Then I can bake a couple and not pig out. Everyone loved it! Chocolate Walnut Shortbread Cookies ~ if a cookie and a brownie had a baby they might come up with a delicious buttery cookie like this! Upon seeing these on Pinterest and thinking they looked delicious, I added them to my holiday cookie trio. I don’t think it would be a great tart crust, Kate, although I’ve never tried. I wouldn’t risk it, sorry! Definitely you can make drop cookies, my daughter likes to do them that way. Making these right now. I feel you really need to combine the ingredients work themore to get the consistency your looking for …I also at the end got my hands in there to soften everything up before refrigerating. Place the cookies on a parchment lined baking sheet and bake for 12-15 minutes. So i wanted to make the cookies LOOK dark,But not TASTE dark.How do you achieve that color by just using Chocolate? In another bowl, whisk together the cocoa powder and flour, then mix in with the wetter ingredients … Wow, those are VERY dark chocolate cookies! I don’t think anybody will miss those after having tasted these! I’m refreshing the photos and commentary but the recipe remains the same, the only change I made was to double it ~ these unusual cookies are a special treat! Are you up for this? I’m in the same boat, my husband loves milk chocolate…go figure! These cookies are absolutely scrumptious. These look like they’d live up to my deepest, DARKEST fantasies for dessert! I reserve it for my most decadent desserts and it’s just like magic! Tastes of the Season Christmas Cookie Recipes: Double Chocolate Peppermint Cookies by Ella Claire & Co. | Whipped Shortbread Cookies by Inspired by Charm | Cranberry Chocolate Chunk Cookies by Anderson + Grant . The mouthfeel of the shortbread is different, too, it’s crumbly but not at all dry, and sticks to the roof of your mouth. I can almost smell them. If refrigerated, let dough logs stand at room temperature for about 10 minutes to soften slightly before slicing. I had such high expectations for these cookies that I made a double recipe. The best things in life are simple and sweet, which is exactly why we love these shortbread cookie recipes so much. I’ll have to make them soon! I went for 1/2 cup of chocolate chips per batch. You go girl! 2 cups Ghirardelli semi-sweet chocolate chips, 1 (12 ounce) bag Ghirardelli semi-sweet chocolate chips, Back to Ghirardelli Double Chocolate Shortbread Cookies. The kitchen is my happy place where I play with fabulous ingredients that nourish the body and soul. These look incredible! Lessons learned. And I’d never thought about pairing them with wine, interesting! When I package my shortbread during the holidays I often make vertical stacks of about 8 in a cellophane bag, and then I put that bag in a paper bag to protect it. (Yumm) loved every minute of it these cookies are deliriously delightful... Ghirardelli Double Chocolate Shortbread Cookies, Congrats! I am so glad you resurrected these, because I must have missed them the first time around and that would have been a tragedy. Thanks. I just made another batch for Christmas. Double Chocolate Chip Shortbread Cookies. I am sorry to say that these were a complete fail for us. Glad you brought this back — it’s a winner. Sue, can you correct that? I surely hope so, they are delicious. I love your variation, chocolate and peppermint are so great together. It says 1/2 cup of chocolate chips… clearly in the directions…. The smaller your chips the easier it will be to slice, Yukiko — I don’t remember what brand I used in this particular recipe, sorry. Am I cutting them too thick? With an electric mixer, beat butter until creamy. Or is one cup a typo? I’m a total dark chocolate junkie, thank goodness it’s healthy (ish) , Shortbread? you’re not kidding about the dark part, are ya now?! In a medium-sized mixing bowl, add … Shortbread is supposed to fall apart and melt in your mouth, but not beforehand! Preheat oven to 350 degrees F. Line 2 large rimmed baking sheets with parchment paper. The consistency was much better. I really wanted to like this recipe but unfortunately it didn’t work for me either. You can do one pan first to test the oven and time if you’re not rushed, Good luck! I am only dark chocolate lover at home, so I don’t even have to share these LOL LOL. Try one of my other shortbread recipes instead, I have a couple of great pecan shortbreads…https://theviewfromgreatisland.com/2012/05/white-chocolate-chip-pecan-shortbread-cookies.html and this one: https://theviewfromgreatisland.com/2013/11/pecan-pie-shortbread.html. Can you use granulated sugar instead? Melt patties mover double boiler. I added some white chocolate chips to the chocolate chips. Cocoa in the dough and chocolate drizzle pack a double chocolate hit in this chocolate shortbread cookies … Thanks! I tried making these today and I’m not sure what went wrong. than any I’ve seen in ages. I absolutely love this recipe. Do you think it’ll work? And so are we. I added chocolate chunks for added texture and next time will try adding macadamia nuts. I’m finding it hard to tell whether they are done or not. Is there a replacement you’d recommend? So glad you revived these. I did this recipe and substituted the Bailey’s Chocolate chips; it was very good! I’ve never made cookies before that turned out this crumbly. 