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.
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 Rich 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.
How to make Rich Chocolate Shortbread Cookies
It’s easy! Flour, sugar, some kind of fat…shortbread is a breeze.
Assemble your ingredients, as with any recipe. This is a good practice to get into. For this recipe, we are using
- Powdered sugar
- Olive oil
- Vanilla extract
- Dark cocoa powder
- Coarse sugar crystals for garnish
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.
Refrigerate for 30 minutes, then pat or roll out and poke with a fork.
Sprinkle with coarse sugar crystals.
Don’t be afraid to lay it on!
Here it is baked and out of the oven.Cut while warm. I used the edge of a spatula to cut them so I don’t slice my silicone baking mat with a knife.
Let’s make Rich Chocolate Shortbread Cookies!
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Looking for more shortbread? Try this Lemon Shortbread
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This recipe was originally published Oct. 13, 2019 and has been refreshed and republished today.