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
