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
Buttery shortbread filled with chunks of dark chocolate and a touch of fleur de sel.
- 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
- Cream the butter and sugar.
- Mix in the flour, cornstarch and salt.
- Mix the dry ingredients into the wet ingredients followed by the chocolate.
- Shape the cookies as you like an place them on a parchment lined baking sheet with an inch of space between them.
- Place the baking sheet in the fridge and chill for at least 30 minutes.
- Bake in a preheated 350F/180C 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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Poornima Nair says
Fabulous cookies, I love that big block of chocolate!
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
These looks so good! Chocolate with some salty goodness! Mmmm.
These cookies are lovely!
Rosa's Yummy Yums says
Beautiful cookies! The perfect combo, mmmhhh.
I loved your other two shortbreads…but this one's where it's at!
Anonymous: I am a big fan of bacon and a bacon shortbread does sound good!
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!
Your sweet and savory shortbreads look amazing. I'm eager to try them all for your New Year's party.
Kathleen Richardson says
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.
Wonderful cookies! Happy Holidays!
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!
These look delicious. Can you tell me what the cornstarch does? It seems unusual for a cookie recipe.
theconservatory: The cornstarch adds a lightness to the shortbread. If you prefer you can replace it with an equal amount of flour.
Man, you're responsible for making me so hungry!!! i want those cookies!!
Kenneth Gibbons LLC says
Wow I am getting hungry by just reading this blog. I love chocolate. Great looking cookies.
Great cookies, fleur de sel, interesting.
Have a nice new year.
yummy Kevin::)) Hope you had a nice Christmas, and whish you a lovely and nice Happy New year:)
julie @ the semi-reformed nerd says
YUM! Fantastic cookies – love it!
this looks wonderful 🙂
Culinary Collage says
These look fantastic! A great combo of flavors.
Beautiful Kevin – such a sophisticated looking shortbread cookie. Happy Holidays and all the best in the new year.
They look delicious. Thank you for the recipe.
Hope you're doing well, Kevin. Been missing your posts in my News Feed on fb lately. All the best for 2012.
Good looking cookies! I hope you had a great Christmas and hope you have a Happy New Year!
Nicole Gamble says
So simple and so perfect! Yammy!
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…
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 says
whats up with all that cornstarch Kevin? why?
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.
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.
Tammy in the NW says
Thank you for asking about the Fleur del sel…=) I had no idea either
Do you use unsalted butter or regular butter?
How about the flour…just regular flour?
Love your recipes Kevin!
When you say "shape" the cookies, do you mean they need to be rolled out and cut with a cutter or do you mean scoop out in round balls? If I don't roll them out and cut them, will the round balls flatten as they bake? Thanks!
They will not flatten out so you need to roll them and cut them into whatever shape you want. Enjoy!
Just wondered – where did you get the block of chocolate? I have never bought chocolate that way before! And what kind is it exactly?Thank you!
I get them from a local specialty food shop. I have seen them at bulk food stores as well. You can get the same kind of pieces by chopping a chocolate bar with a knife for this recipe.
Another home-run recipe! Keep up the great work, we love your site.
I’ve made these cookies several times and can’t stay away from them, they are delicious! Just one question, can the dough be chilled over night? Should I cover it in plastic?