Chocolate Shortbread Cookies


(from 8 reviews)
82
Eggless Chocolate Shortbread Cookies

Shortbread cookies is one of the favorite cookies that I like to bake quite often because it uses very little ingredients and is very easy to bake. Not to forget the amazing taste and texture. It just uses butter, flour and sugar and optional add-ons. No leavening agent like baking powder and/or baking soda. The cookies get a rich buttery flavor and have a crispy texture. To make chocolate shortbread cookies the only additional ingredient is unsweetened cocoa powder.

If you want to bake vanilla flavored shortbread cookies you can try one the following recipes: Cranberry shortbread cookies or pistachio shortbread cookies. If you are looking for an easy chocolate shortbread cookie recipe then you are in the right place. 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 chocolate shortbread cookies 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 cookie recipe fits the bill. The yield mentioned in the recipe was 3 dozen but I got 5 dozen chocolate shortbread cookies.

I would say that this the best chocolate shortbread recipe. To make it even better you may also add chopped walnuts to the cookie dough. These chocolate shortbread cookies are perfect for Christmas cookie swap because it makes a huge batch and also a wonderful Valentine's Day treat. What are you waiting for? Now that you have the recipe for chocolate shortbread cookies, get baking already!

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Chocolate Shortbread Cookies Recipe

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Prep TimeCook TimeMakes
15 Mins25 Mins60 Cookies
AuthorCategoryMethod
CookiesBaking
Chocolate Shortbread Cookies
4.6 from 8 reviews
Are you wondering how to make chocolate shortbread cookies? Don't worry because this is a simple chocolate shortbread recipe that is easy to make and tastes absolutely delicious.
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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82 COMMENTS

  1. My favourite cookie recipe so far! I love the ease in regards to the ingredients, and the yield is about 40 for me, but I make mine a little bit thicker than normal. Definitely a favorite shared between my boyfriend and I; as he’s always excited when I put a plate of these out.

    Only tip I have is be sure to watch them closely while in the oven! Left in a few minutes too long and they’ll be a little more on the crunchy side instead of crumbly.

    • You don’t have to freeze it Faith. Just leave it in the refrigerator. The longer it stays in, the longer you will have to leave it out at room temperature before you can make it pliable and make shapes out of it. That’s the only disadvantage I can think of.

  2. I am going to try these today!
    The cookies look amazing- just a few questions
    Can you refrigerate the mix/dough overnight?
    Also, can you add chocolate chips to the batter?

    • I have answered the other question in the other comment Faith. Regarding chocolate chips, I think mini chocolate chips will work out fine.

  3. Can you please clarify: first you say form dough into disks then you say use spoon to form dough into balls.

    I thought that when you chill the dough disks, those turn into cookies, why turn into balls?

    • I have mentioned to form the dough into a disk and not disks. The dough has to be chilled to get the right consistency. You can make it like a ball (like we do for chapathi dough) and store it in the fridge or flatten that ball into one big disk and store it. Then take small portions of it to make individual cookies. Hope it’s clear now. πŸ™‚

  4. Hi madhuram I ran out of white sugar and really want to make these cookies
    Could I use wet brown sugar instead of white sugar?
    Thanks

  5. Thanks Ria lovely recipe by mistake I left the cookies in. The oven for to long and they got burnt so we couldn’t eat them such a pity

  6. I tried your blueberry muffins and they are so GOOD and so moist they were finished the day I made them. I am so confused what to make next and I am looking forward to making your chocolate short bread cookies but instead of using all purpose flour can I use barley flour? Thank you

  7. What would happen if I left out the sugar or replaced it with honey? I am egg, sugar, & dairy free and its hard to find good recipes :/

    • Usually you can substitute honey for sugar in a recipe by reducing the quantity of any other liquid in the recipe. But in this one there is no liquid at all…so not sure how it will turn out.

