In this box...
Super Chocolatey Shortbread Cookies
Yields 3 dozen cookies, depending on size of cutter
1 cup all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon espresso powder (optional)
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/3 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
75g bittersweet chocolate, finely chopped
In a medium-sized bowl, whisk together flour, cocoa powder, espresso powder, cornstarch, baking soda, and salt.
In the of a mixer, cream together butter and sugar until smooth. Add egg yolk and vanilla. Mix until fully incorporated.
Add the dry ingredients to the butter mixture. Mix until just combined.
Fold in chopped chocolate.
Shape the dough into a disc, wrap the dough in saran wrap, and chill the dough for at an hour.
Once the dough is chilled, preheat oven to 350 and roll out the dough to 1/8-inch in thickness. Cut out shapes with cookie cutter.
Place cookie cut-outs on a baking sheet lined with parchment and space them an inch apart.
Bake for 9 to 11 minutes. Leave cookies on baking sheets out of the oven for a couple minutes before carefully transferring them to cooling racks.
Eat them plain or decorate with a few chocolate drizzles.
Valentine’s Day Cookie Box by Constellation Inspiration.