Chocolate Shortbread Cookies
This post is for a slightly different cookie. I decided to make the cookies smaller. I also cut them thicker to create extra crunch around the edges. I used Morena sugar (because that's what I had on hand at the time and it actually ended up creating a delicious crispy edge). I also put salt in the cookie dough (instead of on top).
When I make these again I am going to use shreds of chocolate instead of chunks. I realize this is strange coming from me, a person who loves CHOCOLATE. I think shreds of chocolate will add more flavor because the chocolate is thinner and melts faster. (I also used a really good high quality chocolate!)
Chocolate Shortbread Cookies
1 cup plus 2 Tablespoons butter
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon vanilla
2 1/4 cups flour
1/2 teaspoon salt
6 oz chocolate, shred with a peeler
1 egg
Zulka Morena sugar to coat
In a bowl beat butter, sugar, brown sugar and vanilla for 3-5 minutes. In a small bowl whisk together flour and salt. Add the flour to the butter mixture. Stir in the chocolate. (Note: to create shreds of chocolate use a vegetable peeler or small knife to create thin ribbons of chocolate.)
Divide the dough to form 2 logs. The logs should be 1 inch in diameter.
Chill the logs for at least 2 hours.
In a bowl beat the egg. With a pastry brush coat all edges of the cookie logs with egg. Roll in Morena sugar.
Cut the logs into 1/2 inch thick pieces. Place the cookies 1-inch apart on a prepared cookie sheet.(Sprinkle with sea salt if desired.)
Bake 350 degrees for 12-15 minutes. Allow to cool completely.
Also try Alison's delicious recipe!
Alison's recipe for Chocolate Chunk Shortbread Cookies can be found on Bon Appetit