Chocolate Shortbread
Chocolate shortbread cookies with semisweet chocolate chips, roasted salted cashews and sweetened coconut. Delicious on their own, we like to brush them with melted chocolate and dust them with toasted coconuts and cashew dust.
Ingredients
- 62 grams powdered sugar (1/2 cup)
- 256 grams all-purpose flour (2 cups)
- 60 grams unsweetened cocoa powder (1/2 cup)
- 250 grams unsalted butter (18 tablespoons), softened slightly + chopped in small pieces
- 80 grams semisweet chocolate chips (1/2 cup)
- 75 grams chopped salted cashews (1/2 cup)
- 62 grams sweetened coconut flakes (1/2 cup)
Instructions
- Preheat oven to 325 degrees F. Line two cookie sheets with parchment paper or silpat mats.
- Add powdered sugar, flour and sweetened cocoa powder to bowl of food processor. Pulse a few times to combine.
- Transfer to dough to flat surface. Knead into dough ball. Divide dough in half. Roll each half of dough into cylinder about 2-1/2 inches in diameter.
- Wrap each cylinder in plastic wrap and chill 30 minutes to overnight.
- Cut cold dough into 1/4-inch thick cookies and place on prepared baking sheets. These cookies don’t spread much, so they can be within an inch or so of each other.
- Bake 22 minutes in preheated oven, rotating the cookie sheet halfway through baking time.
- Remove cookies from oven. Place cookie sheets on wire rack. Cool for a few minutes and remove cookies from cookie sheets to cool completely.