These chocolate shortbread cookies are the perfectly bittersweet accompaniment to a strong cup of tea. I love the sprinkle of salt across the top! It really highlights the earthiness of the cocoa powder and elevates the dessert!


  • 1 1/2 c flour
  • 2 sticks of softened butter
  • 1/2 c cocoa powder
  • 1/2 c sugar
  • 2/3 tsp fleur de sel
  • 1/2 tbsp vanilla extract

Start by blending together the flour and softened butter in a food processor, pulsing gently until loose crumbs form. Then, pulse in the cocoa powder, sugar, and 1/3 tsp of the salt. Lastly, add in the vanilla extract and continue to pulse together until the dough comes together and starts to form a ball. 

Remove from the food processor and form a loose ball. Divide the dough in half and roll each half out on parchment paper into a flat sheet about 1/2 inch thick. Chill in the refrigerator for at least 1 hour. 

Preheat oven to 325 degrees. Remove the dough from the refrigerator. Line cookie sheets with parchment paper. Cut the dough into squares about an inch long on each side. Place on prepared sheets and top with a touch of the remaining fleur de sel. Bake for about 17 minutes or until the edges are slightly crisped. Let cool for at least 15 minutes before eating!