Double dark chocolate shortbread cookies
Seriously decadent double dark chocolate shortbread cookies for all you chocolate lovers out there.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup confectioner’s sugar
- 3/4 cup all-purpose flour
- 1/4 cup dark cocoa powder (such as Hershey’s Special Dark cocoa powder)
- 1 tsp vanilla
- 1/2 cup dark chocolate chips
Instructions
- 1
In a medium bowl, Cream the butter, cocoa powder and sugar together until completely combined and smooth. Add in the vanilla. Mix in the flour, and finish with a wooden spoon. Do not over mix!
- 2
Stir in the chocolate chips and turn the dough out onto a board and form into an smooth 8″ log (the dough will be sticky).
- 3
Wrap the dough in parchment paper and twist both ends to secure, shaping the log as you roll.
- 4
Refrigerate for at least an hour, or overnight (you can also freeze the dough for later use).
- 5
When you’re ready to bake the dough, Preheat your oven to 325ºF. Slice the log into 1/3″ slices with a sharp knife. Put the slices on a parchment-lined baking sheet and bake for 12 to 15 minutes. The cookies are ready, they will feel slightly soft. Don’t over-bake them because they’ll get really crunchy.
- 6
Cool for a few minutes on the pan and then transfer to a rack.