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double chocolate shortbread cookies

Oh my, do these ever look amazing. Let cool completely on the sheets. It’s a specially formulated Dutch processed cocoa which, among other things, has a richer color and smoother flavor compared to regular cocoa powder. by Kirbie. Thanks for the recipe! i can’t wait to try the PB choc one…. Amazon Associates is designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. After chilling overnight, it sliced perfectly with a as sharp knife then baked it. And also maybe substitute regular sugar for the confectioner’s sugar. I want to try again because I did like the flavor, just need to get rid of the powdery texture and the falling apart :/. Really delicious – Yum! i added a touch of espresso powder and a pinch of kosher salt… the dough is totally addicting! Pinned and making very soon. I used Castor Sugar (don’t know what that is called in America) which is between Confectioners Sugar and Granulated Sugar. Oh my God, these cookies look amazing and I am not even that much into chocolate. That’s because I used Hershey’s Special Dark cocoa powder. I would recommend trying it with apple sauce! Hello Sue, I made these cookies last night and baked this morning. ?, The smell is so amazing, and now the taste, YAMI! The way the soft, delicate crumbs fall apart in the mouth and how that transforms into the ensuing chocolatey creaminess makes for a luxurious experience. Keep a log of this slice and bake cookie dough in the fridge for last minute visitors (or snack attacks!) I love this! Beat butter, sugar, and vanilla in bowl of a heavy-duty stand mixer* fitted with a paddle attachment on low speed just until blended and creamy, 3 to 5 minutes. They had great flavor! Bake, 1 sheet at a time, in preheated oven until firm, 15 to 18 minutes. They’d go straight into my belly! They were marvelous either way! All Rights Reserved. If frozen, let dough logs stand at room temperature for about 30 minutes. I always err on the shorter cooking time. Add comma separated list of ingredients to exclude from recipe. I tried these tonight after roaring success from the peanut butter shortbread! So glad you revived these. Yes, the inside of that cookie is so dark it’s basically black. We ended up throwing them away. I’m so happy they were a hit for you — I’m just about to start working on a batch for myself! (Chocolate and Hazelnuts is a marriage made in heaven!!) The cookie butter was much sweeter than peanut butter which made the shortbread of perfect sweetness for me, as i found the peanut butter ones a tad too bland. Divide dough in half and roll each half into a compact 2-inch-thick log (about 8 inches long). As part of a new series on the blog I’m reviving some of my favorite recipes that you may have missed over the years. Will be lovely as Christmas gifts. Shortbread is supposed to fall apart and melt in your mouth, but not beforehand! i’m about to bake them right now.. although it doesn’t say at what temp to do this i guess i’ll go with 325 or 350.. thanks for the recipe! Would these turn out just as good if I don’t add the cocoa. Cut into ¼-inch (7 mm) slices. I got this recipe via Pinterest some time back and have modified them with to be made with coconut oil (since I’m one of those pesky vegans who has to mess with every recipe)… They are SO SO SO GOOD!! I would say I probably only end up with a 2% breakage rate when transferring them off the cookie sheet onto a cooling rack. These cookies are delicous! Today’s Dark Chocolate Peanut Butter Shortbread Cookies have a long name, but they’re easy to make and they melt in your mouth. Let’s just say they will now be a regular in my holiday baking repertoire. -Thanks. Either will work, but I now prefer 350F. Use cookie cutters to cut out the desired shapes. Or is one cup a typo? Why 325 for these and 350 for the pb shortbread ones? I prefer my shortbread soft, so this recipe is probably skewed a little on the soft side, and the presence of chocolate chips makes them seem softer, too. I absolutely love this recipe. Even if I THOUGHT I was giving these away to other people…I’m pretty sure they wouldn’t end up leaving my apartment. Thanks. Absolutely loved these! Glad you made something to keep for yourself! Not sure if I did something wrong but the cookie itself was way too crumbly to slice neatly and it didn't have much flavor aside from the melted chocolate. These must taste incredible! I have great success using cookie cutters to make cut out cookies. