Chocolate-Speckled Salted Shortbread

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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!

Chocolate-Speckled Salted Shortbread

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.


4 Responses to “Chocolate-Speckled Salted Shortbread”

    Jennifer | Bake or Break on 1 October 21st, 2013 11:50 am

    This is one of my favorite recipes! I adore sweet and salty. I love that you cut these into such pretty shapes!

    jami on 2 October 21st, 2013 10:15 pm

    Making these now – they’re chilling in the fridge. The dough is super easy to work with, and I like to cut one step out of the process. After mixing the dough, turn it out onto a piece of parchment, cover it with a second piece, and roll it to the 1/4″ thickness. Chill on a cookie sheet in half the time, and then it’s already rolled and you didn’t have to fight cold dough! Also, it happens to be a very cooperative dough to work with even when it’s room temp – not too sticky!

    Hilary on 3 October 23rd, 2013 12:55 pm

    @jami – I know, it’s such an awesome recipe. Love your shortcut!

    @Jennifer | Bake or Break – thank you for sharing the recipe!

    Chocolate-Speckled Salted Shortbread | sparecake on 4 October 30th, 2013 5:46 am

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