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Quadruple Chocolate Shortbread Cookies | Magnolia Days

Quadruple Chocolate Shortbread Cookies

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 Time 52 minutes
Cook Time 18 minutes
Total Time 1 hour 10 minutes
Author Renee

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder sifted
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • 3/4 cup milk chocolate chips
  • 3/4 cup bittersweet chocolate chips
  • 1/2 cup white chocolate chips

Instructions

  1. Preheat oven to 375 degrees F. Line baking sheets with parchment or non-stick liner.
  2. Whisk together flour, cocoa powder, and salt in a medium bowl.
  3. Cream butter and sugar in a large bowl until light and fluffy.
  4. Add egg yolks and vanilla to creamed mixture and beat until combined.
  5. Add flour mixture and mix just until the dry ingredients are moistened. Do not over-mix.
  6. Stir in chocolate chips.
  7. 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).
  8. Bake for 18 minutes, or until almost firm when lightly touched.
  9. 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.