Decadent Chocolate Shortbreads from our time machine
Toni made these Korova cookies from Bloodroot’s cookbook on a past show. These super easy, rich, and delicious shortbread cookies are also palm oil free! Yes! They’re made with completely cruelty-free and environmentally-conscious refined Coconut Oil blended with high quality free trade cocoa powder.
Watch Toni make these cookies!
1 ¼ cups all purpose flour, sifted
1/3 cup unsweetened cocoa
½ teaspoon baking soda
½ cup chopped nuts (optional)
¾ cup organic refined coconut oil
2/3 cup organic dark brown sugar
¼ cup organic cane sugar
½ teaspoon salt
1 teaspoon pure vanilla
In a small bowl combine flour, cocoa, nuts and baking soda. Set aside. In a mixer bowl add the coconut oil, sugars nuts, salt and vanilla and beat until smooth and blended. Slowly fold in the dry ingredients and as you would with brownies, mix just until the flour is blended. Scrape down the sides of the bowl. Preheat oven to 350.
Divide the dough into two pieces and shape into logs. Wrap each tightly in foil or plastic wrap and refrigerate 15 minutes until solid enough to slice into ¼-to ½ inch cookies. Gently lay the sliced cookies on the sheet about ½ inch apart. If some of the cookie dough falls away, simply reattach it with a light press.
Bake the cookies 12 to 14 minutes. The cookies will be soft. Set the pan on a rack to cool and proceed with another tray of cookies. When the cookies are completely cooled remove and serve. Store any leftover cookies in an airtight container for up to a month.