I decided to try the chocolatey version of this shortbread that I made in January. They came from the same magazine article. This chocolate one is good, but I definitely am partial to the brown sugar version that I made before. The brown sugar is chewier, whereas this one is more crisp and crumbly. I wouldn't make this version again though, unless I was also making the brown sugar one!
Cooking Light, November 2008
Rich shortbread is easy to prepare and keeps for several days in an airtight container. Softened butter should be pliable but not easily spreadable. Because this mixture is already dark, it's hard to tell when the shortbread browns. Check your oven temperature using an oven thermometer, and bake just until the shortbread is set.
4.5 ounces all-purpose flour (about 1 cup)
3 tablespoons unsweetened premium dark cocoa
1/4 teaspoon salt
1/2 cup powdered sugar
5 tablespoons butter, softened
1/4 cup canola oil
1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt in a small bowl; stir with a whisk.
2. Place sugar, butter, and oil in a medium bowl; mix with hands until combined. Add flour mixture, and mix with hands until combined; wrap in plastic wrap. Refrigerate 30 minutes.
3. Preheat oven to 325°.
4. Place dough on a baking sheet coated with cooking spray; press dough into an 8 x 5–inch rectangle about 3/8-inch thick. Pierce entire surface liberally with a fork. Bake at 325° for 30 minutes or just until set. Cut shortbread into 24 pieces. Cool completely.
Yield: 2 dozen