Double Dark Chocolate Chip Shortbread Cookies Recipe

Additionally, the recipe uses only 1 bowl to earn the batter which minimizes clean-up. This recipe gives a nutritious cookie for cookie lovers however old they are. It is a great way to quickly cure any CCC craving. It is ridiculously easy to prepare, making it a perfect recipe for stress-free entertaining! It has been updated. Since shortbread recipes uses hardly any ingredients, I always attempt to use an excellent excellent butter. If you’re looking for a simple chocolate shortbread cookie recipe then you’re in the appropriate location.

Luckily, sugar free desserts have come quite a way, and you’ve got numerous options from which to select if you have to bake without sugar. You also don’t need to dip them in chocolate whatsoever. The sort of chocolate you use will establish the flavour your cookies have.

The butter employed in the recipe is at room temperature, or so the dough will be somewhat soft. Second, make certain your butter is softened and you’re using creamy peanut butter. It appears that peanut butter. Butter is a crucial ingredient in these types of cookies. Butter, sugar, egg, flour and a lot of rich cocoa powder constitute the batter. Brown sugar isn’t a common ingredient in chocolate crinkles, but I think it is necessary for a small additional flavor and naturally extra softness!

You may even create the dough in under a quarter hour. The dough can be made in advance and left in the refrigerator until you’re all set to slice and bake. It might be slightly crumbly at this point. Chilled cookie dough isn’t only simple to take care of and roll into balls, additionally, it can help bake thicker cookies.

Shortbread cookies is among the favorite cookies whom I like to bake quite often because it uses very little ingredients and is quite easy to bake. Not in regards to cookies such as these. These cookies make a simple, healthier snack you’ll be able to take anywhere. They are made all over the world, and often appear as a winter holiday treat in the United States. They may be healthy and easy to make, but they are loaded with flavor! These chocolate shortbread cookies are ideal for Christmas cookie swap for the reason that it makes a big batch as well as a wonderful Valentine’s Day treat.

Chocolate cookies are almost always fine with me. When it has to do with chocolate chip cookies, I like using milk chocolate chips. If you don’t eat all these double chocolate chocolate chip cookies all at one time, zero worries. This is the sole chocolate chip cookie we make anymore because it’s so simple and so tasty!

The chips won’t be covered all over. You are able to use tiny chips if you need to, which will help, but I prefer the flavor of the huge chunks of chocolate. You are able to use regular size chocolate chips instead in the event you’d like. It’s possible to add nuts to these cookies if you want. Think the ideal aspect of these shortbread bars is that they’re also chocolate chip bars. However, I didn’t want to produce peanut butter bars with chocolate. It ought not arrive with each other to form a ball.

Double Dark Chocolate Chip Shortbread Cookies Recipe

Double Dark Chocolate Chip Shortbread Cookies Recipe ~ they melt in your mouth with an explosion of deep rich chocolate that’ll make your eyelids flutter.

Prep Time: 15 minutes Cook Time: 12 minutes chilling: 3 hours

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.

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