Salted Chocolate Shortbread Cookies Recipe
Delight in these rich and buttery Salted Chocolate Shortbread Cookies featuring a crisp, tender texture with a luscious salted chocolate frosting made from both milk and dark chocolate. Perfect for those who love a balance of sweet and salty flavors with a creamy chocolate finish.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 62 minutes
- Yield: Approximately 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 2 cups butter (softened)
- 1 cup powdered sugar
- 1/2 cup corn starch
- 3 cups all-purpose flour
Frosting
- 1 cup granulated sugar
- 6 tablespoons butter
- 1/3 cup milk
- 3 ounces Lindt Swiss Gold Bar milk chocolate (chopped)
- 3 ounces Lindt EXCELLENCE 70% Dark Chocolate Bar (chopped)
- Fleur de Sel (for sprinkling)
Instructions
- Prepare the Dough: In the bowl of a stand mixer, beat together 2 cups softened butter and 1 cup powdered sugar until the mixture is light and fluffy. Gradually add 1/2 cup corn starch and 3 cups all-purpose flour, beating until well combined to form the dough. Refrigerate this dough for 30 minutes to firm up.
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Shape the Cookies: Using a 1 tablespoon cookie scoop, roll the chilled dough into balls and place them on the prepared baking sheet, ensuring they are spaced at least 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 12 minutes or until they are set and the edges are beginning to lightly brown, indicating a perfect shortbread texture.
- Cool: Remove the cookies from the oven and let them cool completely on a wire rack before frostings to avoid melting the chocolate.
- Make the Frosting: In a small saucepan, combine 1 cup granulated sugar, 6 tablespoons butter, and 1/3 cup milk. Heat the mixture to a boil, stirring constantly to dissolve the sugar. Once boiling, continue cooking and stirring for 60 seconds to reach the right consistency.
- Add Chocolate: Remove the saucepan from heat and stir in the 3 ounces chopped milk chocolate and 3 ounces chopped dark chocolate until fully melted and smooth. Pour the frosting into a bowl and refrigerate until completely chilled, approximately 1 hour.
- Frost the Cookies: Use a mixer to beat the chilled frosting until it becomes light and fluffy. Spread the fluffy frosting generously over the cooled cookies.
- Finish with Salt: Sprinkle fleur de sel on top of the frosted cookies to enhance the flavor with a delightful salty crunch.
Notes
- Ensure butter is softened to room temperature for easier creaming with sugar.
- Chilling the dough is crucial to prevent spreading and to develop tender shortbread texture.
- Watch the cookies carefully in the oven to avoid over-baking; edges should be lightly browned only.
- The frosting must be completely chilled before whipping to achieve the right fluffy texture.
- Fleur de sel adds a gourmet touch but can be substituted with coarse sea salt if unavailable.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: Salted chocolate shortbread, chocolate frosting cookies, buttery shortbread, chocolate cookies, homemade cookies, salted chocolate dessert
