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Recipes

Chocolate-Chocolate Chip Shortbread Cookies

By Antoinette Muto of Los Angeles California

5.0

(2)

Recipe information

  • Yield

    Makes about 30 Servings

Ingredients

1

1/2 cups all purpose flour

1

/3 cup unsweetend cocoa powder

1

/2 teaspoon salt

2

cups semisweet chocolate chips, frozen 1 hour

3

/4 cup (1 1/2 sticks) unsalted butter, diced, room temperature

1

cup sugar

1

large egg yolk

2

teaspoons vanilla extract

3

/4 teaspoon almond extract

1

cup walnuts, coarsely chopped

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 375°F. Whisk flour, cocoa, and salt in small bowl to blend. Coarsely chop 1 1/2 cups chocolate chips in processor. With machine running, add butter, then 1/2 cup sugar through feed tube. Add egg yolk and both extracts and process to blend. Using on/off turns, mix in walnuts, scraping down sides of bowl occasionally. Add flour mixture and process just until dough comes together, about 1 minute. Transfer dough to large bowl. Using hands, mix in remaining 1/2 cup chocolate chips.

    Step 2

    Using 1 tablespoon dough for each, shape dough into 1 1/4-inch-diameter balls. Press each dough ball to 1/2-inch thickness; dip 1 side into remaining 1/2 cup sugar to coat. Arrange cookies, sugar side up, on 2 ungreased baking sheets. Bake cookies until set and almost firm to touch, about 18 minutes; cool on racks.

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