Double Chocolate Chunk Shortbread Cookies
These Double Chocolate Chunk Shortbread Cookies melt in your mouth and are perfect for any occasion... or no occasion at all!
makes 20 cookies | difficulty level: easy
- 1/2 cup (1 stick), plus 1 tablespoon butter, at room temperature
- 1/4 cup sugar
- 2 tablespoons brown sugar
- 2 teaspoons dutch process cocoa powder (I like this brand)
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup, plus 2 tablespoons all-purpose flour
- About 3 oz bittersweet chocolate, chopped into chunks
- Using a stand up or hand mixer, cream butter and both sugars until very light and fluffy. Then add salt and cocoa powder until smooth.
- Add vanilla extract and mix until smooth. Next, gradually add flour and then the chocolate chunks.
- Once a smooth dough has formed, remove from mixing bowl and place on plastic wrap to roll into a long log about 2" in diameter. Chill in refrigerator for at least 1 hour.
- Preheat oven to 350° F and prep 2 cookie sheets with parchment paper. Place dough on a cutting board. Using a sharp knife, cut slices that are about 1/2" thick and place lay them on the cookie sheet.
- Bake for about 8-10 minutes. The cookies will look slightly undercooked in the middle. Allow to cool on cookie sheet for at least 5 minutes before transfering to a wire rack.
Notes:
Although tempting to eat right out of the oven, these cookies are even better once cooled to room temperature.
For even crispier edges, try Alison Roman's shortbread technique: After removing dough from the refrigerator, beat one egg and brush all over the log. Sprinkle turbinado sugar (or another coarse sugar) on top of the egg wash then proceed to bake.
