Friday, June 13, 2014

Salted chocolate shortbread cookies


Last Saturday, my town had a community festival and there were all kinds of events. One of them was bake sale to fund fire department and ambulance corp. You submit your cookies to cookie bake off and they will be judged and they will give prizes to 1,2,3rd places. Sounds like fun, even if you don't win, you're still part of a good cause. But I had no idea who the judges would be. The day of, I submitted the cookies and waited around enjoying the beautiful day and events. Later I found out that you pay $10 and sample all the cookies submitted, then vote. I could have given myself tons of votes if I wanted to donate tons of money. Haha

The first place went to a local cupcake bakery owner. Oh, come on, I didn't know I was competing against professionals! It's funny how at first, I was like, it's for the good cause, I don't care about the prize. After I tried these cookies, it gave me some strong hope! These are that good. Crunchy texture with chocolatey flavor with a hint of saltiness. Best supporting role definitely goes to the salt. I have made three batches in one weekend. And I have a feeling I'll be baking these a lot.

Salted chocolate shortbread cookies 

Ingredients :

1 1/4 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
11 Tbsp(1 stick and 3 Tbsp) butter, softend
2/3 cup light brown sugar
1/4 cup granulated sugar
1/2 tsp fine sea salt plus for sprinkling
1 tsp vanilla extract

Directions :

1. Combine flour, cocoa powder, baking soda and set aside.

2. Cream butter and add both sugars, salt and vanila and beat for another 2 minutes.

3. Add dry ingredients and mix until well incorporated.

4. Place the dough on a work surface and make two 9 inch logs. Wrap and refrigerate for at least 3 hours.(Dough can be refrigerated for 3days or frozen for 2months - when frozen, defrosting is not necessary, just bake for 1 additional minute)

5. When ready to bake, preheat the oven to 325F. Slice the logs into 1/2 inch thick rounds and place them on a lined baking sheet. Sprinkle a small amount of salt on top.

6. Bake for 12 minutes. Cool them on the sheets as they're very soft when warm. Serve or store when cooled.

*Recipe from browneyedbaker.

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