Chockfull of minty dark chocolate pieces, these buttery, slice-and-bake shortbread cookies are perfect for sweet platters or anytime snacking alongside a cup of tea or coffee.
Directions for: Mint Chocolate Chunk Shortbread Cookies
Ingredients
1 cup (250 g) PC Organics Unsalted Fresh Churned Butter, softened
cup (175 mL) icing sugar
1 tsp (5 mL) pure vanilla extract
1 cups (375 mL) PC Organics Unbleached All-Purpose Flour
cup (125 mL) cornstarch
tsp (2 mL) kosher salt
1 bar (100 g) PC Organics Mint European Dark Chocolate, finely chopped
cup (50 mL) granulated sugar
Directions
1. Place butter, icing sugar and vanilla in stand mixer fitted with paddle attachment (or bowl with electric mixer). Beat on medium-high speed 2 to 3 minutes or until creamy and light in colour. In separate bowl, whisk together flour, cornstarch and salt; add half to butter mixture and beat on low speed just until combined. Add remaining flour mixture; beat just until combined. Beat in chocolate.
2. Divide dough in half; place each half on a piece of plastic wrap; using plastic wrap, roll each into a tight log about 6 inches long. Chill 1 hour or until firm.
3. Preheat oven to 325F (160C). Line two baking sheets with parchment paper.
4. Remove one log from refrigerator; unwrap and cut crosswise with sharp knife into 12, 1/2inch thick slices. (If dough crumbles from chocolate pieces, just press back into an even shape.) Dip each slice into granulated sugar to coat all over; place on one prepared baking sheet.
5. Bake in centre of oven 15 to 18 minutes or until light golden at edges and baked through. Cool on sheets on rack.
6. Repeat with remaining dough. Discard any remaining granulated sugar.
Tips and Substitutions
Wrapped logs can be refrigerated for up to 3 days before slicing and baking.
Per serving: 140 calories, fat 9 g, sodium 40 mg, carbohydrate 15 g, fibre 1 g, protein 1 g
Source and Credits
Recipe by Chef Charmaine Baan
Courtesy of PC
See more: Bake, Chocolate, Dessert