dark chocolate shortbread cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12 cookies
 
Ingredients
  • 12 tbsp (180g) unsalted butter, at room temperature
  • ½ cup (90g) granulated sugar
  • ½ + ⅛ tsp (2g) Kosher salt
  • 1 tsp (5.9g) vanilla bean paste
  • 1½ c (203g) all-purpose flour
  • ½ c plus 3 tbsp (67g) good-quality cocoa powder
Instructions
  1. Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Cream on medium-low speed until smooth, about 3 minutes.
  2. Add the sugar and salt and mix on medium-low speed for about 2 minutes or until fluffy. Scrape down the sides and bottom of the bowl.
  3. Add the vanilla bean paste and mix on low speed for about 30 seconds to distribute evenly. Add the flour in 2 additions, mixing on low speed for 15 to 30 seconds after each, or until just combined. Scrape the bottom of the bowl to incorporate any flour that may have settled there.
  4. Mound the dough on a work surface and, using the heel of your hand or a pastry scraper, push it together into a 5-inch-square block. Wrap in plastic wrap and refrigerate for at least 2 hours, until firm. (The dough can be refrigerated for up to 2 days or frozen for up to 1 month.)
  5. Position the oven racks in the upper and lower thirds of the oven and preheat the oven to 325 degrees, using the convection setting if you have it. Line 2 sheet pans with Silpats or parchment paper.
  6. Unwrap the dough and place it between two pieces of parchment paper or plastic wrap. With a rolling pin, pound the top of the dough, working from left to right, to begin to flatten it, then turn the dough 90 degrees and repeat. (This will help prevent the dough from cracking as it is rolled.) Roll out to a 9-10 in square. If the dough has softened, slide it (in the plastic wrap or parchment) onto the back of a sheet pan and refrigerate it until firm. Cut your shapes, combining the leftover dough, rolling out, and repeating until you've used it all.
  7. Arrange on the prepared sheet pans, leaving about ¾-inch between the cookies.
  8. Bake for 13 to 15 minutes in a convection oven, 17 to 19 minutes in a standard oven, reversing the positions of the pans halfway through baking.
  9. Set the pans on a cooling rack and cool 5 to 10 minutes then transfer the cookies to a rack to cool completely. The shortbread can be stored in a covered container for up to 3 days.
Recipe by oh honey bakes at https://ohhoneybakes.com/dark-chocolate-peanut-butter-cookie-cows/