It almost always happens that when I’m in the mood to bake, I don’t have the time to do so. When I’m lacking in inspiration, I have all the time in the world. When I got around to making these Salted Chocolate Shortbread Cookies, it was over my makeup birthday celebration weekend.
We went to Sioux Falls on Saturday (and yes, I got my tattoo), and did a bunch of shopping and eating. And then when we came home, I got to work in the kitchen, because I really wanted to make these Salted Chocolate Shortbread Cookies. Hy-Vee has a bunch of Guittard Baking Chocolate in their holiday baking section, so I’ve been finding all sorts of excuses to go and pick some up. That, and they’ve had butter on sale for just under $2/lb. (normally, it’s $4.29/lb., which I think is ungodly expensive), so I’ve been stocking up. I refuse to buy Baker’s Chocolate any longer, after I discovered they cut their product in half, but kept the price the same. Greedy jerks. Yes, Guittard is more, but y’know? If I’m going to be paying more anyway, I might as well pay for quality.
Anyway…I went looking for recipes on the Guittard site and came across several that I printed out. A friend of mine picked up some butter for me down in Sioux Falls, and thought the shortbread cookies sounded the best. I agreed, so as part of my thanking her for the butter delivery, I made them.
And they are heavenly. Buttery, crumbly shortbread, rich semisweet chocolate, and a hint of sea salt.
- 1½ C flour
- 2 heaping Tbsp. dutch-process cocoa
- ¾ tsp. Fleur de Sel
- ¼ tsp. baking soda
- ½ tsp. baking powder
- 10 Tbsp. unsalted butter, room temperature
- ½ C + 3 Tbsp. sugar
- 2 tsp. vanilla extract
- 6 oz. semi-sweet chocolate, finely chopped (I used Guittard's Semi-Sweet bars)
- Additional Fleur de Sel, for sprinkling
- In a small bowl whisk together flour, cocoa, salt, baking soda and powder.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Beat in the vanilla, then add the dry ingredients until the dough comes together (It will be crumbly at first). Fold in the chopped chocolate.
- Divide the dough in thirds and shape into logs by rolling in parchment or waxed paper to 1-1¼ inch in diameter. Refrigerate about 30 minutes until firm but not hard.
- Preheat oven to 375 degrees F. Line cookie sheets with parchment paper. Slice logs into ¼ inch thick rounds. Place 1-inch apart on pan. Bake 10-12 minutes or until they look dry on top. Sprinkle additional Fleur de Sel on the tops.
- Cool 2 minutes on cookie sheet, then move and cool completely on wire racks.
I did add additional sea salt on the tops, just because I like my sweet-and-salty stuff more on the salty side, rather than the sweet side.
And the tattoo? Well, it was not nearly as painful as I was anticipating. And I’m rather pleased with it:
Pardon the hamflap. I really need to work on the underarm-dingle-dangle, eh? That line is from “Swingin’ Party,” one of the many many songs I love from The Replacements. Despite the fact that “Can’t Hardly Wait” is my all-time favorite song by them, that line has stuck with me for a long time. I’m sure that if our paths were to ever cross, Paul Westerberg would probably tell me I wasted my money or would laugh at me, but I don’t care. His words are already etched in my heart and on my soul–Now they’re just visible on the outside!
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