Chocolate Shortbread Cookies

4.0 from 3 reviews

Eggless Chocolate Shortbread Cookies

This recipe for eggless chocolate shortbread cookies is from a Martha Stewart book. I think it’s called “Cookies”. I noted it long time back so don’t remember it. These are basic beginner’s level cookies. These shortbread have a crumbly texture with a buttery smell and taste. I wanted to bake a big batch of cookies and a simple recipe. So this chocolate shortbread recipe fits the bill. The yield mentioned in the recipe was 3 dozen but I got 5 dozen cookies.

Chocolate Shortbread Cookies Recipe
4.0 from 3 reviews
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Prep time: 15 Mins
Cook time: 25 Mins
Yields: 60 Cookies
Chocolate Shortbread CookiesThese shortbreads have a crumbly “melt in your mouth” texture and are so very easy to bake too.
Ingredients:
  • 2 cups All Purpose Flour
  • 1/4 cup plus little Unsweetened Cocoa Powder (For Dusting)
  • 1/4 teaspoon Salt
  • 1 cup/2 Sticks Unsalted Butter, At Room Temperature
  • 3/4 cup Sugar
  • 1 teaspoon Vanilla Extract (Optional)
Procedure:
  1. In a medium bowl sift together flour, cocoa and salt.
  2. In a large bowl add the butter and beat on medium speed for 5 minutes until fluffy.
  3. Add sugar and beat about 2 minutes, until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula. Add vanilla if using.
  4. Add the flour mixture and combine on low speed, until flour is just incorporated and dough sticks together when squeezed with fingers.
  5. Form dough into a flattened disk; wrap in plastic. Chill until firm, at least 1 hour.
  6. Preheat oven to 325F for 15 minutes. Line 2 baking sheets with parchment paper. I greased it lightly with the butter wrapper itself.
  7. Use a spoon to form the dough into balls and place on the prepared baking sheet. I chilled it for 2 hours and the dough became so hard I was not able to scoop the dough. I had to pinch the dough and roll it in between my palms.
  8. Bake until firm, 20 to 25 minutes, rotating halfway through (that is, moving the baking sheet in the top row to the bottom row and the vice versa) My cookies were ready around 23 minutes.
  9. Cool completely on a wire rack. Dust with cocoa powder just before serving. (I didn’t do this)
My Notes:
  1. These chocolate shortbread cookies can be stored in an airtight container at room temperature up to 1 week.

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Ratings and Reviews (3)

Chocolate Shortbread Cookies
5 star: 0
3 star: 0
2 star: 0
1 star: 0

59 Responses to “Chocolate Shortbread Cookies”

  1. Anu says:

    I tried this recipe and it came out well. All of us enjoyed it. I just wanted to share it with you and thank you for sharing all your recipes.

  2. Brandi says:

    I tried the recipe as written (well, almost…I don’t have a hand mixer so I had to beat everything by hand) and the results were delicious! I had a serious chocolate craving and did not have any eggs or chocolate chips for my regular go-to recipe. My oven may run hot, but I only baked my batch for 14 minutes. Very good!! Thanks for sharing :)

  3. Michelle says:

    Hi, are these cookies suitable to be cut out using cookie cutters (eg. butterfly cookie cutter)? Will cookies hold its shape whilst baking?

    • Madhuram says:

      I think it should work Michelle. To be sure why don’t you test bake about 5 cookies in different shapes and see if it works or not.

  4. sagunya says:

    They are the best! I am a school girl in 8th grade and I tried it alone at home these lovely beauties came out just perfect.

  5. palaash says:

    just wanted to know that the sugar in the recipe is powder or granulated ?

  6. charlotte says:

    I have made a very similar recipe only with powdered sugar. They were a little to crumbly. Goes using granulated suger make them more firm?

  7. Emma says:

    I think I left them a little too long in the oven…
    But they are still tender in the middle…
    Excellent with the Ricardo cream cheese frosting over it!
    Great combination!

  8. lathadevan says:

    can u convert the butter measurement into grams and cup?

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