Double Dark Chocolate Chip Shortbread Cookies

Posted on August 9, 2017


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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

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!

tall stack of double dark chocolate chip shortbread cookies

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.

a small stack of double dark chocolate 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!

biting into a double dark chocolate chip shortbread cookie

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.

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

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

dark chocolate shortbread dough

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.

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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Double Dark Chocolate Shortbread Cookies
Rate this recipe
144 ratings

Category: cookie, dessert

Cuisine: American

Servings: 18 cookies

Double Dark Chocolate Shortbread Cookies

Dark and decadent chocolate chip shortbread cookies!

Ingredients

  • 2 sticks (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

  1. 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.
  2. Mix in the flour, making sure to get it thoroughly blended, but don't over mix.
  3. Fold in the chocolate chips and turn the dough out onto a board dusted with cocoa powder. The dough will be sticky.
  4. 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.
  5. Preheat oven to 325F
  6. 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.
  7. 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.
  8. 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.
  9. 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!

 

I read each and every comment and I try to respond to questions asap, so ask away ~ and if you've made a recipe I really love it when you come back and share your experience with all of us. If you love a recipe, please give it a thumbs up by rating it 5 stars!

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176 Comments

    Leave a Reply

  • Reply
    Kathy
    June 17, 2019 at 3:09 pm

    These 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. :)

    • Reply
      Sue
      June 17, 2019 at 4:51 pm

      That’s such a smart idea, I have no willpower whatsoever around chocolate.

  • Reply
    Cindy L
    June 5, 2019 at 11:11 am

    Jist 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?

    • Reply
      Sue
      June 5, 2019 at 12:01 pm

      I 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.

  • Reply
    Kat
    March 29, 2019 at 4:55 pm

    Hello, 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

    • Reply
      Sue
      March 29, 2019 at 6:17 pm

      As 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.

  • Reply
    Ben
    December 19, 2018 at 4:40 pm

    I 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.

    • Reply
      Sue
      December 19, 2018 at 5:06 pm

      A 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!

  • Reply
    Courtney
    December 8, 2018 at 5:25 am

    These 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?

    • Reply
      Sue
      December 8, 2018 at 7:54 am

      They 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.

  • Reply
    Jessica
    October 14, 2018 at 12:18 am

    I 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!!!!

    • Reply
      Sue
      October 14, 2018 at 9:32 am

      Thanks Jessica ~ I think these cookies are too intense for some, but for us true chocoholics they’re nirvana!

  • Reply
    Shirley Sanderson
    March 11, 2018 at 8:38 pm

    This 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.

    • Reply
      Sue
      October 14, 2018 at 9:33 am

      It’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.

  • Reply
    Jynja
    February 18, 2018 at 1:47 pm

    I 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!

    • Reply
      Sue
      February 18, 2018 at 1:48 pm

      Thanks for the detailed feedback Jynja, it’s helpful :)

      • Reply
        Sue
        February 18, 2018 at 1:49 pm

        And I’d never thought about pairing them with wine, interesting!

  • Reply
    Anita
    January 17, 2018 at 4:57 pm

    Hi 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.

    • Reply
      Sue
      January 17, 2018 at 5:05 pm

      I 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.

      • Reply
        Anita
        January 17, 2018 at 5:12 pm

        Thanks 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!

  • Reply
    Catrina
    December 18, 2017 at 7:58 am

    Making these for a cookie exchange and I’m using Ghirardelli Peppermint Chunks instead of chocolate chips. So excited!

    • Reply
      Sue
      December 18, 2017 at 7:59 am

      Mmmmmm, let me know how it tastes!

  • Reply
    Tracey
    November 28, 2017 at 10:50 pm

    I 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.

    • Reply
      Sue
      November 29, 2017 at 7:14 am

      I love chocolate and orange together, thanks for the tip!

  • Reply
    Mary
    November 6, 2017 at 1:00 pm

    What 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. ??

    • Reply
      Sue
      November 6, 2017 at 1:26 pm

      That sounds really delicious Mary, and I, for one, would love to get them as a gift!

  • Reply
    JP
    August 18, 2017 at 4:11 am

    If 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.

  • Reply
    Laura | Tutti Dolci
    August 13, 2017 at 8:41 pm

    You had me at double chocolate! These look incredible!

