Better Than Brownies? Chocolate Shortbread is an Unexpected Favorite

By Sugar Spun Run · 60 min

Ingredients

Instructions

1. Beat the butter on high speed for at least 2 minutes until well creamed.
2. On low speed, gradually mix in the powdered sugar, then the cocoa powder.
3. Stir in the vanilla extract and salt.
4. On low speed, gradually mix in the flour until fully combined, scraping the bowl sides and bottom now and then.
5. Divide the dough in two, shape each into a smooth round disc, wrap tightly and refrigerate for 30 minutes.
6. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Roll the chilled dough on a lightly floured surface to ¼ inch (0.6 cm) thick. Cut out as many shapes as possible, then re-roll the scraps and cut more.
8. Place the shapes on the lined sheet, at least 1 inch (2.5 cm) apart. Bake on the center rack for 12–14 minutes, then cool on the sheet.
9. Melt the chopped chocolate in a microwave-safe bowl in 20-second bursts, stirring between each, until smooth. Dip or drizzle the cooled cookies, add sprinkles if you like while still warm, and let the chocolate set.

Summarized from Sugar Spun Run's video. Watch it for the details.

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