These gluten-free chocolate shortbread cookies are a year-round favorite of mine. They offer up an intense buttery chocolate flavor that’s unlike any other cookie I’ve baked. You’ll want to splurge on the best quality butter and chocolate you can afford for these as those two ingredients are what gives these cookies their richness.
One year, I made my chocolate shortbread with Plugra butter (a European style butter that high in fat) and a dark Valhrona cocoa. I still have coworkers who mention those cookies (and who remember the butter and cocoa I used!)
Instead of baking them in the traditional rectangular wedges, I always make bite-sized balls. But I up my game during the holidays by adding some extra-festive toppings.
This year, I topped my gluten-free chocolate shortbread with melted Guittard milk chocolate, then sprinkled them with either roughly chopped pistachios (for those not following a low-FODMPA protocol) or roughly chopped See’s Candies molasses chips.
I think of them as a decadent little burst of holiday chocolate deliciousness.
Gluten-free Chocolate Shortbread Cookies
- 1 lb unsalted butter Allow to come to room temperature on your counter to soften.
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup dutch process cocoa powder I use the dutch process cocoa powder from Penzey's.
- 4 cups gluten free cup-for-cup flour I use King Arthur Flour's Cup-for-Cup gluten-free flour.
- 1 1/2 teaspoons sea salt or coarse kosher salt
- 11.5 oz milk chocolate chips I used one bag of Guittard milk chocolate chips.
- 1 cup finely chopped nuts I used pistachios (for those not following a low-FODMAP diet) but you can use almonds or another favorite nut.
- 1 cup chopped candy I used See's Candies molasses chips. Crushed candy canes also work well.
- In your mixer, combine butter, sugar, and vanilla. Mix until fluffy.
- Add cocoa powder to mixing bowl. Mix until evenly combined.
- Add salt. Add flour to mixing bowl one cup at a time, mixing until just combined.
- Remove dough from mixing bowl and place in airtight container or plastic storage bag. Refrigerate 1-2 hours.
- Pre-heat oven to 325 degrees. Line two cookie sheets with parchment paper cut to fit pan.
- With your hands, roll about 1 TBSP of dough into a ball. Place on cookie sheet with 1 inch between cookies. Bake until firm, 20-25 minutes.
- Cool on wire racks.
- While cookies are cooling, chop your toppings and set aside. Melt the chocolate chips in a double boiler, removing from heat once they are all melted.
- Use a teaspoon to drizzle melted chocolate on top of a cookie. Immediately sprinkle your chosen topping over the melted chocolate, then place cookie on wire rack to set.
- Let melted chocolate and toppings set for 2 hours before packaging. Store in an air-tight container with layers of cookies separated by wax paper.