Chocolate shortbread cookies

Chocolate shortbread cookies

The very phrase “chocolate shortbread” is associated with the warmth of the oven, the smell of milk, chocolate and vanilla. The rustling of sugar being poured. The feeling of a home holiday.

Cookies are one of the oldest delicacies recognizable to people, but in Rus' they became widespread under Catherine the Great, who very much loved pampering herself with tea and pastries. The first cookie was made from oats, flattened and soaked in water. In fact, oatmeal cookies are still sold in the store to this day. But for now we will not talk about him, but about another, very popular cookie. It is prepared quickly at home, does not require any special expenses and is therefore accessible to even the busiest housewives who find it difficult to find time for complex sweets. The shortbread cookie recipe has survived from the 18th century to the present day with virtually no changes.

Chocolate shortbread cookies are prepared quickly and easily at home. This is a savory, tender and enjoyable delicacy for the whole family.

You can involve children in making it, who will be satisfied with the modeling process: you can create not ordinary boring mugs, but give the shortbread dough any, the most funny shape. You can add vanilla sugar, cinnamon, coffee, crushed nuts or icing: chocolate, coffee or caramel.

Ready-made cookies are very tasty to eat with tea, milk or coffee. You can have a family tea party or invite friends. Below we provide ordinary step-by-step recipes.

Chocolate shortbread cookies. Traditional recipe

This is the most common recipe for lovers of chocolate shortbread cookies. These cookies are simply prepared at home, require little labor and ingredients, and the result will amuse the most discerning sweet lovers. The shortbread dough is colored with cocoa and decorated with melted milk or black chocolate on top - whichever you like best.

• Butter – 100 g;
• Sugar – 50 g;
• Flour – 160 g;
• Cocoa powder – 40 g;
• Dark or milk chocolate - to taste.

1. Convenient oven temperature for baking chocolate cookies is 200°C. Line a baking tray with baking paper.
2. While the oven is heating up, let's start making the dough. First, beat the softened butter and sugar properly. Later add sifted flour and cocoa. Stir until smooth. And then knead lightly with your hands. The dough does not have to stick to your palms - to do this, dust your palms with flour.
3. We form balls, sausages or just lumps from the dough, about 2.5-3 cm in diameter. Place them on a baking sheet covered with paper and flatten them with a fork or some kind of grooved object to leave a sketch on the surface of the cookies.
4. Place in a preheated oven. Bake chocolate cookies for 15-20 minutes, cool and only later decorate with chocolate. To do this, melt the chocolate, pour it into the resulting patterns and wait until it hardens.

Children's cookies made from shortcrust pastry with cocoa “Rozhitsy”

These funny, crunchy cocoa shortbread cookies will amuse your little one when your child asks for something tasty. Warm and already cooled cookies with tea or milk are suitable for both children and adults and will help you show your love for family and culinary art. The cookies are quite simple to prepare, they don’t take much time, and, of course, they are much tastier and healthier than store-bought ones.

• wheat flour – 250 g;
• butter – 100 g;
• chicken egg – 1 pc.;
• sugar – 100 g;
• cocoa powder – 2–3 tsp.

First, mix softened butter with eggs and sugar.

Sift the flour and mix cocoa powder with it.

Add flour and cocoa to mixture of butter, eggs and sugar. Knead the dough. It does not have to stick to your hands, but be viscous and soft.

Place the dough in the refrigerator for thirty to forty minutes.

We turn on the oven to warm up to 200 degrees, and at this time we take out the dough and roll it out to a thickness of about 0.5-1 cm. Using a mold or glass, cut out round-shaped cookies.

Now you can start making faces. For the eyes, you can use chocolate drops, raisins, or whatever you like. The mouth is either cut with a knife or drawn with the edge of a glass. You can create “lips” from raisins.

These shortbread chocolate cookies are baked for 15-20 minutes, depending on the thickness. Warm cookies can be lightly dusted with sweet powder if you like. Served with milk, tea and other drinks.

Video of making chocolate shortbread cookies

Shortbread cookies with chocolate drops “Esmeralda”

These cool chocolate chip shortbread cookies are easy to make at home. It is very tender and tasty and can be stored for a long time, up to 2 weeks. Although they usually eat it much faster. The cookies come out a little tougher with margarine, and softer with butter.

• butter or margarine – 250 g;
• flour – 2 cup;
• sugar - half a glass;
• chicken egg – 1 pc.;
• vanillin - sachet;
• chocolate drops to taste, both milk and dark chocolate are suitable;
• a pack of baking powder or soda slaked with vinegar;
• instant coffee – 1 tsp. (optional).