  • Reply
    Kankana
    August 10, 2017 at 2:26 pm

    oh 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

    • Reply
      Sue
      August 10, 2017 at 7:43 pm

      Lucky you, Kankana! I’m in the same boat, my husband loves milk chocolate…go figure!

  • Reply
    cakespy
    August 10, 2017 at 9:19 am

    Love 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.

    • Reply
      Sue
      August 10, 2017 at 10:07 am

      Hope you INDULGE soon :)

  • Reply
    Jennifer @ Seasons and Suppers
    August 10, 2017 at 5:17 am

    I 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 :)

    • Reply
      Sue
      August 10, 2017 at 8:30 am

      Well, tragedy might be a little bit of an exaggeration, but…come to think of it, not really :)

  • Reply
    Adina
    August 10, 2017 at 1:59 am

    Oh 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.

    • Reply
      Sue
      August 10, 2017 at 7:49 am

      Thanks 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 ;)

  • Reply
    Abbe@This is How I Cook
    August 9, 2017 at 9:24 pm

    So glad you revived these. I know they will revive me…especially after scrolling through all those comments! You go girl!

    • Reply
      Sue
      August 10, 2017 at 7:50 am

      :)

  • Reply
    Jeff
    August 9, 2017 at 7:41 pm

    That 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!

  • Reply
    Tricia @ Saving Room for Dessert
    August 9, 2017 at 12:12 pm

    Wow – 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!

  • Reply
    Gloria @ Homemade & Yummy
    August 9, 2017 at 10:35 am

    Ok…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!!

    • Reply
      Sue
      August 9, 2017 at 1:59 pm

      haha, i do that sometimes, too, and it usually concerns something chocolaty :)

  • Reply
    Milena | Craft Beering
    August 9, 2017 at 9:18 am

    Double dark chocolate sounds too good not to test. Pinned and making very soon.

    • Reply
      Sue
      August 9, 2017 at 9:21 am

      You’re a wise woman, Milena ;)

  • Reply
    Chris Scheuer
    August 9, 2017 at 9:04 am

    These are making my eyes flutter, just thinking about them. Wow, they look/sound amazing!!

  • Reply
    cheri
    August 9, 2017 at 8:28 am

    your cookie arsenal is amazing, have made several diffenrent ones over the years, love this dark chocolatey gooey one!

    • Reply
      Sue
      August 9, 2017 at 8:35 am

      Thanks so much, that means a lot coming from you Cheri!!

  • Reply
    Jessica (Swanky Recipes)
    August 9, 2017 at 8:21 am

    I’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!

    • Reply
      Sue
      August 9, 2017 at 8:36 am

      It’s never too early to start thinking about holiday cookies :)

  • Reply
    Elaine @ Dishes Delish
    August 9, 2017 at 8:20 am

    I 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!

    • Reply
      Sue
      August 9, 2017 at 8:38 am

      Me too, I can’t imagine settling for milk chocolate…

  • Reply
    Tina Dawson | Love is in my Tummy
    August 9, 2017 at 7:57 am

    Isn’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!

    • Reply
      Sue
      August 9, 2017 at 8:37 am

      I’m a total dark chocolate junkie, thank goodness it’s healthy (ish) ;)

  • Reply
    John/Kitchen Riffs
    August 9, 2017 at 7:30 am

    Shortbread? Double dark chocolate? Sold! Glad you brought this back — it’s a winner. :-)

  • Reply
    Jagruti
    August 9, 2017 at 7:26 am

    A nice recipe to try out for Christmas, thanks for sharing

    • Reply
      Sue
      August 9, 2017 at 7:31 am

      We make it every year at Christmas, my daughters won’t let me miss a year!

  • Reply
    Katherine
    June 7, 2017 at 9:27 am

    Hi! 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!

    • Reply
      Sue
      June 7, 2017 at 9:53 am

      Hey 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.

      • Reply
        Amy
        July 26, 2017 at 11:02 am

        is there an update on this recipe?

        • Reply
          Sue
          July 28, 2017 at 7:09 pm

          I’m working on it this week Amy!

  • Reply
    Krista
    December 26, 2016 at 4:37 pm

    Absolutely 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!

    • Reply
      Sue
      December 26, 2016 at 5:32 pm

      Thanks Krista!

