Double Chocolate Shortbread Cookies (momfoodie)

1/2 c butter, softened
1/2 c confectionery sugar
1 t vanilla
2 T milk
1/4 t sea salt
1/4 c cocoa powder
1 c flour
1/3 c chocolate chips

Cream together softened butter and sugar. In a small separate bowl mix salt with milk and vanilla to dissolve, then add to the creamed butter. In another bowl, whisk together cocoa powder and flour, then mix in with the wetter ingredients bowl. Once the dough is well mixed, toss in the chocolate chips. Knead the dough lightly, enough to evenly distribute the chocolate chips, then split in half and roll into 2 logs about 2″ thick. Wrap each log in plastic wrap and refrigerate for 2 to 3 hours to firm up. Preheat oven to 350 and line baking sheets with parchment paper. Cut each cookie dough log into slices about 3/8 -1/2″ thick. Arrange on parchment. These shortbread cookies will not expand much at all, but leave a little space between them. Bake for 11 – 12 min then remove to rack to cool.



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