Decadent Chocolate Shortbread Cookies
Indulge in the rich and buttery flavor of these decadent chocolate shortbread cookies that will melt in your mouth with every bite.
Ingredients
| 2 | cups sifted all-purpose flour |
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| ½ | cup sifted unsweetened cocoa powder (preferably Dutch process) |
| 1 | cup confectioners' sugar |
| ¼ | teaspoon salt |
| ½ | lb cold unsalted butter |
| 1 | teaspoon vanilla extract |
Instructions
| 1. | Preheat the oven to 300 degrees and adjust two racks to divide the oven into thirds. |
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| 2. | For optimal results, you can prepare the dough using a mixer, food processor, or by hand. |
| 3. | Food Processor Method, using steel blade: |
| 4. | Place the sifted all-purpose flour, unsweetened cocoa powder, confectioners' sugar, and salt in the processor bowl. |
| 5. | Cut the cold unsalted butter into 1/2-inch slices and add them to the bowl. |
| 6. | Mix in the vanilla extract. |
| 7. | Cover and pulse the ingredients just until they hold together. |
| 8. | Electric Mixer Method (Allow the butter to sit out of the fridge for 20-30 minutes before mixing): |
| 9. | Cream the butter in a large mixer bowl. |
| 10. | Add the salt, confectioners' sugar, and vanilla extract, then mix until combined. |
| 11. | Using low speed, gradually add the cocoa powder and sifted all-purpose flour. |
| 12. | Make sure to scrape down the sides of the bowl and beat only until the dough holds together. |
| 13. | Turn the dough out onto a floured surface, knead it briefly if necessary to ensure a very smooth texture, then shape it into a ball and flatten slightly. |
| 14. | Roll the dough to an even 1/2-inch thickness and use a 1 1/2-inch round or square floured cookie cutter to yield 35-40 cookies. |
| 15. | Reroll any dough scraps and cut out additional cookies. |
| 16. | Arrange the cut cookies 1 inch apart on an ungreased cookie sheet. |
| 17. | Using a dinner fork, prick each cookie in three rows (align the rows evenly), ensuring the fork goes all the way through to the cookie sheet for each row. |
| 18. | If the fork sticks or the cookies lose shape, refrigerate the sheet briefly before continuing. |
| 19. | Bake for 25-30 minutes or until the cookies are firm to the touch, rotating the baking sheets from top to bottom and front to back halfway through. Due to their dark color, monitor closely to prevent burning. |
| 20. | If using only one baking sheet, place it on a higher rack and reduce the baking time accordingly. |
| 21. | Allow the cookies to cool on a rack before serving. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 89 kcal |
| Protein | 1 g |
| Fat | 5.5 g |
| Carbohydrates | 9.6 g |
| Fiber | 0.6 g |
| Sugar | 3.4 g |
Published on Jul 20, 2024 by Luminița