  • Reply
    Shantell Currie
    November 30, 2016 at 2:44 pm

    Just 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

    • Reply
      Sue
      November 30, 2016 at 2:54 pm

      Thanks for the feedback, Shantell…I agree, getting the dough thoroughly mixed is important. I’m so glad you liked them!

  • Reply
    Venice
    September 13, 2016 at 1:12 pm

    Ok 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

    • Reply
      Ally
      February 17, 2017 at 9:43 am

      This same thing happened to me when I tried them. Any tips?

  • Reply
    Karla
    September 10, 2016 at 2:42 pm

    Did you know that by adding just a teaspoon of espresso powder you will enhance the flavor of the chocolate & make it even tastier!

  • Reply
    Jodie
    September 3, 2016 at 5:04 pm

    Hello 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

    • Reply
      Sue
      September 5, 2016 at 5:52 pm

      Make sure your butter is room temperature and you measure your flour accurately, Jodie, and the dough should come together fine.

  • Reply
    Christian
    June 14, 2016 at 8:04 am

    Hello 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.

    • Reply
      Sue
      June 14, 2016 at 8:21 am

      Hi Christian — try replacing the confectioner’s sugar with regular sugar, that might help you get more of a texture that you like.

  • Reply
    Lani
    May 24, 2016 at 1:31 am

    I 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.

  • Reply
    nicolthepickle
    May 10, 2016 at 3:52 pm

    I 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.

    • Reply
      Sue
      May 10, 2016 at 4:39 pm

      Oh 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…

      • Reply
        nicolthepickle
        August 31, 2016 at 9:26 am

        I’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.

  • Reply
    Shelly
    February 4, 2016 at 2:39 pm

    Our 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!! ????

    • Reply
      Sue
      February 4, 2016 at 3:37 pm

      Thanks Shelly, you’ll never be a slave to your coffee shop again :)

  • Reply
    Marty
    January 30, 2016 at 12:01 pm

    I just made a double batch of these and they are very powdery. What did I do wrong?

  • Reply
    Yukiko
    December 7, 2015 at 6:19 pm

    May I know which dark chocolate chips you used? As I have issue cutting mine into slices. Thanks.

    • Reply
      Sue
      December 7, 2015 at 7:37 pm

      The smaller your chips the easier it will be to slice, Yukiko — I don’t remember what brand I used in this particular recipe, sorry.

  • Reply
    Carol
    November 13, 2015 at 3:03 pm

    Hello! 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.

    • Reply
      Sue
      November 13, 2015 at 3:14 pm

      Let us know how the cream cheese works out Carol!

    • Reply
      Carol
      November 13, 2015 at 8:06 pm

      The 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!

  • Reply
    Hilda
    August 21, 2015 at 9:57 pm

    I 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.

    • Reply
      Sue
      August 22, 2015 at 6:18 am

      I’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.

  • Reply
    Olivia
    August 14, 2015 at 4:41 pm

    Okay 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!

  • Reply
    yvonne
    June 21, 2015 at 4:03 am

    I 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!

    • Reply
      Sue
      June 21, 2015 at 6:33 am

      I 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!

  • Reply
    Tarini
    June 17, 2015 at 10:57 pm

    Can you use granulated sugar instead? for this recipe as well as for your espresso choc chip shortbread….thanks a lot :)

    • Reply
      Sue
      June 18, 2015 at 6:23 am

      Sure, I use them interchangeably in my shortbread cookies!

  • Reply
    Justen
    May 5, 2015 at 9:29 pm

    Why 325 for these and 350 for the pb shortbread ones?

    • Reply
      Sue
      May 6, 2015 at 7:10 am

      This was an earlier recipe, and that’s the temp I used to use. Either will work, but I now prefer 350F.

  • Reply
    Kate
    March 5, 2015 at 6:07 am

    Hello Sue,
    Do you think this recipe would hold up as a crust for a tart?

    • Reply
      Sue
      March 5, 2015 at 6:29 am

      I 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!

  • Reply
    Chocaholic
    February 4, 2015 at 6:36 am

    Do 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.

  • Reply
    Chi
    January 17, 2015 at 6:08 pm

    HI 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!

    • Reply
      Sue
      January 17, 2015 at 9:42 pm

      Yes, go ahead and use regular cocoa powder, Chi, it will work just fine!

  • Reply
    Jeannette
    December 20, 2014 at 8:44 am

    Unfortunately I don’t think these will find their way out of the house, possibly not even the kitchen…!!! YUM!!!

