Chocolate Chocolate Chip Shortbread Cookies

If you look through the many recipes on this blog, you might notice that dry, crumbly cookies are not well represented. I think it was the “chocolate-chocolate chip” part of the recipe title that caught my attention. Plus, I just wanted to try something new. Chocolatey and buttery. Good combination.

Recipe By:

Mercury News

Yield:

48

Ingredients:

1½ cups unbleached all-purpose flour
½ cup unsweetened Dutch process cocoa powder, such as Droste or Hershey’s European Style
½ teaspoon baking powder
¼ teaspoon salt
½ pound unsalted butter, softened
1 cup powdered sugar
1 cup miniature semisweet chocolate chips
4 ounces chopped white chocolate, Callebaut or Baker’s premium preferred

Directions:

1. Heat oven to 300 degrees. Line two baking sheets with parchment paper.

2. In a medium mixing bowl, mix together flour, cocoa, baking powder and salt.

3. Using an electric mixer, cream butter and sugar until smooth and light. Add sugar, increase speed to medium and beat until the mixture is smooth, about 1 minute.

4. Decrease speed to low and add flour mixture. Mix, scraping down the bowl sides as needed, until flour is completely incorporated into the dough and the dough holds together, about 2 minutes.

5. Stir in chocolate chips by hand.

6. Divide dough in half. Working on wax paper, press each piece into a 7-by-5-inch rectangle, about ½-inch thick. Use a large, sharp knife to cut each piece of dough into eight strips, each about 5⁄8 inch wide. Cut each strip into three cookies, each about 2¼ inches long. Use a wide spatula to transfer the cookies to the prepared baking sheet, placing them an inch apart. Bake cookies for 25 minutes.

7. The tops of the cookies will change from shiny to dull. Cool on cookie sheets for 10 minutes, then transfer to wire racks to cool completely.

8. Melt the white chocolate. This can be done in the top of a double boiler or in a 175-degree oven.

9. Remove from heat as soon as the chocolate melts and stir until smooth.

10. Spoon white chocolate over one end of each cookie, covering about a third of the cookie and letting any excess drip back into the chocolate bowl. Cool on rack until chocolate is firm.