Chocolate shortbread cookies:
These cookies absolutely take my breath away. They’re slightly crumbly and intensely chocolate-y. I could pretty much always go for a chocolate shortbread cookie, if they are sitting on my counter. We all have a hard time walking by these cookies and not stealing one, just to check if they are still, in fact, as rich as they were the last time we took a bite. The reason this chocolate shortbread recipe is the actual best on the internet is because the dough is made with melted chocolate. Most shortbread recipes call for cocoa powder, and that’s great, but melted chocolate is even better. I consider myself a bit of a cookie expert, after 800 recipes on this site over 10 years and 4 cookbooks, of course, and I want to say that shortbread is the most underrated cookie out there. People go crazy for perfect chocolate chip cookies with pools of melted chocolate and chewy little sugar cookies, but shortbread is the real lionheart.
Shortbread cookie is made from more butter than it is flour, and so the cookies are rich, perfectly textured and intensely flavored. When I made my honey shortbread recipe, I wasn’t expected to be so blown away by the way butter caramelizes and tastes like toffee in the oven. And if it’s possible to make an even better shortbread cookie, it has to be this chocolate version.
Chocolate shortbread ingredients:
Brace yourself, because the ingredient list for shortbread cookies is shockingly short. So, it goes without saying that when we bake with such few ingredients, the ingredients need to be the highest quality. I’m talking intense, fruity dark chocolate chips (I like these by Ghirardelli), and rich European style butter (like unsalted Kerrygold butter). You won’t regret it! -dark chocolate chips -unsalted European-style butter (it’s creamier with more fat) -powdered sugar (also called confectioners sugar) -sea salt -all-purpose flour
How to make chocolate shortbread:
So, before you make these, you should know: the dough can be crumbly, due to the melted chocolate in the dough. Use your warm hands to bring it back together and to seal any cracks that happen as you roll out the dough. The reason I make these cookies shaped like sticks is not just for dunking in tea or coffee, but because it’s the easiest shape to roll out as many cookies as possible.
More recipes for holiday cookies:
-Christmas Lights Cookies -Gingersnaps -Chocolate Thumbprints -Hot Cocoa Cookies -Christmas Sugar Cookie Cut Outs -Christmas Sugar Cookie Bars -Gingerbread Cut Outs
This dough is super crumbly, but use the warmth of your hands to bring it together.
OXO Good Grips Turner
