SMiLes by Meg

Double Chocolate Shortbread Cookies

Hi friends! I know your social media feeds might be slowing down on the #blacklivesmatter posts, but I hope you also know that doesn’t at all mean that the work is done. After this week, though I may not include a little blurb at the beginning of my blogs, I hope you’ll join me in continuing your impact and fighting for real change however you are able. If you’re looking for something sweet and you’re in the city of Boston, I highly recommend you check out Petsi Pies, a black-owned bakery in Somerville that I used to frequent while in law school (it was on the way back from the rock gym, which is when everyone needs a magic bar). Please remember – we cannot “fix” the issues recent protests have raised overnight. We need to continue to be mindful of the changes that need to happen, and to do everything in our power to make those changes happen.

Another week, another cookie. These ones looked so cool in my Weeknight Baking book that I’ve been meaning to try them for a long time – dark chocolate shortbread with white chocolate chunks. I used Dutch-processed cocoa in mine, hoping to get a deep color for the cookie base, but I think I’ll make these again when I finally spring for some black cocoa powder, which would make the contrast much more dramatic. I think I’d also go for using a big block of white chocolate chopped up rather than chips, but I had to make due with what Star Market had to offer.

Start by whisking together the flour, Dutch-processed cocoa powder, baking soda and salt in a medium bowl. Set aside.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy – about 2 to 3 minutes.

With the mixer running on low, add the dry ingredient and beat until dough comes together in a ball.

Add the white chocolate all at once, and beat until just distributed – about another minute.

Turn the dough out onto the counter and pat into about a 6 inch square, using a bench scraper.

Cut the dough into 4 equal pieces, and roll each into a log, about 1 1/2 inches wide and 5 inches long. Wrap each log in plastic wrap.

Refrigerate the dough overnight.

In the morning (or whenever you’re ready to bake), remove the dough from the fridge and use a serrated knife to cut slices about 1/2 inch thick. You’ll want to saw the dough slowly to cut through the white chocolate and not make the cookies a crumbly mess.

Bake at 325°F for about 15 to 18 minutes, until dry and slightly cracked on top. Remove from oven and cool completely on the baking sheet on a wire rack – about 20 minutes. Repeat with remaining dough.

Slice and bake cookies are awesome because it’s super easy to make the dough, super easy to roll the dough into logs, and even easier to just slice and bake when you’re ready to go.

You could mix these up and use nuts instead of white chocolate, if you felt like a change. As they are, they’re slightly reminiscent of Oreos, which was appealing to me. I might have to dunk them in milk to see how they hold up…

Store in an airtight container.

Enjoy!

Double Chocolate Shortbread Cookies

Ingredients:

  • 2 cups (9 ounces) flour
  • 1 cup (3 ounces) Dutch-processed cocoa powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 3/4 cup + 1 tablespoon (5.65 ounces) sugar
  • 8 ounces white chocolate chips

Directions:

  1. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
  2. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes.
  3. With the mixer on low, slowly beat in the dry ingredients until dough comes together in a ball.
  4. Add the white chocolate all at once and beat until evenly distributed.
  5. Form dough into a 6×6 square. Cut into 4 pieces, and roll each piece into a log about 1 1/2 inches thick and 5 inches long.
  6. Roll each log in plastic wrap and refrigerate overnight.
  7. To bake, slice each log into 1/2 inch pieces and place on a baking sheet lined with parchment paper, about 2 inches apart.
  8. Bake at 325°F for 15 to 18 minutes, until tops are dry and slightly cracked.
  9. Remove from oven and cool on baking sheet for 20 minutes before transferring to a wire rack.

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