Double Dark Chocolate Chip Shortbread Cookies

double dark chocolate chip shortbread cookies-3021-July 28, 2017-2

Double Dark Chocolate Chip Shortbread Cookies ~ they melt in your mouth with an explosion of deep rich chocolate that’ll make your eyelids flutter… to call it a cookie is to completely miss the point.

stack of double dark chocolate chip shortbread cookies on a white background

These ultra dark chocolate cookies are not your every day chocolate chip cookies, and I don’t want anybody here under false pretenses.

There really is nothing else like these cookies ~ if you have not yet made this recipe then I can safely say you haven’t tasted anything like this before…it combines the buttery mouthfeel of shortbread with deep rich chocolate flavor…I used extra dark cocoa powder and dark chocolate chips, so this is about the richest chocolate you can bite into short of a truffle. Seriously.

tall stack of double dark chocolate chip shortbread cookies

The flavor of these super dark shortbread cookies is bittersweet, which is a very different, more intense, more sophisticated chocolate experience, and if you’re not expecting it you might be thrown for a loop.

The mouthfeel of the shortbread is different, too, it’s crumbly but not at all dry, and sticks to the roof of your mouth. Are you up for this? –– then proceed, if not, turn back now!

a small stack of double dark chocolate shortbread cookies

Yes, the inside of that cookie is so dark it’s basically black. In fact the cookie is so dark that it makes my bittersweet chocolate chips look like milk chocolate in comparison. That’s because I used Hershey’s Special Dark cocoa powder. It’s a specially formulated Dutch processed cocoa which, among other things, has a richer color and smoother flavor compared to regular cocoa powder. It’s what gives Oreo cookies their deep color.

biting into a double dark chocolate chip shortbread cookie

Because of all that Dutch process cocoa, I warn you making these cookies is messy ~ messy like making mud pies messy…

a stack of double dark chocolate chip shortbread cookies with a glass of milk

The double dark chocolate chip shortbread dough stains your hands and the cocoa powder flies everywhere. But it’s a small price to pay for transcendent chocolate cookies.

dark chocolate shortbread dough

At least in my book. You can roll this dough into a log and slice and bake it, or roll it out and cut out your cookies, both ways work, but either way it needs to be chilled for several hours before slicing and baking since it’s a butter rich dough.

chocolate chip shortbread cookies
a stack of dark chocolate chip shortbread cookies with milk

Be sure to check out my other shortbread cookies, I’ve done a killer Peanut Butter Chocolate Chip version, a classic Chocolate Chip Shortbread, and an Dark Espresso Chocolate Chip, too!

I used Hershey’s Special Dark Cocoa powder for these cookies—I love it but it can sometimes be hard to find in stores, so I usually buy it in bulk on Amazon, here.

 

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3.59 from 227 votes

Double Dark Chocolate Shortbread Cookies

Dark and decadent chocolate chip shortbread cookies!
Course cookie, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
chilling 3 hours
Yield 18 cookies
Author Sue Moran

Ingredients

  • 1 cup unsalted butter, at room temperature (this is important)
  • 1/2 cup confectioner’s sugar sifted
  • 1/2 cup dark cocoa powder, sifted (I use Hershey's Special Dark)
  • 2 teaspoons vanilla
  • 1 1/2 cups all-purpose flour
  • 1 cup dark chocolate chips

Instructions

  • Cream the butter, cocoa powder and sugar together until completely combined and smooth. Add in the vanilla. if using a stand mixer, be sure to scrape down the sides of the bowl.
  • Mix in the flour, making sure to get it thoroughly blended, but don’t over mix.
  • Fold in the chocolate chips and turn the dough out onto a board dusted with cocoa powder. The dough will be sticky.
  • For roll and cut cookies, form into an 8 inch disk (like you would do for pie dough.) Wrap in plastic and refrigerate for at least 3 hours or until firm enough to roll out. You can also freeze the dough for later use.
  • Preheat oven to 325F
  • Roll the disk out to 1/3 inch thickness and cut cookies with a 2 1/2 inch round cookie cutter. Use cocoa powder liberally to prevent sticking to the surface and to your rolling pin. Place the cookies on a parchment lined baking sheet and bake for 12-15 minutes. The cookies will still be soft, but will firm up as they cool. Cool them on the baking sheet for 10 minutes, then carefully transfer them to a cooling rack.
  • For slice and bake cookies, form a 10″ log. Wrap in plastic wrap, smoothing the dough as you wrap it, and twist the ends to secure. Refrigerate for at least 3 hours until firm enough to slice. You can also freeze the dough for later use.
  • Slice the log into 1/3″ slices with a sharp knife. If some of the chips fall out of place, or the dough crumbles as you slice, reform it with your hands. Place the cookies on a parchment lined baking sheet and bake for 12-15 minutes. The cookies will still be soft, but will firm up as they cool. Cool them on the baking sheet for 10 minutes, then carefully transfer them to a cooling rack.
  • Note: Because of the chocolate chips these cookies will not be perfectly uniform or smooth.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Make it your own ~

  • You might try substituting walnuts for the chocolate chips.
  • There’s no reason why you can’t use any cocoa powder or type of chocolate chip you like in these cookies, the color and flavor will vary, but they will still be delicious.

 

 

Thanks for pinning!

 

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197 Comments

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  • Reply
    Louise
    January 11, 2022 at 10:17 pm

    5 stars
    I have been on a VFGI shortbread bender ! I’ve made the chocoLate orange; PB chocolate chip, double chocolate chip and more. They are all truly special. Melt in your mouth. My only issue is they tend to fall apart so……. I’d love any suggestion to make them more stable. Thanks!

  • Reply
    Melody
    August 29, 2021 at 9:10 am

    4 stars
    The recipe leaves out salt, which probably accounts for the bland, flat taste noted in previous comments. So 4 stars for being simple and otherwise delicious. I added an egg to make the dough less crumbly, per a lemon shortbread cookie recipe I made last week.

  • Reply
    MUSE
    December 23, 2020 at 3:05 am

    5 stars
    Made these the other day with a bunch of friends as we geared up for the holidays… It was amazing!

    We couldn’t find extra dark cocoa powder where we were so we used the regular cocoa powder instead and it turned out great. We also added a mix of walnuts and pistachios for an extra crunch, which really nicely complemented already soft-crumbly cookie texture. In place of the dark chocolate chips, we roughly chopped some ginger-infused dark chocolate for spice! Since the nuts and chocolate chunks were a little bulky, our cookies had a little bit of a height to carry all of that goodness.

    We had flaky sea salt on hand and sprinkled some on top of the eggwashed cookies just before putting it in the oven and this surprisingly worked so well. So much salty-sweet-spiced goodness in every bite!!

    • Reply
      Roxanne
      July 28, 2021 at 11:58 am

      4 stars
      I had really high hopes for these, but I’m not sure I will make them again. I love dark chocolate and was really happy to learn that one can buy a dark chocolate cocoa powder. I’m looking forward to using my Hershey’s Special Dark powder for other desserts. I made these cookies exactly to recipe–with chocolate chips. I like the taste and the level of sweetness, but something is missing for me with the texture. I don’t find them lush or complex. Maybe I just don’t like shortbread–I’m not sure because I’ve never made shortbread cookies. If I were to agree with any of the comments of previous posters, it would be that these cookies are certainly chocolate-y enough but they seem dry. For those who are wondering (as I was), these cookies do not spread out much when baked so you can place them close together on the baking sheet. I also left them on the cookie sheet to cool and did not have trouble with them breaking.

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