Double Chocolate Shortbread Cookies

• Vegetarian

• Baking & Spices

  • 1/3 cup Chocolate chips
  • 1/4 cup Cocoa powder
  • 1/2 cup Confectionery sugar
  • 1 cup Flour
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla extract, pure

• Dairy

  • 1/2 cup Butter
  • 2 tbsp Milk

Found on blommi.com

Description

Ingredients

• ½ cup of butter, softened (1 stick)
• ½ cup of confectionery sugar
• 1 tsp pure vanilla extract
• 2 tbs milk
• ¼ tsp sea salt
• ¼ cup cocoa powder
• 1 cup flour (all-purpose is fine)
• ⅓ cup chocolate chips

Directions

• Cream together the softened butter and sugar.
• In a small separate bowl mix salt with the milk and vanilla extract to dissolve. then add to the creamed butter.
• In another bowl, whisk together the cocoa powder and flour, then mix in with the wetter ingredients bowl. Once the dough is well mixed, toss in the chocolate chips.
• Knead the dough lightly, enough to evenly distribute the chocolate chips, then split in half and roll into two logs about 2 inches thick. Wrap each log in plastic wrap and refrigerate for 2 to 3 hours to firm up.
• Preheat oven to 350 degrees and line baking sheets with parchment paper.
• Cut each cookie dough log into slices about ⅜-1/2 thick. Arrange on parchment. These shortbread cookies will not expand much at all, but leave a little space between them.
• Bake for 11-12 minutes, then remove to rack to cool.