Chocolate Shortbread Sticks

Chocolate Shortbread - DessertForTwo.com

I almost didn’t share this recipe.  It’s finicky, and you’re liable to hate me for it.  Just give me a second to clear up some space in my inbox to make room for your emails of discontent….mmmm k, done!

I created this recipe for myself.  I drink a cup of tea every afternoon, and I’ve been wanting a crumbly rich little cookie to go along with it.  These fit the bill.  They’re intensely chocolatey because they’re made with melted dark chocolate.  I haven’t yet come across another shortbread recipe made with melted chocolate like this one:  shortbread is usually made with cocoa powder. I believe the melted chocolate is precisely what makes the recipe so tempermental, but also precisely what makes these so good.  Dark chocolate flavor hits you over the head.  Alternate bites of cookie with sips of mint tea, and you have my dreamy afternoon.

Chocolate Shortbread - DessertForTwo.com

So, before you make these, you should know:  the dough can be crumbly.  Use your warm hands to bring it back together. I didn’t have any luck re-rolling dough scraps to get more cookies.  I had to throw away a small handful of dough.  Wasteful, yes, and it quite nearly broke my heart.

It goes without saying that you should use high-quality dark chocolate for this recipe.  I’ve been enjoying these cookies dipped in orange marmalade when I’m drinking a bright rooibos tea.  If you’re having a decadent afternoon, melt some dark chocolate and dip to your heart’s content.

Psst!  Did you see my interview on I’m With Cupcake last week?  You’ll learn about what I do in my free time, and my limited celebrity knowledge.  Enjoy!

Chocolate Shortbread Sticks
 
Makes 1 dozen sticks.
:
Ingredients
  • 1 cup dark chocolate chips
  • 6 tablespoons butter
  • ½ cup powdered sugar
  • ¼ teaspoon fine salt
  • ¾ cup flour
Instructions
  1. Preheat the oven to 300.
  2. In a medium bowl, add the chocolate chips and butter. Melt in the microwave in 20-second pulses, stirring between each pulse.
  3. Take the chips and butter out of the microwave just before all the chips have melted, and stir it until they melted. Do not proceed unless the mixture is completely smooth.
  4. Add the powdered sugar and salt and continue to stir. Add the flour and stir until combined.
  5. Lightly flour a counter and pile the dough into a large disk. Press it flat into a disk before using a rolling pin to roll it out to ½" thickness. Use a pizza roller to cut out sticks of dough. Gently place them on the cookie sheet.
  6. Bake for 10 minutes. The dough will be fragrant. Remove from the oven and let cool completely on the sheet before serving.

 

 

 

 

Comments

  1. says

    Christina, I love chocolate shortbread and think we must be recipe twins! Over the weekend, I actually made some chocolate sables, which I believe are pretty similar (with ground chocolate vs. melted though). My dough was finicky too, but so WORTH IT. I’m pretty much addicted, so I can’t wait to try yours!

  2. says

    Every time I make shortbread it seems to crumble because I always touch it too quickly after it comes out of the oven. Just can’t wait for it to cool off! These little shortbread sticks look delicious and I’m sure no one’s going to be discontented over the recipe!

  3. says

    I really feel like emailing you now and calling your horrible names, but only because you cleared out your inbox for it. I’d hate for that to have been time wasted. ;)

    These look fab, finicky dough or not!

  4. says

    I have never had chocolate shortbread, but I feel like I would be obsessed with it (I mean butter and chocolate…what’s not to love, right?! haha)

  5. says

    I knew I was going to be in trouble the minute I laid eyes on your post title, Christina… simply awesome recipe. Even MORE awesome interview! I’ll raise a “bubbly” toast to your success tonight. And next Tuesday. :)

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