Double Dark Chocolate Shortbread

(makes about 12-14 cookies, double the recipe if you want to)
oven to 325
1 stick (1/2 cup) unsalted butter, softened
1/4 cup confectioner's sugar
1 teaspoon vanilla
3/4 cup all-purpose flour
1/4 cup dark cocoa powder
1/2 cup dark chocolate chips


Put the flour, sugar, and cocoa powder in the bowl of a food processor and pulse to combine well.
Drop in the butter and vanilla and pulse until the mixture just comes together.
Stir in the chocolate chips and turn the dough out onto a board and form into an 8" log.
Wrap it in waxed or parchment paper and twist both ends to secure. Refrigerate for at least an hour, or overnight. You can also freeze the dough for later use.
Slice the log into 1/2" slices with a sharp knife.
Put on a parchment lined baking sheet and bake in the center of the oven at 325 for 12 to 15 minutes. They will feel slightly soft, don't over bake them.
Cool for a few minutes on the pan and then transfer to a rack.
If you're going to give them away make sure they are completely cool before you package them.