Chocolate Shortbread Cookies
Bake sale or cookie exchange coming up? These cookies are gluten-free, egg-free, and nut-free, as well as sugar-conscious, so everyone can share in the chocolaty joy!
Ingredients
1⁄2 cup unsalted butter, softened
1 tbsp + 1 tsp water
2 tsp cocoa powder
1⁄4 cup mini chocolate chips
Preparation
- Preheat oven to 375° F. Line Sheet Pan with Sheet Pan Liner.
- Using a stand mixer (with paddle attachment) or hand mixer, on medium speed, beat mix with butter, water, and cocoa powder for 2–3 min, or until a soft, uniform dough forms. It should not look crumbly. Fold in chocolate chips.
- Scoop or roll dough into fifteen balls, about one heaping tbsp each.
- Arrange on pan, spacing 1" apart. Gently press to flatten slightly.
- Bake 14–16 min, or until edges are light golden brown. Let cool on pan completely before removing.
Nutritional Information
Per serving: Calories 120, Fat 8 g (Saturated 4.5 g, Trans 0.3 g), Cholesterol 15 mg, Sodium 35 mg, Carbohydrate 13 g (Fibre 1 g, Sugars 5 g), Protein 1 g.
Tips
Instead of cookies, make petites! Divide dough between 15 wells in Perfect Petites, using about one heaping tbsp for each well. Using the back of a tablespoon, press dough evenly into wells. Using a fork or toothpick, poke holes in the shortbread. Bake 14—16 min, or until edges are golden brown and start to pull away from the wells. Let cool on pan completely before unmolding.
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