This recipe had me at shortbread. Or maybe salted. Or… chocolate…. cookie…….? :-/
You can't go wrong in my book with any of the aforementioned words:) I say one can never have too many cookie recipes in their back pocket! Add this one to the list!
Salted Chocolate Shortbread Cookies
(Original recipe found here.)
1 1/4 c. all-purpose flour
1/3 c. unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. baking soda
11 tbsp. butter, at room temperature
2/3 c. light brown sugar
1/4 c. granulated sugar
1/4 c. granulated sugar
1/2 tsp. salt, plus extra for sprinkling
1 tsp. vanilla
Whisk together the flour, cocoa, and soda in a small bowl; set aside.
Beat the butter on medium until soft and creamy. Add sugars, salt, and vanilla. Beat for 2 minutes.
Add the dry ingredients, pulse on low speed to incorporate flour mixture. Mix until the flour disappears into the dough (the dough will look crumbly).
Turn the dough out onto a work surface and divide it in two. Shape into 2, 9-inch logs. Wrap logs in plastic wrap and refrigerate for at least 3 hours. Don't skip this step. It must be nice and chilled! Patience is not my forte- the first log I didn't let sit long enough, and those cookies turned into chocolate pancakes:)
Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
Beat the butter on medium until soft and creamy. Add sugars, salt, and vanilla. Beat for 2 minutes.
Add the dry ingredients, pulse on low speed to incorporate flour mixture. Mix until the flour disappears into the dough (the dough will look crumbly).
Turn the dough out onto a work surface and divide it in two. Shape into 2, 9-inch logs. Wrap logs in plastic wrap and refrigerate for at least 3 hours. Don't skip this step. It must be nice and chilled! Patience is not my forte- the first log I didn't let sit long enough, and those cookies turned into chocolate pancakes:)
Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
Slice the logs into rounds that are 3/4" thick, make sure rounds are "together" (as in, not crumbling), and arrange on the baking sheets. Sprinkle salt on top of each cookie. Bake one sheet at a time for 11-12 minutes. *The cookies will look somewhat "raw" still, but they're done!
(Note: The dough can be refrigerated up to 3 days or frozen for up to 2 months. If you've frozen the dough, you don't need to defrost before baking - just slice the logs into cookies and baking the cookies 1 minute longer.)
^^ Cookie rounds ^^
(Note: The dough can be refrigerated up to 3 days or frozen for up to 2 months. If you've frozen the dough, you don't need to defrost before baking - just slice the logs into cookies and baking the cookies 1 minute longer.)
^^ Aaaaaand eat ^^
