Maida Heatter’s Chocolate Shortbread Cookies are simple slice and bake shortbread cookies that pack a rich chocolatey punch!
Maida Heatter is the consummate expert on cookies, so these classic Chocolate Shortbread Cookies will be fun to try. I consider myself somewhat of a shortbread expert since I’ve made and tested so many different varieties. Maida’s cookies will have to be pretty darned good to hold up to my Double Dark Chocolate Shortbread Cookies, or my Deepest Chocolate Espresso Chip Cookies. We’ll see ;)
I will say right up front that I fiddled with the recipe a little. First, I made them into a slice and bake log, like I do with all my shortbread, instead of rolling out and cutting the dough.
Then, I added some chocolate chips to the dough just to up the chocolate quotient. The result is a simple cookie with a big chocolate punch.
There’s nothing worse than a half-hearted chocolate cookie. These are the real deal; the 1/2 cup of cocoa powder and the broken up chips give this cookie a rich chocolate flavor that shortbread doesn’t normally have. They go equally well with a cup of coffee or a cold glass of milk.
Ingredients
- 2 cups all-purpose flour, sifted then measured by scoop and level process
- 1/2 cup very best quality unsweetened cocoa powder you can find
- 1 cup confectioners'(powdered) sugar
- 1/4 teaspoon salt
- 2 sticks (1/2 pound) unsalted butter at room temperature
- 1 teaspoon vanilla
- 1/2 cup semi-sweet chocolate chips
Instructions
- Cream the butter, and then add the vanilla, salt and sugar. The Cuisinart isn't really the best choice for creaming butter, I know, but a lazy cook without a Kitchen Aid mixer will find a way. It does a fine job, with a little bit of scraping.
- Add in the flour, cocoa and chocolate chips and process just till the dough comes together. The chips will get slightly chopped up, which is good.
- Form the dough into a 10 or 11 inch log and wrap in waxed paper. Roll the log to smooth and shape it, and twist the ends firmly.
- Refrigerate the log for at least an hour. Meanwhile, preheat the oven to 325F.
- When you're ready to bake, slice the dough into 3/8 inch slices. Arrange on a silicone mat or parchment paper and bake for about 18-20 minutes.
notes:
- Be careful not to over bake these…because they’re chocolate you can’t rely on color to tell you when they’re done. Check in on them at 18 minutes, earlier if you sliced them on the thin side. Like Brownies, shortbread is better underdone than overdone, and a couple of minutes can mean the difference between melting in your mouth, and crispy.
27 Comments
Christina
February 6, 2017 at 5:22 pmI made these after Christmas. And then made another batch…and another….finally I made a batch in secret and took them to my room so only I could eat them! This is called addiction. How could you do this to me?!
Sue
February 6, 2017 at 5:32 pmOh Christina, you’ve got a whole lot of shortbread cookie exploration to do on the blog…this is only the beginning!
Kate
November 20, 2016 at 1:00 pmThat was a Great Idea to use the food processor! Also I used mini chocolate chips and just pulsed them in at the end!
Kaela Beugnet
November 6, 2015 at 5:22 pmIf I wanted the cookies to be rectangular, would I have to adjust the baking time?
Sue
November 6, 2015 at 6:24 pmIt kind of depends on how big they are, Kaela…I always suggest baking one up as an experiment to test the timing. Also, shortbread can vary from softer to crisper, depending on the baking time, so you have some leeway.
Taryn (Have Kitchen, Will Feed)
October 2, 2011 at 4:16 amThese turned out beautifully – would love them with some mint tea.
SavoringTime in the Kitchen
September 27, 2011 at 5:57 pmI’ve made these, and they are delicious!
grace
September 25, 2011 at 8:31 amfirst of all, every time i see that woman’s name, i think ‘mad hatter’…isn’t that terrible! secondly, these cookies rock. i love slice-and-bake recipes, particularly when chocolate is involved!
Ciao Chow Linda
September 24, 2011 at 5:05 pmWow, I love not only these cookies, but these photos. How do you get such great clarity and light?
Cathy
September 24, 2011 at 5:06 pmWill be making these!
Stephanie
September 24, 2011 at 11:25 amYum! I love the photo of the mound of flour. It looks beautiful to see ingredients on their own like that once in a while.
Rose
September 24, 2011 at 4:44 amOh, another recipe added to my list! Thank you!
Katie
September 23, 2011 at 10:15 pmThese do sound like the real deal. So chocolate-filled and delicious! Thanks for sharing.
Victoria
September 23, 2011 at 1:46 pmdrooooooool
Kathy
September 23, 2011 at 8:15 pmThese look absolutely delicious…Chocolate and shortbread what a great combo! I will have to try these! Nice post!
Barbara
September 23, 2011 at 7:23 pmLove your changes, Sue. I much prefer shortbread cookies in slice and bake form!
Great job!
Louise @ cosmetic bee
September 23, 2011 at 5:16 pmThese look sooo yummy!!! Thanks for sharing this recipe. Now to convince my husband to make them for me! ;-)
Sulpicia (III)
September 23, 2011 at 4:10 pmThose look fantastic!
once in a blue moon
September 23, 2011 at 3:48 pmso happy you stopped by my blog so i could come and drool and marvel over your gorgeous pics… this cookie reminds of the world peace cookie, never met a chocolat bite i didn’t love~
i am trying not to cook this year, trying to lose weight and will power in not one of my strong suits, i am reluctantly following you ;)
its always nice to have a scapegoat to point to as the weight sits stationary…
Susan Lindquist
September 23, 2011 at 3:25 pmOh, man! These look perfect! I love the chill the log of dough idea. The Germans make a shortbread hazelnut cookie using this technique, but these surely rival those little treats! Great choice to give tribute to Maida!
From the Kitchen
September 23, 2011 at 2:50 pmSue: I’m so glad you stopped by. The fact that you are in New England is welcome. Our younger son and daughter-in-law live in Massachusetts and we are looking forward to exploring New England. Have already made five trips taking in Rhode Island (they were married in Providence), Massachusetts, Connecticut and look forward to all the rest. I only meant to pay you a short visit but your food and photography is wonderful!! I’m your newest follower so as not to miss a post.
Best,
Bonnie
bellini
September 23, 2011 at 1:34 pmOnly an experienced baker would know the changes to make to make this recipe her own. Great job! I will also check out the archives from Mondays with Maida.
girlichef
September 23, 2011 at 1:17 pmOh my! I adore shortbread, and those fat slices of chocolatey-shortbready bliss are calling my name. LOUD!
Jeanette
September 23, 2011 at 12:53 pmLike how you modified these cookies into a slice and bake!
Linda A. Thompson
September 23, 2011 at 12:46 pmI was going to make these this week, but you beat me to it! :) I still plan to make them this weekend since I love shortbread and chocolate!
Jane and Lance Hattatt
September 23, 2011 at 12:20 pmHello Sue:
Well, of course, we should be hopeless at cooking our way through this challenge but eating pour way through it would pose no difficulties at all. Oh, if only you were close enough for Afternoon Tea as these biscuits look particularly delicious.
Rita
September 23, 2011 at 11:23 amI have never heard of her before. Those cookies are hard to resist; great presentation!
Rita