Often I bake shortbread for Kevin when it's mid-November, with the same sweet glace cherry halves pressed into the middle. This year I thought I'd change things up a bit and try my hand at chocolate shortbread. It was really difficult finding a recipe, but finally I stumbled upon one on the BBC website. Some math converting later, I think I have successfully changed it so that you can bake them, too.
This recipe bakes up dark, rich, and not too sweet with bits of luscious chocolate dotted throughout. Using the best quality chocolate you can find, such as Camino or Lindt makes these extra special.
Adapted from BBC Good Food
3/4 cup unsalted butter, softened to room temperature
1/2 cup sugar
1 1/3 cup flour
2 tbsp cocoa
50 grams high quality dark chocolate, chopped finely (such as half of a dark chocolate Lindt bar)
50 grams white chocolate, chopped finely
Using an electric mixer, cream the butter and sugar together until light and fluffy.
In a separate bowl, sift together the flour, cocoa, and salt. Whisk together. Pour into the butter mixture and with the mixer on low, combine until it comes together in a dough. Fold in the chopped chocolate. Dump the dough out onto a lightly floured counter and bring it together with your hands, before dividing the dough in half, wrapping in cling film, and chilling in the fridge for about an hour.
Pre-heat your oven to 350 F.
On a lightly floured counter, roll the dough out as best you can to about ¼ inch thick. It’s a bit hard when you have chunks of chocolate in it, but do the best you can. It’s okay if it’s a bit thicker, but you can pat it and move the dough around. Cut the cookies out with a 1 ½ inch cutter and place about 2 inches apart on a cookie sheet. Bake for about 10-12 minutes, until the cookies are set when you touch the tops.
Remove from the oven and transfer to a wire cooling rack until cooled completely. Keep the cookies for a few days a room temperature in an airtight container on the counter, or freeze for a few months.
Makes about 2 1/2 dozen