The Guittard Chocolate Cookbook
Guittard is the oldest continuously family-owned and operated chocolate company in the United States, so you can imagine the collection of both chocolate-making and chocolate-using recipes they’ve amassed through the years. This cookbook contains time-tested family recipes for the manifold ways to incorporate their chocolate into decadent treats.
We’re excited to share a preview of the Guittard Chocolate Cookbook today through this short and sweet recipe for Salted Chocolate Shortbread. As described by Amy Guittard, great-great-granddaughter of founder Etienne Guittard (and author of this cookbook),
As with anything you cook or bake, using good ingredients is crucial, even if that ingredient has just a small role in the final product. Everything from the cacao beans we purchase down to the fleur de sel we sprinkle on top of these cookies are top quality, which is what makes this recipe so good. The Cocoa Rouge adds richness to this shortbread, and the buttery yet crunchy texture can satisfy a craving at any time of day.
So without further ado, here’s the recipe:
Salted Chocolate Shortbread
Makes 28 2-in [5 cm] cookies
- 11⁄4 cups [150 g] all-purpose flour
- 1⁄3 cup [35 g] Guittard Cocoa Rouge (Dutch-processed unsweetened cocoa powder)
- 1⁄2 tsp baking soda
- 1⁄2 tsp salt
- 3⁄4 cup [170 g] unsalted butter, at room temperature
- 1⁄4 cup [50 g] granulated sugar
- 1⁄2 cup [100 g] firmly packed dark brown sugar
- 3⁄4 tsp vanilla extract
- Fleur de sel for sprinkling
Preheat the oven to 350°F [180°C]. Line two baking sheets with parchment paper.
In a small bowl, combine the flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, using a hand mixer, beat together the butter, granulated sugar, brown sugar, and vanilla until light and smooth, about 3 minutes. Gradually stir in the flour mixture until combined. Roll the dough into 11⁄2‑in [4‑cm] balls and set them on the prepared baking sheets, leaving 1 in [2.5 cm] between the balls. Use the bottom of a flat cup to slightly flatten each ball, and then sprinkle the balls with fleur de sel.
Bake for 13 to 15 minutes, or until the tops are cracked. Transfer the cookies to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.
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