You’re only six ingredients away from the best buttery chocolate shortbread you’ll ever have.
- Prep time 30 minutes
- Total time 1 hour & 30 minutes
Preheat oven to 350°F. Line large baking sheet with parchment paper.
In large bowl, using hand mixer on medium speed, beat butter with sugar until fluffy, about 3 minutes. In separate bowl, whisk together flour, cocoa powder and salt; beat into butter mixture on low speed just until combined (mixture will be crumbly).
Divide dough into 2 mounds on prepared pan; gently press each into 7-inch round, 1 inch apart. Cut each into 8 wedges; prick all over with fork. Crimp edge, if desired; refrigerate for 20 minutes. Sprinkle with sea salt (if using).
Bake until no longer shiny, about 30 minutes. Let cool for 1 minute; recut wedges and prick with fork. Let cool completely on pan on rack (cookies will harden as they cool). (Make-ahead: Store in airtight container for up to 2 weeks or freeze for up to 1 month.)
Test Kitchen Tip: Add 1/2 tsp cinnamon and a pinch of cayenne pepper to the flour mixture for a Mexican hot chocolate shortbread.
CHANGE IT UP:
EASY DOUBLE-CHOCOLATE SHORTBREAD
Stir 2/3 cup chopped white chocolate into dough after adding flour.
Nutritional facts PER COOKIE: about
- Fibre 1 g
- Sodium 75 mg
- Sugars 8 g
- Protein 2 g
- Calories 198
- Total fat 12 g
- Potassium 55 mg
- Cholesterol 31 mg
- Saturated fat 7 g
- Total carbohydrate 21 g
- Iron 7
- Folate 13
- Calcium 1
- Vitamin A 10