Chocolate for Professionals
Chocolate for Home Bakers
Craft and Innovation
- For Manufacturers
Chocolate Sea Salt
ShortbreadA coarse textured cookie, chewy and crunchy at the same time.
- Difficulty
- 2/3
- Working time
- 50 minutes
- Yield
- 5 dozen 1½-inch cookies
- ContainsRecipe contains
- Eggs, Gluten, Dairy
Ingredients
- 1½ cups [227g]All-purpose flour
- 2 tbspGuittard Cocoa Rouge Cocoa Powder
- ¾ tspSea salt flakes
- ¼ tspBaking soda
- ½ tspBaking powder
- 10 tbsp [140g]Unsalted butter, softened
- ½ cup [100g]Coarse raw sugar
- 3 tbspGranulated sugar
- 1 ½ tspVanilla extract
- 3 bars [180g]Guittard 64% Cacao Semisweet Chocolate finely chopped*
- *The more finely it is chopped the easier it will be to slice.
Method
- 1
In a small bowl blend together flour, cocoa, salt, baking soda and powder. In a large bowl cream butter and sugars until smooth. Beat in the vanilla then the dry ingredients until the dough comes together. It will be crumbly at first. Mix in the chocolate.
- 2
Divide the dough in thirds and shape into logs by rolling in parchment or plastic wrap to 1-1¼ inch in diameter. Refrigerate about 30 minutes until firm but not hard.
- 3
Preheat oven to 375 °F. Line cookie sheets with parchment. Slice logs into 3/8 inch thick rounds. Place 1-inch apart on pan. Bake 10-12 minutes until they look dry on top and are dry to the touch. Cool on rack. Store in airtight container.
Shop the Recipe and More
Shop the Recipe and More
Join Our Newsletter
Stay up-to-date with new product releases, Guittard updates and receive 15% OFF on your first order. No Spam, I promise.