Ingredients for Dark Chocolate Shortbread
- Unsalted Butter
- Superfine Sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- All Purpose Flour
- Unsweetened Dutch Cocoa
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How to Make Dark Chocolate Shortbread
- Cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, 1 teaspoon vanilla extract, and ¼ teaspoon salt in a large bowl until light and fluffy.
- In a separate bowl, whisk together 2 cups all-purpose flour and ½ cup unsweetened cocoa powder. Gradually add the dry ingredients to the wet ingredients, mixing with a fork just until a soft dough forms. Do not overmix.
- Divide the dough in half. On a lightly floured surface, pat each half into a 6-inch circle, about ½ inch thick.
- Refrigerate the dough, uncovered, for at least 30 minutes, or until firm.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Prick each dough circle all over with a fork. Bake for 15-20 minutes, or until the edges are lightly browned and the centers are set. Keep an eye on them to prevent burning.
- Let the shortbread cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, use a large, sharp knife to cut each shortbread into 8 wedges.
- Store in an airtight container at room temperature for up to 1 week, layering with waxed paper between the layers.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
12g
Fat
18g
Carbs
2g
