A while back, I experimented with a Thomas Keller shortbread recipe. As a note in the recipe, he casually throws out a slight alteration for chocolate shortbread. I couldn’t resist.
The substitution is simple–just replace some of the flour with high quality dutch-processed cocoa.
Because I can’t leave well enough alone, I also added the zest of an orange to the dough.
Then I iced each little square with a simple concoction of confectioner’s sugar and blood orange juice.
These were really intense. And, in my opinion, better than the original shortbread recipe.
If you like this, you might like these
adapted from Thomas Keller and Sebastien Rouxel in Bouchon Bakery
- 13 TBS (1 stick + 5 TBS) (180 grams) unsalted butter at room temp
- 1/2 C (90 grams) superfine sugar
- 1/2 + 1/8 tsp (2 grams) kosher salt
- 1 tsp vanilla extract
- 1 1/4 all purpose flour
- 3/4 C unsweetened alkalized cocoa powder
- zest from 1 large orange (optional)
- Place the butter in the bowl of a stand mixer fitted with a paddle attachment. Cream until smooth on medium-low speed.
- Mix-in zest.
- Add 1/2 C (90 grams) sugar and the slat, mix on medium for about 2 minutes until fluffy.
- Scrape down the sides and bottom of the bowl. Add the vanilla and mix on low speed for about 30 seconds to distribute evenly.
- Add the flour and cocoa in two additions, mixing on low speed for 15-30 seconds or until just combined. Scrape the bottom of the bowl to incorporate any flour that may have settled.
- Mound the dough on the work surface and, using the heel of your hand or a pastry scraper, push it together into a 5-inch square block. Wrap in plastic and refrigerate for at least 2 hours, until firm.
- Position the racks in the upper and lower thirds of the oven and preheat to 325 degrees. Line two pans with parchment paper.
- Unwrap the dough and place between two pieces parchment paper. With a rolling pin, pound the top of the dough working from left to right to begin to flatten it. Turn the dough 90 degrees and repeat.
- Roll-out to a 9 inch square. If the dough has softened, slide it (still inside the parchment) onto the back of a sheet pan and refrigerate until firm again.
- Using a chef’s knife, cut the dough as desired. The original recipe calls for 3 cuts horizontally and 5 cuts vertically so that you have 24 2 1/4X 1 1/2 inch pieces.
- Dust the tops of the dough with sugar and arrange on baking sheets leaving 3/4 inch in between each.
- Bake until pale golden brown, 17-19 minutes. Set the pans on a cooling rack and cool for 5 to 10 minutes, transfer the cookies to the rack to cool completely.
- If you would like to ice the cookies, begin with 1 cup of confectioner’s sugar, whisk in orange juice or water 1 TBS at-a-time until the icing is of desired consistency. Dip cookies and allow icing to dry.