Can I make these without the egg yolk?

Yes! The egg yolk adds richness, but traditional shortbread doesn't include it. Feel free to leave it out for a more classic texture.

Why is my dough too crumbly?

Make sure the butter is soft (but not melted) and that you've measured the flour correctly. A few kneads with your hands should bring it together.

You can, but it may result in a slightly different flavor and lighter color. Dutch-processed is preferred for richness.

You can, but it may result in a slightly different flavor and lighter color. Dutch-processed is preferred for richness.

Absolutely. Try ½ teaspoon of peppermint or orange extract for a seasonal twist.

Buttery, crumbly Chocolate Shortbread Cookies with deep cocoa flavor and a hint of vanilla. Perfectly rich, not too sweet, and so easy to make.

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In a stand mixer, cream butter and powdered sugar for 3–4 minutes until fluffy.
Mix in vanilla, egg yolk (if using), salt, and cocoa powder. Scrape the bowl well.
Add flour and mix on low just until combined. Do not overmix.
Roll dough between parchment to ¼ inch thick. Chill for 1–2 hours.
Preheat oven to 350°F. Line baking sheets with parchment.
Cut dough with a round cutter. Press tops in sanding sugar if desired.
Bake for 12–14 minutes, until edges are set and tops look matte.
Cool on the baking sheet 10 minutes, then transfer to a rack to finish cooling.

Dutch-processed cocoa gives a smoother, richer chocolate flavor.
No egg yolk? Leave it out for a classic crumbly shortbread.
Cookies can be frozen baked or unbaked. Bake straight from frozen with 1–2 extra minutes.
Add a sprinkle of flaky sea salt or drizzle with chocolate for extra flair.