Hi, guys. I know, I know; I’ve been slacking. Let me just catch you up on my life: 
1) I bought a new lens! It’s incredible and I’ve been having so much fun with it. This is a shot taken with it. It’s more of a wide-angle portrait/ general scenery lens, but I think it looks pretty good on food because of the large aperture.
2) For the last month, my computer was hissing like a 20th century radiator on steroids. So I finally took it into the Apple store to have them fix it, but they had to do a “clean wipe,” meaning they had to DELETE EVERYTHING. Luckily I’m a smart girl and saved all my files ahead of time. Unluckily I’m a dumb girl and didn’t save any of my applications. So that little photo editing software called Photoshop that costs hundys of dollars? Gone. I’ve been unmotivated, to say the least.
3) I’ve been working 5 days a week on top of 2 full days of classes, leaving me a ton of time for being generally insane and a little time for being a baker.
4) I… ahmm… oh I made a photography website! It was really fun to look over all of my old adventures, and I’m quite pleased with the result. You should check it out www.sarah-fennel.com
 5) I’ve been baking a lot of recipes that I’ve already featured on the blog, such as my Katharine Canfield Cookies and the amazing Daisy’s Toffee Bark. So don’t worry I’m staying fat and jolly, just not off of new recipes. I’ll try to be better and find some new recipes that I’ll feature 🙂
So yeah that’s what’s going on in my life. Now, enjoy these double dark chocolate shortbread cookies!
For the cookies:
1/2 cup unsalted butter, softened
1/4 cup confectioner’s sugar
3/4 cup all-purpose flour
1/4 cup dark cocoa powder (such as Hershey’s Special Dark cocoa powder)
1 teaspoon vanilla
1/2 cup dark chocolate chips

In a medium bowl, Cream the butter, cocoa powder and sugar together until completely combined and smooth. Add in the vanilla. Mix in the flour, and finish with a wooden spoon. Do not over mix!

Stir in the chocolate chips and turn the dough out onto a board and form into an smooth 8″ log (the dough will be sticky).
Wrap the dough in parchment paper and twist both ends to secure, shaping the log as you roll. Refrigerate for at least an hour, or overnight (you can also freeze the dough for later use).
When you’re ready to bake the dough, Preheat your oven to 325ºF. Slice the log into 1/3″ slices with a sharp knife. Put the slices on a parchment-lined baking sheet and bake for 12 to 15 minutes. The cookies are ready, they will feel slightly soft. Don’t over-bake them because they’ll get really crunchy.
Cool for a few minutes on the pan and then transfer to a rack.

6 comments

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Ooooh I bet this would taste SO good using valrohna’s cocoa powder….NOT trying to be a food snob but honest to God it was my first thought!

I checked out your new photography site—LOVE the ballet still, and also the pictures of the different pasta dough and cowboy silhouette. Fab!

Were these super melt-in-your-mouth? Mmmm…

Reply

Yum these look delicious, love the addition of the chocolate chips.

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This is such a pretty picture! What lens did you get?

Reply

It’s a Canon EF 24mm 1.4 lens! I’m in luvvvvv

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Hi,

I have made these twice. The first time my husband said the dough tasted raw in the middle. I made the first batch with cocoa for hot chocolate. The second time, they didn’t flatten out at all ( I loved the way the first batch flattend to the perfect shape like yours). But, the second batch just kind of crumbled. I can’t describe it. My husband said they were too fine. Any advice?

Thanks a bunch!

Sarah | Broma Bakery
Reply

Hi Vera! Hot chocolate cocoa is NOT baking cocoa. So that is totally the issue! Be sure to use an unsweetened cocoa powder next time.

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