These chocolate shortbread cookies are a buttery, rich chocolate shortbread dipped in dark chocolate and sprinkled with flaked salt. They are a super easy cookie to make with very few ingredients, and will stay fresh for quite awhile.
Chocolate shortbread cookies are the chocolate version of everyones favorite holiday classic shortbread cookie. And I took them up a notch by dipping them in chocolate and topping them with flaked salt and crushed peppermint candies. The perfect addition to any holiday cookie box!
For more shortbread cookie recipes, try my cinnamon shortbread cookies or my chocolate dipped strawberry shortbread cookies.
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Why You Will Love This Recipe
- BUTTERY & FLAKY: These cookies main ingredient is butter, so the taste cannot be beat. And without a bunch of sugar they are left so flaky and crisp.
- CHOCOLATE DIPPED: The perfect chocolate lovers cookie with the rich chocolate coating.
- STAY FRESH: One of my favorite things about shortbread cookies is their shelf life. They won't start to taste stale after a day or so. If you store them in a cookie tin they can last weeks on your counter!
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I always use salted butter in my baking, but unsalted will work great too.
- Sugar: You will add granulated sugar to the dough of these cookies and then roll them in it as well for a pretty sugar coating.
- Egg Yolk: This helps to create a bit of extra binding to the dough.
- Cocoa Powder: I love using dutch process cocoa powder for an extra rich flavor, but any unsweetened cocoa powder will work great. You could also use black cocoa powder for more of an "oreo" taste.
- Chocolate: I use a dark chocolate trader joes bar chopped up, but use whatever chocolate is your favorite. Milk chocolate, semi-sweet or white chocolate would also taste great.
Step by Step Instructions
- Step 1: n a medium mixing bowl fitted with the paddle attachment, blend together butter and sugar for 2-3 minutes on medium until pale and fluffy. Add in the vanilla and egg yolk and mix again.
- Step 2: Whisk together the salt, flour and cocoa powder. Add into the wet ingredients and mix until completely incorporated. The dough may seem a bit crumbly, but it will come together.
- Step 3: Roll out to be about ½ inch thick or however you like your cookies. Use a cookie cutter and cut dough, placing on a parchment lined baking sheet as you go. The cookies do not spread, so you can place them close together.
- Step 4: Once all dough has been cut, place cookie sheet in the fridge for 2 hours to allow dough to chill. They can refrigerate longer if you want, just make sure to cover them well so they don't dry out.
- Step 5: Preheat oven to 325 F. Roll chilled cookie dough in extra granulated sugar and bake for 14-17 minutes. You want just the edges to start to turn a light brown. Allow to cool completely before dipping in chocolate.
- Step 6: Melt chocolate in the microwave starting with 30 seconds, stir, and then heat again, stirring in 30 second intervals until completely melted and pourable. Pour into a bowl and dip the side of each cookie into the chocolate. I keep a little spoon or spatula near it to scrape off excess chocolate that could drip or puddle. Sprinkle with salt flakes and let the cookies set up.
Expert Baking Tips
- If you don't have a cookie cutter you want to use, you can roll the dough into a log in parchment or wax paper, chill and then just cut the log to make circles.
- Other ideas for topping the cookies would be: crushed peppermint candies, oreo cookie crumbs, crushed up pistachios, shredded coconut.
- These cookies will stay fresh for a few weeks. If you have a tin to store them in that is best. But any airtight container will do. They'll just soften more.
FAQ
Do I have to chill the dough?
Yes, this helps the dough to solidify, therefore the cookies hold their shape and don't spread.
Do I have to dip in chocolate?
No, these cookies are so good even without the extra chocolate and salt.
Can I slice and bake instead?
Yes, you can also shape the cookie dough into a log using parchment or wax paper and chill. Then slice into ½ inch slices, roll in sugar and bake as suggested.
Storing & Freezing
These chocolate shortbread cookies will stay fresh for a few weeks. It's best to store them in a tin container, but any airtight container will also work. They'll just soften more.
These cookies are also great to freeze. Just store them in an airtight container for up to 3 months.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Chocolate Shortbread Cookies
These chocolate shortbread cookies are a buttery, rich chocolate shortbread dipped in dark chocolate and sprinkled with flaked salt. They are a super easy cookie to make with very few ingredients, and will stay fresh for quite awhile.
Ingredients
- 1 cup (227 g) butter room temp
- ¾ cup (150 g) granulated sugar
- 1 teaspoon vanilla
- 1 egg yolk
- ½ teaspoon (0.5 teaspoon) salt
- 2 cups (280 g) all-purpose flour
- ¼ cup (25 g) cocoa powder
- little extra sugar to roll cookies in before baking
- 6 ounces (170.1 g) chocolate melted
- flaked salt for topping
Instructions
- In a medium mixing bowl fitted with the paddle attachment, blend together butter and sugar for 2-3 minutes on medium until pale and fluffy. Add in the vanilla and egg yolk and mix again.
- Whisk together the salt, flour and cocoa powder. Add into the wet ingredients and mix until completely incorporated. The dough may seem a bit crumbly, but it will come together.
- Roll out to be about ½ inch thick or however you like your cookies. Use a cookie cutter and cut dough, placing on a parchment lined baking sheet as you go. The cookies do not spread, so you can place them close together. Once all dough has been cut, place cookie sheet in the fridge for 2 hours to allow dough to chill. They can refrigerate longer if you want, just make sure to cover them well so they don't dry out.
- Preheat oven to 325 F. Roll chilled cookie dough in extra granulated sugar and bake for 14-17 minutes. You want just the edges to start to turn a light brown. Allow to cool completely before dipping in chocolate.
- Melt chocolate in the microwave starting with 30 seconds, stir, and then heat again, stirring in 30 second intervals until completely melted and pourable. Pour into a bowl and dip the side of each cookie into the chocolate. I keep a little spoon or spatula near it to scrape off excess chocolate that could drip or puddle. Sprinkle with salt flakes and let the cookies set up.
Video
Notes
If you don't have a cookie cutter you want to use, you can roll the dough into a log in parchment or wax paper, chill and then just cut the log to make circles.
Other ideas for topping the cookies would be: crushed peppermint candies, oreo cookie crumbs, crushed up pistachios, shredded coconut.
Dipping in chocolate is not a must either. Although we really love it that way!
These cookies will stay fresh for a few weeks. If you have a tin to store them in that is best. But any airtight container will do. They'll just soften more.
Nutrition
Calories: 171kcalCarbohydrates: 19gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 28mgSodium: 111mgPotassium: 49mgFiber: 1gSugar: 10gVitamin A: 247IUCalcium: 8mgIron: 1mg
Tried this recipe?Let us know how it was!
Sandy
I’m a shortbread cookie lover, so excited to try the chocolate variety! Dipped in chocolate and topped with crushed peppermint candy is next level! Thank you!!
Bailey
Drooling just thinking about these! The perfect cookie!
Sarah
Made these and your chocolate peppermint crinkle cookies today and loved them both! Both fairly easy to make and absolutely delicious. For the shortbread cookies I rolled the dough into a log and sliced them to make it easier. They weren’t perfect circles but the flavor made up for it. Will be making both cookies again!