Ingredients:
- 8 oz unsalted butter, cubed and softened
- 1 cup sifted icing sugar (powdered sugar)
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup sifted Dutch-Process cocoa powder
- 1/2 tsp fine sea salt
- 3 oz dark chocolate (60-70% cocoa), chopped into small chunks
Instructions:
- In a medium bowl, whisk together the flour, cocoa powder, and salt. Ensure all dry ingredients, especially the cocoa, are sifted to prevent lumps. Set aside.
- In the bowl of a stand mixer, beat the softened butter and icing sugar on medium speed until the mixture is pale, light, and fluffy (approximately 3–4 minutes). Scrape down the bowl.
- Beat in the vanilla extract until just combined.
- Reduce the mixer speed to low. Gradually add the flour/cocoa mixture until the dough just starts to come together into large, coarse clumps. Do not overmix; stop as soon as the flour is mostly incorporated (the dough should look shaggy).
- Remove the bowl from the mixer and use a spatula to fold in the dark chocolate chunks by hand.
- Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- Transfer the dough to the prepared pan. Using a flat object (like a measuring cup bottom) or your palm, firmly and evenly press the dough across the entire pan. Prick the surface all over with a fork.
- Cover the pan with cling film and refrigerate for a minimum of 60 minutes, or until the dough is firm.
- Preheat the oven to 325°F (160°C). Position the rack in the centre of the oven.
- Bake for 18 to 22 minutes. The shortbread should look dry and set, although the center may still feel slightly soft. It will not change color dramatically.
- Immediately upon removing the shortbread from the oven, use a sharp knife or pizza cutter to score/cut it into the desired shapes (18 fingers or squares). Do not remove it from the pan yet.
- Allow the shortbread to cool fully in the pan. Once cool, lift it out using the parchment paper overhang and separate the pre-cut pieces before serving.