Crunchy Chocolate Shortbread Cookies. This Chocolate Shortbread recipe makes buttery, extra chocolaty cookies that are crisp at the edges with a rich flavor and melty texture. Review this recipe Review this recipe Add Photo. My favorite shortbread cookie recipe meets comforting peanut butter and chocolate meets Alison Roman's viral (and super fun) sliced cookie method. Shortbread always amazes me by how delicious it is being made of four ingredients. A few notes: Chilled butter is important here.
Raise your hand if you love shortbread!!!
I, for one, love shortbread cookies and today I'm sharing with you one of my favorite recipes for easy chocolate shortbread cookies.
I love how crispy, buttery, and melt-in-your mouth these cookies are.
You can have Crunchy Chocolate Shortbread Cookies using 8 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Crunchy Chocolate Shortbread Cookies
- Prepare 100 grams of ♢Cake flour.
- It's 15 grams of ♢Unsweetened cocoa powder.
- You need 50 grams of ♢ Almond powder.
- It's 1 of Egg yolk (large).
- You need 1 dash of Salt.
- You need 40 grams of Sugar.
- You need 70 grams of Unsalted margarine or unsalted butter.
- Prepare 1 of Powdered sugar (for decorating, optional).
Add chocolate, cocoa nibs, vanilla and sea salt, mixing until just combined. Allow cookies to cool for a couple minutes on the baking sheet before removing to wire racks to cool completely. Using a serrated knife, carefully slice each log into ½-inch-thick rounds (if you hit a chocolate chunk, slowly saw back and forth through the chocolate). If the cookies break or fall apart, just press them back together — the dough is very forgiving.
Crunchy Chocolate Shortbread Cookies instructions
- Sift together all the ♢ ingredients..
- Cream the butter, then add the sugar and mix..
- Once combined, add the egg yolk and salt and mix..
- Add the Step 1 dry ingredients to the butter mix all at once, and gently fold in with a rubber spatula. Do not knead or over-mix. Once the dough has come together like in the picture, form it into a single ball by pressing it together with your hands..
- Once formed into a ball, wrap in plastic wrap and leave to rest in the fridge for about 1 hour. Set the oven to 180°C..
- Using a rolling pin, roll out the dough to a 3-5mm thickness. As this dough is quite soft, sandwiching it between two sheets of cling film makes the rolling process easier..
- Cut out cookies in whatever shapes you like..
- If the cookies are difficult to lift up, you can make things easier by sticking your finger underneath the plastic wrap, and lifting the cookie up with your finger..
- Wrap up the remaining dough in plastic wrap, and repeat Steps 6-8..
- Place the cookies in the preheated oven set to 180°C, and bake for 10-12 minutes..
- Once they have finished baking, cool the cookies on a cooling rack. These cookies are soft when they come out of the oven, so be careful when transferring them..
- Once the cookies have cooled, sprinkle with icing sugar, and they're done..
Crisp and flavorful, these shortbread-style cookies, while totally delicious in and of themselves, shouldn't just be eaten alone. They're meant to be a conduit, a liaison between cream and fruit…or with ice cream…or in any number of other shortbread-type applications. Note that these aren't sugar cookies. Lightly flour a work surface, and roll out the dough until it's about a half inch thick. You can use a knife, a pizza cutter or a bench scraper to do this.