Chocolate Shortbread Cookies with Hazelnuts & Sea Salt

• Vegetarian

• Baking & Spices

  • 3/4 tsp Baking powder
  • 12 oz Bittersweet chocolate
  • 1 3/4 cup Bob's red mill flour, Organic Unbleached White
  • 1/2 cup Cocoa powder, unsweetened
  • 1 Flake sea salt
  • 3/4 tsp Kosher salt
  • 3/4 cup Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Hazelnuts

• Dairy

  • 1 cup Butter, unsalted

Found on platingsandpairings.com

Description

Directions

• Sift together the flour, cocoa powder, baking powder and salt. Set aside.
• Cream together the butter and sugar in a stand mixer, using a paddle attachment, until light and fluffy. Slowly add in the flour mixture, until just combined.
• Add vanilla and half of the chopped chocolate and beat until mixed.
• Lightly flour your working surface and divide the dough in half. Roll each half of dough into a log, about 1” in diameter. Wrap in saran wrap and refrigerate for at least 1 hour, until firm.
• Preheat oven to 300 degrees.
• Slice the cookie logs into ¼-inch thick rounds and place on cookie sheets.
• Bake for 15-20 minutes.
• Divide the dough in half. The cookies will still be slightly soft to the touch. Let sit for 5 minutes, then transfer to wire racks to cool completely.
• Line a baking sheet with parchment or wax paper.
• Microwave the remaining chopped chocolate in 30 second intervals until smooth. Dip each cookie in chocolate, then place on parchment paper. Before the chocolate hardens, sprinkle each cookie with chopped hazelnuts and a sprinkling of sea salt.