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
Hello Sue,
Do you think this recipe would hold up as a crust for a tart?
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!
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.
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!
Yes, go ahead and use regular cocoa powder, Chi, it will work just fine!
Unfortunately I don’t think these will find their way out of the house, possibly not even the kitchen…!!! YUM!!!
These are SERIOUSLY Amazing!!! Thank you so much for this delicious recipe!!
I’m so happy they were a hit for you — I’m just about to start working on a batch for myself!
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.
Is it possible to roll out the dough and cut shapes or make drop cookies instead?
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.
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….
I 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
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.
OMG I want to come!
This looks almost decadent – yum yum. I love shortbread.