Chocolate Chip Shortbread

This is a simple chocolate shortbread recipe that I have been keeping for some time just waiting for a little time to make it. I added the chocolate chips as a way of adding some creaminess. It turned out rich and chocolatey. YUM! This would be perfect served with vanilla ice cream or a side of sweet cream.

Chocolate Shortbread

1 cup dark chocolate chips (though peanut butter might be good too)

1 cup of flour

3 TBL dark cocoa

1/4 tsp salt

1/2 cup powdered sugar

1/2 cup granulated sugar

6 TBL butter, softened

1/4 cup canola oil

Combine dry ingredients in a bowl (except granulated sugar).

Mix sugar, butter and oil in a medium bowl until combined (works best if you mix with your hands) Add flour mixture and mix with hands until combine. Wrap in plastic wrap and place in fridge for 30 minutes or until cool.

Preheat oven to 325〫

Unwrap dough and place in a greased tart pan (you can use a baking sheet for this too) press dough down until 3/8" thick. Pierce liberally with a fork. Sprinkle chocolate chips all over the shortbread.

Bake for 20-25 minutes, or until just set, remember you can overcook without knowing it because you cannot see browning. Do not overcook.

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