Dark Chocolate Shortbread with Fleur de Sel

Dark Chocolate Shortbread with Fleur de Sel

After making two savoury shortbreads on my weekend of shortbread baking madness it was time for some sweet ones starting with the classic plain shortbread which is always a favourite. Next however it was time for something more interesting and I was thinking that a chocolate shortbread would be nice. I figured that there were two main ways that chocolate shortbread could be done, either by making them all chocolate of by making them more chocolate chip cookie like and I was immediately taken with the idea of a light coloured shortbread filled with chunks of solid dark chocolate. Of course I opted to use a solid block of dark chocolate rather than chips and I just shaved off small pieces for use in the shortbread. The dark chocolate shortbread would be amazing just like that but I have been into the idea of combining sweet and savoury and the addition of a touch of salt to an otherwise sweet dish can be really amazing so I added some fleur de sel to the shortbread.

Dark Chocolate Shortbread with Fleur de Sel

Dark Chocolate Shortbread with Fleur de Sel

Buttery shortbread filled with chunks of dark chocolate and a touch of fleur de sel.


Servings: makes 18-36 cookies

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Printable Recipe
Ingredients
  • 1 cup (2 sticks) butter, room temperature
  • 1/2 cup powdered sugar
  • 1 1/2 cups flour
  • 1/2 cup cornstarch
  • 1/4 teaspoon fleur de sel or coarse grained salt
  • 1/2 cup dark chocolate, cut into small pieces
Directions
  1. Cream the butter and sugar.
  2. Mix in the flour, cornstarch and salt.
  3. Mix the dry ingredients into the wet ingredients followed by the chocolate.
  4. Shape the cookies as you like an place them on a parchment lined baking sheet with an inch of space between them.
  5. Place the baking sheet in the fridge and chill for at least 30 minutes.
  6. Bake in a preheated 350F oven until they just start to turn a light golden brown, about 8-14 minutes, remove and let cool. (Note: The shortbread will still be rather soft when it is done but it with crisp up as it cools.)

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33 comments:

Poornima Nair said...

Fabulous cookies, I love that big block of chocolate!

Anonymous said...

I follow your work, and I've been loving the shortbread recipes. Have you considered a bacon shortbread? Perhaps subbing in some bacon grease with the butter and adding something funky like pb

Amy said...

These looks so good! Chocolate with some salty goodness! Mmmm.

warmvanillasugar said...

These cookies are lovely!

Rosa's Yummy Yums said...

Beautiful cookies! The perfect combo, mmmhhh.

Happy Holidays!

Cheers,

Rosa

Joanne said...

I loved your other two shortbreads...but this one's where it's at!

Kevin said...

Anonymous: I am a big fan of bacon and a bacon shortbread does sound good!

the-tasty-truth.com said...

My family always makes almond shortbread wedges topped with melted semisweet chocolate and crushed candy canes--might have to switch things up a little and try this recipe. Looks delicious! Happy Holidays!

TwoFoodFuddies said...

Your sweet and savory shortbreads look amazing. I'm eager to try them all for your New Year's party.

Kathleen Richardson said...

I'm thinking these various shortbreads would be a good project for me if I'm snowed in this winter. Keep up the savory ones. They really appeal to me.

Merry Christmas!

fotoala said...

Wonderful cookies! Happy Holidays!

Foodafok said...

Merry Christmas

Anonymous said...

Love how quick and easy and yummy this recipe is, especially the often missed use of good salt with chocolate = brilliant! But, I would like to see the 30 minute chill time included in the "prep time" listing. It may not be work, but it is time needing to be considered for getting the cookies made. The bacon/peanut butter suggestion is also quite a tempting combination!

theconservatory said...

These look delicious. Can you tell me what the cornstarch does? It seems unusual for a cookie recipe.

Kevin said...

theconservatory: The cornstarch adds a lightness to the shortbread. If you prefer you can replace it with an equal amount of flour.

Endy said...

Man, you're responsible for making me so hungry!!! i want those cookies!!

Kenneth Gibbons LLC said...

Wow I am getting hungry by just reading this blog. I love chocolate. Great looking cookies.

sare said...

Great cookies, fleur de sel, interesting.
Have a nice new year.

Gloria said...

yummy Kevin::)) Hope you had a nice Christmas, and whish you a lovely and nice Happy New year:)

julie @ the semi-reformed nerd said...

YUM! Fantastic cookies - love it!

Maika said...

this looks wonderful :)

Culinary Collage said...

These look fantastic! A great combo of flavors.

giz said...

Beautiful Kevin - such a sophisticated looking shortbread cookie. Happy Holidays and all the best in the new year.

Hannah said...

They look delicious. Thank you for the recipe.

Bridget said...

Hope you're doing well, Kevin. Been missing your posts in my News Feed on fb lately. All the best for 2012.

Cakebrain said...

Good looking cookies! I hope you had a great Christmas and hope you have a Happy New Year!

Nicole Gamble said...

So simple and so perfect! Yammy!

82917450-3b1d-11e1-a43f-000bcdcb2996 said...

Okay, everyone's comments are so nice...but I am going to go there!! what the heck is Fleur de Sel??? sorry but is that a flour??? I am trying! Believe me, but I gave up lol... I know someone out there can help me! Also, did anyone try this recipe and did these cookie smelt in ur mouth. In my exp. shortbread cookies are hard when you bite into them. Is that the same for these? I sort of like my chocolate chips cookies to have that chewy effect... thanks...

Kevin said...

Fleur de Sel is a type of salt from France. You could easily replace it with some coarse sea salt. These cookies definitely have a shortbread texture with a slightly crispy outside and a melt in your mouth buttery inside. They are not chewy like a chocolate chip cookie.

The Dancer in the Dark said...

whats up with all that cornstarch Kevin? why?

Kevin said...

The Dancer in the Dark: The cornstarch makes for shortbread with a lighter and creamier texture but you can replace any or all of it with an equal amount of flour if you prefer.

Chef Randall said...

These are wonderful. I had to Google "fleur de sel".French sea salt, that's great. I can buy it at Williams-Sonoma. Going there tomorrow.

Keep up with the great recipes.

Chef Randall
savorthefood.wordpress.com

Tammy in the NW said...

Thank you for asking about the Fleur del sel...=) I had no idea either

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