Chocolate Shortbread Cookies
Cookies
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
2 h
Servings
84
Difficulty
Easy
Prep Time
30 Min
This Thermomix® recipe for Chocolate Shortbread Cookies is ready in 2 h and yields 84 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
These chocolate shortbread cookies are a delightful treat, perfect for the holiday season or any time you crave a rich, buttery cookie. I've been making these for years, and they always disappear quickly! The cocoa powder adds a lovely depth of flavor that complements the sweetness of the sugar. They're surprisingly easy to make, and the Thermomix® makes the process even smoother. The dough needs to chill for at least an hour, so plan accordingly. These cookies are perfect with a cup of coffee or hot chocolate. They are vegetarian and can be made gluten-free with a suitable flour substitute.
Ingredients (7 ingredients)
-
1.75 cups all-purpose flour
-
0.25 cup unsweetened cocoa powder
-
0.25 teaspoon sea salt
-
11 tablespoon unsalted butter, softened
-
0.5 cup white sugar
-
1 piece egg yolk
-
1 teaspoon vanilla extract
Preparation (7 steps)
Combine dry ingredients
Add 1 3/4 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/4 teaspoon sea salt to the Thermomix bowl. Mix for 10 Sec./Stufe 4 to combine.
Cream butter and sugar
Add 11 tablespoons softened unsalted butter and 1/2 cup white sugar to the Thermomix bowl. Mix for 30 Sec./Stufe 3 until light and fluffy.
Add egg yolk and vanilla
Add 1 egg yolk and 1 teaspoon vanilla extract to the Thermomix bowl. Mix for 10 Sec./Stufe 3 to combine.
Incorporate dry ingredients
Add the dry ingredients from step 1 to the Thermomix bowl. Mix for 20 Sec./Stufe 3, using a spatula to scrape down the sides of the bowl as needed, until just combined. Do not overmix.
Shape the dough
Divide the dough into thirds or quarters. On a large sheet of waxed paper, knead the dough a little bit. Gather into a ball, then shape into a 1 1/2-inch cylinder or square tube. Wrap up with the waxed paper, pushing in the sides so that the tube is evenly thick from left to right. Repeat with remaining dough.
Chill the dough
Refrigerate the dough for at least 1 hour, and up to overnight.
Slice and bake
Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Slice dough into 1/4-inch thick cookies with a sharp knife. Arrange on the baking sheets, spacing them 1/2 inch apart. Bake in the preheated oven until firm, 20 to 25 minutes. Cool completely before eating.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Created by
Amelia Clark
6
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten: Wheat
- Eggs
- Milk (including lactose)
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
Buttery Raspberry Thumbprint Cookies
Cookies
Gingerbread Cookies with Dark Chocolate
Cookies
Peppermint Chocolate Kiss Cookies
Cookies
Festive Butter Cookies
Cookies
Oat and Pecan Lace Cookies
Cookies
Maraschino Kirsch-Schoko-Haferflocken-Cookies
Cookies
Cranberry Zimt-Cookies
Cookies
Spicy Chocolate Coconut Cookies
Cookies