Rich Chocolate Shortbread Cookies

by Dorothy Reinhold on October 13, 2019

Print This Post Print This Post Rich Chocolate Shortbread Cookies have a secret -- olive oil + butter! -- and a super-satisfying crunch from coarse sugar on top. This is the grown-up cookie you want.

Rich Chocolate Shortbread Cookies have a secret — olive oil + butter! — and a super-satisfying crunch from coarse sugar on top. This is the grown-up cookie you want.

This post is sponsored by Divine Chocolate, which provided product samples for recipe development. All opinions are my own. 

I’m on a bit of a shortbread kick….well, probably for my whole life, but who is counting? It’s just such an easy cookie to make, with a big flavor payoff. Flour, sugar, butter….that’s basically it. I often add an extract or some other flavoring, because I like to tweak recipes like that, but it’s basically a simple recipe.

This Chocolate Shortbread version is enriched with high-quality cocoa, and has a mixture of butter and light-flavored olive oil, for the best of both worlds. I’m a big fan of baking with olive oil. I keep two kinds in the pantry — an extra-light flavored version to bake with, and a full-bodied version for the skillet.

Chocolate Shortbread for grown-ups on

How to make Chocolate Shortbread

It’s easy! Flour, sugar, some kind of fat…shortbread is a breeze.

Ingredients for Chocolate Shortbread Cookies on

  1. Assemble your ingredients, as with any recipe. This is a good practice to get into.Chocolate Shortbread Cookie dough on
  2.  Mix up the dough. I do it with an electric mixer (I’m lazy that way), but you could do it by hand of course.Poke the Chocolate Shortbread Cookie dough with a fork on
  3.  Refrigerate for 30 minutes, then pat or roll out and poke with a fork.Sprinkle Chocolate Shortbread Cookie dough with coarse sugar on
  4.  Sprinkle with coarse sugar crystals.Coarse sugar on Chocolate Shortbread Cookie dough on
  5.  Lay it on!Chocolate Shortbread Cookies baked and out of oven on
  6.  Baked and out of the oven.Cut Chocolate Shortbread Cookies while warm on
  7.  Cut while warm. I used the edge of a spatula to cut them so I don’t slice my silicone baking mat.

About the cocoa

Divine Chocolate Cocoa on ShockinglyDelicious.comI used cocoa from Divine Chocolate, one of the sponsors of #Choctoberfest. Divine Chocolate’s baking line is

  • non-GMO
  • Vegan Society-certified
  • Fairtrade
  • 100% pure cocoa butter
  • without soy or palm oil
  • the only Fairtrade chocolate company in the world that is co-owned by cocoa farmers — a cooperative in Ghana co-owns the company, and gets the largest shares of the business.
  • I feel good about using their chocolate in my baking, and it is 100% shockinglydelicious! The cocoa smells rich and deeply chocolaty, and their chocolate baking bars have a rich consistency and utterly delicious flavor. I’m sold.

Let’s make Chocolate Shortbread Cookies!

Rich Chocolate Shortbread Cookies

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 24 cookies

Rich Chocolate Shortbread Cookies


  • 1/2 cup powdered sugar
  • 5 tablespoons unsalted butter, softened
  • 1/4 cup extra light-flavor olive oil
  • 1/4 teaspoon vanilla extract
  • 4. 5 ounces all-purpose flour (about 1 cup)
  • 3 tablespoons unsweetened premium dark cocoa (I used Divine Chocolate Cocoa)
  • 1/4 teaspoon salt
  • Garnish: Coarse sugar crystals for sprinkling on top


  1. Turn oven to 325F degrees. Place a silicone mat or parchment paper on a baking sheet and set aside.
  2. Place sugar, butter, olive oil and vanilla in a bowl, and mix well. I use an electric mixer to do this, but you may do it by hand.
  3. Stir in flour, cocoa and salt.
  4. Remove from bowl, pat into a square, wrap in plastic wrap and refrigerate for 30 minutes.
  5. Remove from refrigerator and place dough onto the prepared cookie sheet. Press dough into an 8 x 5-inch rectangle, about 3/4-inch thick. Poke top surface with a fork. Sprinkle top liberally with coarse sugar. Bake for 30 minutes. Dough will be set.
  6. Remove from oven, allow the pan to cool for about 10 minutes, and then cut with a spatula into 24 pieces. Allow to cool completely.
  7. Makes 24 cookies.


Recipe source: Lightly adapted from Cooking Light, Nov. 2008

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Rich Chocolate Shortbread Cookies Recipes on

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