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. My recipes are never fussy and always exciting ~ there are 1600 and counting on the blog. ?? This will go most quickly if you use a tiny scoop. Stir in 1 cup mini chocolate chips. Brought stateside by Scottish immigrants, shortbread cookies (sometimes called biscuit, especially by our friends in the U.K.) are generally made from a combination of all-purpose flour, granulated or confectioner's sugar, and lots of butter. Thanks. Or if I skip the cocoa, add almond instead of vanilla, and some crushed pecans…. Jist made these today cutting the recipie in half because it was a test batch. a little question. Is there any way i can introduce more moisture to make it less dry? these look amazing, sue! This double-dark chocolate version seems less rich and able to maintain its integrity a bit better as a final product probably because of the lack of additional oil from the peanut butter. I love this recipe, but my cookies always end up being too soft after I take them out of the oven. That’s such a smart idea, I have no willpower whatsoever around chocolate. May I know which dark chocolate chips you used? Make-Ahead Instructions: Dough logs will keep in the refrigerator for up to 4 days and in the freezer for up to 1 month. I didn’t want to risk burning them. Absolutely loved these! Wrap each log in parchment paper or plastic wrap, and freeze just until firm (but not frozen solid), about 25 minutes. Preheat oven to 300 degrees. Instead of Chocolate Chips I added chopped Hazelnuts. OR is two sticks a typo? The View from Great Island is a participant in the Amazon Services LLC Associates Program. Your other shortbread cookies have more flour. If you love to eat, you’ve come to the right place because I dish it up fast and fresh here at TVFGI. I love using special dark cocoa powder! Just a caveat; they may not be for every palate. Thanks Jessica ~ I think these cookies are too intense for some, but for us true chocoholics they’re nirvana! Divide dough in half and roll each half into a compact 2-inch-thick log (about 8 inches long). These cookies are amazing! Lucky you, Kankana! As I have issue cutting mine into slices. Hi Andrea ~ 1/2 cup cocoa powder should be 50 grams, not 125. This time I melted the butter slightly. Love your website and blog. Beat in 2 cups chocolate chips on low speed until just combined. Came out delicious! ???? Bummer. Note: 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. You can roll this dough into a log and slice and bake it, or roll it out and cut out your cookies, both ways work, but either way it needs to be chilled for several hours before slicing and baking since it’s a butter rich dough. While they were in the oven I read the comments. I used salted caramel chips, looking forward to using dark chocolate chips in the future. Enjoy your cookies . I bought celophane sleeves with a cardboard disc for the bottom. Wow – these are the right cookies for me! I am so excited about how good these turned out that I’m heading to the store now to get more butter. The only thing better than chocolate cookies is double chocolate cookies, so yes please , Well, tragedy might be a little bit of an exaggeration, but…come to think of it, not really . Cut into ¼-inch (7 mm) slices. Stir frequently until smooth. I wonder whether I would have achieved a stronger final product–one that lends itself to allow better handling and transportability–if I had sifted after measuring. fabulous darling! You can never have too much chocolate, especially in a gorgeous cookie like these. Feeling very accomplished! These look soooooo good, I am an unabashed dark chocoholic. You aren’t kidding, they are very truffle-like! It is so simple to make. I love trying out new ingredients and techniques, reinventing the classics, and hunting down the next great flavor. Any suggestions? They’re better with full size ones. Clearly “the friends” have not made them yet. Beat the butter and sugar in a medium bowl with an electric mixer until just combined. I’ll try that next time. I had butter out ready to make my go to sugar cookies but got sidetracked and made these instead. Fantastic recipe! It is still very delicate nonetheless. … I am very interested to try a chocolate version! Cut them a little thinner, or cook a little longer, the recipe is pretty forgiving and you can enjoy shortbread on the crispier side, or on the softer side. I got this recipe via Pinterest some time back and have modified them with to be made with coconut oil (since I’m one of those pesky vegans who has to mess with every recipe)… They are SO SO SO GOOD!! These chocolaty, crumbly shortbread treats make perfect Christmas cookies! They should