My mouth is watering already, and I haven’t even started baking yet. This is what the thought of chocolate and cocoa nibs and shortbread will do to you, especially if you’ve enjoyed all three in the form of a cookie. It’s quite simple to get addicted. As usual, I can help you with that.
Craft chocolate shortbread cookies by combining flour, confectioner’s sugar, salt, cocoa powder and cocoa nibs in a bowl.
Mix in butter until the dough turns from a sandy texture to fudgey and cohesive.
Shape into two rounds, then roll out into large circles between two pieces of parchment paper and chill.
Technically speaking, the cookies are best enjoyed bite by crumbly, delicious bite once they’ve cooled to room temperature. But listen, we’re talking about chocolate cookies here, so you do what you have to do. I fully support renegade eating activities, and am here for you. One cookie addict to another.
- ¾ cup confectioner’s sugar
- 1½ cups of all-purpose flour
- ⅔ cup of dutch-process cocoa powder
- ½ cup cocoa nibs
- 1 teaspoon salt
- 8 ounces of unsalted butter (2 sticks), cut into cubes and softened
- 1 teaspoon vanilla extract
- Large crystal sugar sprinkles, optional
- Combine first five ingredients in a large bowl. Add butter cubes, and mix by hand until dough turns to a sandy texture, then add vanilla.
- Continue kneading until dough turns to a dense cohesive mass. Don’t be afraid to work that dough! (Likewise, beat the butter into the dry ingredients using a stand mixer with a paddle attachment on low speed.)
- Turn dough out onto a smooth surface and shape into two, 6-inch rounds.
- Between two pieces of parchment paper, roll dough to ¼-inch thick (or a little bigger if you like a hefty cookie). Chill for 30 minutes.
- Preheat oven to 325° F. Dipping cookie cutter in flour to prevent sticking, cut out cookies, space 1-inch apart on a cookie sheet, and sprinkle with large crystal sugar, if desired,
- Bake for 7 to 9 minutes on the center rack. Cool for a couple minutes on the baking pan, then completely on a rack.