I really enjoy those Walkers shortbread cookies. Maybe it's my heritage speaking, or maybe it's just the buttery goodness and soft crumb of the cookie that calls my name. I never thought I would love a plain cookie so much ('Nilla Wafers? blech, animal crackers? blech). So as part of my current chocolate kick, I figured I would mix up a batch of chocolate shortbread. Big happy smile, itty bitty ingredient list.
Chocolate Shortbread Cookies
From The Ghirardelli Chocolate Cookbook
1 cup (2 sticks) unsalted butter, at room temperature
⅔ cup granulated sugar
⅓ cup unsweetened cocoa powder
2 cups all-purpose flour
¼ teaspoon sea salt
In a large bowl, cream the butter and sugar with an electric mixer on medium speed until smooth. Add the cocoa, flour, and salt. Mix on medium-low speed just until the dough comes together, about 1 minute. Refrigerate the dough for 30 minutes.
Line two cookie sheets with parchment paper.
On a lightly floured board, roll out the dough to a thickness of ¼-inch. Cut into 2-inch rounds (scraps can be rerolled). Place the cookies on the prepared cookie sheets at least ½-inch apart. If the dough is very soft, refrigerate again for at least 30 minutes.
Preheat the oven to 325°F. Bake for 15 minutes. Let cool on the cookie sheets, then remove with a metal spatula.
Store in an airtight container for up to 5 days.
Makes 36 to 44 cookies
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