Chocolate Shortbread Balls
Indulge in the ultimate blend of buttery richness and chocolatey decadence with these Chocolate Shortbread Balls, the perfect bite-sized treat for any occasion. Made with simple pantry staples like unsalted butter, cocoa powder, and a hint of vanilla, these melt-in-your-mouth cookies are irresistibly tender and packed with flavor. Their velvety texture makes them a joy to eat, and the optional dark chocolate dip adds a luxurious finishing touch, complete with a sprinkle of festive flair. With just 20 minutes of prep time and a quick bake in the oven, they’re as easy to make as they are delightful to share. Whether you’re serving them at a holiday party or enjoying one with an afternoon tea, these chocolate shortbread balls are sure to become your new go-to sweet indulgence. Perfect for gifting or snacks, they’re a treat that no one can resist.
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Ingredients
- 227 grams Unsalted butter
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 250 grams All-purpose flour
- 30 grams Cocoa powder
- 0.25 teaspoon Salt
- 150 grams Dark chocolate (for dipping, optional)
- 50 grams Sprinkles (optional)
Directions
Step 1
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand or stand mixer at medium speed until light and fluffy, about 2 to 3 minutes.
Step 3
Add the vanilla extract and mix until incorporated.
Step 4
In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt.
Step 5
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms.
Step 6
Scoop out tablespoon-sized portions of the dough and roll them into smooth balls using your palms. Place each ball on the prepared baking sheet, leaving about 2 cm (1 inch) of space between balls.
Step 7
Bake in the preheated oven for 12 to 15 minutes, or until the shortbread balls are set but not browned. Remove from the oven and allow them to cool completely on the baking sheet.
Step 8
If dipping in chocolate, melt the dark chocolate over a double boiler or in the microwave in 20-second intervals, stirring after each interval until smooth.
Step 9
Dip each cooled shortbread ball halfway into the melted chocolate, letting any excess drip off, then place them back on the parchment paper. Add sprinkles if desired before the chocolate sets.
Step 10
Allow the chocolate to set completely at room temperature or place the baking sheet in the refrigerator for quicker results.
Step 11
Store in an airtight container at room temperature for up to 5 days, or refrigerate to keep them fresh longer.
Nutrition Facts
| Serving size | (812.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4125.2 |
| Total Fat 266.1g | 0% |
| Saturated Fat 152.8g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 502.6mg | 0% |
| Sodium 658.1mg | 0% |
| Total Carbohydrate 417.2g | 0% |
| Dietary Fiber 32.9g | 0% |
| Total Sugars 177.1g | |
| Protein 43.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 221.6mg | 0% |
| Iron 28.3mg | 0% |
| Potassium 1781.6mg | 0% |
Source of Calories