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.
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!