Chocolate Shortbread are simple cookies with wonderful flavor. Bonus points for being easy to make, too!
Shortbread is one of the simple pleasures of baking. I admit that I have more than a slight weakness for it. Not only is the flavor and texture irresistible, but those recipes also tend to use ingredients most bakers are likely to have in their kitchen most any time.
This Chocolate Shortbread offers a chocolate twist on classic shortbread for all the chocolate lovers out there. These have been a favorite of mine for a long time. They never fail to disappear quickly!
Many shortbread recipes are made with cold butter, but these begin with softened butter. That means you can mix the dough with an electric mixer rather than by hand.
I love the hint of cinnamon in these cookies. That’s one of my favorite things to add to chocolate treats, and it works really well here. If you’re not a fan of cinnamon and chocolate, then feel free to omit the cinnamon if you like.
Tips for Success
- Measure accurately. Use a kitchen scale to measure by weight if possible. Otherwise, use the spoon and sweep method for best results.
- Use Dutch process cocoa powder. In a pinch, you can substitute natural cocoa powder. There may be differences in color and flavor, but the recipe should still work.
- Don’t have superfine sugar? It’s easy to make your own.
- Don’t skip the refrigerator time. Chilling the dough will help your shortbread have its best flavor and texture.
- For clean slices, use a sharp knife, a pizza cutter, or a sharp bench scraper. If you use the parchment paper to lift the shortbread onto a cutting board, cutting them will be much easier.
If you’re a fan of both shortbread and chocolate, I do so hope you’ll give these Chocolate Shortbread a try. Their flavor and simplicity put them among my favorite cookies.