Chock-full of minty dark chocolate pieces, these buttery, slice-and-bake shortbread cookies are perfect for sweet platters or anytime snacking alongside a cup of tea or coffee. Or box them up and add a holiday bow for a delicious hostess gift!
Mint Chocolate Chunk Shortbread Cookies
2016-12-13 18:07:11
Serves 24
- 1 cup (250 g) PC® Organics Unsalted Fresh Churned Butter, softened
- 3/4 cup (175 mL) icing sugar
- 1 tsp (5 mL) pure vanilla extract
- 1-½ cups (375 mL) PC® Organics Unbleached All-Purpose Flour
- ½ cup (125 mL) cornstarch
- ½ tsp (2 mL) kosher salt
- 1 bar (100 g) PC® Organics Mint European Dark Chocolate, finely chopped
- ¼ cup (50 mL) granulated sugar
- Place butter, icing sugar and vanilla in stand mixer fitted with paddle attachment (or bowl with electric mixer). Beat on medium-high speed 2 to 3 minutes or until creamy and light in colour. In separate bowl, whisk together flour, cornstarch and salt; add half to butter mixture and beat on low speed just until combined. Add remaining flour mixture; beat just until combined. Beat in chocolate.
- Divide dough in half; place each half on a piece of plastic wrap; using plastic wrap, roll each into a tight log about 6 inches long. Chill 1 hour or until firm.
- Preheat oven to 325˚F (160˚C). Line two baking sheets with parchment paper.
- Remove one log from refrigerator; unwrap and cut crosswise with sharp knife into 12, 1/2–inch thick slices. (If dough crumbles from chocolate pieces, just press back into an even shape.) Dip each slice into granulated sugar to coat all over; place on one prepared baking sheet.
- Bake in centre of oven 15 to 18 minutes or until light golden at edges and baked through. Cool on sheets on rack.
- Repeat with remaining dough. Discard any remaining granulated sugar.
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