Chocolate Shortbread Cookies

Cookies, Unfussy

These were my favorite cookies as a kid. They’re a whiz to whip up because there’s no need to chill the dough before rolling, cutting and baking.

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup powdered sugar (no need to sift, just fluff it up a bit)
  • 1 cup butter, room temperature
  • 1 tsp vanilla

Preheat oven to 300 degrees. Put everything in the food processor and process until combined. It will be dry at first, keep going until it starts to darken and clump together (the sound of the processor will change slightly). You may need to scrape down the sides, or pulse a few times to incorporate all the dry bits.

Empty onto wax paper, form into a ball, and roll out between two pieces of wax paper until 1/4 inch thick. Cut into 2-inch circles. Prick with a fork. Bake on parchment or silicon lined cookie sheets for 20-25 minutes until the tops are dry. Cool on racks. These will keep for a couple weeks stored in any container and be just as tasty.

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