Emily's Famous Chocolate Shortbread Cookies Recipe - Allrecipes.com
Emily's Famous Chocolate Shortbread Cookies Recipe
  • READY IN 30 mins

Emily's Famous Chocolate Shortbread Cookies

Recipe by  

"These extra chocolaty cookies will cast a chocolate spell on you. Once you have eaten them, you will want nothing else. Serve with ice cream and coffee. If you can't find Dutch process cocoa at your store, just add a pinch of baking soda to the dry ingredients. They are great with frosting too!"

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Ingredients Edit and Save

Original recipe makes 5 dozen cookies Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, stir together the confectioners' sugar, cocoa, flour and salt until well blended. Cut in the butter until lumps are no larger than peas. Add eggs and vanilla; mix until a stiff dough forms. It may take a minute to come together.
  3. On a lightly floured surface, roll out dough to 1/4 inch thickness and cut into desired shapes using cookie cutters. If the dough is too sticky, chill for a little bit. Place cookies 2 inches apart onto an ungreased baking sheet.
  4. Bake for 8 to 10 minutes in the preheated oven, or until the surface appears dry. Allow cookies to cool for a couple minutes on the baking sheet before removing to wire racks to cool completely. When cookies are completely cool, melt the chocolate over a double boiler or in the microwave. Stir frequently until smooth. Dip cookies or drizzle with the chocolate and place on waxed paper to set.
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Reviews More Reviews

Most Helpful Positive Review
Dec 01, 2006

I just came back to get this recipe because I lost it and I use it every Christmas to make our "Perfect Men" cookies: gingerbread men made of chocolate shortbread. We love this recipe, but we change it just a little. We use 1/2 cup extra cocoa and 1/2 cup less of flour. This way, the dough is the same consistency, but flavor is much more chocolatey. Thanks for a great recipe!

Most Helpful Critical Review
Aug 24, 2005

The cookie is okay but not at all "extra chocolaty". The texture is good. I own a cookie business and was trying out a few chocolate shortbread recipes. The search continues!


61 Ratings

May 07, 2007

Substituted 1/2 c more cocoa for 1/2 c flour, added pinch of baking soda. Melted the butter, mixed the wet ingredients, sifted the dry ingredients together, added the dry to the wet. Chilled it for about 30 minutes. Rolled 1/4 inch thick. 1 1/2 inch heart cookies took 6 minutes, 3 inch heart cookies took 8 minutes. These are sturdy enough to use in cookie bouquets. I did not add chocolate, but piped icing. Excellent flavor. They are better after several hours rather than straight out of the oven.

Feb 12, 2007

Very good cookies! I softened the butter instead of cutting it in- much less work and they turned out wonderful. I took SugarPlum's advice and increased the cocoa (by 1/4 cup) and decreased the flour by the same amount. I'm glad I did- the chocolate flavor is perfect for me. Used organic cocoa and one cup whole wheat pastry flour. Dough was a tiny bit sticky so I stuck it in the fridge for 20 minutes and rolled it out between wax paper. Cut into heart shapes and frosted with pink frosting (Decorator Frosting from this site) for Valentine's Day. I found between 7.5 -8 minutes to be the pefect baking time, depending on how thick the cookies were. My babies helped me make these and LOVED it!

Jun 17, 2005

soooooooooooooo good! But...,my inexperienced friend( it was her first time making cookies) thought it was too dry and added milk...so it wasn't really a shortbread cookie in the end, but it tasted great! It was a bit gooey and ever so chocolately!!! The chocolate chips didn't really melt very well, and we accidentally burnt a little bit. It was more of a paste instead of something that you could dip in, so we kind of spread it on like butter. It tasted really good though and it's quite easy to make. (believe me, we succeeded and we are real cooking beginners. We can mess up even the simplest recipe...but, man they tasted good!) Even my mom who is really health conscious and looks down on fattening treats loved these and actually complpimented us (which is rare) Soopooh and friends ^_^

Nov 29, 2010

After all the mixed reviews i decided to still give these a shot. They were great, not too sweet, but I liked that. The dough was so easy to work with and my cookies were sturdy. People who complained need a little lesson in cookie making i think. A shortbread cookie should never be rolled too thin. And I always roll cookies between 2 pieces of parchment paper, then i chilled the flattened dough and cut the cookies and bake. And you really can't over bake them. As soon as the tops were no longer glistening I took them out of the oven. then i drizzled some melted chocolate over the tops. Beauty!

Jan 30, 2003

I made these and brought them to the office--they were a big hit. Also, I used regular cocoa with a bit of baking powder as the recipe suggests, and they turned out fine!

Aug 29, 2002

I loved these cookies. I did have to chill the dough for a little while before I rolled it out. I cut the recipe in half and was able to get 2 1/2 dozen cookies. Instead of dipping them in chocolate, i used the sugar cookie frosting recipe and added cocoa to it. I heated it up before spreading it onto the cookies and it was beautiful. These are so chocolaty, they taste great with a sweet frosting.


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  • Calories
  • 101 kcal
  • 5%
  • Carbohydrates
  • 11.6 g
  • 4%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 5.8 g
  • 9%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 23 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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