Shortbread Cookies with Chocolate Drizzle
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The following is adapted from the Cake Whiz recipe.
Cookies! Cookies everywhere! Thankfully I have wonderful neighbors who are willing to take some of them off my hands.
Today we’ve got a classic cookie that is super simple. Just four ingredients for the cookies, plus some chocolate chips for that fancy-looking chocolate drizzle! These can be whipped up in no time and are always a crowd pleaser.
This is what your cookie dough should look like when it’s done!
Cooking Level
Foundational | BEGINNER | Intermediate | Advanced
Special Tools
A stand mixer is suggested for this recipe but a hand mixer will do!
Shortbread Cookies with Chocolate Drizzle
Ingredients
- 1 1/2 C (3 sticks) salted butter
- 1 C powdered sugar
- 3 C all-purpose flour
- 1/2 t salt
- 8 oz. semi-sweet chocolate chips
Instructions
- Let the 1 1/2 C (3 sticks) of butter come to room temperature. This will probably take about an hour or so.
- In a large bowl or in the bowl of a stand mixer, cream together the 3 sticks butter and 1 C powdered sugar until fluffy and light in color (about 3 minutes).
- Add the 1/2 t salt and 3 C all-purpose flour and mix until just combined. The dough will be soft and very crumbly - and that is just the way you want it.
- Preheat the oven to 325 degrees Fahrenheit.
- You can press the dough into a cookie sheet or other pan lined with parchment paper, or roll out between two sheets of waxed paper to cut into whatever shape you like. If rolling between waxed paper, put down a little sprinkling of powdered sugar on the paper before rolling - this will help prevent the dough from sticking.
- If using cut-out shapes, line a baking sheet with parchment paper and space the cookies about an inch apart.
- Depending on the thickness of your cookies, bake them for 12-14 minutes or until the edges are just golden brown. We don't want to overbake them.
- Once baked, let the cookies cool completely on the cookie tray, ideally about 20-30 minutes.
- You can melt the chocolate chips in the microwave by nuking them on high for 20-30 seconds, stirring, and repeating until they are melted. I prefer to use the double-boiler method. To try this method, use the following steps.
- Add about an inch of water to a small or medium sauce pan and bring to a gentle simmer over medium-high heat. Using a glass or metal bowl that is a little bigger than your saucepan, sit the bowl down in the pan, making sure the bottom of the bowl does not touch the water. Add the 8 oz. chocolate chips to the bowl, and let melt. Adding a couple teaspoons of coconut or avocado oil will help the chocolate flow more smoothly.
- Once melted, turn off the heat and remove the pan from the burner. Let the chocolate cool for about 5 minutes.
- Once the cookies have completely cooled and the chocolate has been allowed to rest, spoon the chocolate into a piping bag (or alternatively, a Ziploc bag). I find it works best if I nestle the bag into a tall drinking glass, which allows both of my hands to be free.
- Cut a small piece off the end of the piping bag (or corner of the Ziploc bag). Fold the end of the bag down and with firm, even pressure, drizzle the chocolate over the cookies in whatever design you prefer.
- Allow the chocolate to set by leaving on the counter to dry, or place the cookies in the refrigerator.
- Cookies can be kept in an air-tight container for about a 1 week, maybe a little longer if kept in the fridge.
- Enjoy!
