Dark Chocolate Shortbread Cookies

Dark Chocolate Shortbread

These cookies are incredibly dark and rich. They’re so dark the cookies are pretty much black. They’re chocolatey but not overly sweet. Perfect for Alex who’s a chocoholic. I could only eat one and that was with a cup of tea at my side. Alex had no problem popping them into his mouth like Pringles.

Dark Chocolate Shortbread

There are a lot more baking products available in the UK since I started my blog nearly three years ago and pretty much anything else you can source online. The one thing that I haven’t even been able to find is dark chocolate cocoa powder and it is a must for this recipe. I’m lucky I happened to have a jar I brought with me from the US. It was only Hershey brand that I grabbed on a trip to Wal-Mart but it really does taste different to regular cocoa powder.

Maybe if I ask extra nice my sister or parents (hint hint Kayla!) will send me a few jars.

Dark Chocolate Shortbread Cookies

Yield: about 20 cookies

Dark Chocolate Shortbread Cookies


2 sticks (224g) unsalted butter, at room temperature

1/2 cup icing sugar

1/2 cup dark cocoa powder

2 tsp vanila

1 1/2 cup plain flour

1/2 cup dark chocolate, chopped into chunks (I used Green & Black's 70%)


  1. In the bowl of an electric mixer cream the butter, cocoa, icing sugar and vanilla until smooth. Add in the flour and beat until just combined. Stir in the chocolate chunks.
  2. Lightly flour a clean work surface. Work the dough into a log shape. It will be slightly sticky. Wrap in cling film and refrigerate for minimum one hour. I threw my log into the freezer while I made dinner.
  3. Preheat the oven to 350 F/180 C and line 2 baking trays with parchment paper. Slice the log into slices 1/3 inch thick. Bake for 12 to 15 minutes until slightly soft.
  4. Let cool for 5 minutes and then transfer to a wire rack.

adapted from The View from Great Island

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