Salted Chocolate Shortbread Cookies
These salted chocolate shortbread cookies are irresistibly rich and buttery with a perfect balance of sweet and savory. Easy to make and perfect for any occasion!
Equipment
- Mixing Bowl
- Electric Mixer
- Measuring cups and spoons
- Baking Sheet
- Parchment Paper
- Cookie scoop or tablespoon
- Wire Rack
Ingredients
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- 11 tablespoons unsalted butter at room temperature
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon fleur de sel or fine sea salt or ¼ teaspoon fine sea salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking and perfect texture.
- Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, and baking soda. Set aside.
- In a large mixing bowl, use an electric mixer to beat the room temperature butter, light brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
- Mix in the vanilla extract and fleur de sel (or fine sea salt) into the creamed butter and sugar mixture until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; the dough should be soft and slightly crumbly.
- Using a cookie scoop or a tablespoon, portion out the dough and place it onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes or until the edges are firm but the centers are still soft.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. While they are still warm, sprinkle a touch more fleur de sel on top for extra flavor.
- Once cooled, enjoy your delicious salted chocolate shortbread cookies with your favorite beverage.
Notes
- Chill the dough up to 3 days before baking to develop flavor and make handling easier.
- Freeze baked cookies in an airtight container for up to 3 months; thaw before serving.
- Freeze cookie dough balls and bake directly from frozen, adding a few extra minutes to baking time.