"Happiness is baking cookies. Happiness is giving them away. And serving them, and eating them, talking about them, reading and writing about them, thinking about them, and sharing them with you." Maida Heatter
I will say right up front that I fiddled with the recipe a little. First, I made them into a slice and bake log, like I do with all my shortbread, instead of rolling out and cutting the dough. Then, I added some chocolate chips to the dough just to up the chocolate quotient. The result is a simple cookie with a big chocolate punch.
Chocolate Shortbread Cookies (adapted from Maida Heatter)
2 cups all-purpose flour, sifted then measured by scoop and level process
1/2 cup very best quality unsweetened cocoa powder you can find
1 cup confectioners'(powdered) sugar
1/4 teaspoon salt
2 sticks (1/2 pound) unsalted butter at room temperature
1 teaspoon vanilla
1/2 cup semi-sweet chocolate chips
Cream the butter, and then add the vanilla, salt and sugar. The Cuisinart isn't really the best choice for creaming butter, I know, but a lazy cook without a Kitchen Aid mixer will find a way. It does a fine job, with a little bit of scraping.
Add in the flour, cocoa and chocolate chips and process just till the dough comes together. The chips will get slightly chopped up, which is good.
Refrigerate the log for at least an hour. When you're ready to bake, slice the dough into 3/8 inch slices. Arrange on a silicone mat or parchment paper and bake at 325 for about 18-20 minutes.
There's nothing worse than a half-hearted chocolate cookie. These are the real deal; the 1/2 cup of cocoa powder and the broken up chips give this cookie a rich chocolate flavor that shortbread doesn't normally have. They go equally well with a cup of coffee or a cold glass of milk.
If you're interested in trying some of Maida's desserts but don't have one of her cookbooks, check out Monday's with Maida, a blog project that explored Maida Heatter's recipes every Monday, from 2004-07, here's the archive.
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