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.
VINTAGE VIEW ~ these Double Dark Chocolate Chip Shortbread Cookies are from TVFGI archives, way back from the winter of 2011. As part of a new series on the blog I’m reviving some of my favorite recipes that you may have missed over the years. I’m refreshing the photos and commentary but the recipe remains the same, the only change I made was to double it ~ these unusual cookies are a special treat!
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.
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!
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.
Because of all that Dutch process cocoa, I warn you making these cookies is messy ~ messy like making mud pies messy…
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.
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.
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.
Double Dark Chocolate Shortbread Cookies
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.
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!
194 Comments
MUSE
December 23, 2020 at 3:05 amMade 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!!
Sue
September 25, 2020 at 4:37 pmMade these cookies today, several mysteriously disappeared before I could get them off the cookie sheet! Delicious. I will be making them again and will try to avoid the cocoa powder ‘poof’ all over my kitchen next time. Lessons learned. I used salted caramel chips, looking forward to using dark chocolate chips in the future.
Sue
September 25, 2020 at 5:14 pmSalted caramel chips?? Yum.
andrea
August 11, 2020 at 8:56 amHi, when I measure the cocoa powder (using a scale) I would measure 125 gr of cocoa because that’s the equivalent to 1/2 a cup, but when I put the 125 gr of cocoa it look I A LOT of cocoa powder is it ok ?
Sue
August 11, 2020 at 8:58 amHi Andrea ~ 1/2 cup cocoa powder should be 50 grams, not 125.
Vincenza
June 28, 2020 at 12:45 pmThese cookies are amazing! And you’re directions are very straightforward and thorough, thank you
Jannijean
May 16, 2020 at 2:53 pmI absolutely love this recipe. Last time I made them I added peanut butter chips instead chocolate chips. Everyone absolutely loves these and they always ask for more. I always roll mine into the tube shape and slice what ever thickness I desire. It is so simple to make.
Courtnie
May 9, 2020 at 6:10 pmI’ve now made 3 batches and I can say that these are my new favorite cookie! I did add some fluer de sel (fancy salt) and I found it gave the cookies just that little extra *pop*.
Sue
May 9, 2020 at 7:25 pmLove the fancy salt touch!
Sharon toni
March 30, 2020 at 4:26 amWow, I have just baked these this morning having made the dough on Saturday and left chilling in the fridge. They melt in the mouth, I fear they will be hoovered up in no time. Love your website and blog.
Maggie
January 5, 2020 at 6:46 pmI struggled with this recipe and honestly a bit disappointed. I want to love it, but there’s aspects that just fell short of expectation. The first shot at this and the dough was so pastey, thick and sticky that it made a mess of my mixer, actually causing my mixer to get stuck. I had to throw the batch out and start over. This time I melted the butter slightly. The consistency was much better. The final product had a good taste to it but terrible texture. After fully cooling, the cookies would break apart into a fine crumble. The texture in my mouth was flour-like, dry, paste. Definitely needed milk to wash it down. I had high hopes for this. I’m not sure what could have gone wrong but it just seems like the recipe needs more liquid of some sort.
Martha Steele
December 20, 2019 at 4:39 amConfusing right off. Regarding butter:
HOW much butter?
Two sticks AND one cup butter?
OR is two sticks a typo? Or is one cup a typo?
Need answer to amount of total butter before making these.
Thanks, looks delicious!
Sue
December 20, 2019 at 8:38 amIt’s one cup OR 2 sticks, my recipe plugin makes it confusing. I’ve clarified.
Martha Steele
December 20, 2019 at 11:22 amThank you very much. My sister and I were confused but no longer. Now on to making the best Christmas cookies we could find on Pinterest! My boyfriend is so excited! And so are we. Thanks for the recipe. These cookies are also going in tins to my neighbors and friends!
Sue
December 26, 2019 at 3:05 pmlol thanks Martha, I changed it, those star ratings can be so annoying! Enjoy your cookies 🙂
Melinda
June 16, 2021 at 10:38 pmThese have a wonderful, chocolatey flavor, but they just broke apart when I took them from the cookie sheet to my cooling rack. And that was after letting them cool for 10 minutes.. Simply melted In my mouth ! May try another batch and see if I have better luck.
Keri Madden
December 3, 2019 at 8:00 amI did this recipe and substituted the Bailey’s Chocolate chips; it was very good!
Sue
December 3, 2019 at 8:26 amBailey’s Chocolate Chips? Where have these been all my life??
Martha Steele
December 26, 2019 at 1:20 pmThat was supposed to be five stars above on the Thank you post. Sue, can you correct that? I surely hope so, they are delicious.
Alisha
December 2, 2019 at 4:58 pmFor a holiday twist I cut up peppermint filled chocolates!??Delicious! There are so many possibilities for mix-ins and it’s such a simple recipe. Next time I may throw in a hint of instant espresso to amp the chocolatiness.
Sue
December 3, 2019 at 8:28 amI love your variation, chocolate and peppermint are so great together.
