Dark Chocolate Shortbread Cookies
- 1/2 C Unsalted butter, softened
- 1/4 C Powdered sugar
- 1/4 C Dark cocoa powder
- 1 t. Vanilla
- 3/4 C All-purpose flour
- 1/2 C Dark chocolate chips
Preheat oven to 325 degrees. Cream the butter, sugar, and cocoa powder together until completely combined and smooth. Add vanilla and stir. Mix in flour using a wooden spoon. Do not over mix. Stir in chocolate chips and turn dough out onto a board. Form into an 8-inch log. The dough will be sticky. Wrap in wax or parchment paper and twist both ends to secure, shaping the log as you roll. Refrigerate for an hour, overnight, or freeze for later use. Slice the log into 1/3 inch slices with a sharp knife. Place on parchment-lined baking sheet and bake in the center of the oven for 12-15 minutes. The cookies should feel slightly soft - be careful not to overbake them.