If you love chocolate, you’re going to flip for these easy Double Dark Chocolate Shortbread Cookies — chocolate just doesn’t get any deeper or richer…
Now that I’ve got most of my cookie gift boxes in the mail, it’s time to focus on what’s staying here with us.
Shortbread of all kinds is a recurring theme in our house. It’s one of those holiday staples that we all look forward to. I make different varieties every year depending on my mood. These extra dark cookies are amazing, if I do say so myself. They melt in your mouth with an explosion of deep rich chocolate that’ll make your eyelids flutter. I love the unique texture of shortbread, it’s super soft inside with a delicate crunch on the outside. To call it a cookie is to completely miss the point.
I used extra dark cocoa powder and dark chocolate chips, so this is about the richest chocolate you can bite into short of a truffle.
The short list of ingredients and easy prep is what makes this the ultimate holiday cookie. There’s no stress involved, they come together in minutes, and the whole thing can be done ahead of time and the dough kept in the refrigerator or freezer. They make the perfect after dinner with coffee treat, and as a bonus they stack and ship well, as long as you pack them carefully.
What You Will Need
- 1 stick (1/2 cup) unsalted butter, softened
- 1/4 cup confectioner's sugar
- 1/4 cup dark cocoa powder (I use Hershey's Special Dark)
- 1 teaspoon vanilla
- 3/4 cup all-purpose flour
- 1/2 cup dark chocolate chips
- Oven to 325F
- Cream the butter, cocoa powder and sugar together until completely combined and smooth. Add in the vanilla.
- Mix in the flour, and finish with a wooden spoon. Don't over mix.
- Stir in the chocolate chips and turn the dough out onto a board and form into an smooth 8" log. The dough will be sticky.
- Wrap it in waxed or parchment paper and twist both ends to secure, shaping the log as you roll. Refrigerate for at least an hour, or overnight. You can also freeze the dough for later use.
- Slice the log into 1/3" slices with a sharp knife.
- Put on a parchment lined baking sheet and bake in the center of the oven for 12 to 15 minutes. They will feel slightly soft, don't over bake them.
- Cool for a few minutes on the pan and then transfer to a rack.
- If you're going to give them away make sure they are completely cool before you package them.
I used Hershey’s Special Dark Cocoa powder for these cookies—it’s a blend of Dutched cocoa processed to give a deeper, richer chocolate color and flavor. I liked it quite a bit. You can see the color above is unusually deep, and the flavor is as well. It makes my dark chocolate chips look pale in comparison! I highly recommend this cookie to all of you who love chocolate.