Chocolate Sea Salt Shortbread
Chocolate Sablés with Fleur de Sel. Shortbread is called sablé because the texture is a little crumbly like sand. Warning! This delicious cookie a combination of dark chocolate and sea salt might be hard to keep around your kitchen for very long.
Ingredients
- 180 g (6 oz) All Purpose Flour
- 30 g (1 oz) Natural Unsweetened Cocoa Powder
- 5 g (1 tsp) Baking Soda
- 155 g (5 oz) Salted butter at room temperature
- 120 g (4 oz) Sugar
- 1/5 tsp fleur de sel
- 3/4 tsp Vanilla extract
- 155 g (5 oz) Dark chocolate 100g 70% and 55g 55%
Instructions
- Sift together the flour, cocoa powder, and baking soda into a bowl and set aside.
- In the bowl of stand mixer fitted with a paddle attachment, beat together the butter, sugar, salt and vanilla until lightened, about 4 minutes.
- Add the dry ingredients.
- Add grated chocolate and mix to combine.
- Roll into logs (see note)* If the dough is not too soft, place it between two pieces of saran wrap, and roll the dough 1/2 inch thick on a lightly floured work surface into a 6-by-7 inch rectangle.
- Using a sharp knife or pizza cutter, cut the dough into 1-inch squares. Place them 2 inches apart on a parchment-lined baking sheet.
- Preheat the oven to 350 degrees.
- Bake the cookies until they are firm, 10 minutes. Using a spatula, carefully transfer cookies to a wire rack when they are cold.
- Store in airtight container for up to 2 weeks. (If they are not eaten before that!)
Notes
* If the dough is soft, wrap it tightly in plastic wrap and refrigerate for 30 minutes. (The dough will keep, wrapped in plastic, for up to 1 week in the refrigerator for 1 week in the refrigerator or 3 months in the freezer).
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