Katlyn
November 28, 2019 at 11:20 amThese have become one of my go-to cookies for decorating for the holidays. Investors never had an issue with them being overly crumbly. I would say I probably only end up with a 2% breakage rate when transferring them off the cookie sheet onto a cooling rack. My absolute favorite icing for this is an orange cream cheese – add some orange zest to cream cheese frosting and pipe away! I made an espresso cream cheese frosting that was really good too, but my personal preference is the orange. I have great success using cookie cutters to make cut out cookies. These keep really well, and freeze nicely, too.
Suzan
November 24, 2019 at 7:59 pmThese were exactly the cookies I hoped they would be. I used regular sugar because I don’t like and didn’t have confectioner’s sugar. Like another reviewer, I was concerned by the absence of salt in the recipe and so finished some of them with Maldon salt. They were marvelous either way! Thanks for a terrific recipe!
Kathy
June 17, 2019 at 3:09 pmThese look soooooo good, I am an unabashed dark chocoholic. Would I be able to freeze the log and use them as slice and bake for when I get a mad craving. Then I can bake a couple and not pig out. 🙂
Sue
June 17, 2019 at 4:51 pmThat’s such a smart idea, I have no willpower whatsoever around chocolate.
Cindy L
June 5, 2019 at 11:11 amJist made these today cutting the recipie in half because it was a test batch. They came out beautifully.
What is the best way to package these for gifting? I bought celophane sleeves with a cardboard disc for the bottom. I am worries that stacking may cause breakage. Any suggestions?
Sue
June 5, 2019 at 12:01 pmI think you could stack them if you aren’t planning to mail them or anything. When I package my shortbread during the holidays I often make vertical stacks of about 8 in a cellophane bag, and then I put that bag in a paper bag to protect it. As long as there isn’t a lot of movement the stacks should do fine.
Kat
March 29, 2019 at 4:55 pmHello, I wanted to make a copycat Toll House Double Chocolate Chip Cookies (the kind that look like yours) Because they are my FAVORITE cookies,But now they are getting harder to find in stores,
So i wanted to make the cookies LOOK dark,But not TASTE dark.How do you achieve that color by just using Chocolate? -Thanks
Sue
March 29, 2019 at 6:17 pmAs far as I know there is no substitute for the dark cocoa powder when you’re trying to get that intense dark chocolate color, Kat.
Ben
December 19, 2018 at 4:40 pmI tried making these today and I’m not sure what went wrong. They are delicious and melt in the mouth, but they fall apart when I try and pick them up.
Sue
December 19, 2018 at 5:06 pmA couple of things come to mind…did you let them cool completely first? They should be nice and sturdy after they’ve cooled. Shortbread is supposed to fall apart and melt in your mouth, but not beforehand!
Courtney
December 8, 2018 at 5:25 amThese look delicious! They look like they held their shape well and was wondering if they might be good for cutout cookies? Do you think they would hold their shape if using a cookie cutter?
Sue
December 8, 2018 at 7:54 amThey would hold their shape but I would use a plain round cutter, intricate shapes won’t work. And the chocolate chips can be an issue, getting in the way of the edge of the cutter, you might consider using small chips.
Jessica
October 14, 2018 at 12:18 amI made these tonight and they came out perfectly! Exactly the richness I was looking for and much less buttery tasting in comparison to plain shortbreads (#Chocoholic!). I added chocolate chunks for added texture and next time will try adding macadamia nuts. These have become a new Fall/Winter baking season must have! Appreciate the recipe!!!!
Sue
October 14, 2018 at 9:32 amThanks Jessica ~ I think these cookies are too intense for some, but for us true chocoholics they’re nirvana!
Shirley Sanderson
March 11, 2018 at 8:38 pmThis recipe makes a tasty cookie, but they are super crumbly. I’ve never made cookies before that turned out this crumbly. I think the recipe needs some tweaks to fix this problem.
Sue
October 14, 2018 at 9:33 amIt’s possible that the dough didn’t get completely combined, meaning the butter and flour need to be really blended together.. Also some butters have less moisture than others, so a tiny splash of milk can help the dough come together. Hope this helps Shirley.
Jynja
February 18, 2018 at 1:47 pmI made these last night. While they were in the oven I read the comments. The issue with them being crumbly is that these need to go from ove to cool down to refrigerator and then freezer as quickly as possible with the least amount of handling. They are a butter cookie, and as such, need to be served cold. Especially this recipe. They handle really well after cold, where as they just desintigrate if handled warm.
Overall, this is a grand cookie. I can’t eat just one. I was looking for a cookie that would pair well with several varieties of wine. Your cookie is a winner! Thank you!
Sue
February 18, 2018 at 1:48 pmThanks for the detailed feedback Jynja, it’s helpful 🙂
Sue
February 18, 2018 at 1:49 pmAnd I’d never thought about pairing them with wine, interesting!
Anita
January 17, 2018 at 4:57 pmHi there! I made these last night and they are DELICIOUS- not too sweet, deep dark chocolate flavor, just incredible. The only thing I felt was off was the texture- I love a harder shortbread cookie and these turned out pretty soft, even though I baked them for a little longer than directed. They were perfect otherwise, nice and crumbly. Are these normally just a softer cookie? My oven is not super consistent so it could have just been that too.
