Maida Heatter’s Chocolate Shortbread Cookies
The View From the Great Island
Maida Heatter's Chocolate Shortbread Cookies are simple slice and bake shortbread cookies that pack a rich chocolatey punch!
- 2 cups all-purpose flour, sifted then measured by scoop and level process
- ½ cup very best quality unsweetened cocoa powder you can find
- 1 cup confectioners'(powdered) sugar
- ¼ teaspoon salt
- 2 sticks (1/2 pound) unsalted butter at room temperature
- 1 teaspoon vanilla
- ½ cup semi-sweet chocolate chips
- Cream the butter, and then add the vanilla, salt and sugar. The Cuisinart isn't really the best choice for creaming butter, I know, but a lazy cook without a Kitchen Aid mixer will find a way. It does a fine job, with a little bit of scraping.
- Add in the flour, cocoa and chocolate chips and process just till the dough comes together. The chips will get slightly chopped up, which is good.
- Form the dough into a 10 or 11 inch log and wrap in waxed paper. Roll the log to smooth and shape it, and twist the ends firmly.
- Refrigerate the log for at least an hour. Meanwhile, preheat the oven to 325F.
- When you're ready to bake, slice the dough into 3/8 inch slices. Arrange on a silicone mat or parchment paper and bake for about 18-20 minutes.
View the recipe instructions at The View From the Great Island