Combine softened butter or margarine with eggs, sugar, vanillin and chocolate. Pour baking powder and maybe coffee into the flour.

Add flour to the main mixture to get shortbread dough.

Knead the dough; when ready, it should be free of lumps, stretch perfectly and not stick to your hands.

Place the dough in the refrigerator for half an hour.

Heat the oven to 200 degrees.

Roll out the dough into a pancake 0.5-1 cm wide.

Cover the baking sheet with parchment or simply grease it with margarine. But without parchment, melted chocolate will burn faster.

Cut the cookies out of the rolled out dough using cookie cutters, place them on a baking sheet and place in a preheated oven.

Esmeralda shortbread cookies are baked for 15-20 minutes, depending on the thickness.

Shortbread cookies with chocolate

Another delicacy that is simply prepared at home is chocolate shortbread cookies. Crispy shortbread dough with pieces of chocolate will undoubtedly appeal to both adults and children. It mixes perfectly with hot fragrant tea or milk.

To make these cookies we will need:

• Butter or margarine – 200 g;
• Chicken eggs – 3 pcs.;
• Wheat flour 400-500 g (2-2.5 cups);
• Sweet sand – 200 g (1 cup);
• Salt - to taste;
• Soda (slaked with vinegar);
• Vanilla sugar - a bag;
• Cinnamon (if you like);
• Chocolate pieces – 150 g;
• Margarine for greasing the pan.

This shortbread dough is made with eggs. Add sweet sand, vanilla sugar, cinnamon, eggs to the softened butter and mix thoroughly.

Now add the crushed chocolate and mix thoroughly. And after that - sifted flour. We use baking soda as a baking powder. The dough may turn out a little sticky, but it's not terrible. Just wrap it in cling film and put it in the refrigerator for an hour.

We set the oven to preheat, the temperature should be about 200 degrees.

Remove the chilled dough, unroll it and roll it into a narrow layer. Using molds and our imagination, we shape the dough.

Place the cookies on a baking sheet previously greased with margarine and place in a preheated oven for 20-25 minutes.

Take out the finished cookies, place them on a plate or dish and serve with tea.

We really hope that our recipes will help you have a great time with your loved ones.

Chocolate Shortbread Cookie Recipes

The abundance of delicious and satisfying chocolate shortbread cookies amuses lovers of sweets. In addition, it is prepared quite quickly and does not require much effort. And the ability to create sand paste for baking in different colors and add pieces of chocolate to it opens up new possibilities for imagination.

1. Traditional recipe
2. Joyful faces made from chocolate and shortbread dough
3. Gorgeous “Esmeralda” with chocolate drops

Traditional recipe

Ingredients:

• milk – 2 tablespoons;
• premium flour – 300 g;
• sugar – 5 tablespoons;
• butter (margarine can be used) – 200 g;
• egg - 1 piece;
• cocoa – 3 tablespoons (without a slide);
• salt - a pinch.

Manufacturing method:

1. In a small fireproof container, melt 50 g of butter along with sugar and milk. Heat the mixture over low heat while constantly stirring until the sugar is completely dissolved.
2. Add cocoa powder sifted through a sieve to the mixture. Stirring constantly, bring to a boil and heat for 2 minutes. The mixture does not have to burn! Let the chocolate consistency cool to room temperature.
3. Knead the dough from flour, butter and eggs. For this purpose, you can use a food processor with a “knife” attachment, or chop the butter into crumbs with an ordinary huge knife, and then add the egg and knead with your hands.
4. Add the chocolate mixture to the butter-flour crumbs. Knead soft dough.
5. Place it in a bowl, cover with cling film, and refrigerate for 1-2 hours.
6. Roll out the ripe shortbread dough with a rolling pin into a narrow sheet, the thickness of which is 5 or 6 mm, cut out circles or other shapes with a mold.
7. Place the chocolate shortbread cookies on a baking sheet lined with parchment. From the indicated amount of ingredients, about 60 pieces can be obtained, depending on the size of the recess.
8. Bake chocolate cookies in a previously preheated oven at 170 degrees. Approximate production time is 10–15 minutes.

Joyful faces made from chocolate and shortbread dough

• butter – 90 g;
• premium flour – 260 g;
• egg - 1 piece;
• cocoa – 2–3 teaspoons;
• sweet sand – 100 g.

