Chocolate Shortbread Cookies
Chocolate Shortbread Cookies
Ingredients
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (160 g) sugar
- 1 egg yolk
- ½ tsp vanilla
- 1 ¼ cups (190 g) unbleached all-purpose flour
- 1/3 cup (35 g) cocoa powder
- ¼ tsp salt
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with silicone mats or parchment paper.
- In a bowl, using a wooden spoon, combine the butter with ½ cup (105 g) of the sugar. Add the egg yolk and vanilla. Mix until smooth. Add the flour, cocoa powder and salt.
- Using a 1-tbsp (15 ml) ice cream scoop, form the mixture into balls. Finish rolling the cookies with your hands, then roll in the remaining sugar. Place on the baking sheets, evenly spacing them out.
- Bake one sheet at a time for 14 minutes (see note). Let cool completely on the baking sheets.
Chocolate Shortbread Cookies