Holiday Baking Preview
This cookie is so good with coffee, tea and ice cream. Make a batch today!
Chocolate Shortbread Cookies
- 2 cups (260 grams) all-purpose flour
- 3/4 cup cocoa powder
- 1/4 teaspoon (2 grams) salt
- 1 cup (2 sticks) (226 grams) unsalted butter, room temperature
- 1/2 cup (60 grams) powdered (confectioners or icing) sugar
- 1 teaspoon (4 grams) pure vanilla extract
In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.
Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface roll out the dough into a 1/4 inch (.6 cm) thick circle. Cut into rounds or other shapes using a lightly floured cookie cutter. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.) Bake for 8 - 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.
Recipe from Joy of Baking