Description
Dark chocolate shortbread cookies that are melt in your mouth good.
Ingredients
Units
Scale
- 1 1/2 C flour
- 1/2 C unsweetened cocoa*
- 1/4 tsp coarse salt
- 1/2 pound 2 sticks unsalted butter, room temperature
- 1/2 C granulated sugar
Instructions
- In a small bowl, sift flour and cocoa together. Add coarse salt and set aside.
- With an electric mixer beat butter on medium speed for 3 to 5 minutes until fluffy. Add sugar 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.
- 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.
- Preheat oven to 325 degrees.
- 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.
- Prep Time: 0 hours
- Inactive Time: 0 hours
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 grams
- Calories: 238
- Sugar: 8
- Sodium: 51
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
- Cholesterol: 40