Sourdough Chocolate Shortbread Cookies
These Sourdough Chocolate Shortbread Cookies use sourdough discard, have a rich chocolate flavor, and a delicious buttery crumb.
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
Dough
- 226 grams salted butter (softened)
- 142 grams powdered sugar (sifted)
- 1 teaspoon vanilla extract
- 255 grams all purpose flour
- 43 grams Dutch cocoa powder (sifted)
- 43 grams sourdough discard
- 1 teaspoon espresso powder
Topping
- 2 tablespoons cane sugar
- 226 grams dark chocolate chips
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low speed until combined and there are no butter chunks.
- Add the flour, cocoa powder, discard, and espresso powder. Mix on low until a stiff dough forms.
- On a large piece of plastic wrap, turn out dough and form into a log that is about 14-inches long. Wrap it tightly in plastic wrap and place in the refrigerator for at least 4 hours or overnight.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Remove the dough from the fridge and using a sharp knife slice the cookies into 28 cookies that are about ¼-inch thick.
- Bake for 24 to 26 minutes or until golden brown around the edges and bottom. Sprinkle with cane sugar immediately after coming out of the oven. Allow to cool completely on the baking sheets.
- Using a double boiler, melt the dark chocolate. Half dip the cookies or drizzle chocolate on top.
- Store in a cool dry place for up to 5 days or in an airtight container in the fridge.
Video
Notes
Tips
- Always weigh ingredients for the best results.
- I use a stand mixer, but you can also make these by hand if you prefer.
- These cookies need to chill for at least 4 hours or overnight. The chilling helps cookie spread and also helps create a delicate and tender crumb.
- Dipping or drizzling in chocolate is optional, but it makes them incredibly decadent! Feel free to skip if you prefer.
- If you want to add nuts, add in 85 grams of chopped almonds, walnuts, or pecans (all are a delicious pairing with the chocolate!).
- Make sure to store shortbread cookies in a cool, dry place.
- High Altitude — Bake at 350°F for 22 to 24 minutes, until set and dry.
Nutrition
Calories: 162kcalCarbohydrates: 18gProtein: 2gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 17mgSodium: 61mgPotassium: 88mgFiber: 1gSugar: 9gVitamin A: 203IUVitamin C: 0.04mgCalcium: 30mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!