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Prep time
10 minutes
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Cook time
1 hour 10 minutes
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Serves
12
Author Notes
These shortbread sticks bring endless amounts of fudgy, cocoa-y goodness to the table and are best paired with a sidekick of The Original Donut Shop Coffee for dunking! Recipe created by Milk Bar's Christina Tosi. —Emily Smith
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Ingredients
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2
sticks Unsalted butter, softened
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1/3 cup
Chocolate chips, melted
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1-1/3 cups
Confectioner’s sugar
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3
Egg yolks
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2 teaspoons
Vanilla extract
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2 teaspoons
Red food coloring
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1-1/4 cups
All Purpose Flour
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1/2 cup
Cocoa powder
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1/2 teaspoon
Kosher salt
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1 cup
White chocolate chips
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1/2 teaspoon
Vegetable Oil
Directions
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Heat the oven to 325°F and spray a 8x8” baking dish with baking spray.
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In a medium bowl, mix the butter, melted chocolate and sugar together vigorously until smooth.
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Stir in the egg yolks, vanilla extract and red food coloring.
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Add the flour, cocoa powder and salt, mix just until the dough comes together.
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Press dough into an even layer in the pan and bake for 40 min. until a thin, brownie-like layer forms on top.
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Freeze for 30 min. to completely cool before cutting into 12, even rows (I like to trim off the edges for clean lines and save the crumby edges for the next step)
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In a small, microwave-safe bowl, gently melt the white chocolate and oil together in the microwave, stirring intermittently until smooth.
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Dunk or drizzle half the length of your red velvet shortbread sticks with chocolate and transfer to a piece of parchment paper to set.
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Sprinkle with shortbread crumbs for an extra pop of color and flavor.
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Enjoy with The Original Donut Shop 1-Step Red Velvet Latte!
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