How does one improve upon chocolate shortbread? One adds miniature chocolate chips, that’s how.
These treats are also bound for my dear friend Amanda out in California. In a recent Facebook exchange about my intent to bake for her, her husband Yannick requested chocolate. And so, along with Amanda’s Lemon Shortbread, the Lizé family will also receive Yannick’s Chocolate-Chocolate Chip Shortbread. I hope they enjoy the treats!
- 8 tablespoons unsalted butter, softened
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons plus 2 teaspoons Dutch process cocoa
- 1/4 teaspoon baking powder
- 1/2 cup plus 6 tablespoons flour
- 1/2 cup miniature semisweet chocolate chips
Preheat oven to 300 degrees. Lightly grease an 8-inch round baking pan.
In a mixer fitted with the paddle attachment, cream together butter, salt, sugar, and vanilla, then add cocoa, baking powder, and flour and beat until well-combined. The dough will pull away from the sides of the pan when it’s ready; once it does, stir in the chocolate chips.
Press dough into the bottom of the baking pan, using the palm of your hand to flatten the dough as much as possible, then prick the dough all over with a fork.
Bake for 35-40 minutes, until the top appears set. Remove from oven and loosen the sides with a knife, then cool in pans for 5 minutes.
Carefully turn one shortbread round out onto a cutting board and cut into 16 wedges; place wedges on a wire rack to cool completely.
Store in an airtight container for up to 5 days.