These rich chocolate shortbread cookies are crisp, deeply chocolatey, and delicately tender, with a satisfying crunch from coarse sugar sprinkled on top. A blend of butter and light olive oil gives them a luxurious texture and a refined flavor that feels perfectly suited for grown-up tastes.

Why You’ll Love This Recipe

These cookies are simple yet elegant, made with pantry staples and elevated by a clever combination of fats. The olive oil enhances the cocoa flavor while keeping the crumb tender, and the coarse sugar topping adds sparkle and crunch. They’re easy to prepare, slice beautifully, and are ideal for gifting, entertaining, or enjoying with a quiet cup of coffee or tea.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup powdered sugar
5 tablespoons unsalted butter, softened
1/4 cup extra light-flavored olive oil
1/4 teaspoon vanilla extract
4.5 ounces all-purpose flour (about 1 cup, spooned and leveled)
3 tablespoons unsweetened premium dark cocoa powder
1/4 teaspoon salt
Coarse sugar crystals, for topping

Directions

Preheat the oven to 325°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.

In a mixing bowl, combine the powdered sugar, softened butter, olive oil, and vanilla extract. Mix until smooth and well blended.

Add the flour, dark cocoa powder, and salt. Mix until a soft, cohesive dough forms.

Turn the dough out onto a clean surface, shape it into a flat square, wrap it, and refrigerate for 30 minutes.

Place the chilled dough on the prepared baking sheet. Press it into an 8 x 5-inch rectangle, about 3/4 inch thick. Prick the surface evenly with a fork.

Sprinkle the top generously with coarse sugar crystals.

Bake for 30 minutes, or until the dough is set and firm to the touch.

Remove from the oven and allow the pan to cool for about 10 minutes. While still warm, cut into 24 even pieces using the edge of a spatula. Let cool completely before serving.

Servings and timing

Servings: 24 cookies

Prep time: 15 minutes
Chilling time: 30 minutes
Bake time: 30 minutes
Total time: approximately 1 hour 15 minutes

Variations

For a mocha flavor, add 1 teaspoon of instant espresso powder to the dry ingredients.
For a hint of warmth, mix in 1/4 teaspoon of ground cinnamon.
For a festive touch, sprinkle the top with coarse sugar mixed with a little cocoa powder.
For a dairy-free option, replace the butter with an equal amount of plant-based butter.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a freezer-safe container for up to 2 months. Thaw at room temperature before serving. These cookies do not require reheating, but a few minutes at room temperature will restore their texture after freezing.

FAQs

Can I use only butter instead of olive oil?

Yes, but the olive oil adds a unique richness and keeps the cookies tender. Using only butter will result in a firmer, more traditional shortbread texture.

What type of cocoa powder works best?

Unsweetened dark or Dutch-style cocoa powder gives the deepest chocolate flavor in this recipe.

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 24 hours before baking.

Why do I need to chill the dough?

Chilling helps the dough firm up, making it easier to shape and preventing spreading during baking.

Can I cut the cookies after they cool?

It’s best to cut them while warm, as they become more crumbly once fully cooled.

How thick should the dough be?

Aim for about 3/4 inch thickness to achieve the ideal balance of crisp edges and tender centers.

Are these cookies very sweet?

No, they are lightly sweet with a rich cocoa flavor, making them ideal for those who prefer less sugary desserts.

Can I add chocolate chips?

You can, but it will change the classic shortbread texture. Mini chocolate chips work best if you choose to add them.

Can I freeze the dough instead of the baked cookies?

Yes, the dough can be frozen for up to 2 months. Thaw in the refrigerator before baking.

What’s the best way to serve these cookies?

They pair beautifully with coffee, tea, or warm milk and also make an excellent addition to dessert platters.

Conclusion

Rich Chocolate Shortbread Cookies are a perfect blend of simplicity and sophistication. With deep cocoa flavor, a delicate crumb, and a sparkling sugar crust, they’re the kind of cookie that feels special without being complicated. Whether you’re baking for guests or treating yourself, this recipe delivers dependable, delicious results every time.

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