Sue
January 17, 2018 at 5:05 pmI prefer my shortbread soft, so this recipe is probably skewed a little on the soft side, and the presence of chocolate chips makes them seem softer, too. I suggest cutting the dough a little thinner and baking a little longer for more of a crunch! But if your oven is not consistent, I would tackle that problem first.
Anita
January 17, 2018 at 5:12 pmThanks for the reply! I’ll try that next time. Even soft, though, these aren’t making it out of my house- delicious with a cup of coffee!
Catrina
December 18, 2017 at 7:58 amMaking these for a cookie exchange and I’m using Ghirardelli Peppermint Chunks instead of chocolate chips. So excited!
Sue
December 18, 2017 at 7:59 amMmmmmm, let me know how it tastes!
Tracey
November 28, 2017 at 10:50 pmI made these today, swapping out all vanilla for a mixture of orange and vanilla extracts. Yummo! Set them out, turned around, and they were gone! Thanks for the delicious addition to my holiday recipes/cookie exchange.
Sue
November 29, 2017 at 7:14 amI love chocolate and orange together, thanks for the tip!
Mary
November 6, 2017 at 1:00 pmWhat a lovely recipe. I used Castor Sugar (don’t know what that is called in America) which is between Confectioners Sugar and Granulated Sugar. Maybe it added a little more sweetness. Instead of Chocolate Chips I added chopped Hazelnuts. (Chocolate and Hazelnuts is a marriage made in heaven!!) Really delicious – Yum! Will be lovely as Christmas gifts. ??
Sue
November 6, 2017 at 1:26 pmThat sounds really delicious Mary, and I, for one, would love to get them as a gift!
JP
August 18, 2017 at 4:11 amIf I make these again (don’t bake much anymore unless I am asked to take baking to an event) I’m going to make the “log” much skinnier, so the cookies are smaller in diameter. I can’t get these transferred without them breaking in half. Not sure how the serving will go at the wine walk tonight…I’m afraid they are all going to be broken in half.
Laura | Tutti Dolci
August 13, 2017 at 8:41 pmYou had me at double chocolate! These look incredible!
Kankana
August 10, 2017 at 2:26 pmoh my!! total guilty pleasure. Actually double guilty pleasure .. It sure does look super rich. I am only dark chocolate lover at home, so I don’t even have to share these LOL LOL
Sue
August 10, 2017 at 7:43 pmLucky you, Kankana! I’m in the same boat, my husband loves milk chocolate…go figure!
cakespy
August 10, 2017 at 9:19 amLove that you reposted this because it is new to me. These look like they’d live up to my deepest, DARKEST fantasies for dessert! YUM.
Sue
August 10, 2017 at 10:07 amHope you INDULGE soon 🙂
Jennifer @ Seasons and Suppers
August 10, 2017 at 5:17 amI am so glad you resurrected these, because I must have missed them the first time around and that would have been a tragedy. The only thing better than chocolate cookies is double chocolate cookies, so yes please 🙂
Sue
August 10, 2017 at 8:30 amWell, tragedy might be a little bit of an exaggeration, but…come to think of it, not really 🙂
Adina
August 10, 2017 at 1:59 amOh my God, these cookies look amazing and I am not even that much into chocolate. But I could easily devour 5 of these! It’s a great idea updating some of your old recipes, I’ve been following your blog for ages but I am sure I haven’t seen all you have.
Sue
August 10, 2017 at 7:49 amThanks Adina, and I’m so glad this idea works for you, I thought maybe my loyal readers would be bored…but it just goes to show you how much I’ve crammed into the ‘vaults’ over the years 😉
[email protected] is How I Cook
August 9, 2017 at 9:24 pmSo glad you revived these. I know they will revive me…especially after scrolling through all those comments! You go girl!
Sue
August 10, 2017 at 7:50 am🙂
Jeff
August 9, 2017 at 7:41 pmThat is certainly dark chocolate, for sure. Indeed, I have had Dutch process chocolate shortbread before, but not with chips. I love the contrast in color that the chips provide! I’m curious to know how they affect the flavor. What gorgeous cookies! Nice work!
Tricia @ Saving Room for Dessert
August 9, 2017 at 12:12 pmWow – these are the right cookies for me! You can never have too much chocolate, especially in a gorgeous cookie like these. A double batch sounds about right! Sharing and pinning and wishing I had some now!
Gloria @ Homemade & Yummy
August 9, 2017 at 10:35 amOk…before I even started to comment, I HAD to hit the PRINT button. Wow….I LOVE shortbread, and hubby LOVES chocolate. I know these are going to be happening….soon!!
Sue
August 9, 2017 at 1:59 pmhaha, i do that sometimes, too, and it usually concerns something chocolaty 🙂
Milena | Craft Beering
August 9, 2017 at 9:18 amDouble dark chocolate sounds too good not to test. Pinned and making very soon.
