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Chocolate Shortbread

Chocolate Shortbreads

  • Total Time: 2 hours 27 minutes
  • Yield: about 18 cookies 1x


  • 1 1/4 stick salted butter, softened
  • 1/2 cup firmly packed light brown sugar
  • 2 teaspoons vanilla extract
  • 1 1/3 cups all-purpose flour
  • scant 1/3 cup unsweetened cocoa
  • 1/3 cup semisweet chocolate chips
  • 1/3 cups granulated sugar


  1. In a large bowl, cream together the butter, brown sugar and vanilla until pale and fluffy.
  2. Sift together the flour and cocoa powder, fold in, and combine to form a crumbly dough.
  3. Stir in the chocolate chips.
  4. Sprinkle the granulated sugar onto a clean work surface.
  5. Form the dough into a 2-inch diameter log, then roll in the sugar to coat.
  6. Cover with plastic wrap and refrigerate for at least 2 hours.
  7. Preheat the oven to 350° F and line two large baking sheets with parchment paper.
  8. Using a large knife, cut the dough into 1/2-inch-thick circles and place themon the prepared baking sheets.
  9. Bake in the oven for 10-12 minutes, or until the edges are firm to the touch.
  10. Let cool on the sheets, then store in an airtight container or cookie jar for up to 1 week.


The combination of cocoa powder and chocolate chips maks for a rich, indulgent shortbread cookie.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
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