Chocolate-Speckled Salted Shortbread

Chocolate-Speckled Salted Shortbread is simple to make and so, so good. A must for sweet and salty fans! - Bake or Break

I have a slight obsession with shortbread. I’m fascinated by how its simplicity translates into so much flavor.

I also have more than a slight obsession with the combination of sweet and salty. I even dedicated a BoB Collection to that magical fusion of flavors.

These shortbread cookies are the blessed union of those two addictions.

Chocolate-Speckled Salted Shortbread is simple to make and so, so good. A must for sweet and salty fans! - Bake or Break

As much as I adore shortbread, it can be a frustrating business unless you accept that the dough is going to be crumbly. And, maybe your cookies will be fragile. Once you come to terms with that, you’ll be golden.

These are subtly sweet and a little salty. Make them more or less salty to your taste. There’s a little extra salt in the dough, so you can omit the sprinkling of salt on top if you prefer.

Yield: about 40 cookies

Chocolate-Speckled Salted Shortbread

Prep Time 25 minutes
Cook Time 23 minutes
Additional Time 1 hour
Total Time 1 hour 48 minutes

Chocolate-Speckled Salted Shortbread is simple to make and so, so good. A must for sweet and salty fans!

Chocolate-Speckled Salted Shortbread is simple to make and so, so good. A must for sweet and salty fans! - Bake or Break

Ingredients

  • 3/4 cup (170g) unsalted butter, softened
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1/2 teaspoon vanilla
  • 1 & 3/4 cup (210g) all-purpose flour
  • 1 teaspoon salt
  • 2 ounces (56g) dark chocolate, very finely chopped*
  • 1 tablespoon water, if necessary
  • 1/4 teaspoon coarse salt, such as fleur de sel

Instructions

  1. Using an electric mixer on medium speed, beat the butter, sugar, brown sugar, and vanilla until fluffy.
  2. Reduce mixer speed to low. Add the flour and salt, mixing just until combined. Stir in the chocolate.
  3. The dough will be crumbly but should hold together when pinched. If the dough is not holding together, continue mixing and (only if necessary) mix in 1 tablespoon water.
  4. Form the dough into 2 balls and flatten into discs. Wrap each disc tightly in plastic wrap. Refrigerate for 1 hour.
  5. Preheat oven to 325°F. Line baking sheets with parchment paper or silicone liners.
  6. On a lightly floured surface, roll out 1 disc of dough to about 1/4-inch thickness. Cut the dough into 1"x 2" strips. Carefully transfer the cookies to the prepared baking sheet. Sprinkle with coarse salt.
  7. Bake 18-22 minutes, or until the cookies are lightly browned. Cool on the pans for 10 minutes. Then, transfer the cookies to wire racks to cool completely.
  8. Repeat the rolling and baking process with the other disc of dough.

Notes

*I used Scharffen Berger 70% chocolate.

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