Chocolate Shortbread

Chocolate Shortbread:

• 1 cup (2 sticks) unsalted butter
• ½ cup sugar
• 1 tsp vanilla extract
• ¼ cup semisweet chocolate, melted
• 2 ¼ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp salt

1. Preheat oven to 350°F.
2. In the bowl of an electric mixer, cream together butter, sugar, and vanilla until light and fluffy.
3. Add the melted chocolate and beat until combined.
4. Add in the dry ingredients, mixing until combined. You may have to dump the dough onto a floured surface and work together with your hands.
5. Roll the dough until it’s ~¼ inch thick, then cut out your cookies with desired shape and place on baking sheets lined with parchment paper. See note below on rolling out the dough.
6. Bake for 8-10 minutes.
7. Yield: 45 small cookies

Note: This dough will be on the soft side when you start to work with it after all your ingredients are combined. As you roll it out, you’ll incorporate more flour which will make it firmer. Try to cut out your cookies as efficiently as you can to avoid re-rolling it too many times, because the texture won’t be as good the more flour you add.

Check out my original shortbread recipe here to make the perfect cookie combo!