Chocolate And Sea Salt Shortbread Cookies
82
- Prep Time25 min
- Total Time45 min
- Makes34
Chocolate and sea salt shortbread cookie. (Photo, Sian Richards.)
Chocolate with salt is a magical combination that you can apply to our easy shortbread recipe for a classic cookie with a modern twist.
Ingredients
2 1/2 cups all-purpose flour
1/2 cup cocoa powder, sifted
1/2 tsp salt
1 1/2 cups unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 tsp flaked sea salt, preferably Maldon
Instructions
PREHEAT oven to 350F. Position racks in top and bottom thirds of oven. Line 2 baking sheets with parchment.
STIR flour with cocoa powder and salt in a medium bowl.
BEAT butter with sugar in a large bowl, using a wooden spoon, until smooth, 1 min. Gradually stir in half of flour mixture, until just combined. Add remaining flour mixture, kneading with your hands, until dough forms a ball.
ROLL out on a floured counter until 1/4 in. thick. Cut out cookies with various shapes of cookie cutters. Arrange on prepared sheets, 2 in. apart. Cookies will spread as they bake. Sprinkle cookies with sea salt.
BAKE in top and bottom thirds of oven, switching sheets halfway through, until edges are just golden, 12 to 15 min. Leave on sheet for 5 min, then transfer cookies to a rack to cool completely. Cookies will keep well in an airtight container up to 1 week, or freeze up to 1 month.
Check out more of our best shortbread cookie recipes.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.