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Dessert • Sweet

Natalie’s Dark Chocolate Shortbread Cookies

Natalie Veldhoen, Habanero Consulting Inc.
Natalie Veldhoen

Senior Consultant, Enterprise Content Management

These cookies have been a staple for me since I started baking my own Christmas cookies. I personally don’t like really sweet treats and so these are something I enjoy with a cup of coffee or little glass of port. Toppings change from year to year, but the basic recipe always stays the same.

Dark Chocolate Shortbread Cookies


  • ½ cup (1 stick) unsalted butter, softened
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla
  • ⅛ teaspoon salt
  • 1 teaspoon of cornstarch
  • ¾ cup + 2 tablespoons all-purpose flour
  • ¼ cup unsweetened Dutch-process cocoa powder – use good quality for best results
  • Decorations: whole nuts, candied fruit, large-flake sea salt


Step 1

Using a mixer, blend butter, sugar, vanilla and salt in a bowl until smooth and fluffy.

Step 2

Sift the flour, cornstarch and cocoa into the butter and sugar mixture and mix until it forms a soft dough.

Step 3

Using floured hands, roll the dough into 2 logs about ¾-inch in diameter, wrap in parchment paper or plastic wrap and refrigerate at least one hour.

Step 4

Preheat oven to 325°F.

Step 5

Cut chilled dough into ½-inch slices and place each cookie on a cookie sheet. Top with desired decorations.

Step 6

Bake 20 minutes, leave to cool on the cookie sheet and then move to a cooling rack.

Photos from Natalie

Rows of chocolate cookies with a pecan on top cool on a wire rack.
Dark chocolate shortbread cookies, fresh out of the oven.

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Photos are for inspiration only and do not represent the talents of the Habanero test kitchen. Some snap-happy Habs have shared personal photos of their creations below their recipe.