Chocolate shortbread cookies made with melted chocolate. Small batch chocolate shortbread sticks are great for dunking in tea or coffee. Using melted chocolate instead of cocoa makes these shortbread cookies intensely chocolatey and rich. Perfect for an edible holiday gift or for a Christmas cookie exchange.
Chocolate shortbread cookies:
These cookies absolutely take my breath away. They’re slightly crumbly and intensely chocolate-y. I could pretty much always go for a chocolate shortbread cookie, if they are sitting on my counter. We all have a hard time walking by these cookies and not stealing one, just to check if they are still, in fact, as rich as they were the last time we took a bite.
The reason this chocolate shortbread recipe is the actual best on the internet is because the dough is made with melted chocolate. Most shortbread recipes call for cocoa powder, and that’s great, but melted chocolate is even better.
I consider myself a bit of a cookie expert, after 800 recipes on this site over 10 years and 4 cookbooks, of course, and I want to say that shortbread is the most underrated cookie out there. People go crazy for perfect chocolate chip cookies with pools of melted chocolate and chewy little sugar cookies, but shortbread is the real lionheart.
Shortbread cookie is made from more butter than it is flour, and so the cookies are rich, perfectly textured and intensely flavored. When I made my honey shortbread recipe, I wasn’t expected to be so blown away by the way butter caramelizes and tastes like toffee in the oven. And if it’s possible to make an even better shortbread cookie, it has to be this chocolate version.
Chocolate shortbread ingredients:
Brace yourself, because the ingredient list for shortbread cookies is shockingly short. So, it goes without saying that when we bake with such few ingredients, the ingredients need to be the highest quality. I’m talking intense, fruity dark chocolate chips (I like these by Ghirardelli), and rich European style butter (like unsalted Kerrygold butter). You won’t regret it!
-dark chocolate chips
-unsalted European-style butter (it’s creamier with more fat)
-powdered sugar (also called confectioners sugar)
How to make chocolate shortbread:
So, before you make these, you should know: the dough can be crumbly, due to the melted chocolate in the dough. Use your warm hands to bring it back together and to seal any cracks that happen as you roll out the dough. The reason I make these cookies shaped like sticks is not just for dunking in tea or coffee, but because it’s the easiest shape to roll out as many cookies as possible.
- First, preheat the oven to 300, which is a very low temp. These cookies bake low and slow. Line a baking sheet with parchment paper and set it aside.
- Second, we’re going to melt the chocolate chips at 50% power in the microwave. Start with 20 second intervals, and stir frequently. Remove the chocolate from the microwave before it melts completely, and then stir until it’s smooth. Don’t proceed with the recipe until all of the chocolate is smooth and shiny.
- Add the powdered sugar, salt, and flour, and stir until a dough forms.
- Lightly flour a counter, and use the warmth from your hands to form the dough into a flat disk. Then, use a rolling pin to roll out the dough to a thickness of 1/2-inch.
- Use a pizza cutter to cut out 1-inch by 4-inch cookie sticks. Use a metal spatula (like this one) to delicately move the cookies to a baking sheet. Bake for 10 minutes, and let the cookies cool completely on the baking sheet so they firm up before eating.
More recipes for holiday cookies:
- 1 cup dark chocolate chips (at least 60% cocoa)
- 6 tablespoons butter
- 1/2 cup powdered sugar
- 1/4 teaspoon fine salt
- 3/4 cup flour
- Preheat the oven to 300°F.
- In a medium microwave-safe bowl, add the chocolate chips and butter. Melt in the microwave in 20-second pulses, stirring between each pulse. It will take 3+ sessions to melt it.
- Take the chips and butter out of the microwave just before all the chips have melted, and stir it until they melted. Do not proceed unless the mixture is completely smooth.
- Add the powdered sugar and salt and continue to stir. Add the flour and stir until combined.
- Lightly flour a counter and pile the dough into a large disk. Press it flat into a disk before using a rolling pin to roll it out to 1/2" thickness. Use a pizza roller to cut out sticks of dough. Gently place them on the cookie sheet.
- Bake for 10 minutes. The dough will be fragrant. Remove from the oven and let cool completely on the sheet before serving.
This dough is super crumbly, but use the warmth of your hands to bring it together.
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Amount Per Serving: Calories: 174Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 93mgCarbohydrates: 19gFiber: 1gSugar: 11gProtein: 2g