Prepare 2 batches of basic shortbread, one plain and one chocolate; for chocolate, sift cocoa powder with the flour and salt.
Form each dough into a disk; wrap in plastic and refrigerate for at least an hour (or overnight). Roll out plain dough to 1/4-inch thickness; roll out chocolate dough to 1/4-inch thickness. Place plain dough on top of chocolate dough. Cut into 1 1/2-by-3-inch triangles; refrigerate 20 minutes.
Bake on a cookie sheet until firm and just starting to color, 20 to 25 minutes. Cookies will keep, in an airtight container, at room temperature for 2 weeks.
Save to your Collections
Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.
Review this Recipe
Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!