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    Home » Recipes » Cookies

    Chocolate Chocolate Chip Shortbread Cookies

    By Wendy Sondov · Published: Jul 31, 2017 · Modified: Dec 1, 2022 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    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!

    Dark chocolate brown cookies with multicolored nonpareil sprinkles covering half of the cookie top.

    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!

    Chocolate cookies with nonpareil sprinkles on a red serving plate.

    Instructions

    This is an overview of the instructions. The full instructions are in the recipe card below.

    1. In a large mixing bowl, whisk together flour and cocoa.
    2. 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):

    1. Pour the nonpareil sprinkles into a shallow bowl.
    2. 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.
    3. Dip the edge and top of ½ of the dough disc into the sprinkles to coat.
    4. 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):

    1. Pour the chocolate chips into a shallow bowl.
    2. 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.
    3. 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.

    Stacked cookies showing the thick cookie edges.

    Closeup of a chocolate cookie with chocolate chips pressed into the top.
    Closeup of a large round dark chocolate cookie with multicolored nonpareil sprinkle on one half.

    More cookie recipes

    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.

    A few twists and this ultra chocolaty dough turns into chocolate pretzel shaped 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 Chocolate Chip Shortbread Cookies

    Crunchy, melt in your mouth, and super chocolaty shortbread cookies.
    5 from 1 vote
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Total Time: 45 minutes
    Servings: 32
    Calories: 239kcal
    Author: Wendy Sondov
    Adapted From: A Baker’s Field Guide to Chocolate Chip Cookies by Dede Wilson

    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

    Packing tips
    • 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

    Calories: 239kcal | Carbohydrates: 24g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 3mg | Potassium: 67mg | Fiber: 1g | Sugar: 12g | Vitamin A: 359IU | Calcium: 11mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

    First Published: July 31, 2017. Last Updated: March 14, 2022. Updated for additional information and better reader experience.

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    Comments

    1. Cheryl

      September 15, 2022 at 2:47 pm

      Using mini chips (and no nonpareils) can this dough be rolled out to ¼" and cut in shapes?

      Reply
    2. Miz Helen

      August 20, 2017 at 3:34 pm

      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

      Reply
    3. Karren

      August 20, 2017 at 8:21 am

      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!

      Reply
    4. Lanae Bond

      August 16, 2017 at 2:28 pm

      Chocolate and short bread what a wonderful combination! Thanks for sharing!

      Reply
      • The Monday Box

        August 16, 2017 at 4:21 pm

        Thank you, Lanae! It is definitely a delicious combo. 🙂

        Reply
    5. saltandserenity

      August 03, 2017 at 8:35 am

      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!

      Reply
      • The Monday Box

        August 03, 2017 at 8:44 am

        Absolutely, Cindy! Chocolate treats so many life stressors ! 😉

        Reply
    6. Reeni

      August 02, 2017 at 8:45 pm

      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. 🙂

      Reply
      • The Monday Box

        August 02, 2017 at 9:43 pm

        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!!

        Reply
    7. Tricia @ Saving room for dessert

      August 01, 2017 at 7:21 am

      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!

      Reply
    8. Monica

      July 31, 2017 at 8:11 pm

      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.

      Reply
    9. Chris Scheuer

      July 31, 2017 at 8:09 pm

      Such fun and pretty cookies Wendy. You can always capture my heart with shortbread - and add chocolate? Smitten!

      Reply

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    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

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