Chocolate Shortbread
If you're in search of a simple and timeless addition to your holiday cookie collection, consider trying chocolate shortbread as your next baking endeavor. These cookies have a delightful combination of slight crispness and a tender texture that melts in your mouth. They pair perfectly with a cup of creamy tea or, for those who love intense chocolate flavors, a steaming mug of hot cocoa. Shortbread derives its name from its crumbly dough, which lacks leavening agents and contains a generous amount of fat. By incorporating cocoa powder into this traditional recipe, you take the cookies in an entirely new and exciting direction.Opting for the highest quality cocoa powder will result in cookies that boast a rich and deep chocolate flavor. Keep in mind that you should look for Dutch-processed cocoa powder, which undergoes a special treatment to reduce its acidity. The method of combining all the ingredients simultaneously may seem unusual, but it is highly effective. Not only does it produce cookies that effortlessly melt in your mouth, but it also simplifies the baking process.Although it may be tempting to skip the chilling step and immediately start rolling the dough, it is crucial to allow it to rest in the refrigerator. This chilling time makes it significantly easier to roll out the dough and prevents excessive spreading during baking.For a festive touch, consider whisking 1/4 teaspoon of peppermint extract into the melted chocolate, adding more to adjust the taste according to your preference. Finally, sprinkle crushed peppermint candies on top of the melted chocolate for a Christmas-inspired variation.
Ingredients
- 1 1/2 c. (180 g.) all-purpose flour
- 1 c. (2 sticks) unsalted butter, room temperature
- 1 c. (115 g.) powdered sugar
- 1/2 c. (40 g.) Dutch-processed cocoa powder
- 1/4 c. cornstarch
- 1/2 tsp. kosher salt
- 1/2 tsp. pure vanilla extract
- 1 c. (170 g.) semisweet or white chocolate chips
- Sugar pearl sprinkles, for decorating (optional)
Instructions
- In the large bowl of a stand mixer fitted with the paddle attachment, beat flour, butter, powdered sugar, cocoa powder, cornstarch, salt, and vanilla on medium speed until a thick, smooth dough forms, about 1 minute. Scrape down sides of bowl and continue to beat until there are no pockets of unmixed flour, about 30 seconds more.
- Using a rubber spatula, scrape dough onto a sheet of plastic wrap. Pat to a disk, then tightly wrap. Chill at least 2 hours or up to 2 days.
- Arrange racks in top and bottom third of oven; preheat to 300°. Line 2 baking sheets with parchment paper. Place another large piece of parchment paper on a work surface. Unwrap dough, place on parchment, then top with another large piece of parchment. Using a rolling pin, roll dough to 1/4" thick. Using a sharp knife or pizza cutter, cut dough into diamond shapes about 3" long and arrange on prepared sheets, spacing about 1 1/2" apart (or you can use a 2" round cookie cutter and cut into rounds). Reroll scraps and cut out more diamond shapes to make 14 to 16 total.
- Bake cookies, rotating pans top to bottom halfway through, until firm to the touch, 25 to 30 minutes. Let cool on baking sheet 5 minutes. Using a metal spatula, transfer cookies to a wire rack and let cool completely.
- In a small microwave-safe bowl, microwave chocolate chips in 30-second intervals, stirring between each, until melted and smooth. Using a spoon or a piping bag, drizzle chocolate over cooled shortbread. Top with sugar pearls (if using). Refrigerate until set, 15 to 20 minutes.
- Make Ahead: Cookies can be made 1 week ahead. Store in an airtight container and refrigerate.
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