Lavender Cocoa Chocolate Chip Shortbread
1 1/2 cups all-purpose flour
1/2 cup powdered sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
10 tablespoons cold, unsalted butter
1 egg yolk
1 tablespoon ice water
1/4 cup mini chocolate chips
lavender
coarse sea salt
In a food processor, combine the flour, sugar, cocoa powder and salt. Add the butter, a tablespoon at a time, and pulse to incorporate. Add the egg yolk and ice water and continue to pulse just until the dough comes together. Turn out onto a piece of parchment paper, sprinkle with the chocolate chips and knead a few times to incorporate the chocolate chips.
Lightly flour the parchment paper, shape the dough into a disk and place on the flour. Place a second piece of parchment on top of the dough. Roll the dough out between the two pieces of parchment to 1/4 inch thick.
Dip a 1-inch round cutter in flour and cut as many cookies as you can, transferring them to a baking sheet lined with a silpat or parchment paper, placing the cookies 1 inch apart. Gather up the dough scraps and repeat rolling and cutting until you've used up all the dough. I ended up with about 44 cookies, which fit onto two baking sheets.
Freeze the cookies on the baking sheets for 30 minutes.
Preheat the oven to 350. Bake the frozen cookies for about 10-12 minutes, just until they appear cooked around the bottom. Cool on the pans for several minutes, then carefully transfer to a wire rack to cool completely; handle the cookies carefully as shortbread is very delicate.
Sprinkle with the lavender and coarse salt.
Yields about 3 1/2 - 4 dozen small cookies
Recipe from Curly Girl Kitchen