Chocolate-Chocolate Chip Shortbread Cookies

Chocolate-Chocolate Chip Shortbread Cookies
Chocolate-Chocolate Chip Shortbread Cookies
Antoinette Muto of Los Angeles, California, writes: "My business partner and I own a company that makes costumes for the film industry. When we are involved in a huge project — as we were with Minority Report and X2 — we work very long days, and sometimes even on weekends. So I don't have much time to cook or even to go out for lunch or dinner. That's when my no-fiddling cooking style comes in handy. I cut corners when I can — without sacrificing flavor." A food processor makes mixing the dough for these rich cookies a breeze.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes about 30
Cookies Food Processor Chocolate Dessert Bake Kid-Friendly Back to School Walnut Bon Appétit Los Angeles California Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1 large egg yolk
  • 3/4 teaspoon almond extract
  • 1 1/2 cups all purpose flour
  • Carbohydrate 20 g(7%)
  • Cholesterol 18 mg(6%)
  • Fat 11 g(17%)
  • Fiber 1 g(6%)
  • Protein 2 g(4%)
  • Saturated Fat 5 g(27%)
  • Sodium 41 mg(2%)
  • Calories 175

Preparation Preheat oven to 375°F. Whisk flour, cocoa, and salt in small bowl to blend. Coarsely chop 1 1/2 cups chocolate chips in processor. With machine running, add butter, then 1/2 cup sugar through feed tube. Add egg yolk and both extracts and process to blend. Using on/off turns, mix in walnuts, scraping down sides of bowl occasionally. Add flour mixture and process just until dough comes together, about 1 minute. Transfer dough to large bowl. Using hands, mix in remaining 1/2 cup chocolate chips. Using 1 tablespoon dough for each, shape dough into 1 1/4-inch-diameter balls. Press each dough ball to 1/2-inch thickness; dip 1 side into remaining 1/2 cup sugar to coat. Arrange cookies, sugar side up, on 2 ungreased baking sheets. Bake cookies until set and almost firm to touch, about 18 minutes; cool on racks.

Preparation Preheat oven to 375°F. Whisk flour, cocoa, and salt in small bowl to blend. Coarsely chop 1 1/2 cups chocolate chips in processor. With machine running, add butter, then 1/2 cup sugar through feed tube. Add egg yolk and both extracts and process to blend. Using on/off turns, mix in walnuts, scraping down sides of bowl occasionally. Add flour mixture and process just until dough comes together, about 1 minute. Transfer dough to large bowl. Using hands, mix in remaining 1/2 cup chocolate chips. Using 1 tablespoon dough for each, shape dough into 1 1/4-inch-diameter balls. Press each dough ball to 1/2-inch thickness; dip 1 side into remaining 1/2 cup sugar to coat. Arrange cookies, sugar side up, on 2 ungreased baking sheets. Bake cookies until set and almost firm to touch, about 18 minutes; cool on racks.

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