Sue
August 9, 2017 at 9:21 amYou’re a wise woman, Milena 😉
Chris Scheuer
August 9, 2017 at 9:04 amThese are making my eyes flutter, just thinking about them. Wow, they look/sound amazing!!
cheri
August 9, 2017 at 8:28 amyour cookie arsenal is amazing, have made several diffenrent ones over the years, love this dark chocolatey gooey one!
Sue
August 9, 2017 at 8:35 amThanks so much, that means a lot coming from you Cheri!!
Jessica (Swanky Recipes)
August 9, 2017 at 8:21 amI’ve been craving chocolate all week and I totally need to splurge and make these cookies! These will be a big hit for the upcoming holiday season where cookies are a staple in our house, yum!
Sue
August 9, 2017 at 8:36 amIt’s never too early to start thinking about holiday cookies 🙂
Elaine @ Dishes Delish
August 9, 2017 at 8:20 amI love using special dark cocoa powder! These cookies look so delicious! I love all things dark chocolate. I also love that they are shortbread and I can’t wait to try them!
Sue
August 9, 2017 at 8:38 amMe too, I can’t imagine settling for milk chocolate…
Tina Dawson | Love is in my Tummy
August 9, 2017 at 7:57 amIsn’t the specialty dark cocoa something???? I reserve it for my most decadent desserts and it’s just like magic! Love how dark and sinister these cookies look! I bet they taste amazing!
Sue
August 9, 2017 at 8:37 amI’m a total dark chocolate junkie, thank goodness it’s healthy (ish) 😉
John/Kitchen Riffs
August 9, 2017 at 7:30 amShortbread? Double dark chocolate? Sold! Glad you brought this back — it’s a winner. 🙂
Jagruti
August 9, 2017 at 7:26 amA nice recipe to try out for Christmas, thanks for sharing
Sue
August 9, 2017 at 7:31 amWe make it every year at Christmas, my daughters won’t let me miss a year!
Katherine
June 7, 2017 at 9:27 amHi! Love your blog! I have a question about this recipe. Why is there only 3/4 c of flour? Is it a misprint? Your other shortbread cookies have more flour. Want to know before I make them. They look delicious and I love chocolate. Thanks!
Sue
June 7, 2017 at 9:53 amHey Katherine ~ this is one of my earliest recipes and it made a very small amount of dough. I’ve just updated the recipe and doubled it, though.
Amy
July 26, 2017 at 11:02 amis there an update on this recipe?
Sue
July 28, 2017 at 7:09 pmI’m working on it this week Amy!
Krista
December 26, 2016 at 4:37 pmAbsolutely loved these! New favourite. Had to use regular Dutched cocoa as extra dark cocoa is really hard to find where I live, but the flavour and texture were still great. Thanks!
Sue
December 26, 2016 at 5:32 pmThanks Krista!
Shantell Currie
November 30, 2016 at 2:44 pmJust made these
They are perfect
I feel you really need to combine the ingredients work themore to get the consistency your looking for …I also at the end got my hands in there to soften everything up before refrigerating
Sue
November 30, 2016 at 2:54 pmThanks for the feedback, Shantell…I agree, getting the dough thoroughly mixed is important. I’m so glad you liked them!
Venice
September 13, 2016 at 1:12 pmOk I’m a baker at heart and thought that I would give this a try. Love chocolate but this has a powdery texture that crumbled. I followed the instructions and use high quality chocolate and butter. But it is something im not sure i would add to my cookie share. Will try using regular sugar then see about changing the Dark Coca to a Dutch process type to see if it changes the texture and taste. Will let ya know.
Peace,
Venice
Ally
February 17, 2017 at 9:43 amThis same thing happened to me when I tried them. Any tips?
Karla
September 10, 2016 at 2:42 pmDid you know that by adding just a teaspoon of espresso powder you will enhance the flavor of the chocolate & make it even tastier!
Sue
September 10, 2016 at 2:52 pmYes, and I even have a dark chocolate shortbread cookie flavored like that, here: https://theviewfromgreatisland.com/deepest-chocolate-espresso-chip-cookies/
Jodie
September 3, 2016 at 5:04 pmHello i used half a cup of butter and the mixture was still very powdery it did not turn into dough what am i doing wrong
Sue
September 5, 2016 at 5:52 pmMake sure your butter is room temperature and you measure your flour accurately, Jodie, and the dough should come together fine.
Christian
June 14, 2016 at 8:04 amHello Sue, I made these cookies last night and baked this morning. Sad to say that they fell apart when trying to cut. Also, they did not feel soft after done baking and were somewhat powdery. Any advise? I want to try again because I did like the flavor, just need to get rid of the powdery texture and the falling apart :/.
Thanks!
Christian D.
Sue
June 14, 2016 at 8:21 amHi Christian — try replacing the confectioner’s sugar with regular sugar, that might help you get more of a texture that you like.