  • Reply
    meghan
    December 7, 2014 at 7:31 am

    These are SERIOUSLY Amazing!!! Thank you so much for this delicious recipe!!

    • Reply
      Sue
      December 7, 2014 at 7:37 am

      I’m so happy they were a hit for you — I’m just about to start working on a batch for myself!

  • Reply
    Franklin
    November 16, 2014 at 11:13 am

    I 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.

  • Reply
    Itsybitsy
    October 14, 2014 at 3:40 pm

    Is it possible to roll out the dough and cut shapes or make drop cookies instead?

    • Reply
      Sue
      October 14, 2014 at 3:48 pm

      Definitely 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.

  • Reply
    Shelby
    January 21, 2014 at 2:11 pm

    Would 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….

  • Reply
    Lady Lisa Bear
    January 19, 2014 at 1:45 pm

    I 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.

    • Reply
      Sue
      January 19, 2014 at 3:51 pm

      OMG I want to come!

  • Reply
    best recipes
    January 5, 2014 at 1:23 pm

    This 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.

  • Reply
    MaryAnne (Gastronotherapy)
    December 13, 2013 at 5:08 pm

    Two of my favorite things: chocolate and shortbread. Thanks for the recipe!

  • Reply
    Kirsten Oliphant
    October 12, 2013 at 9:46 pm

    I 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!

  • Reply
    Carolina Chirichella Brody
    July 29, 2013 at 5:37 pm

    Wow, these look INCREDIBLE!! Just pinned them, can’t wait to try!!

  • Reply
    munki64
    July 1, 2013 at 12:42 am

    oh i see the temp now! nm lol silly me…

  • Reply
    munki64
    July 1, 2013 at 12:41 am

    i 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….

  • Reply
    Tofu Mom (AKA Tofu-n-Sprouts)
    May 9, 2013 at 4:53 am

    I 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!!

    • Reply
      Sue
      August 25, 2013 at 9:08 pm

      Wow, I’ll have to try that, thanks Tofu Mom!

  • Reply
    Pauline Yee
    April 2, 2013 at 9:41 pm

    I 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?

    • Reply
      Sue/the view from great island
      May 9, 2013 at 2:54 am

      Cut 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.

  • Reply
    Laura
    March 25, 2013 at 2:09 am

    Holy dark chocolate wow. Pinning now.

  • Reply
    Anonymous
    December 24, 2012 at 3:58 am

    Upon 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.

  • Reply
    Anonymous
    December 22, 2012 at 11:11 am

    wondering what these would be like with glace cherries, a little more in the christmas colour theme

  • Reply
    Crackers
    December 7, 2012 at 3:04 am

    Done, and delicious. I added half a tablespoon of espresso powder just because. Heavenly, not overly sweet, and gorgeous. Thanks.

  • Reply
    Krista Henson
    July 14, 2012 at 9:19 pm

    I 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!

  • Reply
    Anonymous
    April 25, 2012 at 3:58 am

    Just made these, and they are amazing, thanks for the recipe!

  • Reply
    Anonymous
    April 12, 2012 at 2:51 am

    Hi 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.

    • Reply
      Sue/the view from great island
      May 9, 2013 at 3:00 am

      I can imagine that using unsweetened coca powder wouldn’t be good, you really need that little bit of sweetening when it comes to chocolate!

  • Reply
    julie
    March 3, 2012 at 11:31 pm

    Made these today and they are great! I like the peanut butter chocolate chip ones even more. Thanks for the recipes.

  • Reply
    Cyn R
    February 2, 2012 at 10:56 am

    A 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!

  • Reply
    shinelife
    December 25, 2011 at 8:51 pm

    I 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!

  • Reply
    Anonymous
    December 24, 2011 at 4:51 am

    Just 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!

  • Reply
    Whitney M
    December 24, 2011 at 3:16 am

    I just made these tonight, and they’re sooo good! I love dark chocolate, and these just melt in your mouth! Thanks for this recipe :)

  • Reply
    rebecca
    December 23, 2011 at 6:02 pm

    I 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!

  • Reply
    Julie
    December 23, 2011 at 7:00 am

    Oh my. so much baking still to do, but I may have to make room for these!

