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Favorite Chocolate Shortbread Cookie

Cocoa Nib Cookie

It’s not too often I make the same recipe repeatedly – unless I’m testing or creating a recipe. But this one has had the honor of many recent bakings because I like it so much and friends do too! Posted by Carolyn Jung at FoodGal.com, Chocolate-Cocoa Nib Shortbread Cookies are the creation of Cindy Mushet from the Sur La Table book The Art & Soul of Baking.  The unique touch to this roll-and-slice cookie is crunchy cocoa nibs. Don’t leave them out (I did accidentally one time); the cookies will be good but not as spectacular. I think you’ll be hooked on the flaky buttery shortbread and deep chocolate combination. Plus, they’re ready to bake in less than 10 minutes if you skip the chilling (see tips below).  It will make about 20 small cookies so consider doubling the recipe to have plenty.

As mentioned in previous posts there are so many great recipes, that sometimes I share my favorite finds with you. Thanks to Carolyn Jung for agreeing to pass this one along. Go to FoodGal.com for the RECIPE, and for a comprehensive baking book written for the home baker with professional results, take a look at The Art & Soul of Baking.

Rosie’s Tips for these crazy-good shortbread cookies:

I roll the dough cylinder about 1-1/2 inches in diameter, then slice 3/8-inch thick.  I usually don’t chill the dough, or just 5-10  minutes in the freezer to firm slightly before slicing. If you chill the dough, Cindy uses a clever technique of placing the rolled dough in a cardboard paper towel tube to keep the round shape. Of course, you could keep rolled dough frozen to have on hand at a moment’s notice too. Cookies seem slightly flakier if the dough is chilled.

I consistently measure the recipe amount of 4-1/4 ounces flour by stirring the flour then lightly spooning into a level 1-cup measuring cup and leveling the top with a knife. This is the standard way to measure flour as we discuss in our Kitchen Essentials  under How To Kitchen Basics,  and in our Tips Stockpot by LandOLakes Test Kitchen.

When mixing the dough, at first it will look too dry in the food processor. But after pulsing in 5 second increments for about 45 seconds total, it will start to clump. Don’t process until it comes together in a ball or the cookies will have a slightly less ‘short’ or flaky texture.

Cocoa nibs are the cracked, roasted interior of cocoa beans with a slightly bitter, deep chocolate flavor. Look for nibs at stores like Whole Foods, either packaged or in bulk.

A favorite unsweetened cocoa powder is the Dutch brand Droste which I think is very chocolaty. Droste is available at Cost Plus and Whole Foods.

Photo credit: www.foodgal.com

 

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One Comment

  1. Posted September 11, 2013 at 12:48 pm | Permalink

    Oh boy. Similar to your easy yeast bread recipes, I have to try these shortbread cookies! Question: So the 1-cup flour that you measure, is the same as the 4-1/2 oz in the original recipe, right?

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