If you are looking for a chocolate cookie that isn’t too cloyingly sweet, this is the cookie for you. The salted chocolate shortbread recipe is intended to be saltier than your average cookie to satisfy your sweet and savory cravings. Pair the sophisticated flavor of these cookies with a fresh cup of coffee for a special treat!
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CHRISTMAS RECIPE: SALTED CHOCOLATE SHORTBREAD COOKIES
WHAT DO YOU NEED TO MAKE CHOCOLATE SHORTBREAD?
You might have all the ingredients necessary to make these tasty cookies in the house already! You can use any chocolate you can find, or afford, but the better the quality of the chocolate the better the cookies will be.
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- all purpose flour
- cocoa powder
- baking soda
- coarse sea salt
- milk chocolate
- salted butter
- granulated sugar
- egg
- vanilla extract
- food storage bags or plastic wrap
- silicone baking mat
- mixing bowl
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SALTED CHOCOLATE SHORTBREAD COOKIE RECIPE
The salted chocolate shortbread cookies may look unassuming on a holiday cookie tray, but the pack a punch of flavor. I think this is a recipe you will come back to year after year.
Salted Chocolate Shortbread Cookies
Print PinEquipment
- 2 large zipper seal food storage bags or plastic wrap
Ingredients
- 1 ¼ cup all purpose flour
- ½ cup cocoa powder
- 1/2 tsp baking soda
- 1 tsp coarse sea salt
- 4 ounces milk chocolate chopped
- ½ cup salted butter softened
- ¾ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- ¼ cup granulated sugar for rolling
Instructions
- Beat butter and sugar until it looks fluffy, about 2 minutes.
- Add vanilla and egg and beat until it is creamy in appearance, about 90 seconds.
- Add salt and baking soda, cocoa powder. Mix until well blended.
- Blend in flour until the dough has a nice, uniform brown color.
- Chop the chocolate into thin shards of chocolate with a sharp knife.
- Add the chopped chocolate to the dough and mix for 30 seconds.
- Divide the dough in half.
- Place the dough into a large food storage bag or use plastic wrap to form a log of dough. Seal and repeat with the other half.
- Place the dough in the freezer for 25 minutes to chill.
- Preheat the oven to 325 degrees.
- Line baking sheets with parchment paper or silicone baking mats.
- Roll the logs of dough in the reserved granulated sugar.
- Slice the logs of cookie dough about a ½-inch thick.
- Place the half inch-thick rounds about 2” apart on the cookie sheets and bake for 10-12 minutes.
- Allow to cool on the cookie sheets for 5 minutes before moving them to a cooling rack to finish cooling.
TIPS AND TRICKS FOR THIS SHORTBREAD RECIPE
- I highly recommend using salted butter (instead of unsalted butter) when baking these instead of trying to add additional coarse salt.
- You can use chocolate chips instead of a chocolate bar, but I still recommend chopping them into small pieces.
- You can upgrade the standard cocoa to dark cocoa and the milk chocolate to bittersweet dark chocolate for a richer, deeper flavor.
- Consider decorating the finished cookies with melted chocolate to make them look even more delicious.
- Store any leftovers in an airtight container for 1-2 weeks.
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