NICE DOUBLE DARK CHOCOLATE SHORTBREAD COOKIES
These are making my eyes flutter, just thinking about them. Wow, they look sound amazing!!
Dark and decadent chocolate chip shortbread cookies!
Category : Cookie, Dessert
Yield : 18 cookies
INGREDIENTS
- 2 sticks (1 cup) unsalted butter, at room temperature (this is important)
- 1/2 cup confectioner's sugar, sifted
- 1/2 cup dark cocoa powder, sifted (I use Hershey's Special Dark)
- 2 teaspoons vanilla
- 1 1/2 cups all-purpose flour
- 1 cup dark chocolate chips
INSTRUCTIONS
- Cream the butter, cocoa powder and sugar together until completely combined and smooth. Add in the vanilla. if using a stand mixer, be sure to scrape down the sides of the bowl.
- Mix in the flour, making sure to get it thoroughly blended, but don't over mix.
- Fold in the chocolate chips and turn the dough out onto a board dusted with cocoa powder. The dough will be sticky.
- For roll and cut cookies, form into an 8 inch disk (like you would do for pie dough.) Wrap in plastic and refrigerate for at least 3 hours or until firm enough to roll out. You can also freeze the dough for later use.
- Get full recipe @ theviewfromgreatisland.com
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