Black and White Shortbread

FullSizeRender-1A little bit of heaven in a cookie.


1 1/4 cups flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 tablespoon finely ground espresso
1 stick + 3 tablespoons butter, softened
2/3 cup light brown sugar
1/4 cup sugar
1/2 teaspoon fine sea salt
1 teaspoon vanilla
Melted white chocolate for dipping


Whisk together the flour, cocoa, espresso, and baking soda in a small bowl then set aside.

Beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla and beat for a few minutes.

Add the dry ingredients. Pulse for a bit, then finish by hand for about 30 seconds, just until the flour disappears into the dough.  It will be crumbly.

Turn the dough out onto a work surface and divide it in two. Shape each half into a 9-inch log. Wrap the logs in plastic wrap and refrigerate for at a few hours.

Preheat the oven to 325 degrees F. Line two baking sheets.

Using a sharp thin knife, slice the logs into rounds that are ½-inch thick. Arrange the rounds on the baking sheets, leaving about 1 inch between them. Sprinkle a small amount of extra salt on top of each round.

Bake the cookies one sheet at a time for 12 minutes. Transfer the baking sheet to a cooling rack and let the cookies rest until they are room temperature. Temper white chocolate and dip cookies.  Let set in refrigerator for a few minutes before serving.

I worked with this recipe.

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