Dark Chocolate Cookies – An Explosion In Mouth

Dark Chocolate Shortbread Cookies is a kind of melting explosion in your mouth. This shortbread is too different as it is crumbly but not at all dry and sticky too. Hope you like this dark chocolate cookies as you did like my previous recipe Coconut Pancakes.

Ingredients For Dark Chocolate Cookies:-

  • One Cup – Unsalted Butter(must be in room temperature)
  • Half Cup – Confectioner’s sugar(sifted)
  • Half Cup – Dark Cocoa Powder(sifted)
  • Two Teaspoons – Vanilla
  • One And A Half Cups – All purpose flour
  • One Cup – Dark Chocolate Chips

Directions:-

  1. Cream the butter, cocoa powder and sugar together until completely combined and smooth.
  2. Add in the vanilla. Mix in the flour, making sure to get it thoroughly blended, but don’t over mix.
  3. Fold in the chocolate chips and turn the dough out onto a board dusted with cocoa powder. The dough will be sticky.
  4. For roll and cut cookies, form into an eight-inch disk. Wrap in plastic and refrigerate for at least three hours or until firm enough to roll out. You can also freeze the dough for later use.
  5. Preheat oven to 325 F.
  6. Roll the disk out to one-third inch thickness and cut cookies with a two and a half inch round cookie cutter.
  7. Use cocoa powder liberally to prevent sticking to the surface and to your rolling pin.
  8. Place the cookies on a parchment lined baking sheet and bake for twelve to fifteen minutes. The cookies will still be soft but will firm up as they cool.
  9. Cool them on the baking sheet for ten minutes, then carefully transfer them to a cooling rack.
  10. For slice and bake cookies, form a ten-inch log.
  11. Wrap in plastic wrap, smoothing the dough as you wrap it, and twist the ends to secure.
  12. Refrigerate for at least three hours until firm enough to slice. You can freeze the dough for later use.
  13. Slice the log into one-third inch slice with a sharp knife. If some of the chips fall out of place, or the dough crumbles as you slice, reform it with your hands.
  14. Place the cookies on a parchment lined baking sheet and bake for fifteen minutes. The cookies will still be soft but will firm up as they cool.
  15. Cool them on the baking sheet for ten minutes, then carefully transfer them to a cooling rack.

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