Emily's Famous Chocolate Shortbread Cookies

Emily's Famous Chocolate Shortbread Cookies


"These extra chocolaty cookies will cast a chocolate spell on you. Once you have eaten them, you will want nothing else. Serve with ice cream and coffee. If you can't find Dutch process cocoa at your store, just add a pinch of baking soda to the dry ingredients. They are great with frosting too!"


30 m servings 101 cals
Serving size has been adjusted!

Original recipe yields 60 servings



  • Calories:
  • 101 kcal
  • 5%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 23 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, stir together the confectioners' sugar, cocoa, flour and salt until well blended. Cut in the butter until lumps are no larger than peas. Add eggs and vanilla; mix until a stiff dough forms. It may take a minute to come together.
  3. On a lightly floured surface, roll out dough to 1/4 inch thickness and cut into desired shapes using cookie cutters. If the dough is too sticky, chill for a little bit. Place cookies 2 inches apart onto an ungreased baking sheet.
  4. Bake for 8 to 10 minutes in the preheated oven, or until the surface appears dry. Allow cookies to cool for a couple minutes on the baking sheet before removing to wire racks to cool completely. When cookies are completely cool, melt the chocolate over a double boiler or in the microwave. Stir frequently until smooth. Dip cookies or drizzle with the chocolate and place on waxed paper to set.
  • profile image

Your rating



  1. 61 Ratings


I just came back to get this recipe because I lost it and I use it every Christmas to make our "Perfect Men" cookies: gingerbread men made of chocolate shortbread. We love this recipe, but we c...

Substituted 1/2 c more cocoa for 1/2 c flour, added pinch of baking soda. Melted the butter, mixed the wet ingredients, sifted the dry ingredients together, added the dry to the wet. Chilled it ...

Very good cookies! I softened the butter instead of cutting it in- much less work and they turned out wonderful. I took SugarPlum's advice and increased the cocoa (by 1/4 cup) and decreased th...

soooooooooooooo good! But...,my inexperienced friend( it was her first time making cookies) thought it was too dry and added milk...so it wasn't really a shortbread cookie in the end, but it t...

After all the mixed reviews i decided to still give these a shot. They were great, not too sweet, but I liked that. The dough was so easy to work with and my cookies were sturdy. People who comp...

The cookie is okay but not at all "extra chocolaty". The texture is good. I own a cookie business and was trying out a few chocolate shortbread recipes. The search continues!

I made these and brought them to the office--they were a big hit. Also, I used regular cocoa with a bit of baking powder as the recipe suggests, and they turned out fine!

I loved these cookies. I did have to chill the dough for a little while before I rolled it out. I cut the recipe in half and was able to get 2 1/2 dozen cookies. Instead of dipping them in choco...

I found this recipe when other searches for a non-cakey red velvet cookie turned up short. Got me to thinking that since red velvet cake is a chocolate cake in diguise, why wouldn't that apply ...