Chocolate Shortbread Cookies
These chocolate shortbread cookies are crumbly, buttery and practically melt in your mouth. They aren't overly sweet either, which is how I like my shortbread cookies.
Ingredients
- 8 oz unsalted butter, room temperature
- 2/3 cup confectioners’ sugar
- 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 3 1/2 tbsp dutch processed cocoa powder
Instructions
- In a stand mixer, beat butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in vanilla, then reduce mixer speed to low and add flour and cocoa powder, mixing only until it disappears into the dough.
- Gather dough and place in between two sheets of parchment paper. Roll the dough into a rectangle shape that’s 1/4 inch thick. Refrigerate the dough for at least 2 hours.
- Once the dough is firm, preheat the oven to 325°F. Cut the dough into 1 1/2-inch rectangles. Bake the cookies for 18 to 20 minutes.
Notes
Recipe adapted from Use Real Butter
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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