• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Start Here
  • Recipes
    • Appetizers
    • Bread
      • Sourdough
    • Breakfast & Brunch
    • Condiments
    • Desserts
    • Drinks
    • Grab & Go Snacks
    • Main Dishes
    • Side Dishes
    • Recipe Search
    • Recipe Index
Vanilla And Bean

Vanilla And Bean

Sweet and Savory Vegetarian

  • Facebook
  • Instagram
  • Pinterest
  • Subscribe
  • Shop
  • About
    • Subscribe
    • A little bit about me…
    • Contact
    • Let’s Work Together
    • Blogs I’m Reading
    • Blogger Resources
You are here: Home / Recipes / Desserts / Cookies / Dark Chocolate Shortbread Cookies

Dark Chocolate Shortbread Cookies

4.8 stars (from 6 ratings)
By Traci York — Updated May 19, 2023 — 16 Comments / Jump to Recipe
This post may contain affiliate links. Please read my affiliate policy.

Looking for a fabulous and indulgent gift or a rich chocolatey treat? Dark Chocolate Shortbread Cookies with Cacao Nibs make a generous holiday gift and a tasty treat. They’re like brownies in shortbread cookie form! These cookies are make ahead ready and last weeks in the cookie jar. This recipe is vegetarian and easily vegan. 

Dark chocolate shortbread cookies cut into stars and decorated on a plate with a glass of milk

This recipe was first published in Dec. 2014. It was updated Dec. 2022 to include new photos and recipes notes. The recipe remains unchanged.

Table of Contents

  • For the Love of Chocolate Shortbread Cookies
  • Ingredients You’ll Need for Chocolate Shortbread 
  • Quick Guide: How to Make Chocolate Shortbread Cookies with Cacao Nibs 
  • A Few Recipe Notes
  • Makers Notes
  • More Cookie Recipes to Love
  • Dark Chocolate Shortbread Cookies Recipe

For the Love of Chocolate Shortbread Cookies

People respond with delight when they receive a gift of shortbread cookies, more so than any other type of cookie. Perhaps it’s all the buttery goodness or the crunchy, crumbly texture or the sheer simplicity of the cookie itself that brings up memories of the holiday season. Chocolate shortbread always seems to be a favorite.

With just a few ingredients, a bit of time in the fridge and a gentle touch one can make the most delicious cookies. A delightful cookie for the holidays, but also, anytime you want a dark chocolate treat. 

This Chocolate Shortbread Recipe Is…

  • quick to pull together
  • make ahead ready
  • freezer friendly
  • has a long shelf life
  • sturdy enough to package up and send to friends and family 

These chocolate shortbread cookies are rich and dark. A gown up shortbread for those that love dark chocolate.

Ingredients for chocolate shortbread cookies.

Ingredients You’ll Need for Chocolate Shortbread 

  • Unbleached All Purpose Flour – use your tried and true baking flour here, my favorite is Bob’s Red Mill Unbleached Organic AP Flour.
  • White Whole Wheat Flour (aka Ivory Wheat Flour) – adds a bit of earthy texture to these cookies. You can omit it and use AP flour in its place if desired. 
  • Unsweetened Cocoa Powder – use Dutch processed for the richest, dark chocolate flavor. I like Rodelle Kitchen’s Dutch Process Gourmet Baking Powder.
  • Corn Starch – a secret ingredient in many short bread recipes. It helps keep them crisp and snappy! 

  • Unsalted Butter – use your favorite, high quality butter. For dairy free, try Earth Balance Buttery Sticks.
  • Cane and Brown Sugar – offers a bit of sweet and also, the brown sugar adds caramely flavor interest. 
  • Vanilla Extract – real vanilla extract!  
  • Cacao Nibs – these crushed cacao beans are rich in flavor and super crunchy. Find them in the bulk bins of your well stocked grocery store or you can buy them online. I like Terrasoul Cacao Nibs. 
Four images showing how to mix chocolate shortbread cookies.
Four images showing how to mix chocolate shortbread cookies.

