Did you know that today 1/10 is one of my favorite days! It's National Bittersweet Chocolate Day! You all know I am a choco-holic! And Bittersweet Chocolate is my weakness. In honor of this special day, I am putting together a sweet and smoky treat that is super easy to make. You can also freeze the dough to make these scrumptious cookies on short notice (like at half time during the football playoff)
I like cooking these in my Humphrey's Smoker. A baking sheet fits just fine in our standard and Weekender smokers! Don't have a smoker...no worries, our Smoked Sea Salt has the perfect amount of smoke for these sultry Chocolate Shortbread Cookies!
Here's the recipe!
Ingredients:
6 ounces bittersweet chocolate
1 3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking powder
pinch salt
1 cup cold unsalted butter
3/4 cup sugar
1 teaspoon pure vanilla extract
Maine's smoked sea salt (I prefer the Maple or Apple for a mellow smoke flavor)
How To:
In a food processor finely chop the bittersweet chocolate. Set aside.
Sift together the flour, cocoa powder, baking powder, and salt. Set aside.
Cream the butter and sugar together in the mixing bowl using a paddle attachment, until light and fluffy.
Add the flour mixture in 3 separate additions, beating well after each addition just until incorporated.
Add the vanilla and chopped chocolate and beat until mixed.
Divide the dough in half.
Lightly flour your work area with some all-purpose flour and roll each half of dough into a log that is about 1 inch in diameter.
Wrap in parchment paper and refrigerate for at least 1 hour or until firm.
Preheat the oven or smoker to 300 degrees.
Line baking sheets with parchment paper.
Using a sharp knife, cut the logs into 1/4″ to 1/2″ thick rounds and evenly space on the baking sheet.
Sprinkle a little sea salt onto each cookie.
Bake for 15 – 20 minutes. The cookies will still be slightly soft to the touch.
Let sit for 5 minutes, then transfer to wire racks. The cookies will firm up as they cool.
The cookies will keep fresh for about 1 week; if they last that long.
Eat.
Tip: for an added touch of sweetness, melt some white chocolate chips and dip half the cooked cookie and set it on a clean sheet of parchment paper, set in the fridge for 10 minutes and serve!