Chocolate

Chocolate cocoa nib shortbread

by:
October 20, 2009
4
1 Ratings
Chocolate cocoa nib shortbread
  • Makes 16 squares
Author Notes

This recipe was originally adapted from Clotilde Dusoulier's very chocolate cookies. I wasn't patient enough to let them chill in the fridge so I took out the raising agents and pressed the dough into a tin. Now I make them with less sugar so that you can really taste the dark chocolate and i halved the amount of sea salt because whilst I loved it I had too many guests asking if I'd over-salted them! They are dense and rich and highly addictive! —Londonfoodieny

What You'll Need
Ingredients
  • 10 ounces bittersweet chocolate (70% cocoa), divided
  • 8 ounces unsalted butter, softened
  • 4 ounces light brown soft sugar
  • 1 cup oat flour (or whole wheat flour)
  • 1 cup plain flour
  • 2 ounces unsweetened Dutch-process cocoa powder
  • 1/2 cup cocoa nibs
  • 1/2 teaspoon Maldon sea salt or Kosher salt
Directions
  1. Heat the oven to 350F. Melt half of the chocolate (I microwave for 1 minute and then stir until it’s fully melted) Beat the butter (ideally in a kitchen aid with the paddle beater) until smooth. Add the sugar and beat until fully combined and creamy (about 1 minute with the mixer, 2 minutes by hand).
  2. Add the melted chocolate and mix until evenly combined. Sift over the 2 flours, cocoa and salt and mix until almost combined. Fold through the cocoa nibs and remaining chopped chocolate by hand. If the mixture is really wet, then add another tablespoonful or two of flour. If not, press mixture into tin evenly. If it’s sticking really badly to your hands then lightly wet them. Prick all over with a fork.
  3. Bake in the oven for 25 minutes- it will continue to cook as it cools. After 10 minutes, cut the squares with a knife but leave in the tin. Allow to cool then store in an airtight container in the fridge.
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7 Reviews

Windischgirl
Windischgirl December 28, 2015
I must have overbaked--or my oven was acting up again--but I ended up with crumbs when I tried to cut the baked shortbread (the center seemed appropriately soft, but oh well). All was not lost, however; I discovered that the crumbs, mixed with a couple of teaspoons of bourbon to moisten, make the most amazing bourbon balls. Much better than the antique recipe I got from a family friend. These bourbon balls are best chilled, delicious even from the freezer.
 
Joan P.
Joan P. June 7, 2016
You want to cut while still hot / very warm from the oven. If you wait too long and allow to cool too much=crumbs (but amazing bourbon balls, so all was not lost).
 
Mariya
Mariya October 29, 2009
Looks so indulgent! YUM!
 
debbiek
debbiek October 25, 2009
This looks great, but what size tin do you use?
 
debbiek
debbiek October 25, 2009
This looks great, but what size tin do you use?
 
debbiek
debbiek October 25, 2009
This looks great, but what size tin do you use?
 
debbiek
debbiek October 25, 2009
This looks great, but what size tin do you use?