Quick Guide: How to Make Chocolate Shortbread Cookies with Cacao Nibs 

Plan ahead! These cookies need to rest in the fridge after mixing and before baking, but they’re SO worth the fuss! Here’s how to make these scrumptious chocolate shortbread cookies (see recipe card for details): 

  • First, whisk the dry ingredients together. 
  • Second, in a stand mixer, mix the butter, sugar and vanilla together. 
  • Third, add the dry ingredients to the butter/sugar mixture, drizzle in a bit of water and mix until a dough forms. 
  • Fourth, add the cacao nibs and pulse into the dough. 
  • Next, rest the dough in the fridge, roll, then cut the dough using a cookie cutter. 
  • Last, rest in the fridge again, then bake! 

Cool completely then decorate with powder sugar or white chocolate. They’ll keep about two weeks at room temperature!

Four images showing how to roll out and cut chocolate shortbread cookies.
Dark chocolate shortbread cookies cut into stars and decorated.

A Few Recipe Notes

  • Cookie Cutters: I use 1 1/2 inch and 2 1/2 inch star cookie cutters for this recipe. But you can use whatever cookie cutter you like! Depending on the size of the cookie cutter used, yields may vary.
  • Slice & Bake: If slice and baked chocolate shortbread cookies are preferred, roll the dough into a 2 inch thick log, then refrigerate it for at least two hours. Brush egg white on the outside of the log, sprinkle it in raw sugar then slice 1/2 inch thick cookies. Refrigerate again for 20 minutes then bake for about 23-26 minutes or until cookies are barely soft in the center to the touch. You can opt to leave the egg wash and sugar sprinkle off for an egg free cookie.
  • Plan Ahead: Be sure to chill the dough for at least 20-30 minutes prior to baking, otherwise the cookies are prone to losing their shape.

Makers Notes

  • Cara “used dark chocolate chips instead of cacao nibs.”
  • No cacao nibs on hand? Feel free to leave them out.

More Cookie Recipes to Love

  • Hazelnut Shortbread with Salted Ganache Sandwich Cookies
  • Bourbon Vanilla Bean Shortbread Cookies
  • No Flour Peanut Butter Chocolate Chip Cookies
  • Cocoa Nibby Pecan Shortbread Cookies
  • Italian Wedding Cookies
Chocolate shortbread cookies cut into stars and decorated.
Print Recipe

Dark Chocolate Shortbread Cookies Recipe

Prep Time:40 minutes minutes
Cook Time:23 minutes minutes
Resting TIme:30 minutes minutes
Total Time:1 hour hour 33 minutes minutes
Servings:38 Cookies
Calories:91kcal
Author:Traci York
Chocolatey, cocoa nibby and crunchy, these shortbread cookies make a fabulous and appreciated holiday treat (or for anytime!). This recipe is vegetarian, easily vegan* and egg free.
NOTE: Prep time can vary depending on baker experience.

Ingredients

For the Cookies:

  • 3/4 cup (110 grams) Unbleached All Purpose Flour + more for dusting
  • 1/2 cup (80 grams) White Whole Wheat Flour, aka Ivory Wheat Flour or more All Purpose Flour
  • 1/2 cup (60 grams) Unsweetened Cocoa Powder Dutch Processed
  • 1 tablespoon Corn Starch
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Baking Soda
  • 12 tablespoons (170 grams) Unsalted Butter room temperature, 1 1/2 sticks of butter
  • 1/4 cup (58 grams) Granulated Sugar
  • 3/4 cup (150 grams) Light Brown Sugar
  • 1 1/2 teaspoons Vanilla Extract
  • 1/3 cup (45 grams) Cacao Nibs

For Decorating:

  • Powder Sugar
  • 1/2 cup (90 grams) High Quality White Chocolate Chips/Wafers
  • A few drops of Olive Oil

Instructions

For the Cookies:

