Chocolate Shortbread


Chocolate Shortbread Cookies


Yield: 32 cookies Prep time: 60 minutes

This is a sophisticated chocolate cookie for those who love dark chocolate. The texture of these cookies is firm and the flavor is seriously chocolaty. I recommend making the whole batch at once, since leftover dough tends to get very hard in the refrigerator. These cookies are cut into rustic squares, but you can also cut out shapes with a cookie cutter.

Dry Ingredients

2 1/4 cups of rice flour

1/2 teaspoon of baking powder

1/2 teaspoon of salt

1/3 cup of unsweetened cocoa powder

Wet Ingredients

6 tablespoons of salted butter (2 tablespoons less than a full stick)

1 cup of sugar

½ cup of tahini

2 eggs

½ teaspoon of vanilla extract

Final ingredients

1/2 cup of chocolate chips


Two medium sized bowls; measuring cup; measuring spoons; fork; small bowl; sifter or large wire mesh strainer, silicone spatula, baking sheet, 15” long sheet of parchment paper; rolling pin, metal spatula


  1. Preheat oven to 350 F.
  2. In a medium sized bowl combine flour, baking powder, and salt and mix thoroughly. Pour cocoa powder into the bowl through a wire mesh strainer or a sifter to break up clumps. Mix the dry ingredients together with a silicone spatula.
  3. Soften the butter by warming it in a small bowl in a microwave for 30 seconds.
  4. Place the butter and sugar in another medium sized bowl and cream them together by mixing them with a fork.
  5. Add tahini, eggs and vanilla extract to the creamed sugar and butter and mix them thoroughly with the spatula.
  6. Pour the wet ingredients into the bowl with the dry ingredients, scraping any remaining liquid from the sides of the bowl with the spatula. Use the spatula to mix the wet and dry ingredients together.
  7. Use your clean hands to combine any stray remaining dry and wet ingredients together. The finished the dough should be thick and moldable, like clay.
  8. Place a piece of parchment paper on a baking sheet and place half of the dough into a large ball and place it on the parchment paper.
  9. Roll the dough into a large 1/4” sheet with a rolling pin. I like to do this on the baking sheet so I don’t have to move the cookies when I am done.  Cut the edges and patch them to the corners to make a large square about 10” on each side.
  10. Cut the dough in half vertically, and horizontally with a sharp knife. Then cut each section in halves again until you have 16 cookies, each about 2- 2 ½” in size.
  11. Use a metal spatula to carefully move the cookies towards the edge of the baking sheet, allowing a ½” of space between each cookie.
  12.  Sprinkle 5-10 chocolate chips in the center of each cookie and press them into the dough with a flat hand.
  13. Bake the cookies for 18 minutes, or until the center of a cookie is slightly firm when touched and the chocolate chips are melted. Be careful not to overcook; these cookies burn easily due to their high cocoa content.
  14. Start the second batch of cookies with a cool baking sheet when the first batch is done.


This entry was posted in Illustrated Recipes. Bookmark the permalink.