Gluten-free, mostly whole-grain chocolate shortbread cookies
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These tender, not-too-sweet shortbread cookies are laced with finely ground chocolate and flecked with larger chocolate bits as well. A food processor and a bag of chocolate chips produce this effect in the easiest possible way. The cookies end up with plenty of chocolate flavor without sacrificing the tender texture of the cookie. You can substitute chopped dark chocolate with 55% to 70% cacao—the higher percentage will make the cookies more chocolate-y and less sweet than they already are. It’s your call!
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