2 cups all purpose flour
1/2 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
chilled whipping cream
melted unsalted butter
Preheat oven to 325 degrees.
Sift flour, sugar, cocoa, baking powder, baking soda and salt into large bowl. Mix in chocolate chips.
Mix in just enough chilled cream to form dough that will be firm enough to roll out.
Turn out dough onto well floured work surface. Using well floured hands, pat out dough to 3/4 inch thick rectangle, frequently sliding long knife under dough to prevent sticking.
With floured 2 inch round star shaped cookie cutter, cut out shortcakes. Gather dough pieces; pat out to 3/4 inch thick rectangle and cut out additional cookies
Brush shortcakes with butter, sprinkle with additional sugar. Arrange shortcakes sugared side down on 2 heavy large baking sheets. Brush tops with butter and sprinkle with sugar. Bake until firm about 20 minutes.
Transfer shortcakes to racks and cool.
(Can be made 1 day ahead. Cover, let stand at room temperature.)