Chocolate Shortbread

From: A Day in a Life Full of Chocolate by Anita Chu

Recipe provided by Caroline Romanski

Makes about 60 cookies

1 ⅔ cups all purpose flour
3 tablespoons Valrhona cocoa powder
¼ teaspoon salt
1 pinch ground cinnamon
1 ¼ soft unsalted butter
½ cup granulated sugar
¼ teaspoon vanilla extract
About 2 egg yolks for egg wash
Turbinado sugar for coating

Sift together flour, cocoa powder, salt, and cinnamon. Set aside. In a mixing bowl with paddle attachment, cream the butter with the sugar and vanilla extract just until combined—do not overbeat.

Gradually and on low speed, add the sifted flour mixture. Mix to form a smooth dough. Divide dough into two pieces and roll into logs about 15” long. Wrap the logs in plastic or parchment paper and refrigerate until firm. The dough can be stored in the freezer for up to 2 weeks.

Preheat oven to 300°. Remove a log of dough from refrigerator and let sit for about 10 minutes at room temperature to soften slightly. If you only intend to bake part of the log, cut off the appropriate portion and return the rest to the refrigerator.

Make an egg wash by combining 2 egg yolks with a little bit of water. Brush over the entire surface of the log and then sprinkle with the turbinado sugar. Cut the log into ½” slices and place on a baking sheet lined with parchment paper.

Bake for about 8-12 minutes, or until you can gently lift the cookies off the paper without them breaking.

Cool completely before serving.

Photo by Anita Chu