Dark Chocolate Shortbread cookies
Updated: Apr 27
3 cups unbleached flour
3 sticks on unsalted butter, room temp
1 1/2 cup raw sugar
1 cup of Green and Blacks cocoa powder
1 1/2 teaspoons vanilla extract
1 teaspoon salt
In the stand mixer cream together the butter and the sugar until light and fluffy.
In a large bowl whisk together the dry ingredients.
Turning the mixer to low slowly add the dry ingredients to the butter and the sugar. Once all combined turn out, shape into a ball, wrap in plastic, and place in the fridge for at least 2 hours.
Preheat oven to 300 degrees
Cut the dough into quarters; roll out to about 1/4 inch thick and cut with the cookie cutter of choice. Place cookies on a parchment-lined cookie sheet and back for about 20 to 25 minutes, the cookies should be firm to touch. Remove and place cookies on a rack to cool.
You can also dip these cookies in white chocolate if you want a little more sweetness to the cookies.