Double Chocolate Chip Shortbread cookies
These chocolatey shortbread cookies are easy to make but the dough does need time to chill.
Ingredients
- 8 oz (2 sticks) 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
- 3/4 cup mini chocolate chips
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.
- Fold in the chocolate chips with a large spoon or spatula.
- 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 (I transferred the parchment paper and dough onto a cookie sheet for support and stuck it in the fridge so that the dough would not break/bend).
- After the dough is firm, preheat the oven to 325°F. Cut the dough into 1 1/2-inch squares.
- Bake for 18 to 20 minutes, until they turn golden brown around the edges. Makes about 3 dozen.
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.
Did you make this recipe?Please leave a star rating and review below!