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three pieces of cocoa shortbread sprinkled with granulated sugar on a vintage plate.
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Cocoa Shortbread Recipe - 5 Ingredients

Cocoa shortbread made with 5 ingredients. Press into a pan, bake 35–50 minutes (depending on pan size), and cut while hot. Step-by-step instructions included.
Prep Time15 minutes
Cook Time40 minutes
Course: Cookies, Dessert
Cuisine: British
Diet: Vegetarian
Servings: 15 cookies
Calories: 204kcal
Author: Adina

Equipment

  • Square baking tin 8x8 inches/ 20x20 cm or 9x9 inches/ 22x22 cm, Note 1
  • Parchment paper
  • Electric mixer optional Note 2

Ingredients

  • 1 cup unsalted butter very soft, Note 3
  • ⅔ cup granulated sugar
  • 1⅔ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon fine sea salt
  • 1-2 teaspoons granulated sugar to sprinkle over the cookies
US - EU

Instructions

  • Preheat oven to 325°F / 165°C. Line a square baking tin with parchment paper, leaving an overhang for easy removal.
  • Cream ingredients: Cream butter and sugar for 2–3 minutes.
    1 cup unsalted butter + ⅔ cup granulated sugar
  • Mix dry ingredients: Whisk flour, cocoa, and salt in a separate bowl.
    1⅔ cups all-purpose flour + ½ cup unsweetened cocoa powder + ¼ teaspoon fine sea salt
  • Combine dough: Sift dry ingredients over butter mixture; mix just until combined.
  • Press dough evenly into the pan.
  • Bake cocoa shortbread for 35–40 minutes for a 9-inch pan and 45-50 minutes for an 8-inch pan. The top should look dry and set, not glossy. Shortbread will firm as it cools, so don’t overbake.
  • Cut into squares or rectangles immediately after removing from the oven. Sprinkle with sugar if desired.
    1-2 teaspoons granulated sugar
  • Cool completely in the tin, then store in a cookie tin or airtight container.

Notes

  1. Baking note: If using a 9-inch (23 cm) pan, bake for 35–40 minutes. For an 8-inch (20 cm) pan, bake for 45–50 minutes, as the thicker dough requires extra time.
  2. Measurements: I always use a digital kitchen scale in baking; it guarantees the best results.
  3. Mixer: I always use an electric mixer, but if you like, you can mix the ingredients by hand.

Nutrition

Serving: 1cookies | Calories: 204kcal | Carbohydrates: 22g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 42mg | Potassium: 63mg | Fiber: 1g | Sugar: 9g | Vitamin A: 384IU | Calcium: 10mg | Iron: 1mg