Chocolate Cookie Recipe

Light and Crispy Chocolate Shortbread Cookies

Warm cookies and milk are best with this homemade chocolate cookie recipe. Crispy, light shortbread biscuits sanwiched togeher with fluffy butter icing.

These chocolate cookies are easy to make and store well. Kids of any age love them.

Chocolate Cookie Recipe Ingredients

  • 100g/4 oz butter or margarine
  • 50g/2 oz castor sugar
  • few drops of vanilla essence
  • 100g/4 oz plain flour, sieved
  • 25g/1 oz Bournville cocoa, sieved
  • pinch of salt

    Butter icing:

  • 75g/3 oz butter
  • 150g/6 oz icing sugar, sieved
  • 40 ml/2 tablespoons hot water
  • few drops of vanilla essence (optional)
  • little icing sugar, to decorate
  • baking tray, greased

How To make Chocolate Shortbread Cookies

  1. Preheat the oven (190 C/375 F/Gas 5)

  2. Cream the butter and sugar together thoroughly.

  3. Add the vanilla essence and fold in the sieved flour and cocoa with a pinch of salt; it should all mix together quite well.

  4. Divide the mixture equally in half then each piece into six.

  5. Roll into balls and place them on a greased baking tray, spaced fairly well apart.

  6. Flatten each with a fork, yet leave the mixture quite thick still.

  7. Bake for 12-15 minutes.

  8. Lift the biscuits onto a wire tray to cool when they have hardened slightly.

  9. Beat the butter to soften it then beat in the sieved icing sugar and the water. It should be a nice light texture and colour. Vanilla essence can also be added.

  10. Sandwich the biscuits together with icing and dust with icing sugar.

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