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Chocolate Shortbread

Author: cookie companion book

Chocolate Shortbread  Recipe

Originally published in the King Arthur Flour Cookie Companion cookbook, this simple 6-ingredient recipe yields incredible shortbread. Rich and chocolate-y, it comforts and soothes the palate with its buttery goodness. Endless variations will keep you baking these cookies over and over and over.

At a glance

Prep
Bake
Total
Yield
1 to 2 dozen pieces, depending on thickness

Ingredients

Choose your measure:

Instructions

  1. Preheat the oven to 300°F. For thin, crisp shortbread, grease two 8" square pans. For thicker shortbread, grease one 9" square pan.
  2. To avoid over-creaming, we recommend that you stir the dough by hand. In a medium-sized bowl, stir together the butter, salt, and sugar until well blended.
  3. Add the cocoa, vanilla, baking powder, and flour, and mix until you have a smooth, slightly stiff batter.
  4. Press the dough into your prepared pan(s) and prick all over with a fork. This will keep the shortbread from developing bubbles under the crust.
  5. Bake the shortbread in two pans for 35 to 40 minutes; the single 9" pan will take about 50 minutes. Remove from the oven and cool for 5 minutes.
  6. Invert the pan(s) over a clean sheet of parchment and turn out the shortbread. While still warm, cut each square into 12 pieces. Cool completely before serving.
  7. Yield: 12 to 24 pieces, depending on thickness.