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Thank you! ?? You aren’t kidding, they are very truffle-like! I added some white chocolate chips to the chocolate chips. I had to throw the batch out and start over. I’ve made them with generic brand cocoa and Rodelle and they’re good both ways. The cookie butter idea for the others sounds really interesting! That sounds really delicious Mary, and I, for one, would love to get them as a gift! i dont have an oven. Add comma separated list of ingredients to include in recipe. This double-dark chocolate version seems less rich and able to maintain its integrity a bit better as a final product probably because of the lack of additional oil from the peanut butter. Set them out, turned around, and they were gone! And get sprinkled with finely chopped pistachios. My oven is not super consistent so it could have just been that too. The chocolate ones are so hard because there is no color cue. Isn’t the specialty dark cocoa something???? VINTAGE VIEW ~ these Double Dark Chocolate Chip Shortbread Cookies are from TVFGI archives, way back from the winter of 2011. Peace, They’re better with full size ones. If you love to eat, you’ve come to the right place because I dish it up fast and fresh here at TVFGI. I received cookies from three talented baker-bloggers. so much baking still to do, but I may have to make room for these! Step 2 Add cocoa powder and salt and mix well. At least in my book. I’ll have to make them soon! OR is two sticks a typo? Place the cookies on a parchment lined baking sheet and bake for 12-15 minutes. I’m a total dark chocolate junkie, thank goodness it’s healthy (ish) , Shortbread? Stamped Gingerbread Glaze Cookies by Handmade Farmhouse | Peppermint Sugar Cookies by Freutcake | M&M Christmas Cookies by I Heart Naptime Rich, buttery, crisp, tender cookies decorated for Christmas! In fact the cookie is so dark that it makes my bittersweet chocolate chips look like milk chocolate in comparison. So i wanted to make the cookies LOOK dark,But not TASTE dark.How do you achieve that color by just using Chocolate? Will they work as a replacement? Sorry! Why is there only 3/4 c of flour? They look delicious and I love chocolate. Perfect! I’ll try that next time. Clearly “the friends” have not made them yet. Can’t wait to taste them Thanks for recipe. Info. They’re delicious and evil all at the same time. Cream the butter, cocoa powder and sugar together until completely combined and smooth. These keep really well, and freeze nicely, too. Made these today and they are great! These look amazing! We’ll see if it works out for the cookies. Our buttery chocolate shortbread cookies are incredibly easy to make – you just need to add good quality cocoa to the basic shortbread formula. Came out delicious! I loved them and crumbled one on top of vanilla icecream. And yes, you can make shapes, but the chocolate chips will get in the way of intricate shapes, so it’s best to use larger, more simple shapes. Now I found this recipe and have made them!!! I surely hope so, they are delicious. This weekend, I thought about making a chocolate chocolate chip version of the shortbread cookies… Double dark chocolate sounds too good not to test. Oh do they ever look yummy. A double batch sounds about right! They are chilling in the fridge now. Mix in the … I’m finding it hard to tell whether they are done or not. And I’d never thought about pairing them with wine, interesting! I love your sense of experimentation Yvonne! I used Hershey’s Special Dark Cocoa powder for these cookies—I love it but it can sometimes be hard to find in stores, so I usually buy it in bulk on Amazon, here. What is the best way to package these for gifting? (Yumm) loved every minute of it these cookies are deliriously delightful... Ghirardelli Double Chocolate Shortbread Cookies, Congrats! Seriously. I have a question about this recipe. Hello Sue, It’s possible that the dough didn’t get completely combined, meaning the butter and flour need to be really blended together.. Also some butters have less moisture than others, so a tiny splash of milk can help the dough come together. It is still very delicate nonetheless. These look incredible! My boyfriend is so excited! I did this recipe and substituted the Bailey’s Chocolate chips; it was very good! I can almost smell them. Do you think this recipe would hold up as a crust for a tart? Delicious. Wrap each log in parchment paper or plastic wrap, and freeze just until firm (but not frozen solid), about 25 minutes. I struggled with this recipe and honestly a bit disappointed. © 2020 The View From Great Island. Shortbread cookies are a classic Christmas cookie favorite (these Glazed Cherry Chocolate Chip Shortbread Cookies are a must make! These were exactly the cookies I hoped they would be. I also love that they are shortbread and I can’t wait to try them! So excited! Dark and decadent chocolate chip shortbread cookies! Make sure your butter is room temperature and you measure your flour accurately, Jodie, and the dough should come together fine. Thanks for a terrific recipe! Now on to making the best Christmas cookies we could find on Pinterest! Thank you. The only thing I felt was off was the texture- I love a harder shortbread cookie and these turned out pretty soft, even though I baked them for a little longer than directed. You can also roll the dough into a log and do