Chocolate Shortbread with Caramelized White Chocolate
Chocolate shortbreads made with dutch cocoa and brown sugar for a deep, rich taste studded with bits of caramelized white chocolate.
Servings 16 cookies
Ingredients
- 3/4 cup butter, unsalted and softened 170g
- 1/2 cup light brown sugar 100g
- 1/4 cup granulated sugar 55g
- 1/2 tsp baking soda
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 1 1/2 cups all purpose flour 205g
- 1/2 cup dutch process cocoa 60g
- 120 g caramelized white chocolate, chopped
Instructions
- In the bowl of a stand mixer add the butter, sugars, baking soda, vanilla and sea salt. Beat until very light and fluffy.
- Sift in the cocoa and flour and beat to combine.
- Fold in the caramelized white chocolate. Wrap the dough in plastic wrap and set in the fridge for a few hours or overnight. If left longer than an hour, you’ll want to let the dough soften on the counter a bit before you try rolling it out.
- When ready to bake, preheat the oven to 350 F and line two cookie sheets with parchment paper. Dust the counter top very lightly with cocoa (you could also use flour but it will turn the cookies a teensy bit grayish post-bake) and roll out the dough to about 1cm thickness. Use a round cookie cutter to stamp out shapes and place them on the cookie sheets, leaving about an inch between each one. Bake for 12 minutes.
- If you’d like to top with more caramelized white chocolate, melt a couple of tablespoons of chocolate in the microwave (eyeball the measurement) and pour it into a ziplock bag, snip off a tiny hole and zig-zag your way over the cookies.
Notes
Recipe adapted from Umbar Ahmed's Black and White Chocolate Sable cookies.