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
A nice recipe to try out for Christmas, thanks for sharing
We make it every year at Christmas, my daughters won’t let me miss a year!
Shortbread? Double dark chocolate? Sold! Glad you brought this back — it’s a winner. 🙂
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!
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.
is there an update on this recipe?
I’m working on it this week Amy!
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!
Thanks Krista!
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
Thanks for the feedback, Shantell…I agree, getting the dough thoroughly mixed is important. I’m so glad you liked them!
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
This same thing happened to me when I tried them. Any tips?
Did you know that by adding just a teaspoon of espresso powder you will enhance the flavor of the chocolate & make it even tastier!
Yes, and I even have a dark chocolate shortbread cookie flavored like that, here: https://theviewfromgreatisland.com/deepest-chocolate-espresso-chip-cookies/
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
Make sure your butter is room temperature and you measure your flour accurately, Jodie, and the dough should come together fine.
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.
Hi Christian — try replacing the confectioner’s sugar with regular sugar, that might help you get more of a texture that you like.
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.