Black-and-White Chocolate Chunk Shortbread Cookies
Adapted from Weeknight Baking, by Michelle Lopez
Ingredients
Instructions
In a medium bowl, whisk together the flour, two types of cocoa, bicarbonate of soda and both types of salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium speed until light and fluffy - about 2 to 3 minutes. Use a rubber spatula to scrape the sides and bottom of the bowl as necessary. With the mixer on low, gradually add the dry ingredients. Increase to medium-low and beat the dough until the dough clumps around the paddle and/or the sides of the bowl - about 2 to 3 minutes. Add all the white chocolate at once and beat on medium low until the chocolate is evenly distributed throughout - about 1 minute. Tip the dough onto the counter and used your hands to shape it into a roughly 6-inch (15 cm) square. Use a bench scraper to divide the dough into 4 equal portions. Place one portion in the centre of a piece of plastic wrap and use your hands to shape it into a rough log. Fold the plastic over the log so it covers the dough completely and use your hands to roll the dough as you would clay, rolling it back and forth in quick motions until it forms a circular log about 1 1/2 inches (~4cm) wide and 5 inches (~13cm) long. Seal the plastic wrap tightly around the dough. Repeat with the remaining dough portions and refrigerate them or overnight (see bottom of recipe if you want to bake on same day OR bake later)
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Topwithcinnamon →Chef's Notes
- Black cocoa powder is easy to source online as it is a speciality baking product. I got mine from Amazon UK, but if you're in the US you can get it from King Arthur Flour.
I made the following adaptations to Michelle's recipe:
- I cut some of the black cocoa powder with Dutch process cocoa to achieve a slightly more chocolate-y flavour for the cookie. This is because I find sometimes black cocoa can have a slightly bland flavour so adding some dutch process cocoa helps add a bit more flavour.
- We can't get kosher salt in the UK so I used a mixture of Maldon and fine table salt. If you have Kosher salt, use 1 teaspoon of it instead of the Maldon + table salt.
- I used white chocolate wafers by Guittard as that was what I had on hand (giving my cookies those layer-y bits of white chocolate as you can see in the photos). Michelle uses a bar of white chocolate which she chops into chunks - this is what I would've done so I've left that in the recipe.
- I baked my cookies for longer at a slightly lower temperature as I prefer a completely dry, crisp texture for these cookies. Michelle advises to bake for 15-18 minutes at 325°F (160°C) in the book.
Comments & Photos
Be the first to share your thoughts!
Did you make this recipe?
Leave a Comment