On Day 4 of Cookie Week, I’m bringing to you a quick and easy chocolate shortbread cookie recipe!
Here is the little story behind this recipe: For a few weeks, I tried to make raspberry thumbprint cookies, and while they tasted delicious (thank you to the bf’s co-workers for testing them) the dough kept spreading… I tried adding an egg, no egg, chill the dough from 1 hour to overnight, a bit more flour, etc. Then one day, I started making the dough and got a craving for chocolate (I mean, are you really surprised? Chocolate rules my life). So I tweaked a few things from my thumbprint cookie recipe and these chocolate shortbread cookies were born!
Honestly, I ate quite a few cookies as soon as they got out of the oven because you know, I had to taste test them (obviously..) but mostly because they were melting in my mouth while still being slightly crispy on the outside and it was the best thing ever!
I also had the idea of dipping these cookies in chocolate and then, changed my mine and decided to drizzle the chocolate instead. Great idea, except that I apparently suck at drizzling chocolate! I dropped a TON of chocolate on one cookie, which ended up looking more like a chocolate covered cookie 😂Obviously delicious to eat but not so visually appealing. But I did end up getting a few action shots I like (beside a not so great focus point.. I need to practice more often!)
I hope you will like these cookies! If you try these chocolate shortbread cookies, don’t forget to leave a comment below or share a picture on instagram with the tag @mapleetchocolat and/or use #mapleetchocolat 🙂
I’m also super excited for tomorrow’s cookie recipe! So make sure to come back on the blog tomorrow for the perfect date night dessert recipe.
Chocolate Shortbread Cookies
- Total Time: 0 hours
- Yield: 2 dozen 1x
Description
These crispy and melt-in-your-mouth chocolate shortbread cookies are your perfect chocolate holiday treat!
Ingredients
- 1/2 cup soft butter
- 1/4 cup + 1 tbsp granulated sugar
- 2 tbsp brown sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 2 tbsp cocoa powder
Instructions
- Preheat your oven to 350F and line a baking sheet with parchment paper
- Cream the butter and the sugars until light and fluffy
- Add the vanilla extract
- Mix in the flour and the cocoa powder until you obtain a nice ball of dough
- Spread the dough using a rolling pin on your counter and using a cookie cutter, cut out the dough before placing it on the baking sheet
- Bake the cookies for 13-15 minutes and then, let them cool on a cooling rack
Notes
1. If your dough seems a little too sticky to work with, I would recommend just chilling it in the fridge for 15-20 minutes.
2. If you like a softer shortbread cookie, bake them for only 12-13 minutes. If you like a crispier cookie, bake for 14-15 minutes.
3. If you want to dip or drizzle chocolate on your cookies, I’d recommend melting your chocolate with a bit of coconut oil. It will make the chocolate a little runnier and easier to drizzle (especially) on the cookies.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Cookies, Holiday baking
