Chocolate Shortbread

Buttery and chocolatey, these luscious shortbreads by Greg Hook of Chocolate Arts (chocolatearts.com) will melt in your mouth.

1/2 cup, plus 2 tbsp (143 g) unsalted butter, room temperature
1 3/4 cups (224 g) all-purpose flour
1/4 (28 g) cup cocoa powder
1/4 cup, plus 2 tbsp (60 g) sugar
1 vanilla bean, seeds only

Preheat oven to 325 F (160 C). Line a baking sheet with parchment paper or a silicone sheet

Cut butter into cubes and set aside. Combine the flour, cocoa powder, sugar and vanilla seeds in a stand mixer fitted with the paddle attachment and mix on low to combine. With mixer still set to low, incorporate the butter until the mixture just starts to come together.

Scrape mixture onto a lightly floured surface and, using your hands, knead it gently to form a homogeneous dough. Roll out dough to about ¼-inch (0.5 cm) thickness and cut into desired shapes (Hook prefers domino-shaped rectangles) using a knife or cookie cutter.

Place cookies onto lined baking sheet and bake in the oven for 15 to 20 minutes.

Makes about 15 cookies.

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