They are VERY chocolatey, and obviously not very sweet. They have such a rich flavor.
The dough was easy to make too. It's all done in a food processor and doesn't call for many ingredients. It will be crumbly, but just form it into a log and refrigerate it for at least an hour before baking... if you can wait that long.
I sprinkled the ones I served to our friends with powdered sugar because I didn't think they could take how dark the chocolate was. But this is optional! Feel free to just eat them plain.
Dark Chocolate Shortbread Cookies
Makes 10 to 12, but this recipe doubles very well
1 stick (1/2 cup) salted butter, softened
1/4 cup confectioner's (powdered) sugar
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 cup cocoa powder
1/2 cup bittersweet chocolate chunks or chips
In the bowl of a food processor, put the flour, sugar, and cocoa powder and pulse to combine well. Slice softened butter into about 1 inch slices, and drop into the food processor. Add vanilla and pulse until the mixture just comes together, you don't want to over mix it.
Put the mixture into a mixing bowl and add chocolate chunks. Stir until well incorporated, you will probably have to use your hands for this. Turn the dough out onto wax or parchment paper and form into an 8-inch log. Wrap it in the paper and twist both ends to secure. Refrigerate for at least an hour, or overnight. If you are planning on baking these after a few weeks or something, freeze the dough until ready to use.
To bake, use a sharp knife to cut the cookies in 1/2 inch slices. Place the cookies on a silicone mat or parchment lined baking sheet and bake in the center of the oven at 325 degrees for 12 to15 minutes. They will feel slightly soft, but don't over bake them. Cool for a few minutes on the pan and then transfer to a rack to cool completely. Optional: sprinkle with powdered sugar.
Recipe adapted from: The View From Great Island