Chocolate shortbread with sea salt and cacao nibs
- Number of Servings: 36
Ingredients
1 cup all purpose flour¾ cup unsweetened chocolate powder¼ cup plus 2 tablespoons cacao nibs1 teaspoon fine or coarse sea salt6 ounces unsalted butter, at room temperature½ cup granulated sugar1 teaspoon pure vanilla extract
Position the racks in the lower and upper thirds of the oven and preheat the oven to 325. Line two baking sheets with parchment paper.
Combine the flour and cocoa powder in a small bowl. Combine the nibs and sea salt in another small bowl.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for about 5 minutes, or until light and fluffy, stopping as necessary to scrap the sides and bottom of the bowl. Mix in the vanilla. Add about half of the flour mixture and mix on low speed. Add the remaining flour-cocoa mixture, stopping as necessary to scrape the bowl. Once incorporated, mix on medium speed for 1 to 2 minutes. Mix in the nibs and salt. (The dough can be refrigerated, well wrapped, for up to 1 week or frozen for up to 2 months.)
On a lightly floured board, or between two pieces of parchment paper, roll the dough into a square 1/4 inch thick. Cut into 1 by 2 1/2-inch rectangles, by hand or with a cookie cutter, and place on the prepared pans about 1 inch apart.
Bake for 15 minutes, rotating the pans once halfway through baking. It is sometimes difficult to know when the chocolate cookies are done. One of the best indications is the scent of baked cookies in the air. And when these shortbread cookies are gently nudged, they shouldn't feel soft but the bottoms should seem crisp.
Makes about 36 cookies.
Number of Servings: 36
Recipe submitted by SparkPeople user VENDRAZI.
Combine the flour and cocoa powder in a small bowl. Combine the nibs and sea salt in another small bowl.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for about 5 minutes, or until light and fluffy, stopping as necessary to scrap the sides and bottom of the bowl. Mix in the vanilla. Add about half of the flour mixture and mix on low speed. Add the remaining flour-cocoa mixture, stopping as necessary to scrape the bowl. Once incorporated, mix on medium speed for 1 to 2 minutes. Mix in the nibs and salt. (The dough can be refrigerated, well wrapped, for up to 1 week or frozen for up to 2 months.)
On a lightly floured board, or between two pieces of parchment paper, roll the dough into a square 1/4 inch thick. Cut into 1 by 2 1/2-inch rectangles, by hand or with a cookie cutter, and place on the prepared pans about 1 inch apart.
Bake for 15 minutes, rotating the pans once halfway through baking. It is sometimes difficult to know when the chocolate cookies are done. One of the best indications is the scent of baked cookies in the air. And when these shortbread cookies are gently nudged, they shouldn't feel soft but the bottoms should seem crisp.
Makes about 36 cookies.
Number of Servings: 36
Recipe submitted by SparkPeople user VENDRAZI.
Nutritional Info Amount Per Serving
- Calories: 68.7
- Total Fat: 3.8 g
- Cholesterol: 6.3 mg
- Sodium: 69.0 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 3.6 g
- Protein: 2.4 g
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