has the magical characteristic of improving over time, making it a great shipping cookie. This chocolate shortbread recipe uses powdered sugar for melt-in-your-mouth texture. The rich chocolate flavor comes from both cocoa powder and semi-sweet chocolate chips.
You will want to have plenty of these cookies for all of your holiday snacking and gifting needs! The shortbread stays delicious for up to two weeks, or you can freeze the cookies before baking and bake them as needed.
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- In a medium bowl, whisk together flour, cocoa, chocolate chips, and salt.
- In the bowl of an electric mixer, cream butter and sugar until light. Add vanilla and mix to combine. Gradually add flour mixture and mix just until all of the flour is incorporated and the dough forms.
- Form the shortbread dough into a disc, wrap in plastic, and chill for at least 1 hour or overnight.
- When ready to bake, roll out dough to ¼”- ½” thickness between two sheets of parchment paper. Slice into shapes or use a cookie cutter.
- Place on a parchment lined baking sheet about 1” apart and bake at 325 degrees F for 10-12 minutes. (Cookies firm as they cool).
- Dip each cookie half way in one flavor of chocolate, then place in the refrigerator to set for about 5 minutes.
- Dip the coated edge in the second flavor of chocolate and add sprinkles immediately.
Tips
This chocolate shortbread recipe makes a wonderful dough to work with and can be shaped in a variety of ways.
- The easiest way would be to form the dough into a log shape, chill until firm, then slice into ¼”– ½” discs and bake.
- Another way would be to roll out the dough, then after chilling, use a knife to slice into bars, then bake.
- For my Chocolate Shortbread Cookies, I envisioned a scalloped edge, so I rolled out the dough for cutout shortbread cookies and used a cookie cutter. Though I chose the most time intensive method (typical behavior), it was still a quick and easy process.
More shortbread recipes
More shortbread recipesButtery Scottish Shortbread is made from a centuries old recipe for authentic melt in your mouth shortbread bars.
Espresso Chocolate Shortbread is a cookie that coffee lovers will swoon over.
Easter Bunny Shortbread is buttery shortbread in pastel colors with fun Easter bunny cutouts.
If you like Mexican hot chocolate, you will love these Spiced Chocolate Shortbread.
Vanilla Bean Shortbread Cookies may look plain, but are actually filled with intense vanilla bean flavor!
This Slice and Bake Shortbread uses one dough to make three different flavors of cookies.
Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!
Chocolate Shortbread Cookies
Ingredients
Cookies
- 2 cups all-purpose flour
- ½ cup cocoa
- ½ cup semi-sweet chocolate chips
- ¼ teaspoon salt
- 1 cup unsalted butter room temperature
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
Decorating
- ¾ pound white melting chocolate chocolate discs meant for dipping and coating
- ¾ pound dark melting chocolate chocolate discs meant for dipping and coating
- Sprinkles
Instructions
Cookies
- In a medium bowl, whisk together flour, cocoa, chocolate chips, and salt.
- In the bowl of a stand mixer with the paddle attachment, cream butter and sugar until light. Add vanilla and mix to combine.
- Gradually add the dry ingredients mixture and mix just until all of the flour is incorporated and the dough forms.
- Form the dough into a disc, wrap in plastic, and chill for at least 1 hour or overnight.
- When ready to bake: Preheat oven to 325˚F. Line baking sheet with parchment paper.
- Between two sheets of parchment paper, roll out dough to ¼”- ½” thickness. Slice into shapes or use cookie cutters.
- Place on prepared baking sheet about 1” apart and bake for 10-12 minutes. (Cookies firm as they cool).
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Decorating
- Use wax paper to line two cookie sheets or other flat baking pans that will fit into your refrigerator.
- Place one of the melting chocolates in a bowls large enough that the chocolate fills it up to about 1 inch below the rim. Melt the chocolate wafers in the microwave at 50% power for one minute. Stir. If not completely melted, return to the microwave and heat for 15 second intervals, stirring between intervals, until melted.
- Dip the cookies into the chocolate, gently tap the wrist of the hand holding the dipped cookie to allow excess chocolate to drip back into the bowl, then set the dipped cookie onto the prepare cookie sheet. After completing 6 cookies, place the tray into the refrigerator to set for about 5 minutes.
- When all of the cookies have been dipped and set, melt the second flavor of chocolate in a separate bowl.
- Dip the edge of a cookie into the melted chocolate just long enough to coat. Tap off excess and place on lined baking sheet. Add sprinkles immediately, before chocolate can begin to set. After 6 cookies have been dipped and sprinkled, place in the refrigerator again to set the chocolate for 5 minutes.
- Store layers of cookies between wax paper in an airtight container at room temperature for up to 2 weeks.
Notes
Nutrition
First published November 16, 2018. Last updated August 24, 2022 for a better user experience.
Colleen - Faith, Hope, Love, & Luck
What a pretty way to fancy up a shortbread cookie! Thanks for sharing on the Friday Frenzy and congratulations on being featured this week!
Roseann Hampton
These look so festive! They will be one of my features this Saturday at the Snickerdoodle Link Party!
Debra
Not only does this recipe sound delicious but they are so festive and pretty. Thanks for sharing at the Snickerdoodle Create Bake Make Party.
Monroe @ Sew Crafty Crochet
These cookies look lovely and yummy!
The Monday Box
Thank you, Monroe! And thank you for hosting Christmas in July!
BruCrew Life
These cookies look fabulous! The sprinkles make them super festive! 🙂
themondaybox
Thanks, Jocelyn! I love how sprinkles "dress up" cookies......and just about everything else! Different colored sprinkles for every festive occasion. 🙂
Winnie
These are soooooo cute and pretty!!
I'd love to receive these cookies 🙂 Although they'd be dangerous - as I wouldn't be able to stop eating them.
themondaybox
Thanks, Winnie! The chocolate cookie + chocolate chips + double chocolate coating makes these cuties dangerous to any chocolate lover! 🙂 You are so right. I couldn't stop eating them!
Candi Elm
These cookies look so pretty, I love how they look.
themondaybox
Thank you, Candi! They are fun and festive and delicious. 🙂
Ashley
These are such pretty shortbread cookies!! I love the way you dipped them! I've actually never tried making chocolate shortbread at home - I need to get on it! Sounds wonderful!
themondaybox
Thanks, Ashley! This chocolate shortbread is especially good. I tried 4 versions and liked this one best. The confectioners sugar makes the difference. I hope you have a wonderful Christmas!
milkandbun
Such amazing and festive cookies! Love it! 🙂
themondaybox
Thanks, Mila! I am in love with this chocolate shortbread recipe. The cookies just melt in your mouth!
Bryn
Would these work in a cookie press?
themondaybox
I don't think so, Bryn. I think you need a softer more fluid dough to be able to push it out of the press. Most Spritz cookie recipes seem to include eggs. Plus, the chocolate chips in this recipe would get caught in the holes of the discs. I have a Chocolate Espresso Spritz Cookies recipe that is perfect for a cookie press! Take a look here. Happy baking!