These chocolate shortbread cookies have been my afternoon snack for many days over the last year when I was bent over the computer working on the book and needed to treat myself to something sweet. Baked goods here in America are very unhealthy on average, so I try to avoid them, but I can’t do without a cookie or two (or three …) every now and then, so I started baking these chocolate shortbread cookies at home.
The advantage of these chocolate cookies is that they are quick and easy, certainly healthier than the packaged ones, and not too sweet, but they satisfy my craving for chocolate very efficiently. The flaw, of course, is that you can’t eat just a single cookie, and before you notice, you finish the whole batch!
My friend Isabella gave me this recipe, but the original source is “La cucina di Calycanthus”, by Maite and Marie, a delightful website you should check out if you can read Italian.
Chocolate shorbread cookies
- 225 g all-purpose flour
- 25 g cocoa
- 125 g sugar
- 125 g butter
- 1 egg
- sugar for decorating
- Preheat the oven to 180° C and line a tray with parchment paper.
- Place cocoa powder, sugar and flour in a medium mixing bowl, and add the chilled butter.
- With your palms facing upwards, use your fingertips to rub in the butter until the mixture resembles sand. Add the egg, mix and knead well on a lightly floured, cool benchtop.
- Shape the pastry into a disc, wrap well in cling film and place in the fridge for 1 hr to rest.
- On a piece of parchment paper, roll the dough to a thickness of 3 mm, then cut out the cookies.
- Place the cookies in the prepared tray and cook for 10-15 minutes.
- Store in a tin box or an airtight container.
No gluten? No problem, forget these shortbread cookies and try my indulgent flourless chocolate cookies instead.