A recipe for Quadruple Chocolate Shortbread Cookies made with cocoa plus white, dark, and milk chocolate chips. They are big, dense, and comforting.
Course
Dessert
Cuisine
American
Prep Time52minutes
Cook Time18minutes
Total Time1hour10minutes
AuthorRenee
Ingredients
1 1/2cupsall-purpose flour
1/3cupunsweetened cocoa powdersifted
1/2teaspoonsalt
3/4cupunsalted butterat room temperature
1cupgranulated sugar
2large egg yolks
2teaspoonsvanilla extract
3/4cupmilk chocolate chips
3/4cupbittersweet chocolate chips
1/2cupwhite chocolate chips
Instructions
Preheat oven to 375 degrees F. Line baking sheets with parchment or non-stick liner.
Whisk together flour, cocoa powder, and salt in a medium bowl.
Cream butter and sugar in a large bowl until light and fluffy.
Add egg yolks and vanilla to creamed mixture and beat until combined.
Add flour mixture and mix just until the dry ingredients are moistened. Do not over-mix.
Stir in chocolate chips.
Drop rounded dough balls 2 inches apart onto baking sheets using a 1.25-ounce (1.75-inch diameter) ice cream scoop. (I did 8 dough balls per baking sheet).
Bake for 18 minutes, or until almost firm when lightly touched.
Cool cookies on baking sheets for 2 minutes then transfer to a wire rack and cool completely.
Recipe Notes
A recipe for Quadruple Chocolate Shortbread Cookies made with cocoa plus white, dark, and milk chocolate chips. They are big, dense, and comforting.