slice and bake. Cut them a little thinner, or cook a little longer, the recipe is pretty forgiving and you can enjoy shortbread on the crispier side, or on the softer side. I love all things dark chocolate. Using a sharp serrated knife and a sawing motion, cut cookie dough into 1/2-inch-thick rounds. Sold! Our local coffee shop has these little disks of pure chocolate heaven. Dip each cookie halfway into melted chocolate and place on parchment paper-lined baking sheets. if using a stand mixer, be sure to scrape down the sides of the bowl. I like the peanut butter chocolate chip ones even more. If too thick add 2 teaspoons milk. Sprinkle chocolate shortbread cookies with 4 oz. To decorate, place one 12-ounce package Ghirardelli semi-sweet chocolate chips in a medium microwaveable bowl. They should be nice and sturdy after they’ve cooled. I wonder whether I would have achieved a stronger final product–one that lends itself to allow better handling and transportability–if I had sifted after measuring. These are some of the best cookies I have ever had, and my standards as a (very experienced) amateur baker are quite high! I made an espresso cream cheese frosting that was really good too, but my personal preference is the orange. Appreciate the recipe!!!! Wow, they look/sound amazing!! https://www.rachaelraymag.com/recipe/chocolate-shortbread-cookie Heat the oven to 180C/160C fan/gas 4. Not sure how the serving will go at the wine walk tonight…I’m afraid they are all going to be broken in half. Use cocoa powder liberally to prevent sticking to the surface and to your rolling pin. I did add some fluer de sel (fancy salt) and I found it gave the cookies just that little extra *pop*. These look soooooo good, I am an unabashed dark chocoholic. There are so many possibilities for mix-ins and it’s such a simple recipe. I just made another batch for Christmas. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. They look like they held their shape well and was wondering if they might be good for cutout cookies? YUM. VINTAGE VIEW ~ these Double Dark Chocolate Chip Shortbread Cookies are from TVFGI archives, way back from the winter of 2011. I’m not sure what could have gone wrong but it just seems like the recipe needs more liquid of some sort. The final product had a good taste to it but terrible texture. I went for 1/2 cup of chocolate chips per batch. these look amazing, sue! They handle really well after cold, where as they just desintigrate if handled warm. The mouthfeel of the shortbread is different, too, it’s crumbly but not at all dry, and sticks to the roof of your mouth. for this recipe as well as for your espresso choc chip shortbread….thanks a lot . That’s such a smart idea, I have no willpower whatsoever around chocolate. My recipes are never fussy and always exciting ~ there are 1600 and counting on the blog. You can roll this dough into a log and slice and bake it, or roll it out and cut out your cookies, both ways work, but either way it needs to be chilled for several hours before slicing and baking since it’s a butter rich dough. I made these last night and my husband loved them! I didn’t want to risk burning them. I left out the chocolate chips. When I package my shortbread during the holidays I often make vertical stacks of about 8 in a cellophane bag, and then I put that bag in a paper bag to protect it. your cookie arsenal is amazing, have made several diffenrent ones over the years, love this dark chocolatey gooey one! Seriously decadent double dark chocolate shortbread cookies for all you chocolate lovers out there. That was supposed to be five stars above on the Thank you post. Actually double guilty pleasure .. To the earlier anonymous comment—no, unfortunately you can’t cook these in a microwave, but you could use a toaster oven probably. That is certainly dark chocolate, for sure. These comments must be from the author’s friends because they mention that the cookies look good but omit any comment about the taste. I tried making these today and I’m not sure what went wrong. Hi Christian — try replacing the confectioner’s sugar with regular sugar, that might help you get more of a texture that you like. Add in the vanilla. They’re fabulous! When you touch them lightly they’ll still be soft and they firm up as they cool. I’m glad I found your blog. It is so simple to make. hey. Nutrient information is not available for all ingredients. Just yes. You can also pipe these but the chocolate chips clog up the piping tips sometimes. Thanks for the feedback, Shantell…I agree, getting the dough thoroughly mixed is important. I wouldn’t risk it, sorry! Ok…before I even started to comment, I HAD to hit the PRINT button. The good thing is that if you cook them a little less they will be softer, and if you cook them a little long, they will be crisper. Sure, I use them interchangeably in my shortbread cookies! Thanks for this recipe . You saved Ghirardelli Double Chocolate Shortbread Cookies