Imagine a cookie so decadent, so rich, and so irresistible that it transforms an ordinary moment into a blissful chocolate escape. These Brown Sugar Chocolate Shortbread Cookies are not just a treat; they're a luxurious experience that combines the deep, caramel-like warmth of brown sugar with the intense, velvety richness of chocolate. Whether you're a seasoned baker or a curious kitchen novice, this recipe promises to deliver melt-in-your-mouth cookies that will have everyone begging for more.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, approximately 3-4 minutes using an electric mixer.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt to ensure no lumps remain.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. The dough will appear crumbly but should hold together when pressed.
- Fold in the chocolate chips, distributing them evenly throughout the dough.
- Transfer the dough onto a lightly floured surface and gently knead it a few times to help it come together.
- Roll the dough to about 1/4 inch thickness and cut into desired shapes using cookie cutters or slice into rectangular shortbread pieces.
- Place the cookies on the prepared baking sheets, spacing them about 1 inch apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are slightly firm and the tops look set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, store in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted - this is crucial for achieving the perfect cookie texture.
- Don't overmix the dough; mix just until ingredients are combined to keep the shortbread tender.
- Use high-quality cocoa powder and chocolate chips for the most intense flavor.
- Chill the dough for 15-30 minutes before rolling if it feels too soft, which helps prevent spreading during baking.
- Use a sharp, clean knife or cookie cutter for neat edges.
- Let cookies cool completely before storing to maintain their crisp texture.
- For extra indulgence, consider drizzling melted chocolate over the cooled cookies or dusting with powdered sugar.
Nutrition Facts
Calories: 171kcal
Carbohydrates: 20g
Protein: g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 26mg
