Dark Chocolate Shortbread – a delicious recipe with unsalted butter, sugar, vanilla, salt, flour, cocoa powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Blend butter, sugar, vanilla, and salt in a bowl with a fork until combined well.
2
Sift flour and cocoa into butter mixture and blend with fork just until mixture forms a soft dough.
3
Divide dough in half and pat out with floured fingertips into 2 (6- to 6 1/2-inch) rounds on an ungreased large baking sheet.
4
Chill dough, uncovered, until firm, about 30 minutes.
5
Preheat oven to 375F while dough chills.
6
Prick dough all over with fork and bake shortbreads in middle of oven until centers are dry to the touch and edges are slightly darker, about 15 minutes.
7
Cool on baking sheet on a rack 10 minutes, then cut each shortbread into 8 wedges with a large heavy knife.
8
Transfer to rack to cool.
347
kcal
Calories
24
g
Fat
33
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 stick (1/2 cup) unsalted butter, softened, 1/4 cup superfine granulated sugar, 1/2 teaspoon vanilla, 1/8 teaspoon salt, and more.
Yes, Dark Chocolate Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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