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Jan 19, 2013

Chocolate Chocolate Chip and Coconut Shortbread Cookies

Chocolate shortbread

I know, I know. These look like brownies. They are actually shortbread cookies that contain some leavening, which is probably why they have this brownie "look." I probably should have cut them into triangles to make them look more shortbread-y. Nevertheless....

chocolate shortbread

These are tasty and super easy. Think deep rich chocolate with the subtle nutty flavor of coconut. They were a big hit in my house.... and there were very few dishes to wash.

chocolate shortbread

Recipe notes:
I used King Arthur Flour's Double-Dutch Dark Cocoa, which gives these cookies their deep color, but any Dutch process cocoa will work with this recipe.

I also used my (clean, thank you very much) hands to combine the dough even though the recipe suggests stirring the dough, because the dough would not come together when mixing with a spoon.

I used French fine sea salt that I picked up at Surfas Culinary District in Culver City (I love, love, love Surfas) when taking a bread baking class. This salt is amazing, but I'm sure it's not necessary. I just like to justify having purchased specialty ingredients.

chocolate shortbread

Chocolate Chocolate Chip Coconut Shortbread Cookies


1 C unsalted butter, at room temperature
1 tsp salt
1 C sugar
1/3 C (1 oz) Dutch process cocoa
1 tsp vanilla extract
1/2 tsp baking powder
1 3/4 C (7.25 oz) unbleached all purpose flour 
1/4 C mini semi-sweet chocolate chips
1/4 C finely chopped sweetened or unsweetened coconut


  1. Preheat the oven to 300 degrees F.
  2. Grease one 9 inch by 9 inch square baking pan.
  3. In a medium bowl, cream the butter, salt, and sugar.
  4. Add the cocoa, vanilla, baking powder, and flour, and mix until you have a fully blended stiff dough. This is where I used my hands. 
  5. Add the chips and the coconut and mix. 
  6. Press the dough evenly into the pan and prick liberally with a fork.
  7. Bake the shortbread for 50 to 55 minutes.
  8. Run a thin knife or spatula around the edges of the pan to separate the dough from the sides.  
  9. Cool in the pan for 5 minutes.
  10. Place a piece of parchment, plastic, or wax paper on top of the pan, and flip it over onto a cutting board. 
  11. Cut the shortbread into 25 squares (a pizza wheel works nicely) while still warm (it will be too crispy if you wait until it cools).
  12. Cool the cookies on a cooling rack. Enjoy!
Recipe adapted from King Arthur Flour. The basic formula originally appeared in the book, King Arthur Flour Cookie Companion

Would you like to comment?

  1. oh my yumminess. I am definitely making this.

  2. Yummy thats all I can say! These are going in my recipe book! Thanks for sharing!

    1. Thanks for the comment Pamela. I just posted it to your link party.

  3. This is the kind of sweet thing I like to eat myself. Shortbread is an amazing dough, and these look fantastic Karen!

  4. These are SO gorgeous. I'd eat the whole batch!

  5. Karen, what a great recipe for Shortbread Cookies. I have to bake this, I am sure that the kids will adore these cookies. I am always looking for a good chocolate shortbread recipe, so I will definitely give this a try! Love the combo of chocolate and coconut.

  6. I am featuring these wonderful treats at Heavenly Treats Sunday, make sure you come over on Friday to get your featured button! Thanks for sharing!

  7. I am making this for my birthday treat for the office. Full report to follow. :)

    1. Cool! If you want thinner crispier cookies, divide the dough in two and bake in two 9 inch round cake pans for 35 to 40 minutes.

  8. Karen, I would need to own more than one baking pan. I need to find one ... or I will be shopping later. :) Paul and I were laughing at the ingredients. We didn't even KNOW what Dutch process cocoa was. !! :)

    1. Lol. If you can't find it, Hershey's Special Dark is good too. The acid is neutralized in Dutch processed cocoa so that it will work with the baking powder (supposedly). Regular cocoa is used with baking soda (supposedly). With these cookies, I don't think there will be much of difference. I'm just an ingredient junky and I like the dark color.

  9. Ooooh these look so dark, chocolatey and buttery - exactly what I love in a good shortbread cookie. The addition of coconut must taste amazing!

    1. Thank you Nancy. It does add another dimension. Definitely give these a try!

  10. Hi Karen,
    thin brownies or shortbread cookies these sound amazing. You can't go wrond with 1 cup of butter, mmmm Love!
    Thanks for bringing them to this month chocolate party. Hope you'll join us in the future


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