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Chocolate Shortbread Cookies

Chocolate Shortbread Cookies

  • Prep Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 12 large cookies


  • 1 cup flour
  • 1/4 cup granulated sugar
  • 1/4 cup dark brown sugar
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 9 tablespoons cold, unsalted butter, cut into small cubes
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon nutmeg


  • Preheat the oven to 300° F.

    Combine the flour, sugars, cocoa powder, salt, and nutmeg in the bowl of a food processor and process for a few seconds to combine. Add the butter and the vanilla and process until the dough comes together into a ball.

    Turn the dough out onto a sheet of wax or parchment paper and shape into a disk. Wrap in plastic and refrigerate for at least an hour, or until the dough is chilled and firm.

    Remove from the refrigerator and roll the dough out on a lightly floured surface to a thickness of 1/4-inch. Cut out the cookies using a 3 1/2-inch heart shaped cutter. Transfer the cookies to a baking sheet lined with parchment paper.

    Bake the cookies for 20 minutes, rotating the sheets halfway through baking. Cool the cookies completely on a wire baking rack.

Recipe Details