These Crunchy Dark Chocolate Drizzled Shortbread Cookies are crispy, buttery, and made lightly sweet with a drizzle of melted dark chocolate! They pair excellently with a cup of tea in the afternoon or evening, and are made with a short list of simple pantry staples.
The whole recipe requires only 6 ingredients! There are no leaveners or eggs required because of the solid, crunchy consistency. Like all cookies, shortbread cookies come in a wide range of textures: anywhere from soft and chewy to crumbly and crunchy! These cookies are on the crisp/crunchy side, especially around the edges. The flavor profile of dark chocolate pairs perfectly with the buttery taste of the cookie base.
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RECIPE NOTES:
Dough Texture: Once you beat the flour and salt into the butter/sugar mixture, the dough will look like fine crumbs. Once pressed together, and kneaded with a splash of water, the crumbs will adhere and hold their shape nicely!
Refrigerating The Dough: 1 hour of chilling time in the refrigerator ensures that the consistency is just right.
Shaping The Cookies: I like a hand-formed circle shape for these cookies because it’s so simple to do. You don’t need any special tools! A thickness of 1/2 inch will ensure the baking time is accurate.
Parchment Paper: Parchment paper is used twice in this recipe. Once to form/knead the dough, then again to line the baking sheets. It’s a must for both easy cleanup as well as preventing the cookies from sticking!
Batches: 2 average-size baking sheets should provide plenty of room for all of the cookies. I personally prefer to bake one sheet at a time so that I can use the middle rack of the oven!
Bake Time: In my experience, approximately 24 minutes is the sweet spot for these cookies! Any longer than that and they get overly hard. Ovens vary of course, so do keep an eye on them! Look for cookies that are cooked through with golden edges. The centers will not be quite as golden, still retaining a paler color.
Melting The Chocolate: As tempting as it can be, don’t rush the melting of the chocolate chips! The reason for stirring them after each 20-second increment in the microwave is to keep them from burning. Being patient is key!
Drizzling The Chocolate: Approximately 3 oz of melted chocolate is the perfect amount to add a light layer on top of the cookies (allowing for a little messy spillover which is hard to avoid completely!). If too much chocolate is added overall, it begins to overshadow the buttery shortbread flavor instead of complementing it! Feel free to taste test your ratios and add more or less to taste if you prefer.
Storage: These cookies can be stored airtight at room temperature.
INGREDIENT NOTES:
Unsalted Butter: Using unsalted butter allows you to control the precise amount of salt that goes into these cookies. I like to soften it in the microwave to eliminate any prep time!
Cane Sugar: This is my preferred/tested type of granulated sugar to use.
Vanilla Extract: A little vanilla perfectly enhances the flavor of this cookie dough.
All-Purpose Flour: All-purpose flour is the way to go for these cookies for the best taste and texture. I like to use an unbleached option. (Measuring Tip: I always like to measure my flour by scooping it into the measuring cup with a spoon, to keep it from getting overly packed, then leveling it out on top with the spoon at the end!)
Salt: The bit of salt is important for the flavor of these cookies, and helps the texture develop properly. (I use sea salt, ground fine/medium.)
Dark Chocolate Chips: I personally love the taste of dark chocolate on these cookies! That’s why I recommend it as the default! It really pairs nicely with the buttery flavor of the dough. If you strongly prefer the taste of semi-sweet chocolate chips, they would likely work too. Use a variety with only basic ingredients like chocolate, sugar, and cocoa butter (such as this one)…Too many additives (like lecithins) can prevent them from melting well! Alternatively, feel free to chop up your own dark chocolate of choice!
Kitchen Equipment:
- Bowls (1 Large + 1 Medium)
- Ziplock Bag, or equivalent airtight container
- Baking Sheet(s)
- Cooling Rack, or equivalent
Servings: 16 Cookies
Ingredients:
- 3/4 Cup Unsalted Butter, softened
- 1/2 Cup + 1 Tablespoon Cane Sugar
- 1 Teaspoon Vanilla Extract
- 1 3/4 Cups + 2 Tablespoons All-Purpose Flour
- 3/4 Teaspoon Salt (I use sea salt, ground fine/medium)
- 3 oz Dark Chocolate Chips, see Ingredient Notes
Directions:
MAKE & CHILL THE DOUGH
In a large, microwave-safe bowl, soften the butter in the microwave
Add the sugar, and beat with a hand mixer until creamed
Beat in the vanilla, then beat in the flour and salt until evenly mixed
The mixture will look like a bowl of fine crumbs
Press the crumbs down into the bowl until they form enough of a solid that you can use a spoon to transfer crumbly clumps from the bowl onto a large sheet of parchment paper
Gently wrap the crumbs tightly in the parchment paper, and press from the outside until you form a solid ball of dough (It may still feel a little crumbly…That’s okay)
Slip the parchment-wrapped dough ball into a ziplock bag, or equivalent airtight container, and place it in the refrigerator
Chill for 1 hour
FORM & BAKE THE COOKIES
Preheat the oven to 350º
Line your baking sheet(s) with parchment paper, and set aside
Remove the dough from the fridge
Knead in 2 1/2 Tsp of cold water (using your hands or the parchment paper) until it holds its shape
Pull apart the dough into 16 evenly sized dough balls
Press the dough into 1/2-inch thick circles, with a diameter of approximately 2 1/2 inches, gently using your fingertips to form the edges
Place the cookie dough circles with plenty of room between them on the lined baking sheets
Bake on the middle rack of the oven for approximately 24 minutes (or until they’re cooked through, the edges have a subtle golden color, and the middles are still slightly paler)
After 5 minutes, transfer the cookies from the baking sheet onto a cool surface to finish fully cooling
DRIZZLE THE CHOCOLATE
Once the cookies are all fully cooled, prepare the chocolate drizzle
Add the chocolate chips into a medium, microwave-safe bowl
Microwave them in 20-second increments, stirring in between each until melted and smooth
Drizzle the chocolate evenly over the cookies, then let it fully harden
Enjoy!
[Store cookies airtight at room temperature.]