Tuesday, October 2, 2012

double chocolate shortbread cookies

Double Chocolate Shortbread Cookies via design. bake. run.

what do you do when you have no eggs in the fridge but lots of flour, butter, and sugar? well, you make shortbread cookies! actually, double chocolate shortbread cookies, that is – because we also have cocoa powder and chocolate chips! :)

these double chocolate shortbread cookies are very good, nice and crispy, and crumbles in your mouth as you bite into it. i say the added chocolate really changes up the typical shortbread cookie recipe.

try them out for yourself. i even turned some of them into little cookie ice cream sandwiches. it's like eating all your delicious goodies in one! cookies and cream ice cream + double chocolate shortbread cookies = delicious goodness. mmmm... mmm... good! :)

Double Chocolate Shortbread Cookies via design. bake. run.
crispy and crunchy double chocolate shortbread cookies – they go so well with a nice cold glass of milk!

Double Chocolate Shortbread Cookie Ice Cream Sandwiches via design. bake. run.
who doesn't like cookie ice cream sandwiches? these are perfect for any day, hot or cold. ;)

double chocolate shortbread cookies
recipe from here

3/4 stick (6 oz) butter, softened
3/4 cup (6 oz) golden caster sugar
3/4 cup + 1-1/2 tbsp (7 oz) plain flour
2 tbsp cocoa powder
4 oz chocolate chips, milk or dark

Mix the butter and sugar together with a wooden spoon. Stir in the flour and cocoa, followed by the chocolate chips – you’ll probably need to mix it together with your hands at this stage. Halve the dough and roll each piece into a log about 5cm thick. Wrap in cling film and chill for 1 hr or for several days. Can be frozen for up to 1 month.

Heat oven to 350° F (180°C/160°C fan/gas 4). Slice logs into 1cm-thick rounds, transfer to a baking tray lined with baking parchment and bake for 10-12 mins. Cool on the tray.

Makes 10 cookies.

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