Chocolate Shortbread Cookies

Serving Size: 2-3 dozen (depending on size) Prep Time: 20 minutes + 30 minutes Cook Time: 17-20 minutes


2 cups All-Purpose Flour
2/3 cup Cocoa Powder
1/2 tsp Salt
1/2 cup + 2 tbs White Sugar
1 cup Butter (Room temperature)
1 tsp Vanilla Extract
1 1/2 cups Chocolate Chips


  1. Sift the flour, cocoa and salt together. Set aside.
  2. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.. Mix in the vanilla extract. Slowly add in the flour mixture and mix until combined.
  3. Between two sheets of waxed paper, roll the dough 1/4-inch thick as evenly as possible.
  4. Chill for 30 minutes.
  5. Preheat the oven to 350˚ F. Line a large baking sheet with parchment paper.
  6. Cut out the cookies with a heart shaped or other cookie cutter. Arrange the cookies, on the prepared baking sheet.
  7. Bake for 17-20 minutes, or until crisp and firm. Let the cookies cool on the baking sheet for two minutes and then transfer to a tea towel or a wire cooling rack to cool completely.
  8. When the cookies are cool, dip the hearts into the melted chocolate. I only dipped about 1/4 of the heart. Sprinkle the chocolate section with sprinkles, if desired.
  9. Place the heart cookies on wax paper until the chocolate is completely set.

*Original recipe was found on the Two Peas and Their Pod website.*