Chocolate Shortbread Cookies

Chocolate Shortbread Cookies Recipe

This cookie dough needs to chill in the refrigerator for at least 2 hours before cutting, rolling and baking.

• 2 3/4 cups all-purpose flour
• 3/4 cup unsweetened Dutch processed cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup salted butter, softened
• 1 1/2 cups packed dark brown sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract

1. In a medium bowl, stir together the flour, cocoa powder, salt and baking powder with a whisk or a spoon until combined. Set aside.
2. In a large bowl, beat together the butter and brown sugar with an electric mixer on medium high speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula to make sure the mixture is well blended.
3. Add the eggs and vanilla and beat until well combined. Scrape down the sides of the bowl again if necessary.
4. Add the flour mixture and stir just until combined.
5. Remove dough from the bowl and divide into 2 portions. Wrap each piece in plastic wrap, forming a disk shape.
6. Refrigerate for 2 or more hours.
7. When you are ready to bake your cookies, position an oven rack in the center and preheat the oven to 325 degrees. Line 2 or 3 baking sheets with parchment paper or silicone liners.
8. Remove one disk of cookie dough from the refrigerator. (If dough is too hard, let sit at room temperature for 15 minutes.)
9. Roll out dough on a clean lightly floured surface to a ¼-inch thickness.
10. Using a 3-inch heart cutter, cut as many hearts as you can from the dough, place them on the prepared baking sheet at least 1 inch apart.
11. Bake one sheet at a time in the center of the oven until set, about 15 minutes.
12. Remove from the oven and cool cookies on the baking sheet for 5 minutes, then remove cookies to a wire rack to cool completely.
13. Repeat with remaining disk of cookie dough.

This recipe yields about 4 dozen 3-inch Chocolate Shortbread Cookies.