Description
These tiny shortbread bites pack a big punch of chocolate flavor. Their tender, crumbly texture makes them an irresistible treat for parties, gifting, or just indulging at home.
Ingredients
Units
Scale
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups (220 g) all-purpose flour
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup (90 g) mini chocolate chips or finely chopped chocolate
Optional for topping:
- Melted chocolate for drizzling
- Sprinkles
Instructions
- Prepare the dough:
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add this dry mixture to the butter mixture, mixing until just combined.
- Fold in the mini chocolate chips or chopped chocolate.
- Shape the bites:
- Divide the dough into two portions. Roll each portion into a log about 1 inch in diameter. Wrap the logs tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Slice and bake:
- Unwrap the dough logs and slice them into 1/2-inch thick rounds. Arrange the rounds on the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 10-12 minutes, or until the edges are set. Be careful not to overbake to maintain their tender texture.
- Cool and decorate (optional):
- Allow the shortbread bites to cool completely on the baking sheets. If desired, drizzle with melted chocolate and add sprinkles for a festive touch.
Notes
- For a festive twist, roll the dough in colored sugar or sprinkles before slicing.
- The dough can be frozen for up to 1 month; slice and bake straight from the freezer, adding 1-2 extra minutes of baking time.
- Store in an airtight container at room temperature for up to 1 week.