Chocolate-Chocolate Chip Shortbread Cookies
Rich chocolatey-chocolate chip shortbread cookies won’t last long in the cookie jar. Flakey yet dense enough to dunk.
Ingredients:
1 1/2 cups all purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp salt
2 cups semisweet chocolate chips, frozen 1 hour
3/4 cup (1 1/2 sticks) unsalted butter, diced, room temperature
1 cup sugar
1 large egg yolk
2 tsp vanilla extract
3/4 tsp almond extract
1 cup walnuts, coarsely chopped
Preheat oven to 375F. Whisk flour, cocoa, and salt in small bowl to blend. Coarsely chop 1 1/2 cups chocolate chips in processor. With machine running, add butter, then 1/2 cup sugar through feed tube. Add egg yolk and both extracts and process to blend. Using on/off turns, mix in walnuts, scraping down sides of bowl occasionally. Add flour mixture and process just until dough comes together, about 1 minute. Transfer dough to large bowl. Using hands, mix in remaining 1/2 cup chocolate chips.
Using 1 tablespoon dough for each, shape dough into 1 1/4″-diameter balls. Press each dough ball to 1/2″ thickness; dip 1 side into remaining 1/2 cup sugar to coat. Arrange cookies, sugar side up, on 2 ungreased baking sheets. Bake cookies until set and almost firm to touch about 10 minutes.
