Chocolate Shortbread Cookie

Here are a few variations of a Chocolate Shortbread Cookie. The first uses unsweetened cocoa powder and coffee extract. The chocolate flavor is enhanced with the addition of the extract.

Chocolate Shortbread Cookie Recipe

12 oz. unsalted butter, chilled
1 cup confectioners sugar
1 tsp. coffee extract (optional)
2 cup flour
1/2 cup unsweetened cocoa
1/4 tsp. Salt

Preheat your oven to 325 degrees.

Cut the butter into small pieces. Put the butter and the confectioners sugar in a bowl. Using your fingertips and working quickly, cream the butter and sugar until light. Add the coffee extract and blend well.

Stir together the flour, cocoa and salt and then gradually add to the butter mixture.

Blend together with you fingertips until the mixture holds together. Form the dough into a ball. With the heel of you hand knead the dough on a smooth surface for 1 to 2 minutes, until the dough is perfectly smooth and the butter is well blended. Form the dough into a ball.

Pinch off pieces of dough by heaping tablespoonfuls and roll into balls. Place the balls on an ungreased cookie sheet. Flatten the cookies to 1/2 inch thickness using back of glass or fork.

Bake in preheated 325 degrees oven for 20 to 25 minutes. Transfer the cookies to a wire rack to cool. Makes 4 dozen.

Basic Chocolate Shortbread Cookie Recipe

This chocolate shortbread cookie recipe uses melted chocolate.

1 cup butter
1/2 cup sugar
2 sq. chocolate, melted
2 cup sifted flour

Cream the butter and sugar together. Add chocolate. Stir in flour. Spread in 13 x 9-inch pan. Bake at 300 degrees for 40 minutes. Cool slightly. Cut into 1-inch squares. Decorate.

Chocolate Chip Shortbread Bars

This recipe is not a chocolate shortbread cookie but a chocolate chip shortbread cookie.

1 cup flour
1/2 cup brown sugar
1/2 cup butter
1/4 tsp. baking powder
1/8 tsp. Salt
1/2 tsp. Vanilla
1/2 cup chocolate chips
1/4 cup chopped walnuts

Cream the butter and the sugar. Add the vanilla.

Mix the flour, baking powder and salt. Blend into the butter mixture to form "batter" crumbs. Add chocolate chips and nuts.

Spread the mixture evenly into a 9 x 9-inch pan. Pat the dough down lightly.

Bake at 350 degrees for 20 to 25 minutes. The top will be light brown at the edges. Cool and cut into bars.

Shortbread dough is extremely versatile. These Chocolate Shortbread Cookie Recipes demonstrate some of that versatility.

More About Shortbread Cookies

Thanks to the Internet we can purchase things today that we never could before. I've never seen shortbread pans or shortbread molds in my usual cooking supply stores but they're readily available over the Internet.

The same is true with Walker shortbread cookies. I'm not sure if they make a chocolate shortbread cookie, but just imagine being able to buy buttery shortbread cookies made in the Scottish Highlands prior to the Internet.

Use the search box at the bottom of the page and you'll be able to find them all.

Walker Shortbread Cookies

English shortbread is a tradition in the British Isles but Walker shortbread cookies are Scottish. This buttery shortbread is baked at the Walker family bakery located in a secluded village in the Scottish Highlands.

Walker Shortbread Cookies are classic pure butter shortbread. Walker shortbread cookies are baked fresh daily in small batches with only the finest shortbread ingredients available.

They still use the original Walker shortbread cookies recipe Joseph Walker used over 100 years ago.

Shortbread Pans and Shortbread Molds

To keep basic Scottish shortbread cookies traditional they should be baked in shortbread pans or shortbread molds. Shortbread was originally baked in wooden shortbread molds that were notched at the edges to signify the rays of the sun.

Today shortbread pans and shortbread molds are made of ceramic and come in many sizes and shapes. Most also have a decorative design.

Shortbread pans and shortbread molds need to be dusted with flour or powdered sugar before filling with the chocolate shortbread cookie dough to ensure easy release. After filling with theChocolate Shortbread Cookie dough they should be chilled about 15 minutes before baking so the designs will retain their shape.

You Might Need:

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch

• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack

• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat

• Oxo Good Grips Cookie Scoop