Homemade Chocolate Shortbread

4 from 2 votes

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!

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Servings:

Author: Jennifer

Equipment

Ankarsrum Assistent Original Mixer (or Hand Mixer)
8-inch Square Baking Tin
Mixing Bowls
Spatulas
Whisks
Parchment Paper
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

US Customary - Metric

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