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These chocolate shortbread cookies proved to be quite a nostalgic epicurean experience for me. While they bear no physical resemblance to the checkerboard cookies I practically lived on as a younger child, they tasted exactly the same. If you're looking for the buttery richness of a traditional shortbread in these, you'd be disappointed. There was something wholesome about it. I would say these chocolate shortbread cookies would easily be an adult treat.

Not overly sweet, the chocolate flavour was deep with a tinge of warmth to the palate, coupled with a grainy somewhat sandy texture, firm on the exterior, moist with every bite, and leaves you with the most comforting aftertaste.

Recipe on my foodblog, and after the jump.

Chocolate Shortbread Cookies
(adapted from Maida Heatter’s Book of Great Chocolate Desserts)

2 cups flour
1⁄2 cup cocoa powder
1 cup confectioner’s sugar
2 sticks (226g) butter
1⁄4 tsp salt
1 tsp vanilla essence

1. Preheat oven to 150°C (300°F).
2. Cream butter. Add in sugar, salt and vanilla essence.
3. On low speed, add the flour and cocoa powder until the dough holds together.
4. Form the mixture into a ball, and flatten slightly.
5. Flour a pastry cloth or your work surface, along with your rolling pin. Place the dough on the floured surface, turning it to coat both sides of the dough with flour. Roll the dough into a square of about 1⁄2 inch thick. Cut the dough into 1 1⁄2 inch squares. Prick the surface with a fork.
6. Bake for 25 – 30mins.