Chocolate Freckle Shortbread Cookies
 
 
Fun and cheerful chocolate freckle shortbread cookies! It's basically a chocolate freckle on top of a chocolate cookie!
Author:
Recipe type: Dessert
Serves: 24 2-inch cookies
Ingredients
  • 1 cup plain flour
  • ⅓ cup Dutch-processed cocoa powder
  • ¼ teaspoon salt
  • ¼ cup plus 1 tablespoon caster sugar
  • ½ cup (115g) unsalted butter, room temperature
  • ½ teaspoon pure vanilla extract
  • 100g milk chocolate, chopped*
  • sprinkles, of any shape, color or size, for decoration
Instructions
  1. Sift flour, cocoa powder and salt in a medium bowl and whisk to combine. Set aside.
  2. In the bowl of a stand mixer, beat together the sugar and butter until light and fluffy, about 3 minutes. Mix in the vanilla. With the mixer on low, slowly add in the flour mixture and mix until combined.
  3. Tip dough out onto a sheet of wax, or baking, paper, gently shape into a ball and flatten slightly. Roll the dough out to ¼-inch (6mm) thick. Chill in refrigerator for 30 minutes.
  4. Preheat oven to 180C (350F). Line a large cookie sheet with baking paper.
  5. Cut out desired shapes from the dough and place onto prepared cookie sheet, about 1 inch (2.5cm) apart (the cookies will hardly spread at all). Re-roll dough and cut again as necessary.
  6. Bake cookies for 10-15 minutes, depending on how big the cookies are (bigger cookies may need to be baked for a little longer). Cookies should be firm, and just slightly soft. I cut my cookies into 2-inch (5cm) circles and they took about 9 minutes.
  7. Let cookies cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.
  8. Meanwhile, melt the chopped chocolate in a heatproof bowl set over a pan of simmering water (do not let bowl touch the water, and do not get any water into the chocolate). Dip the tops of the cooled cookies into the melted chocolate and shake to remove excess chocolate, then completely cover the chocolate with sprinkles. Place cookies back onto the wire rack, sprinkle-side up, of course!
  9. If you don't want to use sprinkles, let the first coat of chocolate set, then place some melted chocolate into a piping bag (or a ziploc bag with a small bit of the corner cut off) and drizzle the melted chocolate in a big zig-zag motion over the tops of the cookies.
  10. Let the chocolate set (or place in the refrigerator for 5-10 minutes for a quicker setting time), then enjoy with friends!
Notes
* You can use any type of chocolate you wish - milk, dark, or even white, or even choose a flavored chocolate!
Recipe by sweetest kitchen at http://www.sweetestkitchen.com/2016/05/chocolate-freckle-shortbread-cookies/