Emily's Famous Chocolate Shortbread Cookies

50 Reviews

Prep: 20 min
Cook: 10 min
Ready In: 30 min

“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!” - by Emily

Ingredients

2 cups confectioners' sugar
1/2 cup Dutch process cocoa powder
3 1/2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cups unsalted butter, chilled and cubed
1 teaspoon vanilla extract
2 eggs
1 cup chopped semisweet chocolate

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Metric US

Original recipe yields 5 dozen cookies

Directions

Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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.

Nutrition

Amount Per Serving (60 total)

Calories
101 cal
5%

Fat
5.8 g
9%

Carbs
11.6 g
4%

Based on a 2,000 calorie diet

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Reviews (50)

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SUGARPLUMSCOOKIES

Dec. 1, 2006

"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 change ..." See moreit just a little. We use 1/2 cup extra cocoa and 1/2 cup less of flour. This way, the dough is the same consistency, but flavor is much more chocolatey. Thanks for a great recipe!"

What a Dish!

Feb. 12, 2007

"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 the flou..." See morer by the same amount. I'm glad I did- the chocolate flavor is perfect for me. Used organic cocoa and one cup whole wheat pastry flour. Dough was a tiny bit sticky so I stuck it in the fridge for 20 minutes and rolled it out between wax paper. Cut into heart shapes and frosted with pink frosting (Decorator Frosting from this site) for Valentine's Day. I found between 7.5 -8 minutes to be the pefect baking time, depending on how thick the cookies were. My babies helped me make these and LOVED it!"

KARENGANELEE

May. 7, 2007

"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 for ab..." See moreout 30 minutes. Rolled 1/4 inch thick. 1 1/2 inch heart cookies took 6 minutes, 3 inch heart cookies took 8 minutes. These are sturdy enough to use in cookie bouquets. I did not add chocolate, but piped icing. Excellent flavor. They are better after several hours rather than straight out of the oven."

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