What You’ll Need
A hot oven (325° F)
11 Tbsp salted butter (room temperature)
2/3 C brown sugar
¼ C White sugar
1 tsp Vanilla extract
¼ tsp salt
1 ¼ C all-purpose flour
1/3 C unsweetened cocoa powder
½ tsp baking soda
What You’ll Do
- Mix together the dry ingredients: flour, cocoa powder; set aside.
- Beat the butter until it is soft and creamy.
- Add brown sugar, white sugar, vanilla, and salt. Beat for 2 minutes.
- Turn off the mixer and add the dry ingredients to the butter mixture.
- Pulse the mixer 5 times: 1-2 seconds each time. Follow-up with beating the dough for 30 seconds on low speed. The dough will be crumbly.
- Pour out the dough on a clean and dry working surface. Separate the dough into halves and roll out into two logs.
- I aim for logs about the diameter of a poker chip.
- Cheese, M.D. offered this insight: “that looks like a giant turd.” If your log looks like a turd, you are doing it right
- Wrap your dough logs in plastic wrap and freeze for at least one hour. Again, longer chill is better, but this is the speedy version.
- The fact that the logs have to be chilled is not actually important to the cookie itself. It just makes it a lot easier for the baker to handle and cut the shortbread.
- After an hour, or when you have semi-solid to solid chocolate logs, remove from the freezer, and remove the plastic wrap. Cut your cookies to be a half-inch thick and place them on the parchment paper-lined cookie sheet.
- I normally am too aloof to ascribe to these fussy details, but I ruined a batch of these cookies because I cut them way too thin and they got singed. Just remind yourself what an actual half-inch looks like, and err on the thick side when you cut.
- Arrange your cookies 3×4 on a standard cookie sheet and give them each room to expand as they bake. Sprinkle with salt.
- Again, it is not like me to fuss over these annoying details. I like to pack my cookies close together. But these shortbread spread out quite a bit. The aforementioned ruined recipe was not only burned, but all touching each other.
- I give my shortbread a little three-finger Mockingjay “love press” before meagerly salting each of them.
- 12 minutes on the middle rack of the hot oven.
- Middle rack? Spread out? Certain thickness? I know. So high maintenance. Ain’t nobody got time for that. But, you actually do have time for it. Because, these cookies are a taste and texture dream come true. And, I promise, this is the most “Kardashian” I go in terms high maintenance recipes. Because they are so worth it. The cookies. Not that band of plasticized misfits. Ain’t NOBODY got time for that.
- When they come out, the cookies won’t look done. Trust, they are.
- I like to slide my entire sheet of parchment paper onto the cooling racks. I have demolished plenty of hot cookies in failed attempts at transfers. This way, the cookies don’t continue to cook on a hot cookie sheet, and can cool without risk for destruction. Try, and be amazed.
- Store in an airtight container for up to 3 days, but good luck making them last the night.
Recipe adapted from browneyedbaker.com