1. Mix soft butter with sweet sand. Mix in the egg.
2. Pour 200 g of sifted flour into the butter mixture and knead.
3. Divide into 2 parts (3:1). Mix the remaining flour (60 g) into the largest part, and cocoa into the smallest part. Knead until smooth. Both types of dough should simply lag behind your hands.
4. Cover and refrigerate for 30 minutes or 1 hour.
5. When the indicated time has elapsed, turn on the oven to preheat to 190 degrees. Take out the light part and roll it into a narrow layer. Using a notch or glass, cut out circles for the future chocolate cookies.
6. Start forming “faces”. The brown shortbread part can be used to form hairstyles (make boys and girls). The eyes will be made from chocolate drops and small colored sprinkles. The mouth and nose can be drawn with a knife.
7. Bake the chocolate chip cookies on a parchment-lined baking sheet for 15 to 20 minutes. Manufacturing time depends on the thickness of the workpieces and the characteristics of your stove.

Gorgeous “Esmeralda” with chocolate drops

• butter (can be replaced with margarine) – 240 g;
• premium flour - 2 cups;
• sugar – 120 g;
• egg - 1 piece;
• vanillin – 1/2 teaspoon;
• baking powder (can be replaced with soda, quenched with lemon juice) – 10 g;
• chocolate drops - to taste;
• instant coffee – 1 teaspoon (optional).

1. Combine soft butter, vanilla and sugar, beat in the egg and stir well.
2. Sift the flour together with the baking powder. If desired, add a spoonful of instant coffee.
3. Add the flour mixture to the sweet egg-butter mixture and make shortbread dough. Immediately add chocolate drops (it is better to use a bitter chocolate product). The finished sand mass must be elastic and homogeneous.
4. Place the rolled dough in the refrigerator for 30 minutes.
5. After half an hour, turn on the oven to warm up to 190 degrees.
6. Roll out the “ripe” mass into a narrow layer (its thickness can vary from 0.5 mm to 1 cm). Shape the cookies using the cutter.
7. On a baking sheet lined with baking paper, place the future chocolate shortbread cookies. Bake for 10–20 minutes.

There are several recipes for shortbread cookies with chocolate, but we can say with confidence that everyone will like it, and especially small gourmands.

The delicacy, with or without drops, has a longer shelf life (almost 2 weeks). When choosing a recipe, keep in mind that shortbread cookies made with margarine will be tougher than those made with pure butter.

Chocolate Cinnamon Shortbread Cookies

Ingredients

Butter – 110 g

Chicken egg – 1 pc.

Wheat flour – 160 g

Baking powder – 1 tsp.

Additionally:

Ground cinnamon – 1.5 tsp.

• 422 kcal
• 22 min.
• 22 min.

Photo of the finished dish

Step-by-step recipe with photos

Prepare ingredients for chocolate cinnamon shortbread cookies. Remove the butter from the refrigerator in advance.

Grind soft butter with sugar and salt.

Add the egg. Stir.

Add flour mixed with cocoa and baking powder.

Mix cinnamon and sugar.

Form small balls from the purchased dough and roll in a mixture of cinnamon and sugar.

Place the preparations on a baking sheet covered with parchment.

Bake in an oven preheated to 180 degrees for 10-12 minutes.

Chocolate cinnamon shortbread cookies are ready.

Immediately remove it from the baking sheet and cool completely on a wire rack.

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Shortbread cookies with chocolate

Almost all housewives probably adore chocolate in baked goods, which is why the recipes are often the same. I also baked cookies with chocolate, and didn’t spy on Yulia at all :)

I received chocolate as a present at work. I didn’t want to eat it alone, but there wasn’t enough for everyone at home. Then we made a fateful decision with the children and baked cookies, and, as you may have guessed, sent pieces of chocolate there.

I was going to make shortbread cookies. This test does not require very complex products, and we are quite pleased with the ending. Even my husband eats these cookies with milk. But he is indifferent to baking for me.

For chocolate chip cookies, you should stock up on the following products:

Production time: 10 minutes for kneading the dough and 2 hours for cooling.
Complexity is simple.

Let's start kneading the dough. Take 2 eggs at room temperature.

Add sugar to them, beat for a few minutes until the sugar dissolves.

Add butter at room temperature. The butter should be soft, even slightly melted.

Now we prepare the chocolate. Grind it into small pieces, but not into chips.

Mix the butter well with the egg consistency, add the chocolate pieces.

Add flour and knead into a soft but not sticky dough. We put it in the freezer for a couple of hours.

After the required time has passed, remove the dough from the refrigerator. We make small plump round sausages out of it and cut our cookies.

Place it on a baking sheet, flattening it slightly with your hands. Bake for 30 minutes at a temperature of 180-190 degrees.

We try to push everyone away from the table so that the cookies can cool down. In the latter case, serve cool compote.

Enjoy the cookies, I'll bake more of these tomorrow!

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