Cookies are such a special dessert. They’re not fancy by nature like millefeuille or macarons, but they’re not one of those cheap desserts either. Really they’re kind of like a nice warm hug from someone you know and love.
One of my favorite memories in the past few years was when I was working at my previous company with a group of colleagues that were unlike any others. We all became very close friends, and remain friends to this day. During the work day, we would often take an afternoon tea break, with those delicious butter cookies and chat and joke about work and life while those amazing cookies melt in your mouth – just like butter.
The other day, I was supposed to meet a friend for a hike, but it was a rainy afternoon, and I ended up staying home doing nothing. It’s been raining for the past few weeks straight and to be honest I’ve been quite tired of this weather, especially for a place like Utah, it’s supposed to be a desert! But one thing is for sure, when it’s raining, I enjoy being home and being dry. Since my plans were cancelled, I decided, what better way then to revisit one of my favorite things, tea and cookies, so I decided to make some! Rather than the typical butter cookies though, I switched it up with new shortbread cookies.
- 100g unsalted butter, room temperature
- 50g powdered sugar
- 75g all-purpose flour
- 75g cornstarch
- 1/2 tsp vanilla extract
- 85g bittersweet chocolate
In a medium-sized bowl, mix the butter, the vanilla extract and the powdered sugar until it’s all well combined.
In another medium-sized bowl, mix together the cornstarch and the flour.
Add the cornstarch and flour mix into the butter and sugar mixture and continue mixing until the dough comes together into a ball. It might look dry but keep mixing, it will all come together.
Wrap the dough in plastic and place it in the fridge for 30 minutes
Preheat the oven to 325 degrees F.
On a lightly floured surface, roll the dough out until it’s about 5 millimeters thick (less than 1/4 inch), and cut into circles using a round cookie cutter or just a cup as I did. Place the disk of dough on a baking sheet, leaving some space between the cookies.
Bake the cookies for 12 minutes, until they are lightly golden brown around the edges. Let cool to room temperature.
While the cookies are cooling, place the chocolate in a bowl and place it over a saucepan of simmering water to steam the chocolate. Once the chocolate has melted, remove the bowl from the heat.
Taking one cookie at a time, place a teaspoon of melted chocolate on top of it and spread it evenly with the back of the spoon.
Sprinkle with pistachio, walnuts, toasted coconut chips, shredded coconut or anything else you want.
Once all the cookies are done, let the chocolate hardened and keep them in an airtight container. They can keep up to one week.
Note: If you want the chocolate to dry more quickly, place the cookies in the freezer for 10 min. You can also melt the chocolate in the microwave but make sure it doesn’t burn.