be nice and sturdy after they’ve cooled. Is it possible to roll out the dough and cut shapes or make drop cookies instead? Exactly the richness I was looking for and much less buttery tasting in comparison to plain shortbreads (#Chocoholic!). Roll the disk out to 1/3 inch thickness and cut cookies with a 2 1/2 inch round cookie cutter. Information is not currently available for this nutrient. Thanks for a terrific recipe! But if your oven is not consistent, I would tackle that problem first. Overall, this is a grand cookie. Amazing! I’m glad I found your blog. Unfortunately I don’t think these will find their way out of the house, possibly not even the kitchen…!!! Sure, I use them interchangeably in my shortbread cookies! Dip each cookie halfway into melted chocolate and place on parchment paper-lined baking sheets. Drop by tablespoonfuls onto a cookie sheet covered with a silicone mat or parchment paper. Yes, and I even have a dark chocolate shortbread cookie flavored like that, here: https://theviewfromgreatisland.com/deepest-chocolate-espresso-chip-cookies/, Hello i used half a cup of butter and the mixture was still very powdery it did not turn into dough what am i doing wrong. You saved Ghirardelli Double Chocolate Shortbread Cookies to your. What a lovely recipe. These are some of the best cookies I have ever had, and my standards as a (very experienced) amateur baker are quite high! I also just made little thumb print rounds since I couldn’t wait for the refrigeration step. Hi there! Cool them on the baking sheet for 10 minutes, then carefully transfer them to a cooling rack. The issue with them being crumbly is that these need to go from ove to cool down to refrigerator and then freezer as quickly as possible with the least amount of handling. Yes, the inside of that cookie is so dark it’s basically black. As long as there isn’t a lot of movement the stacks should do fine. Double Dark Chocolate Chip Shortbread Cookies, unsalted butter, at room temperature (this is important), Maple Walnut Cake with Maple Cream Cheese Frosting, https://theviewfromgreatisland.com/deepest-chocolate-espresso-chip-cookies/, the peanut butter chocolate chip shortbread, see my comments on the predecessor blog post for an idea of what the consistency is like, https://theviewfromgreatisland.com/2012/05/white-chocolate-chip-pecan-shortbread-cookies.html, https://theviewfromgreatisland.com/2013/11/pecan-pie-shortbread.html. Julia from Sprinkled with Jules sent irresistible Brown Butter Toffee Chocolate Chip Cookies perfectly sized for their shipping tube. There are so many possibilities for mix-ins and it’s such a simple recipe. lol thanks Martha, I changed it, those star ratings can be so annoying! Especially this recipe. That is certainly dark chocolate, for sure. Nice work! YUM. Cookies. Love how dark and sinister these cookies look! total guilty pleasure. I agree, the deep chocolate and the shortbread texture is a winning combo — love the idea of crumbling them on ice cream…. 2 egg yolks 1 tsp (4 g) vanilla extract 2 tbs (35 g) water 10 tbs. Wow, they look/sound amazing!! https://www.tasteofhome.com/recipes/double-dipped-shortbread-cookies These are SERIOUSLY Amazing!!! Will they work as a replacement? Thanks! I was very careful with the recipe, so I guess these are very, very dark. I melted the butter this time rather than using softened butter, and it was a lot easier to shape into a log and not as sticky! I love the contrast in color that the chips provide! Traditional shortbread is made with few ingredients and has a characteristic bite that is irresistible and delicious. New favourite. 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. Like another reviewer, I was concerned by the absence of salt in the recipe and so finished some of them with Maldon salt. Anon—Shortbread cooks really quickly, and if your oven is pretty dependable they should be done in 12 minutes, 15 if you cut them on the thick side. Your daily values may be higher or lower depending on your calorie needs. Either will work, but I now prefer 350F. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Add in the vanilla. It’s one cup OR 2 sticks, my recipe plugin makes it confusing. 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. For a holiday twist I cut up peppermint filled chocolates!??Delicious! It’s what gives Oreo cookies their deep color. The cookies will still be soft, but will firm up as they cool. I made them and I am not a friend. It sure does look super rich. I love chocolate and orange together, thanks for the tip! Just made these, and they are amazing, thanks for the recipe! Double Chocolate Pistachio Shortbread Cookie Recipe Notes. VINTAGE VIEW ~ these Double Dark Chocolate Chip Shortbread Cookies are from TVFGI archives, way back from the winter of 2011. I want to love it, but there’s aspects that just fell short of expectation. They came out beautifully. Thanks for the feedback, Shantell…I agree, getting the dough thoroughly mixed is important. You just want to eat one, and