Chocolate Chocolate Chip Shortbread Cookies. These taste as dark and chocolate as they look. A very rich cocoa-enhanced shortbread cookie dough is rolled into a ball and the top is dipped into and covered with chocolate morsels. These easy-to-make cookies are almost 3 inches across and look kind of fancy-though not dainty.
You can use this cookies in 2 weeks at room temperature in airtight container.
- 3 1/2 cups all-purpose flour
- 1 cup plus 3 tablespoons Dutch-processed unsweetened cocoa powder.
- 2 cups (4 sticks) unsalted butter, softened
First, preheat the oven to 350F. Line 2 cookie sheets with parchment paper.
Next, whisk flour and cocoa together in a large bowl.
After that, in another large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add confectioners’ sugar, beating until light and fluffy, about 3 minutes, and scraping down bowl once or twice. Beat in vanilla. Add about one-third of flour mixture and mix on low speed. Gradually add remaining flour mixture, mixing just until blended. Place chocolate morsels in a small bowl.
Then, use a 1/4 cup measuring cup to form portions of dough. Roll each cookie into a ball and press one side into the chocolate morsels so that they stick well. Place 2 inches apart on prepared cookie sheets, morsel side up. Flatten each one, using your palm, to 1/2 inch thickness (they will be about 2 3/4 inches across after flattening).
Finally, bake until dry to the touch, about 25 minutes. They will not brown but you should be able to life them gently from parchment paper with a metal spatula without breaking. Slide parchment onto racks to cool cookies completely.
Chocolate Chocolate Chip Shortbread Cookies