Lani
May 24, 2016 at 1:31 amI really wanted to like this recipe but unfortunately it didn’t work for me either. I used Hershey Special Dark cocoa, followed the recipe exactly and dough came together beautifully. After chilling overnight, it sliced perfectly with a as sharp knife then baked it. Although the cookies taste good the texture was not shortbread…but powdery. I may try it with granulated sugar and increase the flour slightly for structure.
nicolthepickle
May 10, 2016 at 3:52 pmI made these yesterday. I added a 1/4 tsp coarse salt and I’m not sure it needed it. I couldn’t imagine a cookie without salt. But these seem like they’d be good without it.
I loved them and crumbled one on top of vanilla icecream.
Probably one of the best cookies I’ve ever had and will make them again.
Sue
May 10, 2016 at 4:39 pmOh wow, that’s a great vote of confidence, Nicole! I agree, the deep chocolate and the shortbread texture is a winning combo — love the idea of crumbling them on ice cream…
nicolthepickle
August 31, 2016 at 9:26 amI’ve actually made these several times now. And they’re still really good. I’ve made them with generic brand cocoa and Rodelle and they’re good both ways. I’ve also tried with 2 TBSP granulated sugar added. I didn’t find it made much of a difference.
The only thing I tried that wasn’t perfect was mini-chocolate chips. They’re better with full size ones. Because they’re not sweet you want that little bit of sweet in the chocolate chips.
Shelly
February 4, 2016 at 2:39 pmOur local coffee shop has these little disks of pure chocolate heaven. They place ONE in the saucer of a cafe’ latte’. I go there just for the cookie!
Now I found this recipe and have made them!!! THANKYOU so much for the recipe!! I left out the chocolate chips.
(Issues with dry batter may be the lack of executing the “sift and scoop” method thereby condensing too much flour in the measuring cup) Mine are perfect! I’m so very pleased and shall have to exercise much restraint!! ????
Sue
February 4, 2016 at 3:37 pmThanks Shelly, you’ll never be a slave to your coffee shop again 🙂
Marty
January 30, 2016 at 12:01 pmI just made a double batch of these and they are very powdery. What did I do wrong?
Yukiko
December 7, 2015 at 6:19 pmMay I know which dark chocolate chips you used? As I have issue cutting mine into slices. Thanks.
Sue
December 7, 2015 at 7:37 pmThe smaller your chips the easier it will be to slice, Yukiko — I don’t remember what brand I used in this particular recipe, sorry.
Carol
November 13, 2015 at 3:03 pmHello! I just made the dough. To give it more moisture, I added 2 tablespoons of cream cheese, softened. We’ll see if it works out for the cookies. Thanks for the new cookie idea! C.
Sue
November 13, 2015 at 3:14 pmLet us know how the cream cheese works out Carol!
Carol
November 13, 2015 at 8:06 pmThe cream cheese worked out great. I think I’ll up the surgar to 1/2 a cup next time and see if it balances out the bitterness of the chocolat next time. All in all, the cookies came out good!
Hilda
August 21, 2015 at 9:57 pmI am sorry to say that these were a complete fail for us. I had such high expectations for these cookies that I made a double recipe. I added some white chocolate chips to the chocolate chips. Sadly, the cookies were so bitter that my husband, who loves bitter chocolate, wouldn’t eat them. We ended up throwing them away. I was very careful with the recipe, so I guess these are very, very dark. Just a caveat; they may not be for every palate.
Sue
August 22, 2015 at 6:18 amI’m so sorry they didn’t work for you Hilda, I know the frustration of having high expectations for a recipe that doesn’t work out. I would suggest playing with the amount of sugar versus cocoa powder if you do happen to give them another try, that should solve the problem for you.
Olivia
August 14, 2015 at 4:41 pmOkay so these were pretty dry but otherwise very nice! They had great flavor! I tried making them again but this time i added maybe like 3-4 tablespoons of unsweetened apple sauce to try to add some moisture and they came out wonderful! I would recommend trying it with apple sauce! You don’t taste it all which is so nice! Yum!
yvonne
June 21, 2015 at 4:03 amI tried these tonight after roaring success from the peanut butter shortbread! However, these chocolate ones came out much drier and powdery than he peanut butter, which was aptly melt-in-your-mouth texture. Is there any way i can introduce more moisture to make it less dry?
Or how about replacing peanut butter with nutella in the peanut butter recipe, and changing 1/4 plain flour to cocoa powder? Do you think it’ll work?
PS: I tried the peanut butter shortbread using cookie butter too and it was awesome! The cookie butter was much sweeter than peanut butter which made the shortbread of perfect sweetness for me, as i found the peanut butter ones a tad too bland.
Thanks for this great recipe!
Sue
June 21, 2015 at 6:33 amI love your sense of experimentation Yvonne! For the double dark cookies you could try playing with the amount of butter in this recipe, add a little more. And also maybe substitute regular sugar for the confectioner’s sugar. The cookie butter idea for the others sounds really interesting!
Tarini
June 17, 2015 at 10:57 pmCan you use granulated sugar instead? for this recipe as well as for your espresso choc chip shortbread….thanks a lot 🙂
Sue
June 18, 2015 at 6:23 amSure, I use them interchangeably in my shortbread cookies!
