Chocolate & Sea Salt Shortbread Cookies
- 35m Prep Time
- 15m Cook Time
- 4h Ready In
Buttery shortbread cookies studded with bittersweet chocolate and topped with flaky sea salt. The dough is shaped into logs and chilled for concentrated flavor.
Ingredients
- 473 ml all-purpose flour
- 1.23 ml baking powder
- 2.46 ml kosher salt
- 237 ml unsalted butter at room temperature
- 177 ml confectioners' sugar
- 9.86 ml pure vanilla extract
- 340 g bittersweet chocolate chopped
- flaky sea salt for garnish
Nutrition (per serving, estimated)
Estimated based off 5 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 4.61 mg
- Iron: 0.33 mg
- Magnesium: 1.69 mg
- Phosphorus: 9.78 mg
- Potassium: 9.35 mg
- Zinc: 0.05 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml all-purpose flour
- 1.23 ml baking powder
- 2.46 ml kosher salt
- 177 ml confectioners' sugar
- 9.86 ml pure vanilla extract
Prepare
- 237 ml unsalted butter, at room temperature
- Chop 340 g bittersweet chocolate
- flaky sea salt, for garnish
Let's Cook
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Step 1.
In a large bowl, whisk together the flour, baking powder, and salt; set aside.
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Step 2.
Using an electric mixer, beat the butter and confectioners' sugar in another large bowl on medium speed until light and fluffy, 1 to 2 minutes. Beat in the vanilla extract. Reduce speed to low and gradually add the flour mixture, mixing until just combined. Stir in 4 ounces of the chopped chocolate.
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Step 3.
Divide the dough in half. Shape each half into a log about 7½ inches long and 1¾ inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 4 hours or up to overnight.
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Step 4.
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Slice each chilled log into ¼-inch-thick rounds and place them on the prepared baking sheets, spacing them about 1 inch apart.
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Step 5.
Bake, rotating the baking sheets halfway through, until the edges are lightly golden brown, 12 to 15 minutes. Transfer the cookies to a wire rack and let cool completely.
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Step 6.
Line a baking sheet with parchment paper. Place the remaining 8 ounces of chocolate in a microwave-safe bowl and microwave for 30 seconds; stir. Continue microwaving in 10-second intervals, stirring after each, until the chocolate is melted and smooth. Dip half of each cooled cookie into the melted chocolate and place on the prepared baking sheet. Sprinkle lightly with flaky sea salt. Refrigerate until the chocolate is set, 10 to 15 minutes.