A Dark Chocolate Twist on Shortbread

Buttery shortbread has a revered place on my favorite cookie list and I’m willing to bet on many of yours too.  In the cooler months, I enjoy my shortbread with a steaming mug of homemade hot chocolate. Makes me smile just thinking about it.

What if dark chocolate was added to the buttery goodness? Would you be game to try that shortbread?

The first time I made this decadent dark chocolate version of shortbread, I knew I had to share it with you (and I did…and now I’m doing it again!).

While I was expecting a sturdier shortbread, because when I hear the word shortbread I think of Walker’s Shortbread Cookies (to die!), these are most decidedly not sturdy nor overly sweet.

Garry, one of my most devoted taste-testers, hated these.  He thought they were going to be sweet.  Nope.  He thought they were going to be brownie-esque.  Nope.  He refused to consider them with coffee.  Matter-of-fact, he told me if I published this recipe, I should prepare for reader backlash and unsubscribes.

BACKLASH!  UNSUBSCRIBES!

Calm down, man!

In retrospect, for folks like Garry, I think they would be more suited as an accompaniment to ice cream or with a warm bowl of pudding.

I made them as directed, cut them when warm and then let them cool completely before photographing them.  Even then they were delicate little slips of their sturdy butter shortbread cousins.  Doesn’t mean they’re not worth making, I’m simply making you aware before you plunge into the dark chocolate end of the pool.

I did a lot of nibbling while taking the pics.  I must confess, the wedges made me joyously happy.  Or maybe that was the healthy endorphins from the cocoa kicking in!

Easy Chocolate Shortbread

Ingredients:

1/2 cup plus 3 tbsp flour
1/2 cup unsweetened cocoa powder
pinch of kosher salt
8 tbsp unsalted butter, softened
1/3 cup confectioners’ sugar

Instructions:

Heat oven to 350°

Whisk together flour, cocoa and salt.

Beat butter until smooth, then add sugar. Mix thoroughly.

Add flour mixture and beat until combined.

Pat dough into an ungreased 8-inch springform pan. (1)

Bake for 20-25 minutes, or until firm.

Remove from oven and let cool for 5 minutes, then cut into wedges. (2)

Let cool completely.

Sprinkle with confectioners’ sugar before serving.

Notes:

1: Using a springform pan will allow you easy access to shortbread when the time comes to cut into wedges.

2: I used a pizza cutter for ease. When the shortbread is warm, it cuts very easily.

3: The shortbread is not as sturdy as most shortbreads until it is completely cool and even then it is delicate.

4: Best when accompanied with a cup of coffee or tea.

Adapted from Martha Stewart’s Mocha Shortbread Wedges

Oh, momma.

Make these as a hostess gift, wrap them in a fancy-pants box, give ’em to a friend who’s blue or hide them in a tin so you don’t have to share. Whatever you do, try them. Or not, according to Garry.

MORE FOR ME!

Happy Baking, y’all!

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