This Homemade Chocolate Shortbread recipe is a buttery, rich, chocolate-flavored cookie that melts in your mouth! They are incredibly delicious, easy to make, and a winning recipe you’ll want to add to your holiday cookie-making list!
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Why You’ll Love This Recipe
This homemade chocolate shortbread recipe is one of the easiest cookie recipes you’ll ever make!
Inspired by the classic Ted Lasso style biscuit, I made them using my Ankarsrum Assistent Original Mixer (Forest Green color) and 7-litre stainless steel bowl. This bowl is perfect if you’re making large batches of dough, as it can mix 1.5 litres of dough liquid and 5 kilograms of dough without a problem.
You’ll love this chocolate shortbread for its ultra-buttery, chocolatey flavors, and its light, crumbly, melt-in-your-mouth texture. It’s the perfect year-round treat or a sweet gift to give friends and family during the holidays!
And if you’re a fan of this recipe, be sure to check out my Strawberry Shortbread Cookies, Lemon Shortbread Cookies, and Chocolate Chip Shortbread Cookies!
Table of Contents
Ingredients Needed
The following ingredients are needed to make these homemade chocolate shortbread cookies. Items noted in the bulleted list are key ingredients that need a bit more explanation.
- Unsalted Butter. Use what unsalted butter you prefer, but I do recommend a high-fat (82%-85% butterfat) unsalted butter brand. I used Kerrygold, but Plugrá, Minerva, Cabot, Vermont Creamery, or Vital Farms are also good.
- Powdered Sugar. This ingredient gives the chocolate shortbread a nice, tender, melt-in-your-mouth texture.
- Dutch Process Cocoa Powder. I used the Ghirardelli brand, but use what you have available. It gives these shortbread biscuits their deep chocolate flavor. Unsweetened cocoa powder can also be used as a 1:1 substitute.
- Vanilla Extract. You can also use vanilla bean paste. It’s more concentrated in flavor, and some will say to reduce the amount if using as a substitute, but I still use a 1:1 ratio.
- Baking Powder. Traditional shortbread does not include any leavening agents, but this recipe does. It gives this chocolate shortbread a slight lift, making it a little less dense.
For quantities and instructions, please see the recipe card below.
How to Make the Recipe
Below is a quick overview of how to make these chocolate shortbread biscuits. For the full printable recipe, which can be made using US customary or metric measurements, visit the recipe card below.
Recipe Tip: If using your Ankarsrum Assistent Original Mixer, you will need the 7-litre stainless steel bowl, dough knife, and dough roller for this recipe.
Step 1. Whisk the dry ingredients minus the powdered sugar. This includes the all-purpose flour, dutch process cocoa powder, baking powder, and salt.
Step 2. Beat the room temperature softened butter for 2-3 minutes. Run the mixer on low speed initially, then increase to medium-high. Add the vanilla extract and beat for 1 minute more.
Step 3. Add in the powdered sugar. Mix on low speed initially so the powdered sugar doesn’t go flying everywhere, then increase to medium-high speed. Beat until well blended.
Step 4. Add in the whisked dry ingredients. Again, start by mixing on low speed, then increase to medium-high. Beat the ingredients together just until the dough forms small to large clumps.
Recipe Tip: I recommend prepping your 8-inch square baking tin by lightly coating it in butter or a flour-based baking spray, like Baker’s Joy. I also recommend lining the tin with parchment paper for easy removal and slicing.
Step 5. Transfer the dough to the prepared 8-inch square baking tin. Press the dough into the tin using either a spatula, your clean hands, or wearing food prep gloves. Then place a sheet of wax paper over the dough and smooth and level it with the bottom of a measuring cup.
Step 6. Dock or prick the shortbread dough with a fork. This step helps release the steam during baking and prevents the shortbread from becoming too puffy or heavy. It’s normal for the dots to somewhat fade during baking.
