Learn how to make the best chocolate shortbread cookies with this easy recipe! These are a variation on 1-2-3 shortbread cookies, made with cocoa powder in the dough, and dipped in melted chocolate after baking
Sift into a medium bowl the flour, cocoa powder, and salt. Use a whisk to make sure the ingredients are evenly mixed. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until they are well mixed and soft, but aerated.
Add the dry ingredients to the mixer bowl and stir on low until the dough comes together.
Divide the dough into two disks, and wrap in plastic wrap to chill until firm (for 30 minutes to 1 hour).
Using a rolling pin, roll out the chilled dough, one disk at a time, between sheets of wax paper or parchment. You can also use flour, if you prefer. Transfer the dough to the refrigerator if it gets too warm. You want the dough to be fairly thin (⅛–¼ inch thick).
Cut out cookies using a 2-½ inch cookie cutter
Place all the cutout cookies on a large sheet pan lined with parchment to chill again until firm, about 20 minutes. This is to prevent the cookies from spreading when they bake.
While the cookies chill, preheat the oven to 350 °F. Line a couple of sheet pans with parchment.
When the cookies are cold and firm and the oven is preheated, transfer a few of the chilled cookies to a new sheet pan to bake. You should be able to fit 6–8 cookies on a half sheet pan.
It takes 13–15 minutes to bake the cookies. Let cool completely before garnishing.
Repeat the baking with rest of cookies.
Once all the cookies are baked, you can garnish them, if desired.
Melt the white chocolate in a bowl. Then dip each cookie in white chocolate to coat half, then sprinkle with a little freeze-dried raspberries. Set aside on parchment paper until the chocolate sets.