Salted Chocolate Chip Shortbread Cookies
Ingredients
- 250g salted butter, cold and cut into small cubes
- 150g coconut sugar
- 1 tsp vanilla extract
- 340g spelt flour
- 150g dark chocolate, chopped into chunks
- 1 large egg, beaten
- Coconut sugar for rolling
- Salt flakes, for sprinkling
Preparation
Line a baking tray with parchment paper.
Using a stand mixer with the whisk attachment, beat the butter, sugar and vanilla on medium-high until light and fluffy for 3 to 5 minutes. Scrape down the sides of the bowl with a spatula.
Change to the paddle attachment and, with the mixer on low, slowly add the flour, then chocolate, and mix to incorporate all the flour. The dough should be smooth.
Divide the dough in half, and roll each half into a log shape about 5 to 6 cm in diameter and well compacted. Roll in parchment paper and chill until firm, about 2 hours.
Heat the oven to 180C.
Brush the outside of the log with the egg and roll in the extra coconut sugar.
Carefully slice into 1cm thick rounds. If the cookies break or fall apart, just press them back together. Place on the baking tray about 2 cm apart. Sprinkle with salt flakes and bake for 12 to 15 minutes until the edges are just beginning to brown.
Tips
Chill the dough to reduce spread; chilling solidifies the fat, causing less spreading during baking.
Chilling also enhances flavor as sugar absorbs liquid and flour breaks down, making cookies taste sweeter without extra sugar.
Serving suggestions
This recipe makes 24 cookies; bake in two batches to make 6 gift boxes. Pop them in a cute box with parchment paper and finish with a ribbon for end-of-year gifts.
