Sunday, April 1, 2012

Double Dark Chocolate Shortbread

I generally enjoy shortbread, but had never had chocolate shortbread before trying this recipe.  The cookie had a nice crumb and was not too sweet.  I used Ghiradelli bittersweet chocolate chips which provided a nice contrasting smooth and creamy texture.  The recipe only makes about 12 cookies, so double it up if you want more.  These would make any true chocolate lover happy.
Adapted slightly from Great Island

1 stick (1/2 cup) unsalted butter, softened
1/4 cup confectioner's sugar
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 cup dark cocoa powder (I used Hershey's Special Dark cocoa powder)
Pinch of salt
1/2 cup dark chocolate chips

1. Preheat oven to 325 degrees F. 

2. Put the flour, sugar, pinch of salt, and cocoa powder in the bowl of a food processor and pulse to combine well. 

3. Drop in the butter and vanilla and pulse until the mixture just comes together.  

4. Stir in the chocolate chips and turn the dough out onto a board and form into an 8" log.  

5. Wrap it in waxed or parchment paper and twist both ends to secure.  Refrigerate for at least an hour, or overnight.  You can also freeze the dough for later use. 

6. Slice the log into 1/2" slices with a sharp knife. 

7. Put on a parchment lined baking sheet and bake in the center of the oven at 325 for 12 to 15 minutes.  They will feel slightly soft, don't over bake them. 

8. Cool for a few minutes on the pan and then transfer to a rack.

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