I first made this shortbread for a friend who enjoyed afternoon tea. She also loved chocolate and challenged friends who baked to make a chocolate shortbread that would be good enough to serve at a tea she was planning as a fundraiser. Now, I must admit, the only reason I agreed to participate in the challenge was that I already had a recipe that I knew worked and I was more than happy to share it with others. The recipe originally came from Gourmet magazine and it can now be found on Epicurious, which seems to have become the repository for all of Gourmet's published recipes. If you decide to make these cookies you might want to review the comments about the recipe which you can find here. I've made this shortbread at least ten times without incident, so I thought I'd share a few things I've learned with you. Some folks have problems with the cookies spreading as they cook. I chill my dough in the freezer on thin baking sheets for 30 minutes before baking. I let it sit, for 5 minutes or so, at room temperature before docking the formed cookie dough and baking the discs. I've never had a problem with the dough spreading as it bakes. As silly as it may seem, I also make sure that the disks I bake are exactly 6 inches in diameter and religiously follow baking and cooling instructions that are given in the recipe. Again, I've had no problems. This is a lovely shortbread and I know you'll really enjoy it if I can get you to try it. It is very easy to make. Here's the recipe.
Dark Chocolate Shortbread...from the kitchen of One Perfect Bite courtesy of Gourmet magazine
Ingredients
1 stick (1/2 cup) unsalted butter, softened
1/4 cup superfine granulated sugar
1/2 teaspoon vanilla
1/8 teaspoon salt
3/4 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
Directions
1) Blend butter, sugar, vanilla, and salt in a bowl with a fork until combined well. Sift flour and cocoa into butter mixture and blend with fork just until mixture forms a soft dough.
2) Divide dough in half and pat out with floured fingertips into 2 (6- to 6 1/2-inch) rounds on an ungreased large baking sheet. Chill dough, uncovered, until firm, about 30 minutes.
3) Preheat oven to 375 degrees F. while dough chills.
4) Prick dough all over with fork and bake shortbread disks in middle of oven until centers are dry when touched and edges are slightly darker, about 15 minutes. Cool on baking sheet on a rack 10 minutes, then cut each shortbread into 8 wedges with a large heavy knife. Transfer to rack to cool. Yield: 16 coookies.
You might also enjoy these recipes:
Chocolate Toffee Shortbread Bars - Annie's Eats
Shortbread Berry Tarts - Sydney's Kitchen
Shortbread Toffee Bars - Karista's Kitchen
Shortbread Lemon Tart - Sweet Sensations
Buttery Lavender Shortbread - The Purple Foodie
Millionaires Shortbread - Delicious Dishings
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