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Chocolate-Speckled Salted Shortbread
Chocolate-speckled salted shortbread is simple to make and so, so good. A must for sweet and salty fans!
Ingredients
- ¾ cup (170 g) unsalted butter, softened
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) packed light brown sugar
- ½ teaspoon vanilla extract
- 1 ¾ cup (210 g) all-purpose flour
- 1 teaspoon salt
- 2 ounces (56 g) dark chocolate, very finely chopped*
- 1 tablespoon (15 ml) water, if necessary
- ¼ teaspoon coarse salt, such as fleur de sel
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Instructions
- Using an electric mixer on medium speed, beat the butter, sugar, brown sugar, and vanilla until fluffy.
- Reduce mixer speed to low. Add the flour and salt, mixing just until combined. Stir in the chocolate.
- 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.
- Form the dough into 2 balls and flatten into discs. Wrap each disc tightly in plastic wrap. Refrigerate for 1 hour.
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper or silicone liners.
- 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.
- 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.
- Repeat the rolling and baking process with the other disc of dough.
Notes
- *I used Scharffen Berger 70% chocolate.
- Yield: Makes about 40 cookies.
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