1/2 cup very best quality unsweetened cocoa powder you can find
1 cup confectioners' powdered sugar
1/4 teaspoon salt
2 sticks 1/2 pound unsalted butter at room temperature
1 teaspoon vanilla
1/2 cup semi-sweet chocolate chips
Cream the butter, and then add the vanilla, salt and sugar. The Cuisinart isn't really the best choice for creaming butter, I know, but a lazy cook without a Kitchen Aid mixer will find a way. It does a fine job, with a little bit of scraping. Add in the flour, cocoa and chocolate chips and process just till the dough comes together. The chips will get slightly chopped up, which is good. Form the dough into a 10 or 11 inch log and wrap in waxed paper. Roll the log to smooth and shape it, and twist the ends firmly. Refrigerate the log for at least an hour. Meanwhile, preheat the oven to 325F. When you're ready to bake, slice the dough into 3/8 inch slices. Arrange on a silicone mat or parchment paper and bake for about 18-20 minutes. Note: Be careful not to over bake these…because they’re chocolate you can’t rely on color to tell you when they’re done. Check in on them at 18 minutes, earlier if you sliced them on the thin side. Like Brownies, shortbread is better underdone than overdone, and a couple of minutes can mean the difference between melting in your mouth, and crispy.