Salted Chocolate Shortbread

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

Parchment paper

What You’ll Do

  1. Mix together the dry ingredients: flour, cocoa powder; set aside.
  2. Beat the butter until it is soft and creamy.
  3. Add brown sugar, white sugar, vanilla, and salt. Beat for 2 minutes.
  4. Turn off the mixer and add the dry ingredients to the butter mixture.
  5. 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.
  6. 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
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  1. 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.
  2. Store in an airtight container for up to 3 days, but good luck making them last the night.

 

Recipe adapted from browneyedbaker.com