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Chocolate Shortbread Cookies
4.0 (4817 reviews)
Supremely rich and buttery, these chocolate shortbread cookies can be enjoyed just as well unadorned as they can serve a decadent canvas for holiday cookie decorating.
Total Time90
Servings?
2963
Caloriesper servingNutrition Information
2963
Calories
191 g
Fat
286 g
Carbs
32 g
Protein
16 g
Fiber
109 g
Sugar
Ingredients
- 2 sticks (1/2 pound) unsalted butter, softened
- 1 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- 2/3 cup Dutch-process cocoa
- 1 1/2 cups all-purpose flour, plus more for rolling
- 1 teaspoon kosher salt
Instructions
- 1In the bowl of a standing electric mixer fitted with a paddle, beat the butter until creamy. Add the sugar and beat until fluffy. Add the vanilla, then beat in the cocoa on low speed. Beat in the flour and salt; the dough will be very soft.
- 2Divide the dough in half and place each half between two large sheets of parchment paper or plastic wrap. Roll out the dough 1/4 inch thick and transfer to 2 baking sheets. Refrigerate until firm, at least 30 minutes.
- 3Preheat the oven to 350°F. Working with one piece of dough at a time, remove the top sheet of parchment and invert the dough onto a lightly floured work surface; remove the second sheet of parchment. Using a floured 3-inch cookie cutter, stamp out cookies as close together as possible. Transfer the cookies to parchment paper–lined baking sheets and bake for about 14 minutes, or until firm. Let cool on the baking sheets for 10 minutes, then, using a metal spatula, transfer the cookies to a rack to cool completely. Reroll the scraps, and stamp out more cookies, chilling the scraps between batches.