Ingredients:

  • 225 g (1 cup) Unsalted Butter, softened, room temperature
  • 115 g (1 cup) Sifted Powdered Sugar
  • 1/2 tsp Fine Sea Salt
  • 1 tsp Vanilla Extract
  • 250 g (2 cups) Sifted All-Purpose Flour
  • 30 g (1/4 cup) Sifted Dutch-Process Cocoa Powder
  • 115 g (4 oz) Dark Chocolate (70% cacao recommended)
  • 1 tsp Coconut Oil (optional)
  • Pinch Flaky Sea Salt (optional garnish)

Instructions:

  1. Prepare Dry Ingredients: Sift the flour and cocoa powder together in a medium bowl. Whisk in the salt. Set aside.
  2. Cream the Butter: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter until light and creamy (about 1 minute).
  3. Add Sugar: Gradually add the powdered sugar, mixing on medium-low speed until the mixture is fully combined. Add the vanilla extract and mix briefly.
  4. Incorporate Dry Mix: Add the sifted flour/cocoa mixture to the butter mixture all at once. Mix on the lowest speed until the dough just comes together into large clumps and no streaks of dry ingredients remain. Do not overmix.
  5. Shape the Log: Turn the dough out onto a piece of parchment paper or plastic wrap. Gently press it together, then form it into a tight log approximately 1.5 inches (4 cm) in diameter.
  6. Chill Thoroughly: Wrap the log tightly. Place the dough log in the refrigerator for a minimum of 1.5 hours, until very firm.
  7. Preheat and Prep: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Slice: Unwrap the chilled dough log. Using a very sharp, non-serrated knife, slice the dough into uniform rounds about 1/3 inch (8 mm) thick.
  9. Bake: Place the biscuits onto the prepared baking sheets. Bake for 16–18 minutes. The shortbread should look dry and set at the edges.
  10. Cool: Let the shortbread cool on the tray for 5 minutes before carefully transferring them to a wire rack to cool completely.
  11. Melt the Chocolate: Place the dark chocolate and coconut oil in a heatproof bowl set over simmering water (or microwave), stirring until completely smooth and glossy.
  12. Dip and Set: Dip half of each cooled biscuit into the melted chocolate, allowing the excess to drip off. Place the dipped biscuits back onto the wire rack or parchment paper.
  13. Garnish: If desired, sprinkle a pinch of flaky sea salt over the wet chocolate. Allow the chocolate to set completely at room temperature (about 30 minutes) before serving.