suddenly you’ve eaten one dozen! I’m curious to know how they affect the flavor. Place rounds on prepared baking sheets, spacing cookies about 2 inches apart. Easy to make and extremely delicious, these double chocolate shortbread cookies are perfect for holiday baking. Bake, 1 sheet at a time, in preheated oven until firm, 15 to 18 minutes. Refrigerate until chocolate has set, about 15 minutes. Two of my favorite things: chocolate and shortbread. However, these chocolate ones came out much drier and powdery than he peanut butter, which was aptly melt-in-your-mouth texture. Place the cookies on the baking sheets. They are chilling in the fridge now. For the chocolate, you can also use 1 (10-ounce) package Ghirardelli bittersweet chocolate chips. Appreciate the recipe!!!! I bet they taste amazing! Will try using regular sugar then see about changing the Dark Coca to a Dutch process type to see if it changes the texture and taste. Oh my God, these cookies look amazing and I am not even that much into chocolate. The only thing I tried that wasn’t perfect was mini-chocolate chips. They’re fabulous! I’m so sorry they didn’t work for you Hilda, I know the frustration of having high expectations for a recipe that doesn’t work out. I love shortbread, but I’ve never made a chocolate shortbread. Place the dough onto the plastic wrap and … Oh my. This looks almost decadent – yum yum. Hope this helps Shirley. Even if I THOUGHT I was giving these away to other people…I’m pretty sure they wouldn’t end up leaving my apartment. Sad to say that they fell apart when trying to cut. I prefer my shortbread soft, so this recipe is probably skewed a little on the soft side, and the presence of chocolate chips makes them seem softer, too. Cool them on the baking sheet for 10 minutes, then carefully transfer them to a cooling rack. I made these today, swapping out all vanilla for a mixture of orange and vanilla extracts. Made without the melted chocolate because I didn t want a really sweet cookie! Sold! Percent Daily Values are based on a 2,000 calorie diet. This comment has been removed by a blog administrator. Gosh. Although the cookies taste good the texture was not shortbread…but powdery. Do you think they would hold their shape if using a cookie cutter? YUM!!! They are a butter cookie, and as such, need to be served cold. I’m so happy they were a hit for you — I’m just about to start working on a batch for myself! Just made these after seeing this on pinterest- I used chopped pecans in place of chocolate chips though since that’s what I had on hand and I’m not a fan of chocolate chips anyways. The chocolate ones are so hard because there is no color cue. I received cookies from three talented baker-bloggers. I had to throw the batch out and start over. I followed the instructions and use high quality chocolate and butter. These comments must be from the author’s friends because they mention that the cookies look good but omit any comment about the taste. Stir in the flour and cocoa, followed by the … The good thing is that if you cook them a little less they will be softer, and if you cook them a little long, they will be crisper. We ended up throwing them away. Sprinkle with 4 ounces Ghirardelli Peppermint Bark, sparkling sugar, or gold sprinkles after applying the chocolate. I made these last night and they are DELICIOUS- not too sweet, deep dark chocolate flavor, just incredible. Preheat oven to 325°. . I’m so very pleased and shall have to exercise much restraint!! All in all, the cookies came out good! On a work surface, unwrap the logs. These were exactly the cookies I hoped they would be. Investors never had an issue with them being overly crumbly. That is to say: I sifted directly into the measuring cups before leveling off. OH well, I guess I’ll just have to find another excuse to make them! Thanks for the delicious addition to my holiday recipes/cookie exchange. Making the Dough Combine the dry ingredients. This same thing happened to me when I tried them. The cookie butter idea for the others sounds really interesting! My first baking experience with my 5 week old daughter in a sling. The texture in my mouth was flour-like, dry, paste. Made these today and they are great! The cookies will still be soft, but will firm up as they cool. I wanted a shortbread cookie … I will be making them again and will try to avoid the cocoa powder ‘poof’ all over my kitchen next time. Thanks! Mix the butter and sugar together with a wooden spoon. Mix in the … At least in my book. I will definitely be making these again and again! I prefer to dip on an angle. I left out the chocolate chips. I also love that they are shortbread and I can’t wait to try them! These look amazing! Oh do they ever look yummy. ?, The smell is so amazing, and now the taste, YAMI! I have a question about this recipe. Can’t wait to taste them Thanks for recipe. That has to change soon! I have only ever had regular shortbread cookies and never attempted to make them myself. That sounds really delicious Mary, and I, for