  • Line a sheet pan with parchment paper or a silpat. Set aside.
  • Whisk the all purpose flour, whole wheat flour, cocoa powder, corn starch, sea salt and baking soda together. Set aside.
  • In a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, brown sugar and vanilla extract for about 2 minutes or until smooth and incorporated, stopping to scrape down bowl once while mixing. Add the dry ingredients in two batches pulsing in the ingredients just until all the ingredients are incorporated. The dough will be very crumbly.
    Turn the mixer to medium and mix until dough pulls away from sides of bowl. If the dough is not coming together and is crumbly, sprinkle in a 1 tablespoon of water to help it come together while mixing. Add the cocoa nibs and pulse in until the nibs are evenly distributed.
  • Dump the dough out on a sheet of plastic wrap or parchment paper. Use the plastic wrap/paper to help you press the dough together into a 1/2 inch (1.2cm) thick circle. Double wrap tightly and rest it in the refrigerator for at least 30 minutes or up to two days.
    Freezer Tip: At this point you can freeze the dough for up to two months. When ready to use, thaw overnight in refrigerator, rest on the counter until pliable enough to roll then, roll out as needed.
  • Set the dough out at room temperature to soften a bit before working it, about an hour. On a sheet of parchment paper, condition the dough by beating it with a rolling pin to start flattening it out. If the dough seems too crumbly at this point, knead the dough by folding it over onto itself and beating it with the pin, eventually working it back into a disk. You'll notice it will start holding together.
    Roll the dough out to 1/4 inch (6mm) thick on a piece of parchment paper. You'll notice some cracking in the dough; simply press the dough back together. Dip the cookie cutter into flour and cut the cookie.
    Transfer the cookies to the lined baking sheet leaving at least 1/2 inch (1.5cm) between each cookie. Once all the cookies are on the baking sheet, transfer pan to the refrigerator to chill the cookies for 30 minutes (do not skip this step otherwise the cookies can lose their shape).
  • While the dough is resting, preheat oven to 350 Fahrenheit (180 Celsius).
  • Meanwhile, gather up the remaining dough, knead and press the dough, using the pin to condition the dough again. Roll out and cut again. Do this until all remaining dough has been used or wrap remaining dough in double plastic wrap or double parchment paper and freeze for future use.
    Note: If the dough gets too warm while reworking, pop it in the freezer for 5-8 minutes, then work the dough as needed.
  • Bake chilled cookies for 18-22 minutes. The cookies should be just barely soft, almost firm to the touch when done. They'll continue to firm up as they cool. Transfer individual cookies to a cooling rack.
    Cool completely before decorating. Transfer to a covered container or to gift bags and store for up to three weeks.

To Decorate:

  • Powder Sugar: Dust cookies through a fine mesh strainer with powder sugar.
  • White Chocolate: Melt the white chocolate gently in a bain marie or microwave for 30 seconds at a time stirring throughly each time until melted. This is a slow process. If the white chocolate seems to thick, add a few drops of oil and mix well. Do not heat white chocolate to over 105-108 F or it can scorch. Once melted and pipe-able, pour white chocolate into a pastry bag or into a plastic zip bag. Cut a very small hole in the pastry or plastic bag and drizzle white chocolate over cookies. Place cookies in the fridge for about 10 minutes to allow the chocolate to set up.

Notes

*To make vegan, use Earth Balance Butter Sticks, omit the salt in the recipe and just add a pinch. 
I use two 1 1/2″ and 2 1/2″ star cookie cutters for this recipe. Depending on the size of the cookie cutter used, yields may vary.
Recipe adapted from The Grand Central Baking Book.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1cookie | Calories: 91kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 51mg | Potassium: 39mg | Fiber: 1g | Sugar: 7g | Vitamin A: 112IU | Calcium: 12mg | Iron: 1mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!

You might also like:

Vanilla Bean Shortbread Cookies stacked tall.

Bourbon Vanilla Bean Shortbread Cookies

Cocoa Nibby Pecan Shortbread Cookies

Peanut Butter Kisses with ganache filled centers on a cooling rack.

Vegan Peanut Butter Kisses

Vegan Dark Chocolate Shortbread Cookies on a marble counter, cut into heart shapes.

Vegan Dark Chocolate Shortbread Cookies

  • Chocolate
  • Oven Baked
  • Christmas
  • New Years
  • Valentines Day
Shares2.3kPinShareYummly

Sign up for the Vanilla And Bean newsletter and get my Five Secrets to Vegetarian Cooking email series delivered to your inbox!

