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Salted Chocolate Shortbread Cookies


  • 1 1/4 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 11 tbsp butter, at room temperature
  • 2/3 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tsp salt, plus extra for sprinkling
  • 1 tsp vanilla


  • Whisk together the flour, cocoa, and soda in a small bowl; set aside.
  • Beat the butter on medium until soft and creamy. Add sugars, salt, and vanilla. Beat for 2 minutes.
  • Add the dry ingredients, pulse on low speed to incorporate flour mixture. Mix until the flour disappears into the dough (the dough will look crumbly).
  • Turn the dough out onto a work surface and divide it in two. Shape into 2, 9-inch logs. Wrap logs in plastic wrap and refrigerate for at least 3 hours. Don't skip this step. It must be nice and chilled!
  • Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
  • Slice the logs into rounds that are 3/4" thick, make sure rounds are "together" (as in, not crumbling), and arrange on the baking sheets.
  • Sprinkle salt on top of each cookie. Bake one sheet at a time for 11-12 minutes. *The cookies will look somewhat "raw" still, but they're done!