Prepare to embark on a culinary journey that will transform your ordinary baking routine into an extraordinary taste adventure! These Salted Chocolate Shortbread Cookies are not just another sweet treat – they're a decadent symphony of rich chocolate, buttery texture, and a tantalizing hint of sea salt that will make your taste buds dance with pure delight. Whether you're a seasoned baker or a curious kitchen novice, this recipe promises to deliver restaurant-quality cookies that will have everyone begging for your secret.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Scottish
Serves: 36 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
- Sea salt for sprinkling
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1/2 cup of powdered sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add 1 teaspoon of vanilla extract to the butter and sugar mixture, and mix until well combined.
- In a separate bowl, sift together 2 cups of all-purpose flour, 1/2 cup of cocoa powder, and 1/2 teaspoon of salt. This will help to aerate the dry ingredients and ensure an even distribution of cocoa and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Fold in 1 cup of chocolate chips using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
- Using a tablespoon or cookie scoop, portion out the dough and roll it into balls. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Flatten each dough ball slightly with the palm of your hand or the bottom of a glass to create a thicker cookie shape.
- Sprinkle a small pinch of sea salt on top of each cookie before placing them in the oven. This will enhance the flavor of the chocolate.
- Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are set but the centers are still soft. They will continue to firm up as they cool.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your salted chocolate shortbread cookies with a glass of milk or your favorite beverage!
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted. Room temperature butter creates the perfect creamy base for your cookies.
- Don't Overmix: Mix your dough just until ingredients are combined. Overmixing can lead to tough, dense cookies instead of the desired tender shortbread texture.
- Chill for Perfection: If time allows, refrigerate the dough for 30 minutes before baking. This helps prevent spreading and maintains the cookie's shape.
- Use High-Quality Cocoa: Invest in good cocoa powder for a richer, more intense chocolate flavor.
- Sea Salt Selection: Choose a flaky sea salt like Maldon for the best texture and flavor contrast. Sprinkle sparingly – a little goes a long way!
- Cooling is Crucial: Allow cookies to cool completely on a wire rack to develop their signature crisp exterior and tender interior.
- Storage Tip: Store in an airtight container at room temperature for up to 5 days to maintain maximum freshness and flavor.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 1g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
