Chocolate Chocolate Chip Shortbread Cookies (2024)

There is a good reason why Chocolate Chocolate Chip Shortbread Cookies have two “chocolates” in their name. These crunchy, melt-in-your-mouth cookies are incredibly, deeply, doubly chocolate!

Why you'll love this recipe

Chocolate Chocolate Chip Shortbread Cookies festooned with chips are luscious cool weather cookies, and with one simple change, can be successful care package treats all year. In warm weather, defy the heat by tucking the chips inside!

With the chocolate chips safely hidden inside the cookies, there is no gooey chocolate to melt while shipping or on fingers while eating. The chips melt a bit into the dough while baking, giving a boost to the chocolate richness of the cookies.

But with no alluring chips on top of the shortbread, the cookies lacked eye appeal. Sprinkles to the rescue. I often usesprinkles to liven up a cookie’s appearance.

I think the multi-colored nonpareils turn Chocolate Chocolate Chip Shortbread Cookies into a party!

Instructions

This is an overview of the instructions.The full instructions are in the recipe card below.

1. In a large mixing bowl, whisk together flour and cocoa.
2. In the bowl of an electric mixer, cream together butter and confectioners’ sugar for about 3 minutes ,until light and fluffy. Beat in vanilla. Gradually add flour mixture until blended and the dough forms.

FOR CHIPS INSIDE COOKIES (Recommended for warm weather care packages):

1. Pour the nonpareil sprinkles into a shallow bowl.
2. Using a medium (2 tablespoon) scoop, scoop a portion of dough and flatten slightly in your palm. Add about 15 chocolate chips on top of the dough, then knead with dough minimally with your fingers to distribute the chips. Roll into a ball, then flatten into a ½” thick disc.
3. Dip the edge and top of ½ of the dough disc into the sprinkles to coat.
4. Place the cookies 2” apart on the prepared baking sheet . Bake for 12-14 minutes, or until the top of the cookies are dry to the touch.

FOR CHIPS OUTSIDE COOKIES (Recommended for cool weather care packages only):

1. Pour the chocolate chips into a shallow bowl.
2. Using a medium scoop, Scoop a portion of dough. Roll the dough into a ball and dip the top half of the ball into the chocolate chips, pressing to attach the chips to the dough.
3. Place the cookies 2” apart on the prepared baking sheet. With the palm of your hand, gently flatten each dough ball to ½” thickness. Bake for 12-14 minutes, or until the top of the cookies are dry to the touch.

Storage

Store in an airtight container at room temperature for up to 2 weeks.

More cookie recipes

These thin, crisp Cinnamon Cookies are the cookie to bake when you want a cookie with snap!

Funfetti Sugar Cookies are crunchy treats baked with bright colored sprinkles in the dough.

Jam Butter Cookies are bite sized cookies with fruity jam flavor.

Cranberry White Chocolate Cookies are big, bakery style cookies with crunch from crispy rice cereal and flavor from cranberries, orange zest, and creamy white chocolate!

Chocolate Cookies with Cocoa Nibs are a soft cookie, but gets lots of intense chocolate flavor and nut-like crunch from the cocoa nibs inside.

Thick, chewy Marble Cookies are filled with chocolate chunks! A marbled swirl of vanilla and chocolate is beautiful and delicioius!

A few twists and this ultra chocolaty dough turns into chocolate pretzel shaped cookies!

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First Published: July 31, 2017. Last Updated: March 14, 2022.Updated for additional information and better reader experience.