to your. , A nice recipe to try out for Christmas, thanks for sharing. I really wanted to like this recipe but unfortunately it didn’t work for me either. Any tips? My. can i put it in the microwave after removing it from the fridge? All that chocolate…how could you resist? Two sticks AND one cup butter? They sound perfect to me. I’ve also tried with 2 TBSP granulated sugar added. I’m refreshing the photos and commentary but the recipe remains the same, the only change I made was to double it ~ these unusual cookies are a special treat! Do you think they would hold their shape if using a cookie cutter? But these are darker (and more dangerous?) The cookies will still be soft, but will firm up as they cool. I bet they taste amazing! Like another reviewer, I was concerned by the absence of salt in the recipe and so finished some of them with Maldon salt. I don’t think it would be a great tart crust, Kate, although I’ve never tried. The texture in my mouth was flour-like, dry, paste. Hope this helps Shirley. Especially this recipe. However, these chocolate ones came out much drier and powdery than he peanut butter, which was aptly melt-in-your-mouth texture. I feel you really need to combine the ingredients work themore to get the consistency your looking for …I also at the end got my hands in there to soften everything up before refrigerating. Is there a replacement you’d recommend? Dip shortbread cookies into mint mix. fabulous darling! I love dark chocolate, and these just melt in your mouth! Preheat oven to 325°. Double Chocolate Pistachio Shortbread Cookie Recipe Notes. Place an 18- inch piece of plastic wrap on your counter. If some of the chips fall out of place, or the dough crumbles as you slice, reform it with your hands. Preheat oven to 350 degrees F. Line 2 large rimmed baking sheets with parchment paper. The texture and enjoyability between the two are very similar (see my comments on the predecessor blog post for an idea of what the consistency is like). Indeed, I have had Dutch process chocolate shortbread before, but not with chips. I am so excited about how good these turned out that I’m heading to the store now to get more butter. Thanks for the recipe! Oh my. Wow, these look INCREDIBLE!! Thank you. I think the recipe needs some tweaks to fix this problem. I’ve just updated the recipe and doubled it, though. That has to change soon! Double batch of dough chilling in the fridge right now. Thanks so much for sharing this recipe. Add flour, sugar, and … Easy to make and extremely delicious, these double chocolate shortbread cookies are perfect for holiday baking. This recipe makes a tasty cookie, but they are super crumbly. I tried making them again but this time i added maybe like 3-4 tablespoons of unsweetened apple sauce to try to add some moisture and they came out wonderful! Remove cookie dough logs from freezer and unwrap. I just used your recipe! Mix the butter and sugar together with a wooden spoon. They would hold their shape but I would use a plain round cutter, intricate shapes won’t work. Because of all that Dutch process cocoa, I warn you making these cookies is messy ~ messy like making mud pies messy…. Anon—Shortbread cooks really quickly, and if your oven is pretty dependable they should be done in 12 minutes, 15 if you cut them on the thick side. Unfortunately I don’t think these will find their way out of the house, possibly not even the kitchen…!!! I love trying out new ingredients and techniques, reinventing the classics, and hunting down the next great flavor. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. You go girl! As I have issue cutting mine into slices. But these seem like they’d be good without it. They are perfect And so are we. And the chocolate chips can be an issue, getting in the way of the edge of the cutter, you might consider using small chips. I think I’ll up the surgar to 1/2 a cup next time and see if it balances out the bitterness of the chocolat next time. Have a look at my coffee shortbread at magnoliaverandah.blogspot.com that I have just taken to the office. This looks scrumptious, how delicious and how lucky your family are. THANKYOU so much for the recipe!! These look delicious! I followed the instructions and use high quality chocolate and butter. Hi I just made these and I only had the Unsweetened Cocoa…that must really make a difference because they weren’t as yummy as they looked. I love chocolate and orange together, thanks for the tip! The cookies will still be soft, but will firm up as they cool. Or how about replacing peanut butter with nutella in the peanut butter recipe, and changing 1/4 plain flour to cocoa powder? If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I have only ever had regular shortbread cookies and never attempted to make them myself. On a work surface, unwrap the logs. Did you know that by adding just a teaspoon of espresso powder you will enhance the flavor of the chocolate & make it even tastier! Add