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Rich Chocolate Shortbread Cookies

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These rich chocolate shortbread cookies are tender, deeply chocolatey, and topped with coarse sugar for a hint of crunch. Made with a blend of butter and olive oil, they offer a sophisticated twist on a classic treat.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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

Instructions

  1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a bowl, mix powdered sugar, butter, olive oil, and vanilla extract until smooth.
  3. Add flour, cocoa powder, and salt. Mix until a soft dough forms.
  4. Transfer dough to a surface, shape into a flat square, wrap, and refrigerate for 30 minutes.
  5. Place chilled dough on baking sheet and press into an 8 x 5-inch rectangle, about 3/4 inch thick. Prick evenly with a fork.
  6. Sprinkle coarse sugar generously on top.
  7. Bake for 30 minutes, or until firm and set.
  8. Cool in the pan for 10 minutes, then cut into 24 pieces while still warm. Let cool completely before serving.

Notes

  • For mocha flavor, add 1 tsp instant espresso powder to the dry mix.
  • Mix in 1/4 tsp cinnamon for a warm spice note.
  • Use plant-based butter for a dairy-free version.
  • Cut cookies while warm to prevent crumbling.
  • Dark or Dutch-process cocoa provides the richest flavor.

Nutrition

Find it online: https://savorymomskitchen.com/rich-chocolate-shortbread-cookies/