Chocolate Shortbread

There’s something about the cooler months that makes me crave a little decadence, and that’s when Chocolate Shortbread became my kitchen hero. It was a snowy afternoon last December when I first tried this recipe—looking for something simple yet indulgent to pair with a steaming mug of tea. In just 10 minutes of prep, I had a dough chilling, and soon after, my house smelled like a chocolate dream. These shortbreads—crisp, buttery, and drizzled with melted chocolate—were a hit with my friends, who dubbed them “the ultimate cozy cookie.” In 2025, we’re all about easy holiday cookies that wow without the work, and Chocolate Shortbread delivers that and more. Let’s dive into this sweet tale—I’ll guide you through every step to make your batch a melt-in-your-mouth masterpiece.

Must-Have Kitchen Tools

Before we get started, let’s grab the essentials. You don’t need a chocolatier’s kit to bake Chocolate Shortbread, but a few tools make it a snap. A stand mixer is your dough-whipping MVP—this model is powerful and sleek, snag it here. I’ve relied on mine for years, and it’s a game-changer. A rolling pin shapes that perfect thickness—this adjustable one ensures even rolling every time. And baking sheets are your canvas—this set is nonstick and durable, perfect for batches. Disclosure: This post contains affiliate links, meaning I may earn a small commission if you purchase through them, at no extra cost to you. With these in your corner, you’re set to craft some rich chocolate treats.

Understanding the Ingredients

The allure of Chocolate Shortbread lies in its ingredients—each one brings something special to the table. The 1 ½ cups of all-purpose flour (180 g.) give structure—light yet firm, the backbone of any good shortbread. Unsalted butter (1 cup, room temp) is the star—its creamy richness creates that tender, melt-away texture we crave in easy holiday cookies. Powdered sugar (1 cup, 115 g.) sweetens subtly, keeping it smooth without grit. Dutch-processed cocoa powder (½ cup, 40 g.) delivers deep, velvety chocolate flavor—darker and less bitter than regular cocoa, it’s key for rich chocolate treats. Cornstarch (¼ cup) adds a delicate crumb, while kosher salt (½ tsp.) sharpens the sweetness. Vanilla extract (½ tsp.) rounds it out with warmth, and semisweet or white chocolate chips (1 cup, 170 g.) melt into a luscious drizzle—your choice sets the vibe. Optional sugar pearl sprinkles add a festive crunch—perfect for holiday flair.

Ingredients

Here’s your list for Chocolate Shortbread (makes 14-16):

• 1 ½ cups (180 g.) all-purpose flour
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup (115 g.) powdered sugar
• ½ cup (40 g.) Dutch-processed cocoa powder
• ¼ cup cornstarch
• ½ tsp. kosher salt
• ½ tsp. pure vanilla extract
• 1 cup (170 g.) semisweet or white chocolate chips
• Sugar pearl sprinkles, for decorating (optional)

These staples turn into rich chocolate treats with a quick mix—pure indulgence, no fuss.

Step-by-Step Instructions

Let’s bake these beauties—here’s every detail to make them perfect.

Step 1: Mix the Dough
In the bowl of a stand mixer with the paddle attachment, combine flour, butter, powdered sugar, cocoa powder, cornstarch, salt, and vanilla. Beat on medium speed for about 1 minute until a thick, smooth dough forms—it’ll look like chocolate heaven. Scrape down the sides with a rubber spatula and beat 30 seconds more to nix any flour pockets. This is the base of your Chocolate Shortbread.

Step 2: Chill It
Scrape the dough onto plastic wrap with your spatula, pat it into a disk, and wrap it tight. Chill in the fridge for at least 2 hours—or up to 2 days if you’re prepping ahead. This firms it up for easy rolling, a must for easy holiday cookies.

Step 3: Roll and Cut
Set racks in the top and bottom thirds of your oven and preheat to 300°F. Line two baking sheets with parchment. Lay a large piece of parchment on your work surface, unwrap the dough, and top with another sheet. Roll it out with your rolling pin to ¼-inch thick—smooth and even. Use a sharp knife or pizza cutter to slice into 3-inch diamond shapes (or a 2-inch round cutter for circles). Arrange on the sheets, 1 ½ inches apart. Reroll scraps to get 14-16 cookies total.

Step 4: Bake to Perfection
Bake for 25 to 30 minutes, rotating pans halfway through—top to bottom—for even browning. They’re done when firm to the touch. Cool on the sheets for 5 minutes, then transfer to a wire rack with a metal spatula to cool completely—patience here keeps them crisp.

Step 5: Drizzle and Decorate
In a small microwave-safe bowl, melt the chocolate chips in 30-second bursts, stirring between, until smooth. Drizzle over the cooled Chocolate Shortbread with a spoon or piping bag—go wild or keep it neat. Sprinkle with sugar pearls if you’re feeling festive. Chill in the fridge for 15-20 minutes to set the chocolate.

Tips for the Best Chocolate Shortbread

Here’s how to elevate them, from my cookie-loving soul:

• Chocolate Twist: Mix white and semisweet chips for a swirled drizzle—gorgeous on rich chocolate treats.
• Chill Hack: Freeze the dough 30 minutes if you’re short on time—works like a charm.
• Shape Play: Try star cutters for a holiday vibe—perfect for easy holiday cookies.
• Extra Crunch: Add chopped nuts to the dough—think hazelnuts with cocoa.

That nut idea came from a friend’s suggestion—it added a wow factor that got rave reviews.

Nutritional Info

Per cookie (based on 16):

• Calories: ~250 (varies with chocolate)
• Protein: 2g
• Fat: 16g
• Carbs: 25g
• Sugar: 14g
• Sodium: 80mg

They’re a decadent bite—ideal for rich chocolate treats that satisfy without overdoing it.

Print

FAQs

Straight from my baking trials:

Can I use regular cocoa?
Yes, but Dutch-processed gives a deeper flavor—your call!

No stand mixer?
Use a hand mixer or elbow grease—just mix until smooth.

How do I store them?
Airtight container in the fridge for a week—or freeze for a month.

Why’d they spread?
Chill longer next time—warm dough can flatten.

Conclusion

Chocolate Shortbread is more than a cookie—it’s a cozy indulgence, a buttery cocoa hug that fits 2025’s craving for easy holiday cookies. Whether you’re gifting them, pairing them with tea, or sneaking one by the fire, they’re quick to prep and impossible to resist. Grab your mixer (like this one), bake up some Chocolate Shortbread, and watch them disappear—I promise they’ll steal hearts. Pin your drizzled delights with #ChocolateShortbread or tag me below—I’m dying to see your masterpieces! Craving more rich chocolate treats? Follow my Pinterest for recipes that make every day a little sweeter—your cookie jar deserves this love.