the butter, sugar, and vanilla to the bowl of a standing mixer fitted with the paddle attachment and beat on high until very light and fluffy – about 4 minutes – stopping to scrape down … Love your website and blog. Chopped pecans sound like a fabulous idea! Double Chocolate Shortbread Cookies Ingredients: 2 ¼ cups of flour ¾ cup brown sugar ⅔ cup baking cocoa 1 tsp. These will be a big hit for the upcoming holiday season where cookies are a staple in our house, yum! I used Hershey Special Dark cocoa, followed the recipe exactly and dough came together beautifully. Any advise? OH well, I guess I’ll just have to find another excuse to make them! Thanks Jessica ~ I think these cookies are too intense for some, but for us true chocoholics they’re nirvana! Enjoy your cookies . Buttery shortbread cookies are delicious, but chocolate shortbread cookies are off the charts! I should add that, in both cases, I measured sifted flour and sugar. It’s what gives Oreo cookies their deep color. We make it every year at Christmas, my daughters won’t let me miss a year! There’s no reason why you can’t use any cocoa powder or type of chocolate chip you like in these cookies, the color and flavor will vary, but they will still be delicious. Chocolate Walnut Shortbread Cookies ~ if a cookie and a brownie had a baby they might come up with a delicious buttery cookie like this! For the double dark cookies you could try playing with the amount of butter in this recipe, add a little more. I wish I’d seen these earlier..am going to a cookie swap today and fell back on old standbys (still good but these look lovely and new to me!) lol thanks Martha, I changed it, those star ratings can be so annoying! I’m in the same boat, my husband loves milk chocolate…go figure! Thanks so much, that means a lot coming from you Cheri!! It’s one cup OR 2 sticks, my recipe plugin makes it confusing. Yum! Investors never had an issue with them being overly crumbly. … Double Chocolate Chip Shortbread Cookies. You don’t taste it all which is so nice! Even soft, though, these aren’t making it out of my house- delicious with a cup of coffee! https://www.egglesscooking.com/chocolate-shortbread-cookies C. Let us know how the cream cheese works out Carol! I am only dark chocolate lover at home, so I don’t even have to share these LOL LOL. Will let ya know. In a large mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. (Issues with dry batter may be the lack of executing the “sift and scoop” method thereby condensing too much flour in the measuring cup) Mine are perfect! Bailey’s Chocolate Chips? Hello, I wanted to make a copycat Toll House Double Chocolate Chip Cookies (the kind that look like yours) Because they are my FAVORITE cookies,But now they are getting harder to find in stores, I do add a bit of espresso powder and use the mini semi-sweet chocolate chips as they are easier to cut through for me. Cookies. Stir in 1 cup mini chocolate chips. I agree, the deep chocolate and the shortbread texture is a winning combo — love the idea of crumbling them on ice cream…. But if your oven is not consistent, I would tackle that problem first. . Instead of Chocolate Chips I added chopped Hazelnuts. I wanted a shortbread cookie … Sadly, the cookies were so bitter that my husband, who loves bitter chocolate, wouldn’t eat them. They were rich, buttery, and melt-in-your-mouth. Thanks for the detailed feedback Jynja, it’s helpful . Had to use regular Dutched cocoa as extra dark cocoa is really hard to find where I live, but the flavour and texture were still great. This comment has been removed by a blog administrator. It sure does look super rich. My absolute favorite icing for this is an orange cream cheese – add some orange zest to cream cheese frosting and pipe away! The richer the better I say! I was very careful with the recipe, so I guess these are very, very dark. In another bowl, whisk together the cocoa powder and flour, then mix in with the wetter ingredients … Traditional shortbread is made with few ingredients and has a characteristic bite that is irresistible and delicious. Last time I made them I added peanut butter chips instead chocolate chips. To get you fired up about good food! Jist made these today cutting the recipie in half because it was a test batch. Everyone loved it! With an electric mixer, beat butter until creamy. This will go most quickly if you use a tiny scoop. What gorgeous cookies! In a medium-sized mixing bowl, add … Yum! I just made the dough. Thanks for the recipe. I’m so glad you liked them! I made these the same time as I made the peanut butter chocolate chip shortbread. Step 1 In a large mixing bowl, cream together the butter and sugar until light and fluffy. Want to know before I make them. You might try substituting walnuts for the chocolate chips. Now I need to make another type because I don’t want to give these out. The first shot at this and the dough was so pastey, thick and sticky that it made a mess