Emily's Famous Chocolate Shortbread Cookies

    30 mins

    These extra chocolaty cookies will cast a chocolate spell on you. This recipe includes a chocolate coating or drizzle but you can add icing on top, sandwich two cookies together, or just eat them plain.

    75 people made this

    Serves: 25 

    • 250g icing sugar
    • 50g cocoa powder
    • 450g plain flour
    • Pinch bicarbonate of soda
    • 1/2 teaspoon salt
    • 350g unsalted butter, chilled and cubed
    • 1 teaspoon vanilla extract
    • 2 eggs
    • 175g chopped dark chocolate (optional)

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. In a large bowl, stir together the icing sugar, cocoa, flour and salt until well blended. Cut or rub in the butter until mixture resembles coarse breadcrumbs. Add eggs and vanilla; mix until a stiff dough forms. It may take a minute to come together.
    2. On a lightly floured surface, roll out dough to ½ cm thickness and cut into desired shapes using cookies cutters. If the dough is too sticky, chill for a little bit. Place cookies 5cm apart onto an ungreased baking tray.
    3. 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 tray before removing to wire racks to cool completely.
    4. If adding the melted chocolate, wait till 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 greaseproof paper to set.

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    Reviews in English (74)


    Is this halal? Because I need it for a school home econs project and it must be halal  -  23 Feb 2013


    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 it 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!  -  01 Dec 2006  (Review from Allrecipes US | Canada)


    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 about 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.  -  07 May 2007  (Review from Allrecipes US | Canada)