Happy Sunday! We are only 2 days away from Valentine’s Day, and I have so many baked creations popping up on my Instagram that I am going to do my best blogging about, so incoming blog spam for the next 2 days.
I was craving shortbread last week, but I wanted something different than your typical shortbread recipe. Now don’t get me wrong, I love shortbread in all forms, but this chocolate shortbread recipe from Two Peas and their Pod, recipe down below, was just too good and too easy to pass up!
What makes a good shortbread cookie? They are buttery and crisp. These are not soft chewy cookies, if you are looking for that – than shortbread may not be for you! These definitely are put over the edge with dipping them into a semi-sweet chocolate and adding on some sprinkles to give it a Valentine’s Day flare. I’ve seen shortbread made into all types of different cookies flavors/shapes. Just hit the internet and you will see all sorts of imaginative ways to add some flavor to shortbread.
Pretty simple recipe, and not an overwhelming amount of ingredients to make these delicious cookies.
First, you want to sift together the dry ingredients, so your 2 cups of all-purpose flour, 2/3 of a cup for Dutch Processed cocoa powder and 1/2 teaspoon of salt into a medium mixing bowl, then set aside.
With a stand or hand mixer, you are going to cream the 2 sticks (1 cup) of unsalted butter, softened, with your 1/2 cup plus 2 tablespoons of granulated sugar until well incorporated, roughly 3 minutes. Scrape the sides and the bottom of the bowl with a rubber spatula, then add in your teaspoon of vanilla extract.
Once that’s combined, you are going to slowly add in your dry mixture to your wet mixture. Mix slowly until just combined. My dough ended up being more so on the dry end, not too sure why, but it made rolling the dough out a bit of a challenge.
The great thing about this particular recipe is that you do not have to roll the dough out on your counter. Simply take two sheets of parchment paper, and place your dough in between. Roll out the dough, the best you can, to roughly 1/4 inch in thickness. Once you’ve done that, you are going to want to chill the dough for at least 3o minutes to an hour so it will be nice and firm when you start cutting your shapes.
Once your dough is chilled use whatever type of cookie cutter shape you’d like and cut the dough out. Place shapes on a baking sheet lined with parchment paper or silicon mat. I used a rather large heart shape for this, 3 inch wide, so I did not nearly get as many cookies as the recipe suggests. Ideally to get more I would use a 2inch cookie shape cutter to get the suggested amount.
Set that oven to 350 degrees and place your baking sheet in for 15 minutes. My cookies looked good at 12 minutes. Once out of the oven, place on a cooling rack and let completely cool before dipping and decorating.
Taking about 2 cups of semi sweet chocolate morsels, melt until smooth enough for dipping. I chose to melt my chocolate over the stove, but melting in the microwave works just as well, whichever method you are more comfortable with!
Take one of your heart shaped cookies and dip about 1/4 of the cookie into the melted semi sweet chocolate. Tap off any excess chocolate and place on parchment paper. Decorate with any type of decorative candy/sprinkles desired and leave on parchment paper until the chocolate sets.
If you are using a small enough cookie cutter, you should get about 3 dozen cookies from this batch of dough. I like my cookies more jumbo so I didn’t get nearly as much.
If baked right, these cookies are crisp, chocolatey, and buttery all wrapped in one. The dipped portion of the cookie makes it all the more delicious!
Follow me on Instagram @Phreya to see all my baked creations!
Chocolate Shortbread Cookies – Two Peas and Their Pod