Chocolate-Chocolate Chip Shortbread Cookies

prepared by and photo by Emily Doscher

Rich chocolatey-chocolate chip shortbread cookies won’t last long in the cookie jar.  Flakey yet dense enough to dunk.

Size: makes about 30

1 1/2 cups all purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp 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 tsp vanilla extract
3/4 tsp almond extract
1 cup walnuts, coarsely chopped


Preheat oven to 375F.  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.

Using 1 tablespoon dough for each, shape dough into 1  1/4″-diameter balls.  Press each dough ball to 1/2″ 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 10 minutes.

Facebook Twitter Google Digg Reddit LinkedIn Pinterest StumbleUpon Email

Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


Sign up for our email newsletter
You Might Like...
September 12, 2013

The iTriage App

November 14, 2015

Pilgrim Hat Cookies.

February 07, 2018

Is Your Hair Falling Out?