You will receive recipes and kitchen tips, along with information about our partners and offerings. For more details, review the Vanilla And Bean privacy policy.
Previous Post: « 35-Minute One Pot Pasta with Tomato and Mascarpone Sauce
Next Post: 10-Minute Green Olive Tapenade »

Reader Interactions

16 comments

    Leave a Comment & Rate this Recipe Cancel reply

    If you love this recipe, please consider leaving a star rating when commenting below. Star ratings play an important role in helping others in the online community discover and enjoy my recipes. I appreciate your support!

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Avatar for PenniePennie

    December 19, 2020 at 6:43 am

    Just wondering if you think I can substitute GF 1-1 flour in this, and your other cookie recipes as well?

    Reply
    • Avatar for TraciTraci

      December 19, 2020 at 8:25 am

      Hi Pennie! I wish I could say 100% yes, but without testing the recipe first, I hesitate to say one way or the other. If you give it a go, however, please keep us posted!

      Reply
  2. Avatar for Jill GalantJill Galant

    December 25, 2019 at 5:23 am

    5 stars
    Another great recipe, melt in your mouth buttery chocolate, will definitely be making again.

    Reply
    • Avatar for TraciTraci

      December 26, 2019 at 2:32 pm

      SO happy to hear, Jill! Thank you for your note, rating and giving the recipe a go! Day made!

      Reply
  3. Avatar for Camille DraytonCamille Drayton

    December 22, 2016 at 12:18 am

    Wonder if this recipe could be used to make a linzer type cookie….if so ideas of filling?

    Reply
    • Avatar for TraciTraci

      December 22, 2016 at 12:01 pm

      Hello Camille! Are you referring to how they’re shaped/sandwiched? If so, I can imagine marmalade, cherry or strawberry jam would be delightful! I hope this helps?

      Reply
  4. Avatar for OliviaOlivia

    December 10, 2016 at 8:17 am

    If you can’t get cocoa nibs should you leave out completely or substitute for something?

    Reply
    • Avatar for TraciTraci

      December 10, 2016 at 9:11 am

      Hi Olivia! Cara (below) used dark chocolate chips instead of cocoa nibs. You can leave the nibs out altogether, if you wish.

      Reply
  5. Avatar for RuthRuth

    December 4, 2016 at 5:12 pm

    I’m curious about the cornstarch. I want to make this recipe, but I’m hesitant because of the cornstarch in the dough. Does it leave any kind of odd feel or taste on the palate? What is its function? Thanks so much, and hoping to make these for Christmas. They look fabulous!

    Reply
    • Avatar for TraciTraci

      December 5, 2016 at 4:25 am

      Hi Ruth! Cornstarch is not uncommon in shortbread or homemade bake goods and, IMO, does not leave an odd feel or taste on the palate. I use it quite a bit in baked goods to tenderize the gluten giving cookies a soft/chewy on the inside, crunchy on the outside texture (and cakes a softer, cake flour like texture). Specifically in shortbread, it assists in drying out the cookie, giving it a nice sandy crumb. I hope this helps.

      Reply
    • Avatar for KK

      December 23, 2016 at 2:59 am

      It doesn’t. I make regular shortbread all the time and you can’t taste it.

      Reply
  6. Avatar for LynneLynne

    January 7, 2015 at 11:41 am

    Wowza! I was fortunate enough to receive a lovely package of these cookies! They were an absolute stunner! I did share a few to more rave reviews, but what I really wanted to do was drag them all under the table with a book and a blankie and eat them all!!!

    Reply
    • Avatar for TraciTraci

      January 7, 2015 at 11:02 pm

      :D So happy you enjoyed them, Lynne! They are pretty addicting. I had to pull myself away from them on more than one occasion!

      Reply
  7. Avatar for CherylCheryl

    December 11, 2014 at 11:06 am

    5 stars
    I’d love to get a box of these in the mail.. just saying, Traci! I love how you go all out and even make little tags. Tsk tsk, makin’ the rest of us look bad :) But shortbread is the best.. and dark chocolate is the best.. so together, I cannot even.