of my mixer, actually causing my mixer to get stuck. Amount is based on available nutrient data. I’ve been craving chocolate all week and I totally need to splurge and make these cookies! I reserve it for my most decadent desserts and it’s just like magic! Love it! The issue with them being crumbly is that these need to go from ove to cool down to refrigerator and then freezer as quickly as possible with the least amount of handling. Thanks. I can’t get these transferred without them breaking in half. Heavenly, not overly sweet, and gorgeous. I used salted caramel chips, looking forward to using dark chocolate chips in the future. I added half a tablespoon of espresso powder just because. I’ve actually made these several times now. *If you don't have a stand mixer and prefer to use a hand mixer, use room-temperature butter, bake the full 18 minutes, and leave on baking sheets to cool. This has a very nice, deep, rich chocolate flavor without the undesirable excessive sugariness. Just a caveat; they may not be for every palate. Always!Cookies look perfect for me . Making these right now. The View from Great Island is a participant in the Amazon Services LLC Associates Program. Two of my favorite things: chocolate and shortbread. To give it more moisture, I added 2 tablespoons of cream cheese, softened. Place the dough onto the plastic wrap and … oh my!! Amazing! This looks almost decadent – yum yum. Exactly the richness I was looking for and much less buttery tasting in comparison to plain shortbreads (#Chocoholic!). Sad to say that they fell apart when trying to cut. I made these last night. Place rounds on prepared baking sheets, spacing cookies about 2 inches apart. Double Chocolate Shortbread Cookies. They’re also a fun cookie … Place the cookies on a parchment lined baking sheet and bake for 12-15 minutes. These have become one of my go-to cookies for decorating for the holidays. Hi there! Perfect buttery flavor softens the strong dark chocolate flavor in a way that makes these addicting. Beat the butter with the icing sugar using an electric whisk … I used regular sugar because I don’t like and didn’t have confectioner’s sugar. I can’t eat just one. While they were in the oven I read the comments. There really is nothing else like these cookies ~ if you have not yet made this recipe then I can safely say you haven’t tasted anything like this before…it combines the buttery mouthfeel of shortbread with deep rich chocolate flavor…I used extra dark cocoa powder and dark chocolate chips, so this is about the richest chocolate you can bite into short of a truffle. –– then proceed, if not, turn back now! I’m so sorry they didn’t work for you Hilda, I know the frustration of having high expectations for a recipe that doesn’t work out. The only thing better than chocolate cookies is double chocolate cookies, so yes please , Well, tragedy might be a little bit of an exaggeration, but…come to think of it, not really . I added sliced almonds instead of chocolate chips. I recommend using Valrhona cocoa powder. Will try using regular sugar then see about changing the Dark Coca to a Dutch process type to see if it changes the texture and taste. These look like they’d live up to my deepest, DARKEST fantasies for dessert! What did I do wrong? Line a baking sheet with parchment paper, or silpat. They came out beautifully. Privacy Policy. Gosh. Chocolate shortbread-y cookie with a gooey chocolate filling – yes. Make-Ahead Instructions: Dough logs will keep in the refrigerator for up to 4 days and in the freezer for up to 1 month. These are SERIOUSLY Amazing!!! It’s a great idea updating some of your old recipes, I’ve been following your blog for ages but I am sure I haven’t seen all you have. You know me, Sue, I love those slice and bake shortbread cookies! I just made these tonight, and they’re sooo good! I am very interested to try a chocolate version! The smaller your chips the easier it will be to slice, Yukiko — I don’t remember what brand I used in this particular recipe, sorry. Any tips? I made these yesterday. than any I’ve seen in ages. I don’t think anybody will miss those after having tasted these! Also, they did not feel soft after done baking and were somewhat powdery. I’m so very pleased and shall have to exercise much restraint!! That is to say: I sifted directly into the measuring cups before leveling off. 2 cups Ghirardelli semi-sweet chocolate chips, 1 (12 ounce) bag Ghirardelli semi-sweet chocolate chips, Back to Ghirardelli Double Chocolate Shortbread Cookies. Thanks for the reply! Thanks for the delicious addition to my holiday recipes/cookie exchange. OOh those look sinfully good. These have become a new Fall/Winter baking season must have! These cookies look so delicious! These cookies are amazing! Or if I skip the cocoa, add almond instead of vanilla, and some crushed pecans…. I am sorry to say that these were a complete fail for us. Yummo! Mix in the flour, making sure to get it thoroughly