Decadent Chocolate Cookies
Dark Chocolate Shortbread
These irresistible cookies will become a regular favourite.
Preparation Time:
20 minutes
Ingredients:
| 1 cup | GAY LEA Butter (unsalted), softened | 250 mL |
| 3/4 cup | granulated sugar | 175 mL |
| 1/2 tsp | vanilla | 2 mL |
| 1-3/4 cups | all-purpose flour | 425 mL |
| 1/2 cup | unsweetened cocoa powder, sifted | 125 mL |
| Pinch | salt | |
| 2 oz | white chocolate, melted | 60 g |
Instructions:
Using electric mixer, beat butter with sugar until light and fluffy. Beat in vanilla. In separate bowl, combine flour, cocoa powder and salt. Using wooden spoon, gradually stir dry ingredients into butter mixture. Transfer mixture to floured work surface; knead lightly until dough holds together. Shape dough into two 9-inch (23 cm) logs. Cover with plastic wrap and refrigerate until firm, for 1 or up to 24 hours (logs can be frozen for up to 2 months; thaw in refrigerator before baking).
Preheat oven to 350F (180C).
Slice logs into 1/4 -inch (5mm) thick slices. Place on parchment paper lined cookie sheets. Bake in centre of oven for about 20 minutes or until firm. Let cool in pan on rack for 5 minutes. Transfer to racks to cool completely. Drizzle with white chocolate.
Makes about 42 cookies.