  • Reply
    jkhaynes18
    December 22, 2011 at 11:19 pm

    It says 1/2 cup of chocolate chips… clearly in the directions…

  • Reply
    Sherry
    December 22, 2011 at 2:51 pm

    I 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.

  • Reply
    Sue/the view from great island
    December 20, 2011 at 7:50 pm

    To the earlier anonymous comment—no, unfortunately you can’t cook these in a microwave, but you could use a toaster oven probably. Sorry!

  • Reply
    Sue/the view from great island
    December 20, 2011 at 7:48 pm

    Anon—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!

  • Reply
    Anonymous
    December 20, 2011 at 7:09 pm

    Making these right now. They smell delish. I’m finding it hard to tell whether they are done or not. Any tips?

    • Reply
      avizaz
      February 14, 2012 at 8:48 am

      Oh man, they have such a great ?????, The smell is so amazing, and now the taste, YAMI!

  • Reply
    Working london mummy
    December 18, 2011 at 4:02 pm

    oooh how scrummy! a great recipe x

  • Reply
    Jesica @ Pencil Kitchen
    December 17, 2011 at 11:14 pm

    Hauntingly BEAUTIFUL~ This is by far the darkest and deepest shortbread i’ve ever seen!

  • Reply
    Hungry Dog
    December 17, 2011 at 8:34 pm

    I 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!

  • Reply
    Anonymous
    December 17, 2011 at 2:15 pm

    hey. a little question. i dont have an oven. can i put it in the microwave after removing it from the fridge?

  • Reply
    grace
    December 17, 2011 at 8:40 am

    you’re not kidding about the dark part, are ya now?! these look amazing, sue!

  • Reply
    vanillasugarblog
    December 17, 2011 at 12:16 am

    these and those flourless pb cookies are my crack. fabulous darling!

  • Reply
    Jenn (Cookies Cupcakes Cardio)
    December 16, 2011 at 10:19 pm

    I 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.

  • Reply
    Anonymous
    December 16, 2011 at 8:53 pm

    I just used your recipe! These cookies are delicous!

  • Reply
    heather
    December 16, 2011 at 6:02 pm

    Double 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….

  • Reply
    Heidi @ Food Doodles
    December 16, 2011 at 5:38 pm

    Oh 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!

  • Reply
    Anonymous
    December 16, 2011 at 5:27 pm

    Hello,
    Could you please write the amount of chips you’ve used?
    Thanks from Israel!

  • Reply
    onionchoco
    December 16, 2011 at 2:59 pm

    Chocolate? Always!
    Cookies look perfect for me :)

  • Reply
    Mary
    December 16, 2011 at 2:44 pm

    Wow, those are VERY dark chocolate cookies! They sound perfect to me.

  • Reply
    Joanne
    December 16, 2011 at 1:51 pm

    Even 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?

  • Reply
    Barbara
    December 16, 2011 at 1:07 pm

    You 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!

  • Reply
    From Beyond My Kitchen Window
    December 16, 2011 at 12:35 pm

    Oh do they ever look yummy. I love that real chocolate flavor and shortbread cookies are always so rich and buttery.

  • Reply
    Stephanie
    December 16, 2011 at 11:14 am

    OOh those look sinfully good. I’m a sucker for chocolate. The richer the better I say! Glad you made something to keep for yourself!

  • Reply
    linda
    December 15, 2011 at 10:51 pm

    These look amazing! I can almost smell them. Thank you

  • Reply
    Magnolia Verandah
    December 15, 2011 at 8:16 pm

    This 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.

  • Reply
    Jen L.
    December 16, 2011 at 4:05 am

    What’s the quantity on the chocolate chips? I think they are missing from the ingredient list..

  • Reply
    Linda A. Thompson
    December 16, 2011 at 2:53 am

    Those look wonderful! I’ll have to make them soon!

  • Reply
    yummychunklet
    December 16, 2011 at 12:44 am

    Those are some decadent looking cookies!

  • Reply
    A Trifle Rushed
    December 15, 2011 at 8:33 pm

    This looks scrumptious, how delicious and how lucky your family are.

    • Reply
      Anonymous
      March 4, 2012 at 5:25 am

      This comment has been removed by a blog administrator.

    • Reply
      Anonymous
      December 10, 2012 at 2:45 pm

      These 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!

  • Reply
    Jane and Lance Hattatt
    December 15, 2011 at 3:43 pm

    Hello 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.