Chocolate Shortbread Recipe
Welcome to the delightful world of Chocolate Shortbread! If you're a fan of all things chocolatey and buttery, you're in for a treat. In this article, we're going to dive into the delicious realm of shortbread, exploring its origins, its versatility, and even how to whip up your very own batch. So, grab a glass of milk and get ready to satisfy your sweet tooth!
Ingredients
- 1 cup 226g unsalted butter, softened
- 1/2 cup 100g granulated sugar
- 1/4 cup 30g unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 2 cups 250g all-purpose flour
- 1/4 teaspoon salt
- 4 ounces 113g semisweet chocolate, chopped
Instructions
- Preheat your oven to 325°F (160°C). Grease or line with parchment paper a 9x9 inch (23x23 cm) baking pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the cocoa powder and vanilla extract to the butter mixture. Mix until well combined.
- Gradually add the all-purpose flour and salt to the mixture, mixing until a dough forms. Be careful not to overmix.
- Press the dough evenly into the prepared baking pan.
- Bake in the preheated oven for 25-30 minutes or until the edges are set and the top looks slightly dry.
- Remove the shortbread from the oven and allow it to cool in the pan for about 10 minutes.
- While the shortbread is still warm, sprinkle the chopped semisweet chocolate evenly over the top.
- Let the chocolate melt for a few minutes, then use an offset spatula or the back of a spoon to spread it evenly over the shortbread.
- Allow the chocolate-topped shortbread to cool completely in the pan before cutting it into squares or rectangles.
- Once cooled and set, carefully lift the shortbread out of the pan and transfer it to a cutting board. Cut into squares or rectangles as desired.
- Serve and enjoy!