Chocolate Shortbread Cookies
Rich and buttery chocolate shortbread cookies made with high-quality cocoa and cacao nibs, perfect for a sophisticated sweet treat. These crisp cookies have a deep chocolate flavor and keep well for several weeks.
Ingredients
- •1½ cup flour
- •½ cup unsweetened cocoa
- •¼ tsp coarse salt
- •½ pound unsalted butter
- •½ cup granulated sugar
- •1 tablespoon cacao nibs
- •
Cooking Instructions
- 1.
In a small bowl, sift flour and cocoa together. Add coarse salt and set aside.
5 min
- 2.
With an electric mixer beat butter on medium speed for 3 to 5 minutes until fluffy. Add sugar and cacao nibs and continue to beat until very light in color, about 2 minutes more. Add the flour and cocoa mixture and combine on low speed, until flour is just incorporated and dough sticks together when squeezed with fingers.
7 min
- 3.
On a sheet of wax paper, pat and form the dough into a log about 12 to 14 inches long and 1 to 1 1/2 inches in diameter. If you want a square or rectangular cookie rather than round, flatten each side of the log as you roll it up in the wax paper. Chill until firm, at least 1 hour.
60 min
- 4.
Preheat oven to 325 degrees.
10 min
- 5.
Line a cookie sheet with parchment. Remove the wax paper from the dough and slice the log into 1/4 inch thick slices. Lay cookies on lined baking sheets. Bake until firm, 17 to 20 minutes. Cool completely on wire racks. Can be stored in an airtight container for 3 to 4 weeks.
20 min
