Delight in these buttery shortbread cookies with a twist of chocolate and almond flavors.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Lining the baking sheet with parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the butter and powdered sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Mix in the almond extract and salt until well combined.
Scrape down the sides of the bowl to ensure even mixing.
Gradually add the flour, mixing until a soft dough forms.
Add the flour in small portions to avoid overmixing.
Fold in the chocolate chunks evenly throughout the dough.
Chop the chocolate into small, even pieces for consistent distribution.
Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
Use a cookie scoop for uniform sizes.
Flatten each ball slightly with a fork.
Dip the fork in powdered sugar to prevent sticking.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Keep an eye on the cookies to avoid overbaking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on the baking sheet helps the cookies set properly.
Serve the cookies with your favorite beverage and enjoy!
These cookies pair wonderfully with coffee or tea.
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