Description
A nostalgic recipe for buttery chocolate shortbread cookies, enhanced with a blend of black and Dutch-processed cocoa for depth of flavor.
Ingredients
Scale
- 1 teaspoon salted Kerrygold butter, softened
- 1 cup (235 grams) salted Kerrygold butter, softened
- ¾ cup (90 grams) powdered sugar
- ½ cup (100 grams) dark brown sugar
- 2 tablespoons neutral oil
- 2 teaspoons vanilla extract
- ½ teaspoon espresso powder (optional)
- ¼ teaspoon coarse kosher salt
- ¼ cup (28 grams) black cocoa powder
- ¼ cup (28 grams) Dutch-processed cocoa powder
- 2–1/4 cups (270 grams) all-purpose flour
Instructions
- Preheat your oven to 325ºF (160ºC) and lightly butter an 8-inch square metal baking pan.
- In a large bowl, cream together the softened butter, powdered sugar, brown sugar, oil, vanilla, espresso powder, and kosher salt until light and fluffy.
- Sift in the black cocoa and Dutch-processed cocoa, mixing until fully combined.
- Gradually sift in the all-purpose flour, mixing just until no flour streaks remain.
- Transfer the dough to the prepared pan and press it into an even layer.
- Bake for about 40 minutes, until the edges are lightly crinkled.
- Cool for at least 2 hours before lifting out and slicing into rectangles.
- Store in an airtight container for 3 to 5 days.
Notes
Use room temperature butter for easy creaming and avoid overmixing after adding flour. Enhance flavors by sprinkling sea salt before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Scottish
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg