Double Dark Chocolate Shortbread Cookies

If you have roughly 45 minutes to spend in the kitchen, Double Dark Chocolate Shortbread Cookies might be a super lacto ovo vegetarian recipe to try. This recipe serves 12 and costs 23 cents per serving. One serving contains 158 calories, 2g of protein, and 10g of fat. A mixture of cocoa powder, dark chocolate chips, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. 2003 people found this recipe to be flavorful and satisfying. It is brought to you by The View from Great Island. It works well as a very budget friendly side dish. Overall, this recipe earns a rather bad spoonacular score of 12%. If you like this recipe, you might also like recipes such as Double Chocolate Shortbread Cookies, Double Chocolate Coconut Shortbread Cookies, and Dark Chocolate Dipped Funfetti Shortbread Cookies.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Oven to 325FCream the butter, cocoa powder and sugar together until completely combined and smooth. Add in the vanilla.Mix in the flour, and finish with a wooden spoon. Don't over mix.Stir in the chocolate chips and turn the dough out onto a board and form into an smooth 8" log. The dough will be sticky.Wrap it in waxed or parchment paper and twist both ends to secure, shaping the log as you roll. Refrigerate for at least an hour, or overnight. You can also freeze the dough for later use.Slice the log into 1/3" slices with a sharp knife.Put on a parchment lined baking sheet and bake in the center of the oven for 12 to 15 minutes. They will feel slightly soft, don't over bake them.Cool for a few minutes on the pan and then transfer to a rack.If you're going to give them away make sure they are completely cool before you package them.

 

Step by step:

1. Oven to 325FCream the butter, cocoa powder and sugar together until completely combined and smooth.

2. Add in the vanilla.

3. Mix in the flour, and finish with a wooden spoon. Don't over mix.Stir in the chocolate chips and turn the dough out onto a board and form into an smooth 8" log. The dough will be sticky.Wrap it in waxed or parchment paper and twist both ends to secure, shaping the log as you roll. Refrigerate for at least an hour, or overnight. You can also freeze the dough for later use.Slice the log into 1/3" slices with a sharp knife.Put on a parchment lined baking sheet and bake in the center of the oven for 12 to 15 minutes. They will feel slightly soft, don't over bake them.Cool for a few minutes on the pan and then transfer to a rack.If you're going to give them away make sure they are completely cool before you package them.

Nutrition Information:

covered percent of daily need