Delicious Double Chocolate Shortbread Cookies

While these Chocolate Shortbread Cookies are delicious for any time of year or occasion, using a simple heart cookie cutter makes them a perfect way to show some love to your Valentine(s). Shortbread is pretty good just as is but making it chocolate AND adding an extra layer of chocolate just pushes the decadence level right over the top!

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If you’re looking for a delicious and decadent cookie recipe, look no further!

Double Chocolate Shortbread Cookies

Ingredients:

2 ¼ cups of flour
¾ cup brown sugar
⅔ cup baking cocoa
1 tsp. vanilla
1 cup unsalted butter, softened
1 dark chocolate or semi-sweet chips
½ tsp. salt

Directions:

Preheat oven to 350°

1.Cream butter, vanilla, and brown sugar with a hand mixer or stand mixer until smooth.
2.In a separate bowl combine flour, cocoa, and salt.
3.Add flour mixture a cup at a time until fully incorporated, mixture will be crumbly.
4.Transfer dough to a large sheet of waxed paper, press it together, wrap it up and place in refrigerator for 1 hour.
5.Remove dough, sandwich between 2 sheets of waxed paper, roll to ¼” thickness.
6.Cut out desired shape with cookie cutters.
7.Place on baking sheet lined with parchment paper or a silpat.
8.Bake for 10-12 minutes until cookies are firm but not crisp.
9.Remove from oven, cool completely.
10.Melt chocolate chips in a microwave safe dish 30 seconds at a time, stirring between each time until they are completely smooth and melted.
11.Use a spatula to spread melted chocolate over half your cookie, place on waxed paper until chocolate has set.
12.Store in an airtight container.
** Cookie tip- place a piece of bread in container with cookies and it will keep them soft and moist.

These are so easy to make and look so pretty!

You may also like this post:  Chocolate Dipped Oreo’s

Delicious Double Chocolate Shortbread Cookies

• Author: A Cultivated Nest
• Category: shortbread cookies

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Ingredients

Scale 1x2x3x

• 2 ¼ cups of flour
• ¾ cup brown sugar
• ⅔ cup baking cocoa
• 1 tsp. vanilla
• 1 cup unsalted butter, softened
• 1 dark chocolate or semi-sweet chips
• ½ tsp. salt

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Instructions

1. Cream butter, vanilla, and brown sugar in hand or stand mixer until smooth.
2. In a separate bowl combine flour, cocoa, and salt.
3. Add flour mixture a cup at a time until fully incorporated, mixture will be crumbly.
4. Transfer dough to a large sheet of waxed paper, press it together, wrap it up and place in refrigerator for 1 hour.
5. Preheat oven to 350°
6. Remove dough, sandwich between 2 sheets of waxed paper, roll to ¼” thickness.
7. Cut out desired shape with cookie cutters.
8. Place on baking sheet lined with parchment paper or a silpat.
9. Bake for 10-12 minutes until cookies are firm but not crisp.
10. Remove from oven, cool completely.
11. Melt chocolate chips in a microwave safe dish 30 seconds at a time, stirring between each time until they are completely smooth and melted.
12. Use a spatula to spread melted chocolate over half your cookie, place on waxed paper until chocolate has set.
13. Store in an airtight container.

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  About Jody: I am a Florida girl through and through living the semi-country, small town life.  I am making my way through it with my amazing hubby, 2 beautiful kids, 2 of the best Dachshunds to ever walk the face of the earth, massive amounts of coffee and a whole lot of Jesus.  I homeschool, craft, cook, scrapbook, garden, raid the thrift shops, snap 1,000’s of photos, and read when I can grab a spare minute (which is rare). You can find me blogging at Simply Southern Sunshine.