one, would love to get them as a gift! Sadly, the cookies were so bitter that my husband, who loves bitter chocolate, wouldn’t eat them. I’ve now made 3 batches and I can say that these are my new favorite cookie! There really is nothing else like these cookies ~ if you have not yet made this recipe then I can safely say you haven’t tasted anything like this before…it combines the buttery mouthfeel of shortbread with deep rich chocolate flavor…I used extra dark cocoa powder and dark chocolate chips, so this is about the richest chocolate you can bite into short of a truffle. HI there, I really want to make these but cannot find the special dark chocolate here. So excited! Your cookie is a winner! I didn’t find it made much of a difference. Maybe it added a little more sweetness. How divine! Wow, these look INCREDIBLE!! Hi Christian — try replacing the confectioner’s sugar with regular sugar, that might help you get more of a texture that you like. Okay so these were pretty dry but otherwise very nice! The only thing I felt was off was the texture- I love a harder shortbread cookie and these turned out pretty soft, even though I baked them for a little longer than directed. I can’t get these transferred without them breaking in half. I love your sense of experimentation Yvonne! You might try substituting walnuts for the chocolate chips. 279 calories; protein 3.4g 7% DV; carbohydrates 37g 12% DV; fat 16.5g 25% DV; cholesterol 20.3mg 7% DV; sodium 55mg 2% DV. Double Dark Chocolate Chip Shortbread Cookies ~ they melt in your mouth with an explosion of deep rich chocolate that’ll make your eyelids flutter… to call it a cookie is to completely miss the point. (Chocolate and Hazelnuts is a marriage made in heaven!!) hey. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. so much baking still to do, but I may have to make room for these! Me too, I can’t imagine settling for milk chocolate…. Because they’re not sweet you want that little bit of sweet in the chocolate chips. I should add that, in both cases, I measured sifted flour and sugar. Ok…before I even started to comment, I HAD to hit the PRINT button. They smell delish. If frozen, let dough logs stand at room temperature for about 30 minutes. These cookies are also going in tins to my neighbors and friends! Would these turn out just as good if I don’t add the cocoa. I like the peanut butter chocolate chip ones even more. It’s a great idea updating some of your old recipes, I’ve been following your blog for ages but I am sure I haven’t seen all you have. I want to try again because I did like the flavor, just need to get rid of the powdery texture and the falling apart :/. Any tips? VINTAGE VIEW ~ these Double Dark Chocolate Chip Shortbread Cookies are from TVFGI archives, way back from the winter of 2011. I used Hershey’s Special Dark Cocoa powder for these cookies—I love it but it can sometimes be hard to find in stores, so I usually buy it in bulk on Amazon, here. These look delicious! Wow, I’ll have to try that, thanks Tofu Mom! Nutrient information is not available for all ingredients. Keep a log of this slice and bake cookie dough in the fridge for last minute visitors (or snack attacks!) The way the soft, delicate crumbs fall apart in the mouth and how that transforms into the ensuing chocolatey creaminess makes for a luxurious experience. Why 325 for these and 350 for the pb shortbread ones? Mix in the flour, making sure to get it thoroughly blended, but don't over mix. OOh those look sinfully good. I know they will revive me…especially after scrolling through all those comments! All Rights Reserved. Do you think this recipe would hold up as a crust for a tart? I tried these tonight after roaring success from the peanut butter shortbread! Indeed, I have had Dutch process chocolate shortbread before, but not with chips. Delicious. Thanks Adina, and I’m so glad this idea works for you, I thought maybe my loyal readers would be bored…but it just goes to show you how much I’ve crammed into the ‘vaults’ over the years . As far as I know there is no substitute for the dark cocoa powder when you’re trying to get that intense dark chocolate color, Kat. I tried making them again but this time i added maybe like 3-4 tablespoons of unsweetened apple sauce to try to add some moisture and they came out wonderful! can i put it in the microwave after removing it from the fridge? They are delicious and melt in the mouth, but they fall apart when I try and pick them up. Rich, buttery, crisp, tender cookies decorated for Christmas! Thanks Shelly, you’ll never be a slave to your coffee shop again . Fold in the chocolate chips and turn the dough out onto a board dusted with cocoa powder. I can’t eat just one. I am worries that stacking may cause breakage. Yummo! Thanks for the reply! These cookies are so good. But these are darker (and more dangerous?) These are making my eyes flutter, just thinking about them. Love your blog! This has a very nice, deep, rich chocolate flavor without the undesirable excessive sugariness.