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Chocolate Shortbread With Cacao Nibs and Sea Salt

Chocolate Shortbread With Cacao Nibs and Sea Salt 36.000

Julia Ewan

Holiday Cookies 2007 Dec 12, 2007

This is a grown-up's cookie: not too sweet, and dusky with crunchy bits of cacao nibs.

STORE: In an airtight container for up to 1 week. The dough can be refrigerated, well wrapped, for up to 1 week or frozen for up to 2 months.


Servings: 36 small cookies
Ingredients
  • 1 cup flour
  • 3/4 cup unsweetened cocoa powder
  • 6 tablespoons cacao nibs (may crush with a rolling pin, if desired)
  • 1 teaspoon fine or coarse sea salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract

Directions

Position oven racks in the upper and lower thirds of the oven; preheat to 325 degrees. Line 2 baking sheets with parchment paper or silicone liners.

Combine the flour and cocoa powder in a small bowl. Combine the nibs and sea salt in a separate small bowl.

Combine the butter and sugar in the bowl of a stand mixer; beat on medium speed for about 5 minutes, or until light and fluffy, stopping as necessary to scrape down the sides of the bowl. Add the vanilla extract. Reduce the speed to low; add about 1/2 of the flour-cocoa mixture and mix well, then add the remaining flour-cocoa mixture, stopping as necessary to scrape down the sides of the bowl. Increase the speed to medium and beat for 1 to 2 minutes. Stop the motor and fold in the nibs-salt mixture by hand until well distributed. The dough will be sandy and fairly stiff.

Lightly flour a work surface and rolling pin, or flatten the dough and place it between 2 large pieces of plastic wrap; roll the dough into a square 1/4 inch thick. Using a knife or a cookie cutter, cut into 1-by-2 1/2-inch rectangles or other desired shape, and place the cookies about 1 inch apart on the baking sheets. Bake for 7 minutes, then rotate the baking sheets from top to bottom and front to back; bake for 8 minutes or until their aroma is apparent and the cookie bottoms are crisp. Let them cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.


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Recipe Source

From the Los Angeles Daily News Web site; adapted from "The Essence of Chocolate: Recipes for Baking and Cooking With Fine Chocolate," by John Scharffenberger and Robert Steinberg (Hyperion, 2006).

Tested by Jane Touzalin and Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per cookie: 73


% Daily Values*

Total Fat: 12g 18%

Saturated Fat: 3g 15%

Cholesterol: 10mg 3%

Sodium: 55mg 2%

Total Carbohydrates: 7g 2%

Dietary Fiber: 1g 4%

Sugar: n/a

Protein: 1g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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