Dufflet Rosenberg's Chocolate Shortbread CookiesTheWorldWideGourmet.com
Total time: 30 to 60 min
Preheat oven to 175°C. (325°F.)
Preparation time: Under 30 minutes
Cooking time: 12 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:484.9 kcal
Proteins:4.4 g
Fats:32.1 g
Carbohydrate:48.3 g
Fibers:2.6 g
Sugar:20.1 g
Cholesterol:82.4 mg
Sodium:914.9 mg
Calcium:119.2 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
125
ml
butter, at room temperature
125
ml
icing sugar
2
ml
pure vanilla extract
5
ml
water
180
ml
all purpose flour
45
ml
cocoa powder
15
ml
unsalted butter
2
ml
salt
75
ml
semisweet mini chocolate chips
METHOD
- Preheat oven to 325° F.
- Place the butter in bowl of electric mixer. Using the paddle attachment, cream butter until light and fluffy. Add the icing sugar in two parts, mixing on low speed until ingredients are combined. Increase the speed of the mixer and continue beating until light and fluffy. Add the vanilla and water, mix until combined.
- Sift together the flour, cocoa, cornstarch and salt. Add to the creamed mixture on low speed until combined.
- When the dough is pulling away from the sides of the bowl add the chocolate chips. Mix on low speed for half a minute.
- Roll the dough on a floured surface 1/4" thick and use your favourite small cookie cutter to cut out shapes (between 1-1 1/2" in diameter).
- Place cookies 1" apart on a non-stick cookie sheet and bake for 11-12 minutes. Cool and store in an airtight box. Yields approximately 50 small cookies.
CHEF'S NOTES
An alumnus of Ecole LeNotre north of Paris, Dufflet Rosenberg established Dufflet Pastries in 1975 and in no time was winning rave reviews as "The Best Baker in Toronto". Today Dufflet Pastries supplies over 500 restaurants, hotels, caterers and cafés including Second Cup®, Canada's leading specialty coffee retailer.