Justen
May 5, 2015 at 9:29 pmWhy 325 for these and 350 for the pb shortbread ones?
Sue
May 6, 2015 at 7:10 amThis was an earlier recipe, and that’s the temp I used to use. Either will work, but I now prefer 350F.
Kate
March 5, 2015 at 6:07 amHello Sue,
Do you think this recipe would hold up as a crust for a tart?
Sue
March 5, 2015 at 6:29 amI don’t think it would be a great tart crust, Kate, although I’ve never tried. The dough is so crumbly and delicate. I wouldn’t risk it, sorry!
Chocaholic
February 4, 2015 at 6:36 amDo yourself a favor and make these gems! Perfect buttery flavor softens the strong dark chocolate flavor in a way that makes these addicting. I added sliced almonds instead of chocolate chips.
Chi
January 17, 2015 at 6:08 pmHI there, I really want to make these but cannot find the special dark chocolate here. Is there a replacement you’d recommend? I have dutch cocoa and regular hershey’s cocoa. Will they work as a replacement? Thanks!
Sue
January 17, 2015 at 9:42 pmYes, go ahead and use regular cocoa powder, Chi, it will work just fine!
Jeannette
December 20, 2014 at 8:44 amUnfortunately I don’t think these will find their way out of the house, possibly not even the kitchen…!!! YUM!!!
meghan
December 7, 2014 at 7:31 amThese are SERIOUSLY Amazing!!! Thank you so much for this delicious recipe!!
Sue
December 7, 2014 at 7:37 amI’m so happy they were a hit for you — I’m just about to start working on a batch for myself!
Franklin
November 16, 2014 at 11:13 amI made these the same time as I made the peanut butter chocolate chip shortbread. The texture and enjoyability between the two are very similar (see my comments on the predecessor blog post for an idea of what the consistency is like). This double-dark chocolate version seems less rich and able to maintain its integrity a bit better as a final product probably because of the lack of additional oil from the peanut butter. It is still very delicate nonetheless. I removed them from the oven at 13 minutes seeing how the cookies were starting to “sizzle”. I didn’t want to risk burning them.
I should add that, in both cases, I measured sifted flour and sugar. That is to say: I sifted directly into the measuring cups before leveling off. I wonder whether I would have achieved a stronger final product–one that lends itself to allow better handling and transportability–if I had sifted after measuring.
This has a very nice, deep, rich chocolate flavor without the undesirable excessive sugariness. I used Valrhona 100% cacao powder and Guittard Akoma chips. The way the soft, delicate crumbs fall apart in the mouth and how that transforms into the ensuing chocolatey creaminess makes for a luxurious experience.
Itsybitsy
October 14, 2014 at 3:40 pmIs it possible to roll out the dough and cut shapes or make drop cookies instead?
Sue
October 14, 2014 at 3:48 pmDefinitely you can make drop cookies, my daughter likes to do them that way. And yes, you can make shapes, but the chocolate chips will get in the way of intricate shapes, so it’s best to use larger, more simple shapes. You can also roll the dough into a log and do slice and bake.
Shelby
January 21, 2014 at 2:11 pmWould these turn out just as good if I don’t add the cocoa. Or if I skip the cocoa, add almond instead of vanilla, and some crushed pecans….
Sue
January 23, 2014 at 5:41 amI wouldn’t alter the recipe that drastically, Shelby. Try one of my other shortbread recipes instead, I have a couple of great pecan shortbreads…https://theviewfromgreatisland.com/2012/05/white-chocolate-chip-pecan-shortbread-cookies.html and this one: https://theviewfromgreatisland.com/2013/11/pecan-pie-shortbread.html
Lady Lisa Bear
January 19, 2014 at 1:45 pmI found this recipe on Pinterest over a year ago and made them for our annual Robbie Burns Scotch Tasting party. They were a hit and will be made again this week for the annual party this week-end. I do add a bit of espresso powder and use the mini semi-sweet chocolate chips as they are easier to cut through for me. Thank you.
Sue
January 19, 2014 at 3:51 pmOMG I want to come!
best recipes
January 5, 2014 at 1:23 pmThis looks almost decadent – yum yum. I love shortbread. Have a look at my coffee shortbread at magnoliaverandah.blogspot.com that I have just taken to the office.
MaryAnne (Gastronotherapy)
December 13, 2013 at 5:08 pmTwo of my favorite things: chocolate and shortbread. Thanks for the recipe!
Kirsten Oliphant
October 12, 2013 at 9:46 pmI love this! I made them with unsweetened because that’s what was on hand, but I am working on Christmas recipes, so chopped up Andes mints and used those…oh. My. Gosh. Love it!
Carolina Chirichella Brody
July 29, 2013 at 5:37 pmWow, these look INCREDIBLE!! Just pinned them, can’t wait to try!!
munki64
July 1, 2013 at 12:42 amoh i see the temp now! nm lol silly me…
munki64
July 1, 2013 at 12:41 ami added a touch of espresso powder and a pinch of kosher salt… the dough is totally addicting! i’m about to bake them right now.. although it doesn’t say at what temp to do this i guess i’ll go with 325 or 350.. thanks for the recipe! i can’t wait to try the PB choc one….
