Double Dark Chocolate Chip Shortbread Cookies

Double Dark Chocolate Chip Shortbread Cookies ~ they melt in your mouth with an explosion of deep rich chocolate that’ll make your eyelids flutter… to call it a cookie is to completely miss the point.

These ultra dark chocolate cookies are not your every day chocolate chip cookies, and I don’t want anybody here under false pretenses.

There really is nothing else like these cookies ~ if you have not yet made this recipe then I can safely say you haven’t tasted anything like this before…it combines the buttery mouthfeel of shortbread with deep rich chocolate flavor…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. Seriously.

The flavor of these super dark shortbread cookies is bittersweet, which is a very different, more intense, more sophisticated chocolate experience, and if you’re not expecting it you might be thrown for a loop.

The mouthfeel of the shortbread is different, too, it’s crumbly but not at all dry, and sticks to the roof of your mouth. Are you up for this? –– then proceed, if not, turn back now!

Yes, the inside of that cookie is so dark it’s basically black. In fact the cookie is so dark that it makes my bittersweet chocolate chips look like milk chocolate in comparison. That’s because I used Hershey’s Special Dark cocoa powder. It’s a specially formulated Dutch processed cocoa which, among other things, has a richer color and smoother flavor compared to regular cocoa powder. It’s what gives Oreo cookies their deep color.

Because of all that Dutch process cocoa, I warn you making these cookies is messy ~ messy like making mud pies messy…

The double dark chocolate chip shortbread dough stains your hands and the cocoa powder flies everywhere. But it’s a small price to pay for transcendent chocolate cookies.

At least in my book. You can roll this dough into a log and slice and bake it, or roll it out and cut out your cookies, both ways work, but either way it needs to be chilled for several hours before slicing and baking since it’s a butter rich dough.

Be sure to check out my other shortbread cookies, I’ve done a killer Peanut Butter Chocolate Chip version, a classic Chocolate Chip Shortbread, and an Dark Espresso Chocolate Chip, too!

I used Hershey’s Special Dark Cocoa powder for these cookies—I love it but it can sometimes be hard to find in stores, so I usually buy it in bulk on Amazon, here.

 

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3.59 from 227 votes

Double Dark Chocolate Shortbread Cookies

Dark and decadent chocolate chip shortbread cookies!

Course cookie, Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 12 minutes

chilling 3 hours

Yield 18 cookies

Author Sue Moran

Cook ModePrevent your screen from going dark

Ingredients

• 1 cup unsalted butter, at room temperature (this is important)
• 1/2 cup confectioner’s sugar sifted
• 1/2 cup dark cocoa powder, sifted (I use Hershey's Special Dark)
• 2 teaspoons vanilla
• 1 1/2 cups all-purpose flour
• 1 cup dark chocolate chips

Instructions

• Cream the butter, cocoa powder and sugar together until completely combined and smooth. Add in the vanilla. if using a stand mixer, be sure to scrape down the sides of the bowl.
• Mix in the flour, making sure to get it thoroughly blended, but don’t over mix.
• Fold in the chocolate chips and turn the dough out onto a board dusted with cocoa powder. The dough will be sticky.
• For roll and cut cookies, form into an 8 inch disk (like you would do for pie dough.) Wrap in plastic and refrigerate for at least 3 hours or until firm enough to roll out. You can also freeze the dough for later use.
• Preheat oven to 325F
• Roll the disk out to 1/3 inch thickness and cut cookies with a 2 1/2 inch round cookie cutter. Use cocoa powder liberally to prevent sticking to the surface and to your rolling pin. Place the cookies on a parchment lined baking sheet and bake for 12-15 minutes. The cookies will still be soft, but will firm up as they cool. Cool them on the baking sheet for 10 minutes, then carefully transfer them to a cooling rack.
• For slice and bake cookies, form a 10″ log. Wrap in plastic wrap, smoothing the dough as you wrap it, and twist the ends to secure. Refrigerate for at least 3 hours until firm enough to slice. You can also freeze the dough for later use.
• Slice the log into 1/3″ slices with a sharp knife. If some of the chips fall out of place, or the dough crumbles as you slice, reform it with your hands. Place the cookies on a parchment lined baking sheet and bake for 12-15 minutes. The cookies will still be soft, but will firm up as they cool. Cool them on the baking sheet for 10 minutes, then carefully transfer them to a cooling rack.
• Note: Because of the chocolate chips these cookies will not be perfectly uniform or smooth.

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Make it your own ~

• You might try substituting walnuts for the chocolate chips.
• There’s no reason why you can’t use any cocoa powder or type of chocolate chip you like in these cookies, the color and flavor will vary, but they will still be delicious.

 

 

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