Step 7. Bake the chocolate shortbread. Bake for 45-50 minutes at 300ºF or until the edges are a light golden brown. Remove from the oven, then let cool in the pan for 10-15 minutes.
Step 8. Remove the shortbread from the tin, then slice. Slicing the shortbread after briefly cooling yields cleaner slices than waiting until it’s completely cooled, when the biscuits will be crumbly.
Variations
Below are a few ways to enjoy these homemade chocolate shortbread cookies.
- Dipped in melted chocolate. Melt any good-quality dark chocolate in a double boiler or in a microwave-safe bowl, then dip the ends or bottoms of the chocolate shortbread into the chocolate. Cool on either wax or parchment paper.
- Sprinkled with flaky sea salt. After removing the chocolate shortbread from the oven, sprinkle the top with flaky sea salt. Malden’s is a brand I recommend. Do not use regular table salt or coarse salt.
- Sprinkled with chocolate-hazelnut finishing sugar. McCormick makes a really good one! This one might be holiday-related, so it may not always be readily available.
- Rolled out using a cookie-cutter. If you’re looking for a rolled-out, cookie-cutter version, check out my Strawberry Shortbread Cookies!
- Cookie scoop. For another simplified variation, try using a cookie scoop or spoon as I did with my Lemon Shortbread Cookies and Chocolate Chip Shortbread Cookies.
Helpful Shortbread Tips
Below are some helpful tips for your first time making shortbread.
- Use a metal baking tin. I recommend using a metal baking tin for this recipe as it gives the shortbread a crispier edge. Aesthetically, using a square metal baking tin also gives the shortbread its classic, clean, straight lines. You can also use baking tins specifically made for shortbread, which have decorative patterns or designs. Nordic Ware makes some really cool ones!
- Don’t overmix the dough. Whether you mix the ingredients by hand or with a mixer, you want to make sure you don’t overmix the dough. You want to mix it until it has just formed together. What I liked about using the Anaksrum Assistent Original Mixer and the 7-litre stainless steel bowl, dough roller, and dough knife for this shortbread recipe is that it mimics the feel of mixing by hand rather than using a mixer with whisk attachments. The only downside I found was that scraping the dough roller was a bit of a pain, and I also had to move the dough roller and dough knife occasionally to keep the dough moving around the bowl.
- Use wax paper to smooth and level out the shortbread dough. I found that this is the only way to really get a nice, even top to the shortbread without creating a huge mess.
- Dock the shortbread. This step helps release the steam during baking and prevents the shortbread from becoming too puffy or heavy. It’s normal for the dots to somewhat fade during baking.
- Slice while it’s still warm. Basically, the opposite of what you would want to do for cakes or brownies! Slicing the shortbread while it is still warm allows for cleaner cuts. Waiting until it’s completely cooled can cause cracks and crumbly cuts. I will mention, though, that even slicing it while warm, I’ve still gotten crumbles and cracks, so don’t fret if this happens!
Recipe FAQs
You’ll need a metal (preferred) 8-inch square baking tin.
Yes, you can use unsweetened cocoa powder in place of dutch process cocoa powder. It is a 1:1 substitution.
While I didn’t test this recipe using granulated sugar, you can certainly use it in place of powdered sugar. You can also use a mix of granulated sugar and light brown sugar, too, as I’ve done with my other shortbread recipes.
Chilling this chocolate shortbread is optional, as I didn’t notice a vast difference during testing. If you prefer to chill your dough, do so after you have pressed it into the baking tin and pricked the dough with a fork. Chill it for 30 minutes in the refrigerator. I do not recommend chilling the dough if you are using a glass baking dish.
The biscuit boxes I used (5.5″ x 2.75″ x 1.75″) fit eight slices of chocolate shortbread snuggly. When I sliced the shortbread, I cut it into 18 slices (3 x 6).
