chocolate shortbread recipe

This chocolate shortbread recipe has a perfectly crumbly, melty consistency and a lovely rich chocolatey flavour.

Chocolate Shortbread Recipe

270 g plain white flour (all purpose flour)

75 g white caster sugar (superfine sugar)

butter

tsp vanilla extract

g cocoa powder (dutch processed)

g chocolate drops

Preheat the oven to 180C (160C fan, 350F).

Put the flour, sugar and cocoa in a large bowl and stir well.

Cube the butter and add to the bowl.

Rub the mix through until you get an even crumb.

Add the vanilla extract and a tbsp of cold water, then cut it through the mix with a round knife.

Eventually, you should be able to work the mix into a soft dough. You can add a drop more water if necessary.

Turn the dough out on to a floured surface – it’s a bit too squidgy, wrap and chill it for 10 minutes

Roll the dough to 1cm thick – I like to do this between two sheets of baking paper as it avoids sticking. Alternatively, you could lightly flour your work surface.

Cut out your biscuits using a round 7cm cutter. Gather up the offcuts and keep cutting until you have around 15 rounds.

Place the rounds on baking tray lined with baking paper and press a few chocolate drops into each one.

Bake for 12-15 minutes until just firm when pressed. When cool enough to handle, transfer to a wire rack to cool completely!

Once cool, enjoy on their own, with a cup of tea, or dunked into a glass of ice cold milk.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1568911380/ahgss3h2sywvzrpwva3y.mp4

Quick and easy chocolate shortbread! If you want to know how to make chocolate shortbread that is melt-in-the-mouth, chocolatey and comes out perfectly every time, then this is the recipe for you!

Quick and easy chocolate shortbread

This Coffee and Chocolate Shortbread Recipe is perfect for cookie exchanges and holiday gifts. Simple chocolate dipped mocha shortbread cookies are beautiful and tasty. Includes free printable gift tags for coffee lovers.

Coffee and Chocolate Shortbread Cookie Recipe (Free Printable Gift Tag)

all-purpose flour

sugar

instant coffee granules ((I use Starbucks Via))

butter ((softened not melted))

vanilla

semisweet chocolate morsels ((mini chips, 8 ounces))

coconut oil

Cream butter and vanilla together, slowly stir in flour, sugar and coffee granules.

Roll dough between sheets of parchment or wax paper until it is approximately 3/8-1/2 inch thick.

Cut into circles using a cookie cutter or drinking glass.

Place cookies on a parchment lined cookie sheet. Bake for 20-25 minutes at 325 degree Fahrenheit until lightly browned and firm. Let shortbread cool completely.

Place chocolate chips and coconut oil in a microwave proof bowl. Heat on high for 30 seconds, stir well and then heat in 10 second increments stirring well between each heating until completely melted.

Dip half of each cookie into the chocolate and place on a wire rack until chocolate glaze is firm.

Store cookies in an airtight container once chocolate is solid. Place sheets of wax paper or parchment paper between layers to protect the glaze.

Add a free printable gift tag, if desired.

So I was searching for a coffee flavored cookie to make and stumbled upon yours. My brother and SIL were coming to visit and they both love coffee and shortbread so this was the clear choice.
Even though I totally botched this. And used more customary ratios (but ended up using too much butter to flour still anyway). They spread and kind of joined together and were ugly and misshapen, but I was short on time...rushing as usual, and I did the chocolate and put them in a container on the counter. Wasn't long before my brother was poking around and opened the container asking what they were, I apologized for how terrible they looked, but he could not have possibly cared less and he said "Wow, these are good"...my SIL was next. She asked for the recipe. I explained my miscalculations but also my additions. To ensure it was a good coffee flavor I also used some coffee extract (lessening the vanilla and doing about 50/50) I also added some of the coffee granules to the melted chocolate (for both the dough and the glaze I put them in the coffee grinder to make it into a fine powder for the sake of mixing more uniformly). 

I will be making these again for a ladies gathering, but will be taking my time and making sure presentation is up to snuff. Thanks for the great recipe.

I baked the whole recipe in a glass pie dish.  I did fork pokes all around. Baking time ended up being 31 minutes.  
Once pie dish was cool, I divided the dish into 16 wedges. This recipe was so easy and the end result was wonderful...rich, but delicate and lots of mocha taste.

These chocolate shortbread bars are so tender and chocolatey. The creamy ricotta filling pairs really well with the sandy and buttery chocolate crust and topping. They remind me of brownies but are much more tender.

Chocolate Shortbread Bars 

tsp salt

vanilla extract

oz semisweet chocolate, melted and slightly cooled

all purpose flour

cocoa powder

farmer's cheese or ricotta (творог)

Preheat the oven to 350 degrees. Line a 13x9 inch baking pan with parchment paper or aluminum foil.

Cream the butter and sugar until light and fluffy by mixing it on medium speed with the paddle attachment in a standing mixer or using a hand mixer until pale and fluffy, about 5 minutes.

Add the vanilla extract and cooled, melted chocolate (you can melt it in the microwave or on low heat on the stove). Mix to combine.

Add the flour, cocoa powder and salt, mix just until it's incorporated, being careful not to over mix.

Set aside 2 cups of chocolate shortbread batter and chill in the freezer for about 15 minutes.

Spread the rest of the dough into prepared baking dish in an even layer.

Meanwhile, make the filling by mixing all the ingredients together, the ricotta cheese, sugar, egg and vanilla extract.

Pour the filling over the shortbread crust.

Take out the reserved batter from the refrigerator and use the large holes on a box grater to grate it over the filling. If it's too soft, you may want to put it in the freezer for 5-10 minutes.

Bake for 40-50 minutes. Cool for about 15 minutes before cutting into bars. Drizzle with melted chocolate, if you'd like.

Wow these were amazing. Even my sister who doesn't like chocolate loved them. Thank you for the recipe!

https://www.youtube.com/watch?v=FjmItvBkhi0

These chocolate shortbread bars are so tender and chocolatey. The creamy ricotta filling pairs really well with the sandy chocolate cookie crust and topping. 
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