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.
these ultra dark chocolate chip shortbread cookies are not your everyday cookies
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
It’s 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!
Dutch processed cocoa powder
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.
this dough can be rolled out or sliced and baked
You can form 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.
for dark chocolate lovers only…
The deep dark rich flavor of chocolate is a joy ~ be sure you experience some of my other ultra chocolatey recipes:
- Double Chocolate Muffins
- Dark Chocolate Truffle Tart
- Double Chocolate Banana Bread
- Dark Chocolate Mendiants
- The Ultimate Drinking Chocolate
variation suggestions
- You might add walnuts or pecans.
- Use regular cocoa powder for a less intense cookie.
- Any type of chocolate chip will work, including white!
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 often.
- Mix in the flour, making sure to get it thoroughly blended.
- 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 cookiesform 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 cookiesform 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.
Nutrition
Made 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.
Salted caramel chips?? Yum.
Hi, 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 ?
Hi Andrea ~ 1/2 cup cocoa powder should be 50 grams, not 125.
These cookies are amazing! And you’re directions are very straightforward and thorough, thank you
I 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.
I’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*.
Love the fancy salt touch!
Wow, 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.
I 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.
Confusing 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!
It’s one cup OR 2 sticks, my recipe plugin makes it confusing. I’ve clarified.
Thank 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!
lol thanks Martha, I changed it, those star ratings can be so annoying! Enjoy your cookies 🙂
These 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.
I did this recipe and substituted the Bailey’s Chocolate chips; it was very good!
Bailey’s Chocolate Chips? Where have these been all my life??
That was supposed to be five stars above on the Thank you post. Sue, can you correct that? I surely hope so, they are delicious.
For 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.
I love your variation, chocolate and peppermint are so great together.