blended, but don't over mix. Most people won't think twice about serving basic cornbread when is on the table. Hey Katherine ~ this is one of my earliest recipes and it made a very small amount of dough. Allrecipes is part of the Meredith Food Group. Are these normally just a softer cookie? Hi, when I measure the cocoa powder (using a scale) I would measure 125 gr of cocoa because that’s the equivalent to 1/2 a cup, but when I put the 125 gr of cocoa it look I A LOT of cocoa powder is it ok ? Wow – these are the right cookies for me! If I make these again (don’t bake much anymore unless I am asked to take baking to an event) I’m going to make the “log” much skinnier, so the cookies are smaller in diameter. With mixer running on low speed, gradually add flour and cocoa and beat until dough comes together, about 1 minute, stopping to scrape down sides of bowl as needed. As long as there isn’t a lot of movement the stacks should do fine. Thanks Shelly, you’ll never be a slave to your coffee shop again . Thanks! I love using special dark cocoa powder! Glad you brought this back — it’s a winner. Roll the disk out to 1/3 inch thickness and cut cookies with a 2 1/2 inch round cookie cutter. PS: I tried the peanut butter shortbread using cookie butter too and it was awesome! They were perfect otherwise, nice and crumbly. Then I can bake a couple and not pig out. Overall, this is a grand cookie. For a holiday twist I cut up peppermint filled chocolates!??Delicious! What a lovely recipe. If refrigerated, let dough logs stand at room temperature for about 10 minutes to soften slightly before slicing. Microwave on HIGH until chocolate is melted and smooth, about 1 minute, stirring at 30-second intervals. I’ve never made cookies before that turned out this crumbly. They are a butter cookie, and as such, need to be served cold. YUM!!! Your cookie is a winner! Add about half of the flour, the … I know they will revive me…especially after scrolling through all those comments! Slice the log into 1/3" slices with a sharp knife. Preheat oven to 300 degrees. I wouldn’t alter the recipe that drastically, Shelby. It’s never too early to start thinking about holiday cookies . I love shortbread. I go there just for the cookie! Thank you so much for this delicious recipe!! Maybe it added a little more sweetness. chopped Ghirardelli Peppermint Bark, sparkling sugar, or gold sprinkles. Note: If you don’t have a stand mixer and prefer to use a hand mixer, use room temperature butter, bake the full 18 minutes, and leave on baking sheets to cool. Wow….I LOVE shortbread, and hubby LOVES chocolate. Thanks! A pal brought these to our art co-op yesterday. I will be making them again and will try to avoid the cocoa powder ‘poof’ all over my kitchen next time. Lucky you, Kankana! I made these today, swapping out all vanilla for a mixture of orange and vanilla extracts. Do you think it’ll work? Bummer. Definitely you can make drop cookies, my daughter likes to do them that way. HI there, I really want to make these but cannot find the special dark chocolate here. Thank you very much. Okay so these were pretty dry but otherwise very nice! I was looking for a cookie that would pair well with several varieties of wine. Sharing and pinning and wishing I had some now! I love your variation, chocolate and peppermint are so great together. Once the cookies are baked and cooled, they get dipped halfway into melted dark chocolate. Probably one of the best cookies I’ve ever had and will make them again. I am worries that stacking may cause breakage. I bought celophane sleeves with a cardboard disc for the bottom. Unfortunately, they were disappointing. Would I be able to freeze the log and use them as slice and bake for when I get a mad craving. Love how dark and sinister these cookies look! The best things in life are simple and sweet, which is exactly why we love these shortbread cookie recipes so much. The only thing I tried that wasn’t perfect was mini-chocolate chips. You can never have too much chocolate, especially in a gorgeous cookie like these. Double Chocolate Shortbread Cookies make a beautiful addition to your Christmas Cookie tins! I suggest cutting the dough a little thinner and baking a little longer for more of a crunch! Stir in the flour and cocoa, followed by the … Wow, I’ll have to try that, thanks Tofu Mom! The cream cheese worked out great. If rounds crumble slightly, press dough back together. Try one of my other shortbread recipes instead, I have a couple of great pecan shortbreads…https://theviewfromgreatisland.com/2012/05/white-chocolate-chip-pecan-shortbread-cookies.html and this one: https://theviewfromgreatisland.com/2013/11/pecan-pie-shortbread.html. Feeling very accomplished! May I know which dark chocolate chips you used? Julia from Sprinkled with Jules sent irresistible Brown Butter Toffee Chocolate Chip Cookies perfectly sized for their shipping tube. 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