Another delightful Giada De Laurentiis recipe from her Giada Italy cookbook is the Chocolate Cherry Shortbread Cookies, made with all-purpose flour, unsweetened cocoa powder, pink peppercorns, dried cherries, and semisweet chocolate chips to create a rich and flavorful treat. This Chocolate Cherry Shortbread Cookies recipe makes for a perfect dessert and serves up to 24 people.

Recipe Ingredients

• 1½ cups all-purpose flour
• ⅓ cup unsweetened cocoa powder
• ½ teaspoon crushed pink peppercorns
• ½ teaspoon kosher salt
• ¾ cup (1½ sticks) unsalted butter, at room temperature
• ⅓ cup plus 2 tbsp sugar
• 2 large egg yolks, at room temperature
• ¼ cup dried cherries, chopped
• ¼ cup semisweet chocolate chips

How To Make Giada Chocolate Cherry Shortbread Cookies

1. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, crushed pink peppercorns, and kosher salt until well combined. Set it aside for later use.
2. Cream the Butter and Sugar: In a large bowl, use a mixer to beat the room-temperature butter and ⅓ cup of sugar together until the mixture becomes pale, light, and fluffy. This process should take about two minutes.
3. Incorporate the Egg Yolks: Add the egg yolks to the butter and sugar mixture and beat for another minute until fully combined and smooth.
4. Mix in the Dry Ingredients: Gradually add the flour mixture in two parts, mixing on low speed after each addition until just combined. Be careful not to overmix. Once done, gently stir in the chopped cherries and chocolate chips by hand.
5. Shape the Dough and Chill: Lay a piece of plastic wrap on a clean surface. Form the dough into a log shape about 2 inches wide, then wrap it tightly. Refrigerate the dough for at least one hour or freeze it for up to three months if you’re not baking right away.
6. Bake the Cookies: Preheat your oven to 350°F. Slice the chilled dough into ⅓-inch thick rounds using a sharp knife and place them 1 inch apart on an ungreased baking sheet. Sprinkle the tops with the remaining 2 tablespoons of sugar. Bake the cookies for 25 minutes, or until they are just set. Allow the cookies to cool completely on the baking sheet before transferring them to an airtight container for storage.

Recipe Tips

• Add a touch of orange zest: For a citrus twist, add 1 teaspoon of fresh orange zest to the dough. It enhances the flavor and pairs wonderfully with the chocolate and cherries.
• Swap the cherries with cranberries: If you prefer a tangier bite, replace dried cherries with dried cranberries. They add a sharper flavor and complement the chocolate well.
• Chill the dough overnight: For firmer cookies and better flavor development, chill the dough overnight in the fridge. It allows the ingredients to meld together, improving the texture.
• Use dark chocolate chips: If you prefer a richer taste, substitute semisweet chocolate chips with dark chocolate chips. This small change brings a more intense chocolate flavor to the cookies.
• Freeze the dough for quick treats: I love freezing the dough in smaller logs so I can bake fresh cookies whenever I want. Just slice and bake directly from the freezer without thawing.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Torta Caprese Recipe
• Giada Chocolate Pistachio Tart
• Giada De Laurentiis Apple Parmesan Pie Recipe