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Dufflet Rosenberg's Chocolate Shortbread Cookies Recipe
Flavors of Ontario
Total time: 30 to 60 minutes
Preheat oven to 175°C / 325°F
Prep. time: Under 30 minutes
Cooking time: 12 minutes
Difficulty: Easy
Chef's Note
An alumnus of Ecole LeNotre north of Paris, Dufflet Rosenberg established Dufflet Pastries in 1975 and in no time was winning rave reviews as "The Best Baker in Toronto". Today Dufflet Pastries supplies over 500 restaurants, hotels, caterers and cafés including Second Cup®, Canada's leading specialty coffee retailer.
Ingredients
For 50 small cookies
- 125 ml (1/2 cup) butter, at room temperature
- 125 ml (1/2 cup) icing sugar
- 2 ml (1/2 tsp.) pure vanilla extract
- 5 ml (1 tsp.) water
- 180 ml (3/4 cup) all-purpose flour
- 45 ml (3 tbsp.) cocoa powder
- 15 ml (1 tbsp.) unsalted butter
- A pinch of salt
- 75 ml (1/3 cup) semisweet mini chocolate chips
Method
- Place the butter in bowl of electric mixer. Using the paddle attachment, cream butter until light and fluffy. Add the icing sugar in two parts, mixing on low speed until ingredients are combined. Increase the speed of the mixer and continue beating until light and fluffy. Add the vanilla and water, mix until combined.
- Sift together the flour, cocoa, cornstarch and salt. Add to the creamed mixture on low speed until combined.
- When the dough is pulling away from the sides of the bowl add the chocolate chips. Mix on low speed for half a minute.
- Roll the dough on a floured surface 1/4" thick and use your favourite small cookie cutter to cut out shapes (between 1-1 1/2" in diameter).
- Place cookies 1" apart on a non-stick cookie sheet and bake for 11-12 minutes. Cool and store in an airtight box. Yields approximately 50 small cookies.
Sommelier
Enjoy with a Mocha Shortbread from Second Cup
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