Double Dark Chocolate Chip Shortbread Cookies Recipe – learn with expert: I have a special treat in store for you if you are a chocolate enthusiast who is yearning for the pinnacle of enjoyment! It gives me great pleasure to present to you today a recipe for dark chocolate chip shortbread cookies that are doubled in size.
Double Dark Chocolate Chip Shortbread Cookies Recipe – learn with expert
Rich cocoa-infused shortbread that is studded with bits of dark chocolate is the hallmark of these biscuits, which are the embodiment of luxury. These cookies are sure to satisfy your demands for something sweet, whether you are looking for a sumptuous dessert to dazzle guests or you are needing a sweet snack. These cookies will leave you wanting more.
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
Also See:
Cranberry Orange Shortbread Cookies Recipe – learn like a pro
Instruction
- Make sure that the butter, cocoa powder, and sugar are thoroughly mixed together and smooth by creaming them together.
- Mix in the vanilla extract. When working with a stand mixer, it is essential to scrape down the edges of the bowl on a regular basis.
- Make sure that the flour is fully combined before adding it to the mixture. Once the chocolate chips have been incorporated into the dough, turn it out onto a board that has been sprinkled with cocoa powder. This dough is going to be sticky.
- Using the same method that you would use for pie crust, roll out the dough into a disk of eight inches in diameter.
- Refrigerate the mixture for at least three hours, or until it is stiff enough to roll out, and then wrap it in plastic wrap. Additionally, the dough can be frozen for use at a later time.
- Preheat the oven to 325 degrees Fahrenheit. To cut cookies, roll out the disk to a thickness of one-third of an inch, then use a round cookie cutter measuring two and a half inches.
- To prevent the dough from adhering to the surface as well as to your rolling pin, use a generous amount of cocoa powder. Put the cookies on a baking sheet that has been prepared with parchment paper and bake them for 12 to 15 minutes.
- The cookies will retain their soft texture, but they will become more firm as they cool. They should be allowed to cool for ten minutes on the baking sheet before being transferred to a cooling rack in a cautious manner.
- To make cookies that can be sliced and baked, make a log that is 10 inches long. Wrap the dough in plastic wrap, making sure to smooth it out as you wrap it, then twist the ends to ensure that it is secure.
- Put in the refrigerator for at least three hours, or until it is stiff enough to slice. Additionally, the dough can be frozen for use at a later time.
- Use a sharp knife to cut the log into slices that are one-third of an inch thick. It is necessary to use your hands to reconstitute the dough in the event that any of the chips fall out of place or the dough crumbles when you slice it.
- Put the cookies on a baking sheet that has been prepared with parchment paper and bake them for 12 to 15 minutes.
- The cookies will retain their soft texture, but they will become more firm as they cool. They should be allowed to cool for ten minutes on the baking sheet before being transferred to a cooling rack in a cautious manner.
Nutrition
- Calories: 202 kcal
- Carbohydrates: 18 g
- Protein: 2 g
- Fat: 14 g
- Saturated Fat: 10 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 3 g
- Trans Fat: 1 g
- Cholesterol: 27 mg
- Sodium: 102 mg
- Potassium: 115 mg
- Fiber: 1 g
- Sugar: 7 g
- Vitamin A: 31