![]() Mix in flour mixture until just combined. Beat in yolk, scraping the sides of the bowl as necessary. In the bowl of an electric mixer, beat together butter and sugar until smooth. In a medium bowl, whisk together flour, cocoa powder and salt. ⅓ cup freeze-dried raspberries, lightly crushed (optional) ½ cup/40 grams unsweetened Dutch-processed cocoa powderġ cup/225 grams salted European-style (or cultured) butter (2 sticks), softenedĦ ounces dark, milk or white chocolate chips, or use some of each (about 1 cup) Or use some of each so you’ll have a nice mix of flavors - and, just as importantly on Valentine’s Day, a spectacularly pretty gift box. But semisweet, milk and white chocolate also work. I usually go for 72 percent, which strikes a good balance. The higher the percentage of cocoa solids in the chocolate you use, the less sweet it is. Think of the difference between heavy cream and sour cream, and you’ll know what I mean.īeing a dark chocolate lover, I like to dip the shortbread in extra-bitter chocolate. (Some labels might read “cultured” butter.) When cream is cultured, it is allowed to ferment for a day or two, giving it a hazelnutlike tang compared with fresh sweet cream. “European” refers to two things: that the butter’s fat content is higher than that of sticks of regular supermarket butter, and that the cream was cultured before it was churned. ![]() This helps keep the hearts from shattering - never a good omen on Valentine’s Day, and inconvenient the rest of the year, too.Īnother tweak is to use salted, European-style butter. However, the egg yolk, which makes the cookies particularly tender, also makes them slightly fragile, so I roll the dough extra thick. This version is lighter, more crumbly and even more chocolaty. Kind of an upscale version of the classic chocolate chip cookie.I’ve modified my chocolate shortbread recipe since that ill-fated Feb. I’ve made an itty-bitty tiny version too, which are perfect for filling little containers and cute bucket for gifting.Īnd since you can make this dough and then keep it in the fridge or freezer for several days, it’s a great one for mass baking when you need to prep ahead. Since these will be lightly crisp they are an especially great choice for packing and stacking. That crackly outer ring is what dreams are made of. It lasts forever so grab a couple boxes on Amazon and just keep it in the pantry for stuff like this.Ĭook them until they’re golden brown and as they cool they’ll have a buttery crisp exterior with a slightly soft middle that will turn airy-crisp as they cool. Then it’s just slice n’ bake.Īnd the final piece are some flakes of sea salt. You’ll brush that log with an egg wash and then roll it in coarse sugar to create this amazing sugary crust after they’re baked. The dough is super quick to throw together and then you’ll just roll it up in a log. Notice all of those little slivers in my photo- they add a really nice texture and make for a prettier cookie, too. But if you don’t have one on hand and feel like your life is going to enter full crisis mode if you don’t make these cookies, then use chocolate chips, but give them a rough chop with a large knife before they go in. A dark chocolate bar works great and I generally keep a few of those in my pantry for occasions just like this. I do really love using chocolate chunks, here as the name suggests. ![]() It’s important to use real butter, and make sure it’s fairly cold before going into your bowl. These are just a quick slice and bake cookie, and while they do need to chill before slicing, the dough just takes minutes to pull together. Shortbread is one of the easiest cookies in the world to make. And I decided I wanted to eat them every day forever and ever. Haven’t people ever had chocolate chip shortbread? What’s all the hype about?īut then curiosity got the best of me and I made them.Īnd I bit into the heavenly buttery round with a sugar-encrusted edge and jagged edges of giant sea salt flakes as they melted into the oozing chocolate. These Salted Chocolate Chunk Shortbread by Alison Roman (from her new book, Highly Cookable Recipes) were popping up everywhere and while they looked delicious, I couldn’t figure out why. It wasn’t long ago that I noticed a humble little cookie taking over the internet.
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