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Chocolate Cocoa Shortbread Cookies

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Okay folks, I’m not a big chocolate fan, unless it’s something made with real cocoa.  If you love cocoa, I think you’ll really like these easy chocolate shortbread like cookies.  They are loaded with cocoa and plenty of real butter.  The frosting has a nice dose of cocoa and butter too.  If you have a chocolate lover who is close to your heart, show your love with some of these….Ready?

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Okay, first you’re gonna mix the flour, salt, baking soda and cocoa together in a medium bowl and set aside….

chocolatecocoacookies - 1Next you’re gonna cream together the butter, sugar and vanilla, in the mixing bowl of a stand mixer using the paddle attachment.  Now mix on medium speed for at least three minutes…

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Now add in the eggs…

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Now mix on low to incorporate the eggs…then turn on high and mix for at least two minutes, until the mixture is very light and fluffy and no longer grainy from the sugar.

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Now add in the dry ingredients and mix on low-speed just until incorporated.  Do not over mix…

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Now mix together about 1/4 cup each of cocoa and flour in a small bowl.  You’re gonna use this to sprinkle on your work surface and for dipping your cookie cutters….

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Now lay a large piece of wax paper on a counter and sprinkle some of the cocoa-flour mixture over it…

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Now place approximately 1/2 of the cookie dough on the wax paper, and sprinkle a little more cocoa on top of it…

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Flatten the dough out into a disc with the palm of your hand, using more of the cocoa-flour mixture if needed…

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Now either rub a rolling-pin with the cocoa-flour mixture, or do things easy, and place a piece of wax paper over the dough.  Now roll the dough out to about 1/4 ” in thickness…

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Cut the cookies out with a cookie cutter, dipping the cutter in the cocoa-flour mixture as needed…

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Unbaked cookie dough…

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Baked cookie dough.  Notice that these cookies don’t rise but a tiny bit, so cut them the thickness that you desire the baked cookie to be.

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Now place the cookies on an ungreased cookie sheet leaving about an inch between them.  They don’t spread much at all.

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Bake the cookies for about 8 minutes just until they are set.  You don’t want to over bake them, or they will become too hard…

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Transfer the cookies to a wire rack to cool….now let’s go make some quick frosting!

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Now grab a medium bowl and place some butter in it.  Place the bowl in the microwave and partially melt the butter.  Now throw in some real vanilla….

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Now add a little milk and some cocoa….

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Mix it up real good…

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Now slowly whisk in some powdered sugar….

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Mix it until it’s really smooth, adding a wee bit more milk if needed….now go frost some cookies….anyway ya want to…

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Now go make someone happy!!!

Print

Chocolate Cocoa Shortbread Cookies


  • Author: Cindy Gibbs at My Country Table
  • Prep Time: 20
  • Cook Time: 8
  • Total Time: 28
  • Yield: 30

Description

Rich cocoa and butter filled shortbread cookies, topped with a creamy cocoa butter frosting!


Ingredients

For the cookies

  • 2 sticks real butter, softened
  • 1 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 eggs
  • 2 3/4 cups all purpose sifted flour, divided
  • 3/4 cup cocoa, divided
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

For the frosting

  • 1/2 stick real butter, slightly melted
  • 2 cups powdered sugar
  • 1/2 cup cocoa
  • 3 tablespoons milk
  • 1 teaspoon pure vanilla

Instructions

  1. Preheat oven to 350 degrees.

For the cookies

  1. In a medium bowl, mix 2 1/2 cups flour, 1/2 cup cocoa, salt and baking soda together and set aside.
  2. In a small bowl, mix together 1/4 cup of cocoa and 1/4 cup of flour and set aside.
  3. In the bowl of a stand mixer, using the paddle attachment, mix the butter, sugar and vanilla together. Let mixer run on medium speed for at least three minutes, until mixture is light and creamy. Add in the eggs and mix on low speed just to incorporate, then mix on medium speed for an additional two minutes, until mixture is very light and fluffy.
  4. Slowly add in the dry ingredients and mix just until they are incorporated. Do not over mix.
  5. Lay a large piece of wax paper on a counter surface and dust it with the cocoa-flour mixture.. Using one half of the dough at a time, place dough on the wax paper. Slightly flatten the dough with the palm of your hand. Lay a second piece of wax paper on top of the dough. Using a rolling pin, roll the dough out to a thickness of about 1/4″.
  6. Dip cookie cutters in the cocoa-flour mixture and cut dough into desired shapes. Place cookies about one inch apart on an ungreased cookie sheet.
  7. Bake for about 7-8 minutes, just until cookies are set. Do not over bake. Transfer cookies to a wire rack to cool, then frost.

For the Frosting

  1. In a medium bowl, mix the butter, vanilla and milk together. Add in the cocoa. Slowly add in the powdered sugar and mix well until the sugar is completely mixed in. Add a little more milk if needed for spreading consistency.
  2. Spread on cookies. If using candy sprinkles or decors, sprinkle them on each cookie as they are frosted; the frosting sets up quickly.

 

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