Super Easy Triple Chocolate Shortbread Cookies

These triple chocolate shortbread cookies are a guaranteed crowd-pleaser. These cookies are super easy to make, only require a handful of ingredients, and can be made using just one bowl.

This recipe was inspired by a trip I took to Mexico with my family. We stayed at a hotel that had a lovely outdoor coffee bar. This coffee bar was always stocked with a large glass cookie jar filled with these AMAZING triple chocolate shortbread cookies. Every morning I found myself heading to the coffee bar, not for the coffee, but to swipe a few cookies from that jar.

When the vacation ended, I needed to recreate the recipe for myself at home. Through trial and error, I believe I have created a recipe that perfectly captures the taste and flavor of the cookies from that coffee bar. These cookies are honestly addictive, and their small size makes it easy to eat 3 or 4 in one sitting.

Ingredient Notes and Substitutions

• Salted Butter: I prefer to use salted butter for shortbread cookies, but you can substitute the salted butter for unsalted butter. If you choose to use unsalted butter, add 1 tsp of salt when adding in the flour. Additionally, butter is one of the main ingredients in this recipe, so using high quality butter will ensure the best tasting cookies.
• Powdered Sugar: Powdered sugar, aka confectioner’s sugar, is regular white granulated sugar that has been ground into a fine powder and combined with a small amount of cornstarch. Using confectioner’s sugar instead of granulated sugar gives the cookie its nice, crumbly texture when you bite into it. The small amount of cornstarch also prevents the cookies from spreading too much. As a result, these cookies are thick and layered with chocolatey goodness.
• Brown Sugar: I recommend using light brown sugar for this recipe. The brown sugar stops the cookies from spreading too much while adding depth of flavor. We want the cookies to be thick so that each bite contains all three types of chocolate.
• Vanilla: I use pure vanilla extract in these cookies.
• Chocolates: The second major ingredient in this recipe is the chocolate. With that said, the better the chocolate, the better the cookies will taste. I recommend using chocolate bars or chocolate chips from a reputable brand such as Ghiradelli. Lightly chop up the chocolate, even when using chocolate chips.

How to Make Triple Chocolate Shortbread Cookies

Check out this detailed rundown of how to make these shortbread cookies.

Making the Dough

1. These easy cookies start with softened, room-temperature butter. You can leave your butter out on the counter for about 45 minutes to achieve the correct consistency. If you don’t have time to wait around for your butter to soften or are impatient like me, pop the butter in the microwave for about 10 seconds. Do not melt the butter when using the microwave.
2. Next, we need to combine the softened butter with both the powdered and brown sugar. I use powdered sugar instead of regular granulated sugar to give this cookie a tender texture. These cookies are not meant to be flat and chewy like chocolate chip cookies.
3. Once the butter and sugars are creamed together, add the vanilla extract.
4. Add the flour to the butter mixture. When baking, it is extremely important to measure your flour correctly. Mix only until a solid dough is formed.
5. Fold the chopped chocolate into the dough using a spatula. Incorporating the chocolate by hand will prevent the chocolate from melting into the dough.

Chilling the Dough

Before the dough can go into the oven, it must be refrigerated for AT LEAST two hours. Any less and the cookies will spread too much.

I find it easier to portion out the cookies on a parchment lined cookie sheet before placing them in the fridge, but you can also portion the dough out after it has been chilled. The cookies will not spread out too much, so you only need to leave 1 inch of space between each cookie.

Baking the Shortbread Cookies

While the cookies are chilling in the fridge, preheat the oven to 350 degrees Fahrenheit. Once the cookies are adequately chilled and the oven is preheated, place the tray of cookies into the oven and set the timer for 13 minutes.

After 13 minutes, the edges of the cookies should be lightly golden brown. This is a good indicator that the cookies are done and ready to be taken out of the oven.

Cooling the Cookies

Once out of the oven, allow cookies to firm up on the cookie sheet for about 5 minutes. After 5 minutes, transfer cookies to a cooling rack to finish cooling off.

Storage

Store cookies in an airtight container and leave on countertop for up to one week.

To freeze, place cooled cookies in an airtight container or Ziploc bag and store for up to 2 months. Whenever you are craving a cookie, just pop one into the microwave in 15 second intervals until your desired temperature is reached.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @the.little.baker.who.could on Instagram.