Maida Heatter’s Chocolate Shortbread Cookies
User Reviews
3.7
Maida Heatter’s Chocolate Shortbread Cookies
Description
This recipe blends high-quality cocoa powder with confectioners' sugar, butter, vanilla, and all-purpose flour, incorporating semisweet chocolate chips that partially break down during mixing. The dough forms a firm log that is refrigerated to hold shape for slicing. Baking at a moderate temperature yields cookies that remain tender rather than crisp, relying on careful baking time to avoid over-drying. The finished shortbread has a dense, buttery crumb with concentrated chocolate flavor and melted chip accents.
The cookies work well alongside coffee or tea, making a simple yet indulgent treat. Their firm texture holds up for packaging as gifts or storage.
To avoid overbaking, check cookies at 18 minutes especially if slices are thin. Because color changes are subtle with chocolate dough, baking time is a key indicator of doneness to keep cookies tender and not dry.
Ingredients
- 2 cups all-purpose flour sifted then measured by scoop and level process
- 1/2 cup cocoa powder very best quality you can find, unsweetened
- 1 cup confectioners' sugar (powdered sugar)
- 1/4 teaspoon salt
- 1 cup butter at room temperature, unsalted, 8 ounces
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
Instructions
- Cream the butter, and then add the vanilla, salt and sugar. The Cuisinart isn't really the best choice for creaming butter, I know, but a lazy cook without a Kitchen Aid mixer will find a way. It does a fine job, with a little bit of scraping.
- Add in the flour, cocoa and chocolate chips and process just till the dough comes together. The chips will get slightly chopped up, which is good.
- Form the dough into a 10 or 11 inch log and wrap in waxed paper. Roll the log to smooth and shape it, and twist the ends firmly.
- Refrigerate the log for at least an hour. Meanwhile, preheat the oven to 325F.
- When you're ready to bake, preheat oven to 325°F.Slice the dough into 3/8 inch slices. Arrange on a silicone baking mat or parchment paper lined sheet pan and bake for about 18-20 minutes. *See Notes before baking!
Notes
- Monitor baking time carefully; start checking at 18 minutes to prevent overbaking, especially for thinner slices.
- Chocolate shortbread may look underdone even when fully baked; err on the side of slight underbaking for a tender texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 303kcal | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 53mg | 2% |
| Potassium | 125mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 476IU | 10% |
| Calcium | 17mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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