  8. I tried these out and turned out great! I did add a tsp of baking powder… My one year old son enjoyed it! πŸ™‚

  9. i tried them it came out to be really well….thanks a lot much appreciated
    hey could you please tell me where can i get the egg replacement thing that you use? that would be of great help

    thanks πŸ™‚

  10. 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!

  11. 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?

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

    • 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.

  13. 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 πŸ™‚

  14. 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.

  15. […] then don’t let me leave out dessert! I made some vegan chocolate shortbread cookies using this recipe with the following modifications: I made a half batch using one stick of Earth Balance, whole […]

  16. Hi,

    I tried the recipe tonight. I didn’t have cocoa powder, but did have some hot chocolate mix and some chocolate chips. I melted the chips in a double boiler (bittersweet 60% cocoa) and mixed the powder in with the flour, and then mixed it all together. They came out light and delicious, a little sugary, I’m tempted to add crushed almonds or macadamia nuts to these. Thanks again!

  17. These came together quickly and baked up quite yummy. Nice simple cookie that tastes great with a cup of milk or tea. Another winner!

  18. Hello Madhuji,
    I tried this recipe last week in my impressing my in-laws series 😎 , it came out fabulous!!!!! My MIL has actually packed a dozen to India too. πŸ˜›
    Not only this, she asked me to bake ur Apple raisin muffins and Dates Cake too. Baked a Batch especially for her.
    Thanks a Ton for sharing these recipes!!!!!!!!!!!!!

    You have made my day Priya. Thank you so much for trying the recipes and taking the time to record your comments here. The dates cake is a hit with my mil too. She too has asked me to bake it for her when she leaves for India next week. Thanks to Shilpa for such a wonderful recipe.

  19. Thanks for the great recipe! I found out last night at 7:00 that I had been invited to a cookie swap the next day, and I didn’t have any eggs in the house. This was the perfect recipe. The bake time, though, seems way too long. I’m afraid the cookies will come out like rocks after 25 minutes! On the MS Web site a similar recipe calls for a bake time of 12-15 minutes, which is what I’m going to try.

    Do let me know after you try it Laura.

  20. Hi, I love ur website and ur recipes. I tried out the banana nut bread and it came out fabulous. I had one question regarding all purpose flour. Some say that all purpose flour and maida are different. But the thing sold in indian stores reads all purpose flour(maida) whereas the one in american grocery stores read just all purpose flour. The cookies baked using that come out hard. I need your advice in this field.

    Thanks for trying the recipe Disorichu. As far as I know maida and all purpose flour are one and the same. But that said, I have not baked with maida bought from Indian stores. I usually buy it from American grocery stores and have been baking with that only without any problem. Cookies get hard if it’s baked more than the required time, or sometimes if the flour is mixed too much which makes it very glutenous and thus hard.

  21. I’m totally new this space, what is all-purpose flour? Also, I just have a basic Microwave oven. Will I be able to make some cookies?

    Anusha, all purpose flour is nothing but maida. I have not baked in microwave oven, but have seen some recipes. So google and see.

  22. Hi Madhuram, I was looking for eggless baking recipes since a very long time. I tried your chocolate cake which came out excellent. This is my first bake and I became crazy for baking. I tried your Eggless Shortbread Cookies but these came out hard. The first batch I followed exactly what was told but the second batch I removed 5min early. Still they came out hard but tasted wonderful. I dont know if I was doing something wrong. Please help me if possible.

    Ranjita, thanks for trying the recipes. Cookies become hard because of two reasons 1) Adding more flour than required or 2) Overmixing the batter after adding the flour. I think you could have done the 2nd. To soften the cookies, take an air tight container or a ziploc bag. Place the cookies in the bag and also 2 slices of fresh bread and close the bag. Leave it for 24 hours and your cookies should have softened. I have not tried this but have read in a lot of baking sources.

  23. Hi

    I just tried this recipe and I only got 30 small cookies. Not nearly close to 60. Also, they’re not very sweet – just cocoa-ey. I actually prefer them that way but I can see that some people might expect more chocolate-y flavour. I’m taking them to work tomorrow for a baby shower potluck lunch so I hope they’re well received! Super easy recipe. Thanks for sharing.

