Ghirardelli Double Chocolate Shortbread Cookie with Peppermint Bark Recipe
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INGREDIENTS
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1 cup (8 oz.) cold salted butter, cubed
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1 cup granulated sugar
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1 tsp. vanilla extract
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2 1/4 cups (about 10 1/4 oz.) all-purpose flour
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1/3 cup 100% Unsweetened Ground Cocoa (about 1 oz.)
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1 (12-oz.) pkg. Ghirardelli semi-sweet chocolate chips
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Optional for decoration: 1 (12-oz.) pkg. Ghirardelli semi-sweet chocolate chips; or 1 (10-oz.]) pkg. Ghirardelli bittersweet chocolate chips; Ghirardelli Peppermint Bark, sparkling sugar, or gold sprinkles
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