Chocolate Shortbread Cookies

Photo by Anita Chu


From A Day in a Life Full of Chocolate

Recipe courtesy of Caroline Romanski

Makes about 60 cookies

  • 1⅔ cups all-purpose flour
  • 3 tablespoons Valrhona cocoa powder
  • ¼ teaspoon salt
  • 1 pinch ground cinnamon
  • 1¼ cups soft unsalted butter
  • ½ cup granulated sugar
  • ¼ teaspoon vanilla extract
  • 2 egg yolks for egg wash
  • Turbinado sugar for coating

Sift together flour, cocoa powder, salt, and cinnamon. Set aside.

In a mixing bowl with paddle attachment, cream the butter with the sugar and vanilla extract just until combined—do not overbeat. Gradually add the sifted flour mixture on low speed and mix to form a smooth dough.

Divide dough into 2 pieces and roll into logs about 15 inches long. Wrap the logs in parchment paper and refrigerate until firm. The dough can be stored in the freezer for up to 2 weeks.

When ready to bake, preheat oven to 300°. Remove a log of dough from refrigerator and let it sit for about 10 minutes at room temperature to soften slightly. If you only intend to bake part of the log, cut off the appropriate portion and return the rest to the refrigerator.

Make an egg wash by combining 2 egg yolks with a little bit of water. Brush over the entire surface of the log and then sprinkle with the turbinado sugar. Cut the log into ½-inch slices and place on a baking sheet lined with parchment paper.

Bake for about 8-12 minutes, or until you can gently lift the cookies off the paper without them breaking.

Cool completely before serving.