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Triple Chocolate Shortbread Cookies

Triple Chocolate Shortbread Cookies

Fun, festive and delicious! These Triple Chocolate Shortbread Cookies are easy to prepare, can be made ahead and will be the star of your holiday cookie platter! Featuring our Unsweetened Organic Cocoa, dark and milk chocolate, and a variety of toppings, these delicious shortbread cookies will definitely fulfill all of your chocolate dreams. They also make a wonderful holiday gift that everyone will be thrilled to receive!

Recipe Yield:
40 cookies

  • Beat the softened butter, sugar, vanilla, espresso powder and salt until smooth using a stand or hand held mixer. Sift the cocoa and flour into the bowl and mix just until a dough forms. Using a spatula stir 12 cup of the mix-in ingredient into the dough if desired.
  • Cut 2 pieces of 12 inch long parchment. Divide the dough in half and place on the parchment pieces. Use the parchment to roll the dough into 8 inch logs. Wrap tightly in the paper and refrigerate until firm, approximately 2 hours or wrap in plastic wrap for up to 3 days.
  • Preheat oven to 325 degrees. Slice the logs into generous 14 inch slices using a serrated knife. Place the slices about 2 inches apart on a parchment lined baking sheet.
  • Bake until the edges are set for about 12-15 minutes. Cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
  • Place the coarsely chopped chocolate in a microwave safe bowl and microwave for 30 second increments, stirring in between, until melted.
  • Once the cookies have fully cooled, dip a fork into the melted chocolate, drizzle over the cookies or dip the cookies in the chocolate and sprinkle with the topping ingredients if desired.

To Make Ahead:

Store wrapped logs in the refrigerator for up to 3 days. Freeze for up to 3 months. Thaw frozen logs in the refrigerator overnight before baking.