Sometimes, all you need is a simple cookie to slow down the rush of the day. These shortbread cookies with chocolate are just that kind of treat—comforting, buttery, and with a touch of indulgence that feels like a small celebration in your mouth. It’s easy to get distracted while making them, maybe checking your phone or wondering if you forgot something on your to-do list, but the familiar aroma of butter and vanilla in the oven pulls you back to the moment.
I remember the first time I made these cookies. The dough was a little crumbly at first, and I hesitated about rolling it out too thin or too thick—somewhere between a quarter inch and a little less. Once baked, the edges turned a perfect light golden, crisping just enough without losing that tender bite inside. Melting the chocolate was a bit of a trial too; I kept stirring, waiting for that smooth swirl, watching it catch the light just right before drizzling it over the cookies. It’s not fancy, but comforting in a way that’s hard to put into words.
- Buttery texture balances crispness and tenderness in each bite.
- Simple ingredients come together in a recipe that doesn’t demand too much attention.
- The chocolate drizzle adds richness without overpowering the delicate shortbread.
- It’s simple—and that’s kind of the point. No complicated steps, just a quiet moment with a good cookie.
If you’re not sure about chilling the dough or how thick to roll it out, don’t worry too much. I usually keep an eye on the edges while baking and adjust as I go. This recipe feels more like a suggestion than a strict rule, which makes it more approachable when you’re juggling other things.
PrintShortbread Cookies with Chocolate
Classic buttery shortbread cookies combined with rich chocolate for a delightful treat. These cookies are crisp, tender, and perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
Ingredients
1 cup unsalted butter, softened
3/4 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
4 ounces semisweet chocolate, chopped
Instructions
Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
In a large bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy, about 3 to 4 minutes.
Add the vanilla extract and mix until combined.
Gradually add the all-purpose flour and salt to the butter mixture. Mix on low speed until the dough comes together and no flour streaks remain.
Turn the dough out onto a lightly floured surface and knead gently to form a smooth dough.
Roll the dough out to about 1/4 inch thickness.
Use a cookie cutter or knife to cut the dough into desired shapes (about 24 cookies). Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.
Bake the cookies in the preheated oven for 18 to 20 minutes, or until the edges are lightly golden.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
While the cookies are cooling, melt the chopped semisweet chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
Drizzle the melted chocolate over the cooled shortbread cookies or dip half of each cookie into the chocolate. Place the cookies on parchment paper and allow the chocolate to set before serving.
These cookies come together with just everyday kitchen tools—no fancy gadgets needed, and you’ll feel confident watching the dough transform under your hands. They pair wonderfully with a warm cup of tea or coffee, especially when you need a little break mid-afternoon. I’ve tried mixing things up by adding a pinch of cinnamon or swapping semisweet for bittersweet chocolate, but honestly, the classic combo is my favorite. Sometimes, I even dip half the cookie in chocolate instead of drizzling, depending on my mood. It’s a small detail that feels just right.
FAQ:
Q: Can I make these cookies ahead of time? A: Absolutely, they keep well for a few days in an airtight container.
Q: What if I don’t have parchment paper? A: A lightly greased baking sheet works fine, but parchment helps prevent sticking.
Q: Can I freeze these? A: Yes, freezing them is a good option to enjoy later without losing texture.
Give these shortbread cookies a try next time you want something buttery and chocolatey without fuss. You might find yourself reaching for them when the day feels a bit too much, or just to savor a quiet moment. Happy baking!