Chocolate-Chocolate Chip Shortbread Cookies |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 30 each | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1-1/2 cups all purpose flour | 1/3 cup unsweetened cocoa powder | 1/2 teaspoon 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 teaspoons vanilla extract | 3/4 teaspoon almond extract |
| 1 cup walnuts, coarsely chopped | ||
| 1 | Preheat oven to 375 F. 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. |
| 2 | Using 1 tablespoon dough for each, shape dough into 1-1/4 inch-diameter balls. Press each dough ball to 1/2-inch thickness; dip 1 side into remaining 1/2 cup sugar to coat. Arrange cookies, sugar side up, on 2 ungreased baking sheets. Bake cookes until set and almost firm to touch, about 18 minutes; cool on racks. |