Description
Chocolate shortbread bites bring rich Scottish cookie tradition to delightful miniature form. Dark chocolate drizzle and cocoa-infused dough create irresistible small-batch treats perfect for sharing with friends and family.
Ingredients
Scale
- 1 ¾ cups (220 g / 7.8 oz) all-purpose flour
- ¼ cup (25 g / 0.9 oz) unsweetened cocoa powder
- ½ cup (90 g / 3.2 oz) mini chocolate chips or finely chopped chocolate
- 1 cup (225 g / 8 oz) unsalted butter, softened
- ½ cup (60 g / 2.1 oz) powdered sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- Melted chocolate for drizzling
- Sprinkles
Instructions
- Creaming: Whip butter and powdered sugar in a mixing bowl until light and fluffy, blending in vanilla extract for enhanced flavor profile.
- Dry Ingredients: Thoroughly sift flour, cocoa powder, and salt together, eliminating potential clumps and ensuring smooth texture.
- Dough Formation: Merge dry ingredients with butter mixture, minimizing mixing to maintain delicate dough structure, then gently fold in chocolate chips for bursts of richness.
- Shaping: Divide dough into two uniform logs, approximately one inch thick, and wrap tightly in plastic film to create smooth, compact cylinders.
- Chilling: Refrigerate logs for at least one hour, allowing flavors to intensify and dough to firm up completely.
- Preparation: Preheat oven to 350F (175C) and line baking sheets with parchment paper for optimal baking surface.
- Slicing and Arranging: Extract chilled logs and slice into half-inch medallions using a sharp knife, positioning rounds on prepared sheets with ample spacing.
- Baking: Bake for 10-12 minutes, monitoring carefully to achieve crisp edges while preserving tender interior.
- Cooling and Finishing: Transfer baked shortbread to cooling rack, allowing complete temperature stabilization, and optionally adorn with chocolate drizzle and decorative sprinkles for visual allure.
Notes
- Butter Temperature Matters: Ensure butter is genuinely softened, not melted, for optimal texture and creamy consistency in the shortbread.
- Minimal Mixing Technique: Stir dry ingredients into wet ingredients gently and briefly to prevent developing gluten, which could make cookies tough and dense.
- Chill Dough Thoroughly: Refrigeration isn’t optional – cold dough helps shortbread maintain shape, prevents spreading, and intensifies chocolate flavor.
- Slice with Precision: Use a sharp, clean knife and slice cookies evenly to guarantee uniform baking and consistent texture across all shortbread bites.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 25
- Calories: 204
- Sugar: 3 g
- Sodium: 32 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 45 mg