Chocolate-Chocolate Chip Shortbread Cookies

• 1 1/2 cups all purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips, frozen 1 hour
• 3/4 cup (1 1/2 sticks) unsalted butter, diced, room temperature
• 1 cup sugar
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 3/4 teaspoon almond extract
• 1 cup walnuts, coarsely chopped

1. Preheat oven to 375F.
2. Whisk flour, cocoa, and salt in small bowl to blend.
3. Coarsely chop 1 1/2 cups chocolate chips in processor.
4. With machine running, add butter, then 1/2 cup sugar through feed tube.
5. Add egg yolk and both extracts and process to blend.
6. Using on/off turns, mix in walnuts, scraping down sides of bowl occasionally.
7. Add flour mixture and process just until dough comes together, about 1 minute.
8. Transfer dough to large bowl.
9. Using hands, mix in remaining 1/2 cup chocolate chips.
10. Using 1 tablespoon dough for each, shape dough into 1 1/4-inch-diameter balls.
11. Press each dough ball to 1/2-inch thickness; dip 1 side into remaining 1/2 cup sugar to coat.
12. Arrange cookies, sugar side up, on 2 ungreased baking sheets.
13. Bake cookies until set and almost firm to touch, about 18 minutes; cool on racks.

flour, cocoa, salt, chocolate chips, unsalted butter, sugar, egg yolk, vanilla, almond extract, walnuts

Taken from www.epicurious.com/recipes/food/views/chocolate-chocolate-chip-shortbread-cookies-108647 (may not work)