Chocolate Shortbread Cookies
Buttery, Chocolatey and melt in your mouth soft whipped Chocolate Shortbread Cookies are a must bake this Holiday Season! And the best part? You don't need to chill these for hours before baking!!
Servings: 24 Cookies
Calories: 109kcal
Equipment
- 1 Hand/stand Mixer
- 1 Cookie scoop
- Cookie trays
- Parchment Paper Sheets
Ingredients
- 1 cup Butter (unsalted, at room temperature)
- ½ cup Confectioners' Sugar
- ⅙ teaspoon Salt
- 2 teaspoons Pure vanilla extract
- 1 teaspoon Instant Coffee (optional, but only enhances coffee flavor)
- 1 and ¼ cups All purpose flour
- ¼ cup Cocoa powder (I used dutch processed)
- ¼ cup Cornstarch
- 2 Tablespoons Non-pareil sprinkles
Instructions
- Line your cookie sheets with parchment paper and set them aside.
- In a large mixing bowl using a hand/stand mixer on medium high speed, beat butter and confectioners' sugar for 3-4 minutes. Don't skimp on this beating time for light textured cookies. Add salt, vanilla and coffee now (if adding) and give it a whirl too.
- Once the butter and sugar mixture gets light and fluffy, add in sifted flour, cocoa and cornstarch in the bowl and beat only till everything combines well.
- Scoop into equal sized cookie balls using a cookie scoop. Place cookie dough balls on the pre-lined baking trays or on a large plate (coated with little cocoa powder) to avoid the dough balls from sticking to the plate.
- Chill the dough balls quickly in the freezer for 5-10 minutes or till they are very firm to touch. Roll each ball between your palms to give it a round shape. Place on cookie tray, 2 inches apart. Repeat for all dough balls.
- Next press them slightly on the cookie tray and inscribe their tops with a cocoa powder dipped fork to create striped pattern. Then top with non-pareil sprinkles. Press them in slightly too to make sure that they stick.
- Let the cookie dough balls chill in the freezer once again till you preheat the oven. When ready to bake preheat oven at 325℉ (160℃) and bake cookies for 13-15 minutes. Or till their tops look set. Allow to cool on the baking tray.
Notes
Storing and Freezing Instructions:
Cookies will fresh at room temperature for up to a week, covered tightly at all times.
Cookie dough can be made ahead and can chill in the refrigerator for up to 3 days. Let it come to room temperature, scoop, roll into balls and bake it then.
You can also freeze cookie dough mounds for up to 3 months and bake them directly without thawing. Just add one extra minute to baking. Same oven temperature.
Baked cookies will freeze well too for up to 2 months. Thaw on counter top or reheat in oven at 300 def C for 3-4 minutes to enjoy warm cookies again!
How many cookies to bake at a time:
If you aren't pressed on time, I suggest to bake one batch of cookies in one cookie tray at a time. One cookie tray will fit about 8-10 cookies.
Don't keep the tray close to any heat elements in the oven, place it on center rack and bake cookies. If you decide to place two cookie trays on the middle rack at a time, rotate them half way in between the baking time. This will encourage even baking and preventing cookies in the corners of trays from getting a darker color.
Nutrition
Serving: 1Cookie | Calories: 109kcal | Carbohydrates: 9g | Protein: 3g | Fat: 8g | Sodium: 61mg | Sugar: 3g