GHIRARDELLI DOUBLE CHOCOLATE SHORTBREAD COOKIES

Ghirardelli Double Chocolate Shortbread Cookies image

Easy to make and extremely delicious, these double chocolate shortbread cookies are perfect for holiday baking. Sprinkle with 4 ounces Ghirardelli Peppermint Bark, sparkling sugar, or gold sprinkles after applying the chocolate.

Provided by Ghirardelli

Categories Trusted Brands: Recipes and Tips Ghirardelli®

Time 1h45m

Yield 24

Number Of Ingredients 7

Ingredients

1 cup cold salted butter, cubed
1 cup granulated sugar
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
⅓ cup unsweetened cocoa powder
2 cups Ghirardelli semi-sweet chocolate chips
1 (12 ounce) bag Ghirardelli semi-sweet chocolate chips

Steps:

Beat butter, sugar, and vanilla in bowl of a heavy-duty stand mixer* fitted with a paddle attachment on low speed just until blended and creamy, 3 to 5 minutes. With mixer running on low speed, gradually add flour and cocoa and beat until dough comes together, about 1 minute, stopping to scrape down sides of bowl as needed. Beat in 2 cups chocolate chips on low speed until just combined.
Divide dough in half and roll each half into a compact 2-inch-thick log (about 8 inches long). Wrap each log in parchment paper or plastic wrap, and freeze just until firm (but not frozen solid), about 25 minutes.
Preheat oven to 350 degrees F. Line 2 large rimmed baking sheets with parchment paper.
Remove cookie dough logs from freezer and unwrap. Using a sharp serrated knife and a sawing motion, cut cookie dough into 1/2-inch-thick rounds. If rounds crumble slightly, press dough back together. Place rounds on prepared baking sheets, spacing cookies about 2 inches apart.
Bake, 1 sheet at a time, in preheated oven until firm, 15 to 18 minutes. Let cool completely on baking sheets, about 20 minutes.
To decorate, place one 12-ounce package Ghirardelli semi-sweet chocolate chips in a medium microwaveable bowl. Microwave on HIGH until chocolate is melted and smooth, about 1 minute, stirring at 30-second intervals. Dip each cookie halfway into melted chocolate and place on parchment paper-lined baking sheets.
Refrigerate until chocolate has set, about 15 minutes.

Nutrition Facts : Calories 279.4 calories, Carbohydrate 37 g, Cholesterol 20.3 mg, Fat 16.5 g, Fiber 2.1 g, Protein 3.4 g, SaturatedFat 9.7 g, Sodium 55 mg, Sugar 23.7 g