There is a good reason why Chocolate Chocolate Chip Shortbread Cookies have two “chocolates” in their name. These crunchy, melt-in-your-mouth cookies are incredibly, deeply, doubly chocolate!
Why you'll love this recipe
Chocolate Chocolate Chip Shortbread Cookies festooned with chips are luscious cool weather cookies, and with one simple change, can be successful care package treats all year. In warm weather, defy the heat by tucking the chips inside!
With the chocolate chips safely hidden inside the cookies, there is no gooey chocolate to melt while shipping or on fingers while eating. The chips melt a bit into the dough while baking, giving a boost to the chocolate richness of the cookies.
But with no alluring chips on top of the shortbread, the cookies lacked eye appeal. Sprinkles to the rescue. I often use sprinkles to liven up a cookie’s appearance.
I think the multi-colored nonpareils turn Chocolate Chocolate Chip Shortbread Cookies into a party!
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- In a large mixing bowl, whisk together flour and cocoa.
- In the bowl of an electric mixer, cream together butter and confectioners’ sugar for about 3 minutes ,until light and fluffy. Beat in vanilla. Gradually add flour mixture until blended and the dough forms.
FOR CHIPS INSIDE COOKIES (Recommended for warm weather care packages):
- Pour the nonpareil sprinkles into a shallow bowl.
- Using a medium (2 tablespoon) scoop, scoop a portion of dough and flatten slightly in your palm. Add about 15 chocolate chips on top of the dough, then knead with dough minimally with your fingers to distribute the chips. Roll into a ball, then flatten into a ½” thick disc.
- Dip the edge and top of ½ of the dough disc into the sprinkles to coat.
- Place the cookies 2” apart on the prepared baking sheet . Bake for 12-14 minutes, or until the top of the cookies are dry to the touch.
FOR CHIPS OUTSIDE COOKIES (Recommended for cool weather care packages only):
- Pour the chocolate chips into a shallow bowl.
- Using a medium scoop, Scoop a portion of dough. Roll the dough into a ball and dip the top half of the ball into the chocolate chips, pressing to attach the chips to the dough.
- Place the cookies 2” apart on the prepared baking sheet. With the palm of your hand, gently flatten each dough ball to ½” thickness. Bake for 12-14 minutes, or until the top of the cookies are dry to the touch.
Storage
Store in an airtight container at room temperature for up to 2 weeks.
More crunchy cookies
These thin, crisp Cinnamon Cookies are the cookie to bake when you want a cookie with snap!
Funfetti Sugar Cookies are crunchy treats baked with bright colored sprinkles in the dough.
Jam Butter Cookies are bite sized cookies with fruity jam flavor.
Cranberry White Chocolate Cookies are big, bakery style cookies with crunch from crispy rice cereal and flavor from cranberries, orange zest, and creamy white chocolate!
Chocolate Cookies with Cocoa Nibs are a soft cookie, but gets lots of intense chocolate flavor and nut-like crunch from the cocoa nibs inside.
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Chocolate Chocolate Chip Shortbread Cookies
Ingredients
- 3 ½ cups all-purpose flour
- 1 cup plus 3 tablespoons cocoa I use Whole Foods Fair Trade 365 brand
- 2 cups unsalted butter room temperature
- 2 ½ cups confectioners’ sugar
- 2 tablespoons vanilla extract
- 1 ½ cups semisweet chocolate chips
- Nonpareil sprinkles
Instructions
- Preheat oven to 350° F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour and cocoa.
- In the bowl of an electric mixer, cream together butter and confectioners’ sugar for about 3 minutes ,until light and fluffy.
- Beat in vanilla.
- Gradually add flour mixture until blended and the dough forms.
FOR CHIPS INSIDE COOKIES (Recommended for warm weather care packages):
- Pour the nonpareil sprinkles into a shallow bowl.
- Using a medium (2 tablespoon) scoop, scoop a portion of dough and flatten slightly in your palm. Add about 15 chocolate chips on top of the dough, then knead with dough minimally with your fingers to distribute the chips. Roll into a ball, then flatten into a ½” thick disc.
- Dip the edge and top of ½ of the dough disc into the sprinkles to coat.
- Place the cookies 2” apart on the prepared baking sheet .
- Bake for 12-14 minutes, or until the top of the cookies are dry to the touch.
- Remove from the oven and allow the cookies to cool on the baking sheet for 3 minutes before placing on a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 2 weeks.
FOR CHIPS OUTSIDE COOKIES (Recommended for cool weather care packages only):
- Pour the chocolate chips into a shallow bowl.
- Using a medium scoop, Scoop a portion of dough. Roll the dough into a ball and dip the top half of the ball into the chocolate chips, pressing to attach the chips to the dough.
- Place the cookies 2” apart on the prepared baking sheet. With the palm of your hand, gently flatten each dough ball to ½” thickness.
- Bake for 12-14 minutes, or until the top of the cookies are dry to the touch.
- Remove from the oven and allow the cookies to cool on the baking sheet for 3 minutes before placing on a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 2 weeks.
Notes
- Double wrap pairs of cookies (with bottoms together) in plastic wrap, then place in a column in an airtight container or freezer weight zip lock bag.
- For longer storage, vacuum sealing is recommended.
Nutrition
First Published: July 31, 2017. Last Updated: March 14, 2022. Updated for additional information and better reader experience.
Cheryl
Using mini chips (and no nonpareils) can this dough be rolled out to ¼" and cut in shapes?
Miz Helen
Hi Wendy,
Your Cookies look amazing and they are really pretty! Thanks so much for sharing with us at Full Plate Thursday and have a fantastic week!
Come Back Soon!
Miz Helen
Karren
Oh goodness, there is nothing better than a shortbread cookie, but I have I have never heard of chocolate, what a yummy idea. Pinned!!! 🙂
Thank you for sharing you boxed cookies on Oh My Heartsie's Friday Features Linkup.
Have a great week!
Lanae Bond
Chocolate and short bread what a wonderful combination! Thanks for sharing!
The Monday Box
Thank you, Lanae! It is definitely a delicious combo. 🙂
saltandserenity
I still get that nervous feeling every September even though neither I or my kids are still in school. I think that perhaps these chocolate cookies may help alleviate the butterflies in my stomach!
The Monday Box
Absolutely, Cindy! Chocolate treats so many life stressors ! 😉
Reeni
I am looking ahead to fall already too Wendy! Your chocolate cookies look delectable! Anyone would be lucky to get them in a care package or lunch box!. Double the chocolate double the fun. 🙂
The Monday Box
I am so glad you feel well enough to be blog browsing, Reeni!! I hope the fall brings you health and healing along with chocolate and pumpkin!!
Tricia @ Saving room for dessert
Bring on the chocolate - these are perfect for me! Love shortbread and the easier the better. I love minimal ingredient recipes and am always amazed at the fantastic flavor you get from a simple mixture. Very pretty too!
Monica
I'm sure I'm drooling, Wendy. You know I love these given the extra chocolate...plus, I do favor nonpareil sprinkles. I am just thinking how special it would be to receive a care package with these wonderful cookies from home. 🙂 My little one would gladly enjoy 6-12 of these as an after school snack! ; ) We don't go back to school until after Labor Day but it goes so fast.
Chris Scheuer
Such fun and pretty cookies Wendy. You can always capture my heart with shortbread - and add chocolate? Smitten!