Shortbread cookies with chocolate

Name: Shortbread cookies with chocolate
Total time: 1 h 30 min
Yield: 22
Cuisine: International
Ingredients: Wheat flour for baking - 260 g; Butter - 230 g; Powdered sugar - 70 g; Salt - 1.75 g; Vanilla sugar - 20 g; Milk chocolate - 150 g; Milk chocolate - 100 g

Cookinero 1 Apr 2025

4310

Delicate shortbread cookies with chocolate chips are easy to make and disappear in minutes! Thanks to the glaze of melted chocolate, the cookies will look elegant and will come in handy when guests drop in for tea. Be sure to try to please your friends and family with a chocolate treat.

How to cook Shortbread cookies with chocolate

Step 1

Beat powdered sugar and room temperature butter with a mixer until light and creamy. Add vanilla sugar.

Step 2

Add sifted flour to the butter, mix gently with a spatula or at low speed of the mixer.

Step 3

Add chocolate to the dough and stir it with a spatula.

Step 4

Divide the dough in half, roll each part into a sausage, wrap in cling film and refrigerate for 1 hour.

Step 5

Line baking trays with baking paper and preheat oven to 180 degrees.

Step 6

Cut the dough into circles up to 8 mm thick, place on baking sheets. Bake the cookies for 7 minutes on one side, then 5-8 minutes on the other side. The cookies should harden slightly, but remain light.

Step 7

Cool the cookies on the baking sheet, transfer to a plate.

Step 8

Melt the chocolate for decoration in a water bath. Dip one side of the cooled cookies into the melted chocolate and place them on a wire rack until the chocolate has completely hardened.

Shortbread cookies with chocolate - FAQ About Ingredients, Baking Time and Storage

Can I use granulated sugar instead of powdered sugar for the shortbread cookies?

Yes, but powdered sugar creates a smoother texture. If using granulated sugar, blend it finely first or expect a slightly grainier cookie.

How long can I store these chocolate shortbread cookies, and what's the best way?

Store in an airtight container at room temperature for up to 1 week. For longer storage, freeze for up to 3 months in a sealed bag.

Can I make these cookies gluten-free?

Absolutely! Substitute the flour with a 1:1 gluten-free baking blend. Ensure your chocolate is gluten-free too.

What's the best chocolate to use in the dough and for decorating?

For the dough, use chocolate chips or chopped semi-sweet chocolate. For decoration, high-quality melting chocolate or dark chocolate works best for dipping.

Can I skip chilling the dough to save time?

Chilling is essential for easy handling and texture. Skipping it may cause spreading during baking. For faster chilling, freeze for 30 minutes.

How can I make these cookies dairy-free or vegan?

Use plant-based butter and dairy-free chocolate. Ensure all other ingredients, like vanilla sugar, are vegan-friendly.

Can I add nuts or other mix-ins to this recipe?

Yes! Fold in 1/2 cup of chopped nuts, dried fruit, or toffee bits along with the chocolate for extra flavor and texture.

Why are my cookies spreading too much during baking?

This usually happens if the butter was too soft or the dough wasn’t chilled enough. Ensure proper chilling and avoid overmixing.

Can I bake these cookies as one big sheet and cut them after baking?

Shortbread is traditionally pre-shaped before baking, as it becomes too crumbly to cut post-baking. Stick to pre-cutting for best results.

How do I know when the cookies are perfectly baked?

They should be lightly golden at the edges but still pale in the center. They firm up while cooling, so avoid overbaking.

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Shortbread cookies with chocolate

How to cook Shortbread cookies with chocolate

Step 1

Step 2

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Step 4

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Step 7

Step 8

Shortbread cookies with chocolate - FAQ About Ingredients, Baking Time and Storage

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