I don’t think I’ve ever encountered a chocolate shortbread cookie before. Or for that matter, any flavour enhanced variety. And really, why is there a need. The classic version is so good. Full of butter and sugar, I’m getting all weepy eyed just thinking about it.
Sometimes it’s worth a change right! So when I saw this chocolate shortbread recipe, I figured it might be a nice complement to my mother’s recipe. Boy was I wrong. The cookies seemed a lot more difficult to work with, as I found the cookies breaking apart and fighting any shaping. These problems continued out of the oven when they cracked as I tried to move them on to wire racks before rolling in powdered sugar. Don’t get me wrong, they didn’t go to waste, but the chunks of chocolate shortbread were not fan favourites by a long shot.
Chocolate Shortbread Cookies
2 cups butter, softened
1-3/4 cups icing sugar, divided
3-1/2 cups flour
1/2 cup cornstarch
1 pkg. (6 squares) Baker’s Premium 70% Cacao Dark Chocolate, coarsely chopped
Heat oven to 350°F.
Beat butter and 1 cup sugar in large bowl with mixer until light and fluffy. Add flour and cornstarch; mix well. Stir in chocolate.
Roll dough into 60 (1-inch) balls; place, 3 inches apart, on baking sheets. Flatten slightly with bottom of glass.
Bake13 min. or until centres are set and tops are lightly browned; cool on baking sheets 5 min. Add warm cookies, 1 at a time, to remaining sugar; turn to evenly coat both sides of each. Cool completely on wire racks.