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Chocolate-Speckled Salted Shortbread

I know, you’re probably thinking, another sweet and salty recipe? It’s fine, you can call me obsessed, I’ll own it. The combination just works!

These are great cookies–easy to make, easy to cut, and just the right chewy texture on the inside. While the original recipe calls for cutting the dough into 1″x2″ strips, I couldn’t resist using one of my cookie cutters that hasn’t seen the light of day lately. Plus, they’re fun!

3/4 cup unsalted butter, softened
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon vanilla
1 & 3/4 cup all-purpose flour
1 teaspoon salt
2 ounces dark chocolate, very finely chopped
1 tablespoon water, if necessary
1/4 teaspoon coarse salt, such as fleur de sel

Using an electric mixer on medium speed, beat butter, sugar, brown sugar, and vanilla until fluffy.

Reduce mixer speed to low. Add flour and salt, mixing just until combined. Stir in chocolate.

Dough will be crumbly but should hold together when pinched. If dough is not holding together, mix in 1 tablespoon water.

Form dough into 2 balls and flatten into discs. Wrap each disc tightly in plastic wrap. Refrigerate for 1 hour.

Preheat oven to 325°. Line baking sheets with parchment paper or silicone liners.

On a lightly floured surface, roll out 1 disc of dough to about 1/4-inch thickness. Cut dough into 1″x 2″ strips. Carefully transfer cookies to prepared baking sheet. Sprinkle with coarse salt.

Bake 18-22 minutes, or until cookies are lightly browned. Cool on pans for 10 minutes. Then, transfer cookies to wire racks to cool completely.

Repeat rolling and baking process with other disc of dough.

Recipe from Bake or Break [1].