Tofu Mom (AKA Tofu-n-Sprouts)
May 9, 2013 at 4:53 amI got this recipe via Pinterest some time back and have modified them with to be made with coconut oil (since I’m one of those pesky vegans who has to mess with every recipe)… They are SO SO SO GOOD!!
Sue
August 25, 2013 at 9:08 pmWow, I’ll have to try that, thanks Tofu Mom!
Pauline Yee
April 2, 2013 at 9:41 pmI love this recipe, but my cookies always end up being too soft after I take them out of the oven. Am I cutting them too thick?
Sue/the view from great island
May 9, 2013 at 2:54 amCut them a little thinner, or cook a little longer, the recipe is pretty forgiving and you can enjoy shortbread on the crispier side, or on the softer side.
Laura
March 25, 2013 at 2:09 amHoly dark chocolate wow. Pinning now.
Anonymous
December 24, 2012 at 3:58 amUpon seeing these on Pinterest and thinking they looked delicious, I added them to my holiday cookie trio. Unfortunately, they were disappointing. They look pretty and similar to the pic, but the texture of the finished product is almost powdery it is so dry. Now I need to make another type because I don’t want to give these out. Bummer.
Sue/the view from great island
May 9, 2013 at 2:56 amThis type of cookie has a shortbread texture, and it should have a melt in your mouth buttery, but crumbly, feel.
Anonymous
December 22, 2012 at 11:11 amwondering what these would be like with glace cherries, a little more in the christmas colour theme
Sue/the view from great island
May 9, 2013 at 2:57 amGive that a try!
Crackers
December 7, 2012 at 3:04 amDone, and delicious. I added half a tablespoon of espresso powder just because. Heavenly, not overly sweet, and gorgeous. Thanks.
Sue/the view from great island
May 9, 2013 at 2:57 amEspresso powder is a great addition!
Krista Henson
July 14, 2012 at 9:19 pmI have only ever had regular shortbread cookies and never attempted to make them myself. I am so excited about how good these turned out that I’m heading to the store now to get more butter. Thanks for the recipe!
Anonymous
April 25, 2012 at 3:58 amJust made these, and they are amazing, thanks for the recipe!
Sue/the view from great island
May 9, 2013 at 2:58 amGlad you like them!
Anonymous
April 12, 2012 at 2:51 amHi I just made these and I only had the Unsweetened Cocoa…that must really make a difference because they weren’t as yummy as they looked.
Sue/the view from great island
May 9, 2013 at 3:00 amI can imagine that using unsweetened coca powder wouldn’t be good, you really need that little bit of sweetening when it comes to chocolate!
julie
March 3, 2012 at 11:31 pmMade these today and they are great! I like the peanut butter chocolate chip ones even more. Thanks for the recipes.
Cyn R
February 2, 2012 at 10:56 amA pal brought these to our art co-op yesterday. These are some of the best cookies I have ever had, and my standards as a (very experienced) amateur baker are quite high! Thanks so much for sharing this recipe. They’re fabulous!
Sue/the view from great island
February 3, 2012 at 12:48 amThank you so much Cyn!
shinelife
December 25, 2011 at 8:51 pmI saw this cookie on pinterest too and made it for the Christmas Eve family dinner. Amazing! Everyone loved it! You aren’t kidding, they are very truffle-like!
Anonymous
December 24, 2011 at 4:51 amJust made these after seeing this on pinterest- I used chopped pecans in place of chocolate chips though since that’s what I had on hand and I’m not a fan of chocolate chips anyways. Came out delicious! I also just made little thumb print rounds since I couldn’t wait for the refrigeration step. I will definitely be making these again and again!
Sue/the view from great island
May 9, 2013 at 3:01 amChopped pecans sound like a fabulous idea!
Whitney M
December 24, 2011 at 3:16 amI just made these tonight, and they’re sooo good! I love dark chocolate, and these just melt in your mouth! Thanks for this recipe 🙂
rebecca
December 23, 2011 at 6:02 pmI made these last night and my husband loved them! I just made another batch for Christmas. I melted the butter this time rather than using softened butter, and it was a lot easier to shape into a log and not as sticky!
Julie
December 23, 2011 at 7:00 amOh my. so much baking still to do, but I may have to make room for these!
jkhaynes18
December 22, 2011 at 11:19 pmIt says 1/2 cup of chocolate chips… clearly in the directions…
Sherry
December 22, 2011 at 2:51 pmI had butter out ready to make my go to sugar cookies but got sidetracked and made these instead. They are chilling in the fridge now. Can’t wait to taste them 🙂 Thanks for recipe.
Sue/the view from great island
December 20, 2011 at 7:50 pmTo the earlier anonymous comment—no, unfortunately you can’t cook these in a microwave, but you could use a toaster oven probably. Sorry!
