Easy & Crispy Cocoa Shortbread Cookies

These chocolate cookies, well cocoa cookies, but if you add sugar and butter to cocoa you get…. chocolate!!!! They’re simple to make, seriously good to snack on, and they come together faster than you’d expect 😉

These are the kind of cookies you make when you want something sweet but really don’t feel like spending the whole afternoon in the kitchen or you need something fast!!!! Just 4 ingredients, no chilling the dough for hours, no fancy equipment, none of that. You just mix everything together, shape them, throw them in the oven, and that’s pretty much it. Sometimes the best recipes really are that straightforward!

And hey, simple doesn’t mean boring. These cookies bake up wonderfully crispy, slightly sweet, with a nice cocoa/chocolate flavor that just hits the spot. I actually made two batches, one with flatter cookies and one with rounder ones, and honestly both turned out great, so don’t stress too much about the shapes!

Also, a little note before we get into it, this is a variation of a very simple Portuguese shortbread style cookies, and what you see is kinda what you get. If you’re looking for an oozy chocolate chip cookie or something fancier of that nature, just use the search bar up above hahahaha here on BakeAfter we have tons of those cookies. This is more a plain chocolate cookie, but sometimes that’s exactly what you, or me, crave. Something simple, slightly sweet, with a nice hint of cocoa, very crispy, and a super easy “just mix” recipe, and what can I say… it works! ;D Let’s check the recipe!

Easy & Crispy Cocoa Shortbread Cookies

Servings: 8
Time: 40mins
Difficulty: Easy
Rating: ★★★★★
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Gotta love these super simple cookies, just 4 ingredients and you get a delicious crispy choco cookie, no fuss! ;D

Ingredients

Flour – 220g (+/- 2 cups)
Cocoa – 25g (+/- 2 tablespoons)
Butter – 125g (Room Temperature)
Sugar – 120g (+/- 7 tablespoons)
Sugar – For sprinkling

Directions

In a bowl, add the sugar and room temperature butter (essential for cookies), whisk together until smooth and creamy.

Now add the cocoa and flour and mix with a wooden spoon until a dough forms. Use your hands to shape it into a ball.
Preheat the oven to 200ºC (390ºF) and prepare a baking sheet lined with parchment paper to arrange the cookies.

Now form balls of dough and flatten them, trying to make them roughly the same size so they cook evenly. After filling the baking sheet, use a fork to make indentations in each cookie, then generously sprinkle with sugar and bake.
Bake at 200ºC (390ºF) for about 5 minutes, then lower the oven temperature to 180ºC (350ºF) and bake for another 10 to 15 minutes, or until done.

Remove from the oven to cool. I made two batches, one with flatter cookies and another with rounder cookies, both came out excellent 🙂 Enjoy!

Notes & Tips: Room temperature butter is not optional here, it’s what makes the creaming process work and gives the cookies that nice texture, so pull your butter out ahead of time and let it soften before you start.

Try to keep your cookies a similar size and thickness so they all finish baking at the same time. If some are thicker, they’ll need those extra few minutes on the higher end of the 10 to 15 minute range.

The fork marks aren’t just for looks, they help the cookies bake more evenly and give them that classic biscuit look. Press down firmly but gently.

Don’t skip the sugar dusting at the end! It adds a little crunch on top and makes them look way more appealing without any extra effort.

These cookies crisp up more as they cool, so don’t panic if they still feel slightly soft when they come out of the oven. Give them a few minutes on a cooling rack and they’ll firm right up.

This recipe for Easy & Crispy Cocoa Shortbread Cookies was originally created on BakeAfter.com. Esta receita de Biscoitos de Chocolate foi publicada em português no Iguaria.com.