Chocolate Shortbread Hearts
- Total Time
- 1 hour, plus chilling and cooling
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2cups/255 grams all-purpose flour
- ½cup/40 grams unsweetened Dutch-processed cocoa powder
- ⅛teaspoon fine sea salt
- 1cup/225 grams salted European-style (or cultured) butter (2 sticks), softened
- ⅔cup/135 grams granulated sugar
- 1large egg yolk
- 6ounces dark, milk or white chocolate chips, or use some of each (about 1 cup)
- ⅓cup freeze-dried raspberries, lightly crushed (optional)
Nutritional analysis per serving (18 servings)
231 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 1 gram dietary fiber; 13 grams sugars; 3 grams protein; 27 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
In a medium bowl, whisk together flour, cocoa powder and salt.
- Step 2
In the bowl of an electric mixer, beat together butter and sugar until smooth. Beat in yolk, scraping the sides of the bowl as necessary. Mix in flour mixture until just combined. Form dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to 3 days.
- Step 3
Once chilled, remove plastic wrap and sandwich dough between two sheets of parchment paper. Roll it out into a ½-inch-thick slab. Leaving dough between the parchment, place it on a baking sheet or large plate and refrigerate for 30 minutes (or up to 24 hours).
- Step 4
Heat oven to 325 degrees, and line two cookie sheets with parchment paper.
- Step 5
Pull dough from refrigerator, and remove parchment from dough. Using a 2-inch heart-shaped cutter, cut out as many hearts as possible. Transfer them to the prepared cookie sheets. Reroll the dough scraps and repeat.
- Step 6
Bake cookies for 18 to 23 minutes, until puffed and set, rotating the cookie sheets halfway through. Transfer pans to wire racks to cool completely.
- Step 7
In a heatproof measuring cup, melt chocolate in the microwave in 20-second intervals, stirring in between.
- Step 8
Dip half of each cooled cookie in melted chocolate, letting the excess drip back into measuring cup. Place back on parchment-lined baking sheets, and sprinkle chocolate with crushed raspberries, if using. Let cool until chocolate is set, then store in an airtight container.
Private Notes
Comments
When you unwrap the disk of hard dough, lay the sheet of plastic wrap over it, on your floured rolling surface. Take your rolling pin and whack it on the disk to help flatten it, before you start rolling it out. Don't hold back, it will be loud and the animals will run from the room. For more puffiness, when you beat the sugar and butter together, beat it until it turns white. It will take a little extra time, but your shortbread will puff like nobodies business. Novice, not for long.
This is a chocolate cookie - not shortbread, which follows a 1,2,3 formula. One part sugar, 2 parts butter, 3 parts flour. Example: 1/2 cup (100 g) sugar 1 cup butter 1.5 cups flour To make this recipe more like melt-in-your-mouth shortbread, just reduce the sugar to 100 g. The flour can remain the same because of the egg yolk, and the extra chocolate for dipping will make it plenty sweet.
For decades I've been rolling newly-mixed cookie dough between two sheets of wax paper, then chilling it on a flat cookie sheet. When it is thoroughly chilled, I place it on a counter, peel off the top wax paper and lay it back *loosely*, flip over the dough, remove the top sheet of wax paper, and use cookie cutters directly on it. Works very well. I gather up the scraps, re-roll between the same sheets of wax paper, and repeat. And I, too, do the same with pie crust.
liked it better without the melted chocolate
Really crumbly and fragile after baking. Didn't dip them because I was afraid they would crumble in to chocolate dust. Excellent tasting chocolate dust, but dust nonetheless.
Tried these and don’t know why but they did not taste very good. I used all the correct ingredients and followed all the instructions. They were dry and rather tasteless. They may have had a texture similar to shortbread but not the rich taste. No hint of sweetness or butter. They were more like a slightly bitter cracker.
Advertisement