    Reply

Primary Sidebar

well hello!

Traci in front of a barn.

I’m Traci and this is my blog. So Glad You Stopped By!

Here you’ll find full of flavor vegetarian comfort food with vegan and gluten free recipes too. I also share sourdough, sweets and naturally sweetened baked goods and desserts recipes because we all gotta have a little balance!

Learn More About Traci  or  The Blog.

Search

Start Here!

Why vegetarian, what you’ll find on Vanilla And Bean and fan favorites all right here!

Right this Way to Start

Footer

Affiliate Info

Vanilla And Bean is monetized in part through the use of affiliate links. As an Amazon Associate I earn from qualifying purchases. This means that if you click on a link and/or purchase an item after clicking on a link, Vanilla And Bean may receive a percentage of the sales price. I only recommend products that I love and use through my affiliate links. To learn more please see my Affiliate Policy. Thank you for your support!

© Vanilla And Bean, LLC  – 2023. Unauthorized use and/or duplication of any content or images without express and written permission from this blog’s owner is prohibited. Licensing inquiries for publication, general distribution, and/or commercial use, please contact me on my contact page.

Copyright © 2023 · Vanilla and Bean · Website by Meyne

Menu

Home · Recipes · Web Stories · Contact · Privacy Policy · Terms of Use · Accessibility · California Privacy Notice

Copyright © 2023 · Vanilla and Bean On Genesis Framework · Log in

  • Recipes
    ▼
    • Recipe Search
    • Recipe Index
    • Appetizers
    • Bread
      ▼
      • Sourdough
    • Breakfast & Brunch
    • Condiments
    • Desserts
    • Drinks
    • Grab & Go Snacks
    • Main Dish
    • Side Dishes
  • Start Here
  • Home
  • Shop
  • About
    ▼
    • Contact
    • A little bit about me…
    • Let’s Work Together
    • Blogs I’m Reading
    • Blogger Resources
  • Subscribe to Newsletter!
  • Search
Vanilla And Bean and our partners use cookies to enhance user experience and to analyze performance and traffic on our website. By using the Site, you consent to the use of cookies. Learn More

COOKIE SETTINGS   ACCEPT
Cookie Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.

Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
CookieTypeDurationDescription
__cfduid14 weeksThe cookie is set by CloudFare. The cookie is used to identify individual clients behind a shared IP address d apply security settings on a per-client basis. It doesnot correspond to any user ID in the web application and does not store any personally identifiable information.
cookielawinfo-checkbox-necessary011 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-non-necessary011 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Non Necessary".
OptanonConsent01 yearTracks users cookie consent preferences
viewed_cookie_policy011 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Advertisement
CookieTypeDurationDescription
IDE12 yearsUsed by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile.
VISITOR_INFO1_LIVE15 monthsThis cookie is set by Youtube. Used to track the information of the embedded YouTube videos on a website.
Analytics
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
CookieTypeDurationDescription
_ga02 yearsThis cookie is installed by Google Analytics. The cookie is used to calculate visitor, session, camapign data and keep track of site usage for the site's analytics report. The cookies store information anonymously and assigns a randoly generated number to identify unique visitors.
_gid01 dayThis cookie is installed by Google Analytics. The cookie is used to store information of how visitors use a website and helps in creating an analytics report of how the wbsite is doing. The data collected including the number visitors, the source where they have come from, and the pages viisted in an anonymous form.
ad-id16 monthsProvided by amazon-adsystem.com for tracking user actions on other websites to provide targeted content
GPS030 minutesThis cookie is set by Youtube and registers a unique ID for tracking users based on their geographical location
Performance
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
CookieTypeDurationDescription
_gat01 minuteThis cookies is installed by Google Universal Analytics to throttle the request rate to limit the colllection of data on high traffic sites.
YSC1This cookies is set by Youtube and is used to track the views of embedded videos.
YTCpersistent10 minutesThis cookie is set by Youtube to manage the embed and viewing of videos