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Dark Chocolate Shortbread with Fleur de Sel

[heart_this] · Dec 22, 2011 · 40 Comments

Dark Chocolate Shortbread with Fleur de Sel

Buttery shortbread filled with chunks of dark chocolate and a touch of 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

Dark Chocolate Shortbread with Fleur de Sel

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 18

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

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/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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Cookie, Food, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Poornima Nair says

    December 23, 2011 at 12:17 am

    Fabulous cookies, I love that big block of chocolate!

    Reply
  2. Anonymous says

    December 23, 2011 at 1:03 am

    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

    Reply
  3. Amy says

    December 23, 2011 at 2:26 am

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

    Reply
  4. Anonymous says

    December 23, 2011 at 4:35 am

    These cookies are lovely!

    Reply
  5. Rosa's Yummy Yums says

    December 23, 2011 at 7:09 am

    Beautiful cookies! The perfect combo, mmmhhh.

    Happy Holidays!

    Cheers,

    Rosa

    Reply
  6. Joanne says

    December 23, 2011 at 11:21 am

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

    Reply
  7. Kevin says

    December 23, 2011 at 1:15 pm

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

    Reply
  8. Anonymous says

    December 23, 2011 at 4:14 pm

    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!

    Reply
  9. TwoFoodFuddies says

    December 23, 2011 at 7:30 pm

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

    Reply
  10. Kathleen Richardson says

    December 23, 2011 at 9:50 pm

    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!

    Reply
  11. fotoala says

    December 24, 2011 at 1:16 pm

    Wonderful cookies! Happy Holidays!

    Reply
  12. Foodafok says

    December 24, 2011 at 3:53 pm

    Merry Christmas

    Reply
  13. Anonymous says

    December 24, 2011 at 8:32 pm

    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!

    Reply
  14. theconservatory says

    December 25, 2011 at 1:17 am

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

    Reply
  15. Kevin says

    December 25, 2011 at 1:00 pm

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

    Reply
  16. Endy says

    December 25, 2011 at 3:35 pm

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

    Reply
  17. Kenneth Gibbons LLC says

    December 26, 2011 at 1:40 am

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

    Reply
  18. sare says

    December 26, 2011 at 9:29 pm

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

    Reply
  19. Gloria says

    December 26, 2011 at 11:07 pm

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

    Reply
  20. julie @ the semi-reformed nerd says

    December 27, 2011 at 4:57 am

    YUM! Fantastic cookies – love it!

    Reply
  21. Maika says

    December 27, 2011 at 2:39 pm

    this looks wonderful 🙂

    Reply
  22. Culinary Collage says

    December 27, 2011 at 3:31 pm

    These look fantastic! A great combo of flavors.

    Reply
  23. giz says

    December 29, 2011 at 12:10 am

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

    Reply
  24. Hannah says

    December 29, 2011 at 1:44 pm

    They look delicious. Thank you for the recipe.

    Reply
  25. Bridget says

    December 29, 2011 at 9:17 pm

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

    Reply
  26. Cakebrain says

    December 30, 2011 at 4:09 am

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

    Reply
  27. Nicole Gamble says

    December 30, 2011 at 2:11 pm

    So simple and so perfect! Yammy!

    Reply
  28. Anonymous says

    January 9, 2012 at 11:56 pm

    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…

    Reply
  29. Kevin says

    January 10, 2012 at 1:08 pm

    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.

    Reply
  30. The Dancer in the Dark says

    January 23, 2012 at 4:28 am

    whats up with all that cornstarch Kevin? why?

    Reply
  31. Kevin says

    January 24, 2012 at 12:30 am

    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.

    Reply
  32. Anonymous says

    December 10, 2012 at 12:34 am

    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

    Reply
  33. Tammy in the NW says

    December 10, 2012 at 2:38 am

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

    Reply
  34. Unknown says

    December 8, 2015 at 9:08 am

    Do you use unsalted butter or regular butter?
    How about the flour…just regular flour?
    Love your recipes Kevin!

    Reply
  35. Anonymous says

    September 6, 2016 at 5:09 pm

    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!

    Reply
    • kevin says

      November 20, 2018 at 4:18 pm

      They will not flatten out so you need to roll them and cut them into whatever shape you want. Enjoy!

      Reply
  36. janet says

    December 3, 2020 at 11:25 pm

    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!

    Reply
    • kevin says

      December 7, 2020 at 8:43 am

      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.

      Reply
  37. TH says

    December 9, 2020 at 1:19 pm

    Another home-run recipe! Keep up the great work, we love your site.

    Reply
  38. Isabel says

    March 11, 2021 at 5:55 pm

    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?

    Reply

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