Double Dark Chocolate Shortbread Cookies
User Reviews
3.8
Double Dark Chocolate Shortbread Cookies
Description
The Double Dark Chocolate Shortbread Cookies recipe features a dough made by creaming room-temperature unsalted butter with sifted confectioners sugar and Hershey's Special Dark cocoa powder. Vanilla extract adds aroma, and sifted all-purpose flour rounds out the shortbread base. Folding in dark chocolate chips before chilling the dough helps distribute pockets of rich chocolate. After chilling the dough disk for at least three hours, it is rolled out to a third of an inch thickness, cut into rounds with a 2.5-inch cutter, and baked at 325°F for 12 to 15 minutes. Although the cookies will be soft from the oven, they firm as they cool, resulting in shortbread with a tender center and slightly crisp edges.
Because of the dark cocoa and chips, these cookies have a deep chocolate taste without needing additional flavorings or mix-ins. Serving them with tea or coffee works well, or they can accompany a dessert platter. The dough may also be frozen before baking for convenience and rolled out with cocoa powder to prevent sticking.
Ingredients
- 1 cup unsalted butter at room temperature (this is important
- 1/2 cup confectioners sugar sifted
- 1/2 cup cocoa powder I use Hershey's Special Dark, dark, sifted
- 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 often.
- Mix in the flour, making sure to get it thoroughly blended.
- 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 cookiesform 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.
- Preheat oven to 325F
- Roll the disk out to 1/3 inch thickness and cut cookies with a 2 1/2 inch round cookie cutter. Use cocoa powder liberally to prevent sticking to the surface and to your rolling pin. Place the cookies on a parchment lined baking sheet and bake for 12-15 minutes. The cookies will still be soft, but will firm up as they cool. Cool them on the baking sheet for 10 minutes, then carefully transfer them to a cooling rack.
- For slice and bake cookiesform a 10" log. Wrap in plastic wrap, smoothing the dough as you wrap it, and twist the ends to secure. Refrigerate for at least 3 hours until firm enough to slice. You can also freeze the dough for later use.
- Slice the log into 1/3" slices with a sharp knife. If some of the chips fall out of place, or the dough crumbles as you slice, reform it with your hands. Place the cookies on a parchment lined baking sheet and bake for 12-15 minutes. The cookies will still be soft, but will firm up as they cool. Cool them on the baking sheet for 10 minutes, then carefully transfer them to a cooling rack.
- Note: Because of the chocolate chips these cookies will not be perfectly uniform or smooth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 102mg | 4% |
| Potassium | 115mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 316IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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