Ingrédients pour Chocolate Shortbread
- Unsweetened Chocolate
- Unsalted Butter
- 1 cup powdered sugar
- Vanilla Extract
- All Purpose Flour
- 1/2 teaspoon salt
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Comment préparer Chocolate Shortbread
- Melt chocolate: Chop 6 ounces of bittersweet chocolate. Add to the top half of a double boiler set over simmering water (about 1 inch). Stir until half melted, remove from heat, and stir until completely melted. Set aside to cool for 5 minutes.
- Cream butter and sugar: In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 cup powdered sugar using an electric mixer on medium speed for about 2 minutes until light and fluffy.
- Add flavorings and chocolate: Beat in 1 teaspoon vanilla extract, then gradually add the cooled melted chocolate, mixing until well combined.
- Incorporate dry ingredients: Reduce mixer speed to low. Gradually add 2 cups all-purpose flour and 1/2 teaspoon salt, mixing until just combined. The dough should be soft but hold its shape.
- Chill the dough: Let the dough rest for 5 minutes. Lightly sprinkle your work surface with a few drops of water. Place the dough between two large sheets of plastic wrap. Flatten into a thick, round disc, then roll out to about 1/2-inch thickness.
- Refrigerate: Transfer the dough (still between plastic wrap) to a baking sheet and refrigerate for at least 1 hour, or up to 2 hours, until firm.
- Cut and score cookies: Remove the dough from the refrigerator and peel off the top sheet of plastic wrap. Using a 3-inch cookie cutter, cut out large circular cookies. Transfer to a baking sheet lined with parchment paper, spacing 1 inch apart.
- Score cookies: Use the back of a flatware knife to score each cookie into 6 pie-wedge sections. You can also make small indentations in each section.
- Bake in batches: If needed, bake in batches. Let cookies stand at room temperature for 3 minutes before baking. Preheat oven to 350°F (175°C).
- Bake: Bake for 6 minutes, then rotate the baking sheet and bake for another 6-8 minutes, or until the edges are lightly golden and the tops have tiny air pockets. The cookies should be slightly soft to the touch – do not overbake.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
29g
Fat
45g
Carbs
6g
