Chocolate Shortbread Cookie

I tested this recipe first, using a food processor to mix the dough.  I found however, that it created too much air, allowing the cookies to puff up when cooked, but then deflate when cooled.  I guess the divot that was created could be filled with caramel sauce or ganache, which wouldn’t be a bad thing, and something to consider another time.  This time around I mixed all the ingredients by hand and if you have a kitchen scale, the entire recipe can be measured and mixed in one bowl.

As far as baking off the dough, it can be accomplished in a number of different ways.  The dough can be patted into a buttered 7 x 7-inch pan or a buttered 7-inch diameter cake ring.  Or, as I did in the recipe below, by forming the dough into a cylinder, cutting the dough into disks, and baking them off in individual 1 3/4-inch ring molds.  The dough can also be baked off without the rings; the cookie will just spread a bit.

Makes about 2 dozen depending on desired cookie size

1 cup plus 1 tablespoon (5 ounces) all-purpose flour
3 tablespoons (1 ounce) blue corn meal
5 tablespoons (2 ½ ounces) granulated sugar
1/3 cup (1 ounce) Dutch-processed cocoa powder
Pinch of kosher or sea salt
9 tablespoons (4 ½ ounces) unsalted butter, cut into at least 9 pieces

In a large bowl, using a wire whisk, mix together the flour, cornmeal, sugar, cocoa powder, and salt.  With your fingers, rub in butter until mixture comes together when squeezed with your hand.  Form into a cylinder of desired length and wrap tightly in parchment paper.  I formed mine into a cylinder that was 1 3/4-inches in diameter.  Refrigerate overnight.  The dough can also be frozen, but first wrap tightly in parchment paper and then in plastic wrap.

When ready to bake, set a rack on the bottom third of the oven and preheat to 325°F.  Line a sheet pan or two with parchment paper.

Unwrap the dough and using a sharp knife cut the cylinder into disks of desired thickness.   Set disks on parchment paper (about an inch apart, if not using rings) and bake right way so that the cookie dough sets before the butter melts.  Let cool completely then store in a container with a tight fitting lid.