Chocolate Shortbread Cookies

These delicious, scrumptious, buttery, and easy o make Chocolate Shortbread Cookies perfectly pair with your afternoon tea. These cookies have the goodness of a chocolate chip cookie and the buttery flavour of a shortbread cookie!

About This Recipe

• These Chocolate Shortbread Cookies combine chocolate chip cookies and shortbread cookies. They have a rich aromatic chocolate flavour and the buttery semi-crunchy texture of shortbread.
• These cookies are rolled in turbinado sugar for extra crunch and a soft gold around the edge.
• Making these cookies is similar to making shortbread cookies; These cookies would not rise or expand too much because this recipe does not require any egg or leavener such as baking powder or soda.

• The only ingredient that acts like glue to bond all other components together is butter, which, once at room temperature, will soften up and make the dough too soft and difficult to form. Alright! you guessed it right. We must chill the cookie dough, but the good news is the chilling time is only one hour.
• The other ingredients we can incorporate into this recipe are; nuts, chopped dry fruit, caramel bits, etc.
• I rolled these cookies into Turbinado Sugar. This step is totally optional, but I like that additional crunch and the soft golden colour on the cookie edge.

How To Make These Chocolate Shortbread Cookies

• This recipe calls for one cup of room-temperature butter, and as I already mentioned, butter is the only ingredient that holds the cookie dough together. Room-temperature butter creams with sugar very well, making softer and more flavourful cookies!
• This recipe calls for both granulated and brown sugar, which contains molasses which has a warm and caramel-like flavour. Molasses also gives the cookies a warm light brown colour. Granulated sugar sweetens the cookies.
• Use the paddle attachment or hand mixer to cream the butter, and mix with both sugars until a light and creamy mixture forms.
• Next, add the dry ingredients containing only flour, cinnamon, and a pinch of salt. Cinnamon has a very subtle and warm flavour which goes perfectly with the chocoalte flavour profile.
• Add one tablespoon of vanilla extract.

• We need about 200 grams of chopped chocolate. I prefer dark or semi-sweet chocolate to balance the sweetness; milk or flavoured chocolate is fine too!
• IMPORTANT; Do not chop the chocolate bar into small pieces or shards. We need to have chunks of chocolate in the cookies.
• I use a spatula to mix the chocolate chunks into the dough. Using a rubber spatula gives me better control and not to over-mix the dough.
• Place a piece of cling wrap or wax paper on the counter and dump the dough on it. Divide the dough into two equal parts. Roll the dough into a log shape and wrap the cling wrap or wax paper around the dough tightly. Tighten both ends like a candy wrapper.
• Place the logs on a small tray or plate and put them in the fridge for one hour.

Cutting The Cookie Dough

• After the dough is hard enough, place one log on the counter. Work on one log at a time, and keep the second one in the fridge.
• Use a serrated knife and cut each log into discs with ½ inch thickness. Roll the sides of the Chocolate Shortbread Cookies into turbinado sugar and place them on the lined baking sheets. Leave a one-inch space between them. These cookies don't expand too much.

• When cutting the log, you might experience dough cracks and breaks, and that is totally normal. Use your fingertips to press the dough together and cover the crack!
• Bake them for 12-14 minutes or until the edges start to get golden. Leave them on the baking sheet for 10 minutes, and then transfer to the cooling rack to cool down completely.

📖 Recipe