More Holiday Cookie Recipes
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Homemade Chocolate Shortbread
Equipment
- Ankarsrum Assistent Original Mixer (or Hand Mixer)
- Ted Lasso Style 1/2-pound Biscuit Gift Boxes (5.5" x 2.75" x 1.75")
Ingredients
- 2 cups All-Purpose Flour
- 1/2 cup Dutch Process Cocoa Powder, or Unsweetened Cocoa Powder
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1 cup Unsalted Butter, room temperature
- 1/2 cup Powdered Sugar
- 2 tsp Vanilla Extract, or Vanilla Bean Paste
Instructions
- Lightly grease an 8-inch square metal baking tin with a flour-based baking spray, then line with parchment paper (for easy removal and cutting after baking). Adjust the baking rack to the middle or center position, then preheat the oven to 300ºF.
- In a medium-size mixing bowl, whisk together the all-purpose flour, dutch process cocoa powder, baking powder, and salt. Set to the side.2 cups All-Purpose Flour, 1 tsp Baking Powder, 1/4 tsp Salt, 1/2 cup Dutch Process Cocoa Powder
- Using your Ankasrum Assistent Original Mixer fitted with the dough roller and dough knife (or your preferred hand mixer or stand mixer), beat the room temperature, unsalted butter for 2-3 minutes. If using your Ankarsrum, I recommend starting at low speed, then increasing to medium-high. Add in the vanilla extract and beat for an additional minute.1 cup Unsalted Butter, 2 tsp Vanilla Extract
- On low speed, add the powdered sugar, then once it's somewhat blended in, increase to medium-high speed to finish blending together. Scrape down the sides of the bowl and/or dough roller and dough knife, as needed.1/2 cup Powdered Sugar
- Add the whisked dry ingredients to the butter mixture, mixing on low speed until just combined, or until the dough forms large clumps of chocolate shortbread. Small clumps are okay, too.
- Transfer the chocolate shortbread dough to the prepared baking tin. Press the dough into the tin using a spatula, making sure to get it into the corners. Place a sheet of wax paper over the top and smooth out with the bottom of a measuring cup. You can also use your clean hands (recommend using food prep gloves!). Dock or prick the dough using a fork.
- Bake at 300ºF for 45-50 minutes or until the edges become a light golden brown. Remove from the oven and let cool for 10-15 minutes.
- Remove the shortbread from the pan using the parchment paper, then slice. Slicing it while the shortbread is still warm gives you cleaner cuts.
- Keep the chocolate shortbread in an airtight container at room temperature for up to 5 days, separating each layer with wax paper or parchment paper. They can also be stored in the freezer using the same method. If gifting Ted Lasso style, I recommend using the boxes linked above under Equipment or below in the Notes section.
Notes
- Use what unsalted butter you prefer, but I do recommend a high-fat (82%-85% butterfat) unsalted butter brand. I used Kerrygold, but Plugrá, Minerva, Cabot, Vermont Creamery, or Vital Farms are also good.
- Chilling this chocolate shortbread is optional. If you prefer to chill your dough, do so after you have pressed it into the baking tin and pricked the dough with a fork. Chill it for 30 minutes in the refrigerator. I do not recommend chilling the dough if you are using a glass baking dish.
- You can optionally dip the chocolate shortbread in melted chocolate, sprinkle it with flaky sea salt (not table salt or coarse salt), or a chocolate-hazelnut finishing sugar.
- Keep the chocolate shortbread in an airtight container at room temperature for up to 5 days, separating each layer with wax paper or parchment paper. They can also be stored in the freezer using the same method.
- Chocolate shortbread in photos, cut into 24 slices, but can also be cut into larger pieces. To fit into the Ted Lasso-style biscuit boxes, I cut them into 18 slices (3 x 6). 8 slices fit perfectly into a 1/2-pound box.
- If you prefer to roll out and use a cookie cutter, check out my Strawberry Shortbread Cookies.
- If you prefer not to roll out the cookie dough and use a cookie scoop, check out my Lemon Shortbread Cookies and Chocolate Chip Shortbread Cookies.
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