Sue/the view from great island
December 20, 2011 at 7:48 pmAnon—Shortbread cooks really quickly, and if your oven is pretty dependable they should be done in 12 minutes, 15 if you cut them on the thick side. The chocolate ones are so hard because there is no color cue.
The good thing is that if you cook them a little less they will be softer, and if you cook them a little long, they will be crisper. I always err on the shorter cooking time. When you touch them lightly they’ll still be soft and they firm up as they cool. You can do one pan first to test the oven and time if you’re not rushed, Good luck!
Anonymous
December 20, 2011 at 7:09 pmMaking these right now. They smell delish. I’m finding it hard to tell whether they are done or not. Any tips?
avizaz
February 14, 2012 at 8:48 amOh man, they have such a great ?????, The smell is so amazing, and now the taste, YAMI!
Working london mummy
December 18, 2011 at 4:02 pmoooh how scrummy! a great recipe x
Jesica @ Pencil Kitchen
December 17, 2011 at 11:14 pmHauntingly BEAUTIFUL~ This is by far the darkest and deepest shortbread i’ve ever seen!
Hungry Dog
December 17, 2011 at 8:34 pmI wish I’d seen these earlier..am going to a cookie swap today and fell back on old standbys (still good but these look lovely and new to me!) OH well, I guess I’ll just have to find another excuse to make them!
Anonymous
December 17, 2011 at 2:15 pmhey. a little question. i dont have an oven. can i put it in the microwave after removing it from the fridge?
grace
December 17, 2011 at 8:40 amyou’re not kidding about the dark part, are ya now?! these look amazing, sue!
vanillasugarblog
December 17, 2011 at 12:16 amthese and those flourless pb cookies are my crack. fabulous darling!
Jenn (Cookies Cupcakes Cardio)
December 16, 2011 at 10:19 pmI love shortbread…especially the melting in your mouth aspect of it! I am very interested to try a chocolate version! Yum! I’m glad I found your blog.
Anonymous
December 16, 2011 at 8:53 pmI just used your recipe! These cookies are delicous!
heather
December 16, 2011 at 6:02 pmDouble batch of dough chilling in the fridge right now. I went for 1/2 cup of chocolate chips per batch. My first baking experience with my 5 week old daughter in a sling. Feeling very accomplished! Though they still need to be baked….
Heidi @ Food Doodles
December 16, 2011 at 5:38 pmOh my, do these ever look amazing. I love shortbread, but I’ve never made a chocolate shortbread. That has to change soon! These must taste incredible!
Anonymous
December 16, 2011 at 5:27 pmHello,
Could you please write the amount of chips you’ve used?
Thanks from Israel!
onionchoco
December 16, 2011 at 2:59 pmChocolate? Always!
Cookies look perfect for me 🙂
Mary
December 16, 2011 at 2:44 pmWow, those are VERY dark chocolate cookies! They sound perfect to me.
Joanne
December 16, 2011 at 1:51 pmEven if I THOUGHT I was giving these away to other people…I’m pretty sure they wouldn’t end up leaving my apartment. They’d go straight into my belly! All that chocolate…how could you resist?
Barbara
December 16, 2011 at 1:07 pmYou know me, Sue, I love those slice and bake shortbread cookies! But these are darker (and more dangerous?) than any I’ve seen in ages. How divine!
From Beyond My Kitchen Window
December 16, 2011 at 12:35 pmOh do they ever look yummy. I love that real chocolate flavor and shortbread cookies are always so rich and buttery.
Stephanie
December 16, 2011 at 11:14 amOOh those look sinfully good. I’m a sucker for chocolate. The richer the better I say! Glad you made something to keep for yourself!
linda
December 15, 2011 at 10:51 pmThese look amazing! I can almost smell them. Thank you
Magnolia Verandah
December 15, 2011 at 8:16 pmThis looks almost decadent – yum yum. I love shortbread. Have a look at my coffee shortbread at magnoliaverandah.blogspot.com that I have just taken to the office.
Jen L.
December 16, 2011 at 4:05 amWhat’s the quantity on the chocolate chips? I think they are missing from the ingredient list..
Linda A. Thompson
December 16, 2011 at 2:53 amThose look wonderful! I’ll have to make them soon!
yummychunklet
December 16, 2011 at 12:44 amThose are some decadent looking cookies!
A Trifle Rushed
December 15, 2011 at 8:33 pmThis looks scrumptious, how delicious and how lucky your family are.
Anonymous
March 4, 2012 at 5:25 amThis comment has been removed by a blog administrator.
Anonymous
December 10, 2012 at 2:45 pmThese comments must be from the author’s friends because they mention that the cookies look good but omit any comment about the taste. Clearly “the friends” have not made them yet. I made them and I am not a friend. Let’s just say they will now be a regular in my holiday baking repertoire. I recommend using Valrhona cocoa powder. Fantastic recipe!
Jane and Lance Hattatt
December 15, 2011 at 3:43 pmHello Sue:
As you say, there is something particularly special and appealing about receiving homemade goodies at Christmas. Your shortbread looks to be the perfect gift and we are very tempted to try this receipt out as we are sure that both we and our friends would find it irresistible.