2 Melt the butter and unsweetened chocolate in the top of a double boiler and then let cool for about 15 minutes. 3 Sift together both flours, baking powder and salt. Beat in sugar, then vanilla, then eggs. Fold in dry ingredients and mix well. Stir in semisweet chocolate chips.
Scrape batter into prepared pan, spreading evenly.
Do not overbake. Cool in pan on a wire rack. Once cool cut into large squares. Kitchenware Specialty Foods Professional White Stand Mixer 6 Qt. Raspberry English Shortbread Cookies 5.3 oz.