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My review
Ghirardelli Double Chocolate Shortbread Cookies
152
Ghirardelli
"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."
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Ingredients
1 h 45 m servings 279Original recipe yields 24 servings (2 dozen cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- *If you don't have a stand mixer and prefer to use a hand mixer, use room-temperature butter, bake the full 18 minutes, and leave on baking sheets to cool.
- Make-Ahead Instructions: Dough logs will keep in the refrigerator for up to 4 days and in the freezer for up to 1 month. If refrigerated, let dough logs stand at room temperature for about 10 minutes to soften slightly before slicing. If frozen, let dough logs stand at room temperature for about 30 minutes.
- For the chocolate, you can also use 1 (10-ounce) package Ghirardelli bittersweet chocolate chips.
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Reviews
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Newest
3/5/2020
horrible recipe. There was no dough, just crumbs. I tried to knead the crumbs to form a dough but with no eggs to hold this all together it was just a mess. I would never try and make them again...
12/21/2019
Not sure if I did something wrong, but the cookie itself was way too crumbly to slice neatly, and it didn't have much flavor aside from the melted chocolate.
12/20/2019
Made without the melted chocolate because I didn’t want a really sweet cookie! Perfect!
12/19/2019
(Yumm) loved every minute of it these cookies are deliriously delightful...