Chocolate Shortbread Cookies

Baked chocolate shortbread cookies.

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Made with two types of cocoa, these Chocolate Shortbread Cookies have a deep, nuanced chocolate flavor. They're tender, melt-in-your-mouth, and downright irresistible.


  • 1 teaspoon plus 1 cup (235 grams) salted Kerrygold butter, divided and softened (see note)
  • ¾ cup (90 grams) powdered sugar
  • 1/2 cup (100 grams) dark brown sugar (see note)
  • 2 tablespoons neutral oil (I used light olive oil)
  • 2 teaspoons vanilla extract
  • ½ teaspoon espresso powder (optional)
  • 1/4 teaspoon coarse kosher salt
  • ¼ cup (28 grams) black cocoa powder (see notes)
  • 1/4 cup (28 grams) Dutch-processed cocoa powder
  • 2-1/4 cups (270 grams) all-purpose flour


  1. Preheat oven to 325ºF. Lightly butter an 8-inch square metal baking pan with a teaspoon (or less) of butter. Cut a sheet of parchment to the width of the pan and place it inside. This will help remove the cookie slab in one piece when it’s done.
  2. Using an electric mixer, cream together the remaining 1 cup softened butter, powdered sugar, brown sugar, oil, vanilla, espresso powder (if using), and salt until light and fluffy, about 2 minutes.
  3. Sift in the cocoas and mix until combined.
  4. Sift in the flour and mix until combined.
  5. Transfer the dough to the prepared pan. Using a small spatula (or your hands), press the dough into an even layer in the pan.
  6. Bake in the preheated oven until the shortbread has puffed up throughout and has started to deflate around the edges, about 40 minutes.
  7. Let cool for at least 2 hours before removing from the pan.
  8. To remove, grab the parchment sling and evenly and carefully pull up the cookie slab.
  9. Place the slab on a cutting board. Using a bread knife, slice the shortbread into rectangles, approximately 1-by-2-½ inches.
  10. Cookies will keep in an airtight container at room temperature for 3-5 days.


The extra teaspoon of butter is for preparing the pan. It does not need to be salted European butter--any butter will work to grease the pan.

Want a darker chocolate flavor? Reduce the amount of brown sugar to 1/3 cup (70 grams) for a slightly deeper, less sweet chocolate shortbread.

Have a question or are you looking for tips? The article above this recipe is always a great first place to start! This chocolate shortbread recipe was developed with love, and I strive to give as many explanations, tips, step-by-step photos and technical advice as necessary for success.

Weighing your flour is the most accurate way to measure. If you aren't going to weigh it, make sure to spoon it into the measuring cup, then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease by about half for volume, or use the same amount by weight.