This recipe was inspired by a cake that my friend Scott’s family has made for many years, an ultra-chocolatety confection involving chocolate cake, chocolate chips, chocolate syrup, and chocolate ganache frosting. I worried at first that these treats would been too chocolatey (because yes, there is such a thing), but was assured by everyone who tried them that they were indeed delicious.
You could certainly use different kinds of chocolate or chocolate chips to dress up the shortbread itself, but according to Scott (a chocolate expert for sure), the semi-sweet glaze and miniature chips are just perfect. Make sure you sprinkle on your miniature chocolate chips immediately after you glaze each wedge so they stick.
For the chocolate shortbread
- 1 cup unsalted butter, slightly softened
- 1 teaspoon salt
- 3/4 cup plus 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 ounce (about 1/3 cup) Dutch-process cocoa
- 7 1/4 ounces (about 1 3/4 cups) flour
For the glaze
- 1 cup semisweet chocolate chips
- 2 tablespoons shortening
- About 1/4 cup miniature chocolate chips, for sprinkling
Preheat oven to 300 degrees. Lightly grease two 8-inch round cake pans.
In a mixing bowl, cream together butter, sugar, salt, and vanilla, then beat in cocoa powder and flour.
Divide dough into two 12-ounce portions and press each portion into the bottom of the cake pans, using the palm of your hand to flatten the dough as evenly as possible.
Bake for 32-35 minutes, until it appears done around the edges. Remove from oven and loosen the sides with a knife, then cool in pans for 5 minutes.
Carefully turn one shortbread round out onto a cutting board and cut into 16 wedges; place wedges on a wire rack to cool. Repeat with the second round. Allow wedges to cool completely before glazing.
To make the glaze, melt 1 cup chocolate chips and shortening over low heat (or in the microwave), stirring until smooth.
Using a spoon, pour glaze over each wedge, then sprinkle on miniature chocolate chips. Place glazed wedges on parchment or waxed paper and allow to set completely before storing.
Store in an airtight container between layers of waxed paper at room temperature for about 4-5 days. Makes 32 wedges.
Note: shortbread will break if you try to cut it once it’s cool, so you must cut the rounds into wedges while they’re still warm.