Triple Chocolate Shortbread Cookies

It's almost time for the sweetest holiday of the year. And yes, it's wonderful if you have a romantic partner but I believe in spreading the love to friends and family. Thanks to Parks and Recreation, so many of my friends now host "galentines" celebrations and I'm happy to share the friend love with sweet treats.

My heart shaped cutter gets a serious workout every year as I bake batches of cookies filled with love and chocolate. In this case, a triple dose of chocolate with semi-sweet chocolate chips in the dough and milk and white chocolate drizzled on top.

The secret to cookies that hold their heart shape is a dough that doesn't spread and my favorite for that is shortbread. I also really love the crumbly texture. It's quick and easy to make which means lots of batches of cookie love. Enjoy!

Yield: 20 Servings

Author: Anita Schecter

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Triple Chocolate Shortbread Cookies

Prep time: 15 MCook time: 15 MTotal time: 30 M

Recipe for heart shaped shortbread cookies filled with semi-sweet chocolate chips and drizzled with milk and white chocolate.

Ingredients:

• 1 1/2 Sticks (12 tablespoons) unsalted butter, at room temperature
• 1/4 Cup light brown sugar
• 1/2 Cup granulated sugar
• 1 Teaspoon vanilla
• 1 3/4 Cups all purpose flour
• 3/4 Teaspoon salt
• 1 Cup semi-sweet chocolate chips
• 4 oz. White chocolate, melted
• 4 oz. Milk chocolate, melted

Instructions:

1. Add the butter, sugar and vanilla to a large bowl. Using a hand or stand mixer, cream together until thoroughly combined.
2. Add the salt and flour and mix until combined. Fold in the chocolate chips.
3. Place the dough into a plastic bag, form it into a disk (it may be crumbly) and let it rest for at least half an hour. If it's too soft, refrigerate it for a few minutes.
4. Pre-heat the oven to 350 degrees.
5. On a well floured surface, roll out the dough to approximately 1/2" thickness and cut out the heart shapes. Place the cookies on a baking sheet lined with parchment paper and bake for 15 minutes or until set. The cookies will not spread or brown very much and they will firm up as they cool.
6. When fully cooled, drizzle the cookies with the melted milk and white chocolate. I used a 2 1/2" cutter and got about 20 cookies. If you roll them slightly under 1/2" thick, you should get 2 dozen.

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