Categories: cookies

Ingredients

• 3 oz. dark chocolate
• 13 Tbsp. unsalted butter, softened, divided
• 1/4 cup packed light brown sugar
• 1 tsp. vanilla extract
• 1/2 tsp. kosher salt
• 1 3/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• heaping 1/4 tsp. ground cinnamon
• Confectioners' sugar for dusting

Directions

1. Grate dark chocolate through the finest holes on a cheese grater or finely chop it using a food processor, and set aside.
2. In a mixing bowl, beat 12 Tbsp. of the unsalted butter, light brown sugar, dark brown sugar, vanilla extract and kosher salt with an electric mixer until creamy, scraping sides as necessary.
3. In a separate bowl, combine the flour, cocoa and cinnamon.
4. The grated chocolate should be stirred into flour-cocoa-cinnamon mixture before adding it to the creamed butter and sugar.
5. Beat flour mixture into butter mixture. Mixture will be crumbly. Continue mixing until dough does not hold together.
6. Melt the remaining tablespoon of butter and drizzle it evenly over the dough and mix to incorporate. Gather dough into a ball, wrap ball in wax paper and refrigerate 1 hour.
7. Heat oven to 325 degrees. Line 2 baking sheets with parchment paper or nonstick baking mats.
8. Very lightly dust your work surface with flour. Roll dough to 1/4 inch thick. Using a doughnut cutter, or one large round cookie cutter and one small round cookie cutter, cut out as many doughnut shaped rings as you can.
9. Transfer the cut cookies and centers onto the prepared baking sheets. Gather the scrapes, roll out and cut again. Repeat this process until you’ve used all the shortbread dough.
10. Bake cookies, rotating sheets halfway through, for 16 to 22 minutes. Cool completely on racks, then dust with confectioners’ sugar.

11. makes about 20 rings and 20 circles.

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