Sea food









Chocolate and sea salt shortbread cookies - 6/15/10

This cookie is a sophisticated, rich and buttery cookie filled with chopped chocolate and sprinkled with sea salt. Pairing chocolate and sea salt in shortbread is a bit unusual but the flavors are actually complementary. This chocolate cookie is definitely for someone who loves chocolate.

Close look at the cookies.


A basket filled with chocolate sea salt shortbread cookies and Croccante.


Preparation work..

1 3/4 cups + 1 tablespoon of all purpose flour

1/2 cup + 1 tablespoon of unsweetened cocoa powder

3/4 teaspoon baking powder

1 cup unsalted butter at room temperature

3/4 cup sugar

8 ounce bittersweet chocolate (70 percent cocoa), coarsely chopped

1 teaspoon pure vanilla extract

3/4 teaspoon sea salt

In a bowl put the flour, cocoa and baking powder.

Sift it together...

And set it aside.

Chopped the chocolate coarsely and set aside.

In a stand mixer fitted with the paddle attachment, combine the butter and sugar.

 Beat on medium speed for about 2 minutes or until pale and smooth.

Add the flour mixture into 3 additions..

Beating on low speed after each addition just until incorporated.

Add the vanilla extract..

add the sea salt...

and add the chopped chocolate...

and mix briefly.

Pour the dough on a lightly floured work surface and divide the dough in half.

Roll each half into a long log.  Wrap each log in plastic and refrigerate for 1 hour or until firm.

Using a sharp knife cut the log into about 1 inch thick.

Arrange the rounds on a baking sheet and bake them in a preheat over at 300 degrees.

Rotate the sheet once form front to back for about 15 to 20 minutes or until baked through but still soft.

Freshly out of the oven.  Let the cookies cooled down before serving.

Store in an airtight container at room temperature for up to 1 week.

The cupcakes are removed from the molds and then cool off.

Filed as: Cake/cookies

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