This chocolate shortbread recipe is easy and deliciously chocolatey. The only tip is to make sure the shortbread mold (if you are using one) is well-oiled (I use cooking spray). The last few times I’ve made this chocolate shortbread recipe, it was a miserable fail getting it out of the pan.
But today I made sure the sides as well as the bottom were generously oiled, and it came out great!
Crisp Chocolate Shortbread (adapted from Mrs. Witty’s Monster Cookies)
1/2 cup (1 stick) butter, softened (but not melted)
1/2 cup sugar
3 tablespoons unsweetened cocoa
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1 tablespoon cornstarch
1/8 teaspoon (or big pinch or a few shakes of) salt
- Preheat oven to 325 degrees F with rack in middle.
- Cream butter with sugar and cocoa, then add vanilla.
- Sift together flour, cornstarch, and salt. Combine all ingredients until dough comes together (it will be crumbly but should stick to together when squeezed).
- With plastic wrap or bare hands, press into well-oiled shortbread mold. You can also use an ungreased 9-inch pie plate, smoothing it into a round that stops just short of the sides. If you are using a pan, you should cut it into 12 wedges, cutting only halfway through the dough, and use a fork to make decorative sides and put several holes into each wedge.
- Bake at 325 for 30 minutes, checking about 20 minutes (dough should be “delicately springy” in the center). If using a pie plate, cool the entire pan on wire rack; cut before it has cooled completely. If using a mold, cool partially before unmolding (I run a sharp knife around the edges first); cut while it is still warm.
- Alternatively, you can make wafers. Roll the dough out to 1/4 inch thick between two sheets of plastic wrap, then cut with a pastry cutter or sharp into 1-1/2 x 2 inch oblongs and place on an ungreased baking sheet. Use a fork to put 2 – 3 sets of holes in each, pricking all the way through.
- If making wafers, bake at 325 for fifteen minutes or until just firm. Cool on wire rack. Sprinkle with sugar if desired.
Store in plastic wrap or foil at room temperature for up to several days, or refrigerate for several weeks, or freeze for longer. If it has been refrigerated or frozen, you can warm it up in a 300 degree oven for 10 minutes before serving at room temperature.
February 10, 2018 at 7:24 pm
Beautiful shortbread, Jo! Now if my skating transitions could look that smooth and flawless, I’d be set! 🙂
February 11, 2018 at 9:02 am
Thanks for the compliment, Eva. Coming from the master baker, it means a lot to me! And yes, baking IS a bit like skating–always working towards perfection!
February 11, 2018 at 2:14 pm
That is a gorgeous mold. With that in your kitchen you really have to make shortbread!
February 11, 2018 at 7:07 pm
Thanks, Mary–it has definitely gotten used! I think I’ve gone through several different ones in the past decade.