Chocolate Shortbread Cookies

Prep Time
Cook Time
Ready In

"Around our house I'm known as the "Cookie Monster" & my favorite of the genre are shortbread cookies. I already have 5 recipes for them in my collection, but none were chocolate. I cannot imagine how I allowed that to happen, but realsimpledotcom is taking care of me again w/this recipe. (Notes: Times were given, but did not include the refrigeration time. 40 min was given as the cook time as it was assumed the cookies would be baked in 2 batches for 20 min each. The yield was shown as 26 cookies & I showed the # of servings as 13, assuming 2 cookies per serving. Who can eat 1 cookie? was my thinking.) ENJOY!"

Original recipe yields 13 servings


  • Serving Size: 1 (55.8 g)
  • Calories 262.7
  • Total Fat - 14.8 g
  • Saturated Fat - 9.3 g
  • Cholesterol - 37.5 mg
  • Sodium - 92.6 mg
  • Total Carbohydrate - 32 g
  • Dietary Fiber - 1.6 g
  • Sugars - 15.5 g
  • Protein - 2.8 g
  • Calcium - 11.5 mg
  • Iron - 0.7 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

In a med bowl, whisk together the flour, cocoa & salt. Set aside.

Step 2

Using an electric mixer, beat the butter & powdered sugar on med-high until fluffy. Beat in the vanilla. Reduce speed to low & slowly add in the flour mixture until just combined (do not over-mix).

Step 3

On a lightly floured surface or piece of parchment paper, roll the dough out 1/4 in thick. W/a 2-in cookie cutter (preferably fluted), cut the dough into rounds, flouring the cutter & re-rolling the scraps as necessary. Arrange 1 in apart on parchment-lined baking sheets. Refrigerate on the baking sheets for at least 2 hrs & up to 1 day.

Step 4

Heat oven to 350F. Sprinkle the rounds generously w/the coarse sugar & bake (rotating the sheets halfway through) until set (20-22 min). Cool slightly on the baking sheets & then transfer to wire racks to cool completely.

Tips & Variations

  • No special items are required.