The other day my friend Phyllis came over for coffee and snacks. Phyllis and I went to high school together, have numerous mutual friends, and our paths have happily crossed over the years. A few months ago one of these shared friends mentioned that Phyllis has a beautiful blog called Dash and Bella about cooking adventures with her kids. I found her site and loved it. Before long, she and I bonded about the joys of food, photography, and blogging. Phyllis has become is my go-to buddy in navigating this strangely wonderful food blogosphere - my husband refers to our friendship as a "blog-mance."
Why am I telling you about Phyllis, you might ask. Well, when she came over for coffee she brought with her the hunk of chocolate you see below. Another food-loving friend clued me in to this delectable salted chocolate shortbread: again a winning dessert recipe from A16 Food +Wine.
SEA SALT and CHOCOLATE SHORTBREAD
from A16 Food + Wine by Nate Appleman and Shelley Lindgren
- 1 3/4 cups plus 1 tablespoon flour (GF folks, I use Pamela's Bread and Flour Blend)
- 1/2 cup plus 1 tablespoon unsweetened cocoa powder, organic if possible
- 3/4 teaspoon baking powder
- 8 ounces unsalted butter, at room temp
- 3/4 cup sugar
- 8 ounces bittersweet chocolate, coarsely chopped
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon sea salt (GF folks, use only 1/2 teaspoon salt because the Pamela's flour is salted)
Sift together flour, cocoa powder, and baking powder. Set aside.
Using a paddle attachment for your mixer, blend sugar and butter on medium speed for about 2 minutes until pale and smooth. Switch speed to low and slowly add sifted cocoa mixture until thoroughly integrated. Gently add chopped chocolate, vanilla, and sea salt.
Separate dough into two balls. Roll each ball into a log about 1 inch in diameter. Wrap in plastic and refrigerate for an hour or so until the dough is firm.
Preheat oven to 300. Line a baking sheet with parchment. Slice dough into 1/4 inch rounds. Spread out rounds on parchment at least 1 1/2 inches apart.
Bake for 7 minutes. Rotate pan. Bake another 7-10 minutes depending on how soft you like your cookies. Cool on a rack and the cookies will firm up as they cool. Enjoy with a glass of milk.