Brown Eyed Baker Shortbread Cookies

Salted Chocolate Shortbread Cookies Brown Eyed Baker

WebAug 5, 2010 · Instructions. 1. Whisk together the flour, cocoa and baking soda in a small bowl; set aside. 2. Beat the butter on medium speed until …

1. 1. Whisk together the flour, cocoa and baking soda in a small bowl; set aside.
2. 2. Beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.
3. 3. With the mixer off, add the dry ingredients. Turn the mixer on and off low speed (pulse) for a second or two about 5 times so that the flour mixture gets incorporated. Then mix on low speed for about 30 seconds, just until the flour disappears into the dough (the dough will look crumbly).
4. 4. Turn the dough out onto a work surface and divide it in two. Shape each half into a 9-inch log. Wrap the logs in plastic wrap and refrigerate for at least 3 hours. (The dough can be refrigerated up to 3 days or frozen for up to 2 months. If you've frozen the dough, you don't need to defrost before baking - just slice the logs into cookies and baking the cookies 1 minute longer.)

Preview

See Also:

Show details