These rich, Chocolate Shortbread Cookies are the perfect festive treat—easy to make, full of flavour, and sure to be a hit with the whole family. Soft, chewy, and wonderfully indulgent, they’re ideal for holiday baking or sharing with loved ones.
Love a chocolate cookie? You'd better also check out our Chocolate Crackle Cookies, Shortbread Chocolate Stars and Chocolate Mexican Snickerdoodles.
Quick look at Chocolate Shortbread Cookies
- ⏲️ 15 mins hands-on time.
- 🛒 Ingredients: Just 6
- 🍽️ Makes: 24 cookies.
- 🧑🍳 Difficulty: Easy - throw it all in the food processor.
- 🗃️ Make ahead: Keeps for up to 2 weeks in airtight container.
In our family, we'll make any excuse to bake cookies.
Actually, we don't need an excuse. We're big on food providing nourishment not just physically but emotionally as well.
If something is made from scratch, with the best possible quality ingredients, then we will eat it and savour every bite.
Why Make Chocolate Shortbread Cookies
- All-in-one recipe - We love any recipe where you just have to throw all the ingredients in the food processor.
- Perfect for gifting - Homemade cookies are a thoughtful, simple gift for neighbours, friends or family — and chocolate is always a winner.
- Delicious & melt-in-your mouth - you'll find it hard to stop at one. I recommend making them for entertaining or gifting.
Jump to:
Recipe Ingredients
- Butter - the real stuff that comes wrapped in foil.
- Rapadura sugar - originally we used rapadura sugar. We've also used caster sugar and raw sugar and all have worked deliciously.
- Cocoa powder - or use raw cacao powder
- Flour - just regular plain (all-purpose) flour or you can use spelt.
- Bicarbonate soda & Baking powder
How To Make Chocolate Shortbread Cookies
Step 1 - Place all the ingredients into the bowl of a Thermomix or food processor and blend until combined.
Step 2 - Scrape down the sides. Whiz again if you need to.
Step 3 - Using a heaped teaspoon of dough at a time, roll into smooth balls.
Step 4 - Place on a lined oven tray leaving 3cm between each one.
Fancy Variation
If you want to be a little bit fancy, you can roll the dough balls in sprinkles or desiccated coconut before pressing.
Step 5 - Use a floured fork to gently indent the top of each ball of dough.
Step 6 - Bake at 150C fan-forced for 15 minutes or until they start to harden around the edges.
Step 7 - Leave to rest on the tray for 5 minutes.
Step 8 - Transfer to a wire rack to cool completely.
Recipe FAQs
Chilling the dough for 15 minutes should firm it enough to roll. If not, you can blend through a little more flour. Use just 1 tablespoon at a time and test the texture after you mix each spoon in.
You sure can. I like to make Chocolate Shortbread Cookie dough and either freeze it in a disc or in balls ready for thawing and baking.
The first year we made these we baked 4 batches in two weeks they were so irresistible.
Enjoy!
What about you?
What are you baking for Santa this year?
Recipe
Chocolate Christmas cookies
Ingredients
- 125 g butter softened
- 50 g rapadura sugar
- 20 g cocoa powder
- 150 g spelt flour
- ¼ teaspoon bicarbonate of soda
- ½ teaspoon baking powder
Instructions
- Preheat the oven to 150°C fan-forced / 170°C and line a baking tray with baking paper.
- Place the butter, sugar, cocoa powder, flour, bicarbonate of soda and baking powder to the Thermomix bowl and mix for 30 sec/speed 4. Alternatively, use a food processor.
- The dough will have come together and will be soft and easy to roll. If it's a little sticky, place in the fridge for 10-20 minutes to harden up.
- Take out pieces about the size of a walnut then roll into a ball.
- Place onto the baking tray, allowing plenty of space for them to spread.
- Press each one down with a fork.
- Bake in the oven for 15 minutes until they are just starting to harden around the edges.
- The cookies will crack, and that's ok!
- Leave them to cool on the baking tray 15 minutes then transfer them to a wire rack to cool completely.
- The cookies will be soft when taken out of the oven but will harden once cooled.
Leave a Reply