    In response to the question above about too many cookies, when I bake cookies I usually take them to work and they don’t last more than an hour. I also like to freeze some for “emergencies” like when I get invited to someone’s house at the last minute.

    M


    Thanks for trying it M. My cookies were the size of a quarter, so I guess I got lot more cookies. I recently tried the freezing method and it’s such a neat idea.

  24. Bookmarked this recipe. I have been wanting to make cookies too and this recipe sounds simple. The shape is really round and perfect.

  25. I meant Earth Balance vegan “butter” sticks. I guess I’m thinking too much about my url! πŸ™‚

    Sometimes I get confused too!

  26. Love anything chocolate, and chocolate shortbread must be incredibly delicious. I gotta try it with the Earth Vegan “butter” sticks.

  27. Easy recipe and the cookies/shortbread look yummy.

    I have a side question though, hope you dont mind. I have this perpetual question when I decide to bake. “What do you I with so many cookies?” Like your family, my husband is health conscious too and will not eat them. The little one will not eat as well. I love anything sweet, but try to resist them thanks to my bulging waist line πŸ™‚ But then seriously, how do you use the 5 dozen cookies that you got from this recipe?

    Actually RC, that’s one thing which definitely stops me from trying more recipes. For this particular one I wanted to give it to some of my relatives, that’s why I baked it in the first place. Other times, I give it to my desi neighbors. There are 4 families here. Even I’m slowly reducing the frequency of my baking experiments, since I’m also trying to lose weight.

  28. Just replied to your comment at FH and I forgot to answer about Trisha’s car! Came here as soon as I remembered.

    Yes, we bought her a car more than a year ago when she got her temp license at 16 and next Monday, we are going back to get her permanent driver’s license. She already had a accident but minor, nobody got hurt but the car.
    She can’t take it to Chapel Hill but Tushar will start learning in about 6 mnts in High school. They give 2 weeks of Driver’s ed and 6hrs of free driving on the road in HS, then we are on our own to practice, very stressful time for parents! πŸ˜€

    You can see the car here;
    http://foodieshope.blogspot.com/2007/08/shahi-bell-peppers-and-shahi-almond.html

  29. Hi Madhuram,
    I am a digger for easy recipes πŸ˜† lovely looking stuff madhuram πŸ™‚ ur recipe presentation is so simple and easy to follow…cool pics as always!
    TC

  30. Did someone send out a news alert on National Shortbread Week? Or is it just a case of great minds thinking alike? I tried shortbread for the first time tonight, and I think I’m in love. I took the easy route, though, just plopping it in a pan. I’m definitely going to have to try this recipe, though, some week when there’s not a full moon that’s turned my kids into werewolves.

    You have to give me a tutorial on how to get more cookies out of a recipe than it calls for. If I break even I’m happy. I console myself, though, by knowing that I’m at least ahead of my ancestors. My grandmother used to scoop cookie dough with a coffee cup.

  31. I too love shortbread cookies.Love it Madhu,looks divine.I too had made them once.:P
    Will shortly send my vinegar entry.

  32. Um Madhuram,

    These look great. I think I remember the recipe as well. Martha did them plain, with chocolate and also with currants as well. Looked as divine as yours did. Can I please become your personal taste tester?? lol

    I would be more than glad to have a lot of taste testers.

  33. wow.. cookies look too cute and yummy madhu. simple to make and less ingredients too. if u have any butter-less recipe, let me know madhu. i will interested in trying.

  34. So simple with few ingredients and they look so delicious, kids would love those! πŸ™‚

    You have to have leavening to send it to BBD, so this one can’t go but you must have loads of quick bread in the archives.

    Anoop did not do well y’day, it’s very hard to sing like MJ anyway! πŸ˜€

  35. Cookies/shortbread..it looks yummy. Sounds easy to make also.

    You can send it to BBD#short bread hosted by Manasi.

    I thought it was quickbread, will check it out.

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