Giant Swiss Chocolate Chunk Shortbread |
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Prep Time: 20 Minutes Cook Time: 22 Minutes |
Ready In: 42 Minutes Servings: 15 |
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From This makes 15 very large cookies. If you'd like smaller cookies, reduce chocolate to 6 oz (175 g) and cut into sixty 1/4 inch chunks. Roll dough by rounded 1 tbsp into balls and press chocolate chunk into each. Bake for 20 to 22 minutes. This will yield 60 cookies. Ingredients:
400 g bar toblerone chocolate bars (or any swiss milk chocolate with honey and almond nougat) |
2 cups unsalted butter, softened |
2/3 cup superfine sugar |
1 1/2 teaspoons vanilla |
1/2 teaspoon salt |
3 3/4 cups all-purpose flour |
1/4 cup cornstarch |
Directions:
1. Cut chocolate bar between triangles into 15 large pieces and set aside.
2. In large bowl, beat butter with sugar until fluffy.
3. Beat in vanilla and salt.
4. Stir in flour and cornstarch.
5. Knead gently to bring dough together.
6. On lightly floured surface, roll dough into 15 inch log.
7. Cut into 1 inch thick rounds.
8. Place, 2 inches apart, on parchment paper lined baking sheet.
9. Press 1 chocolate piece, flat side down, into each round.
10. Press dough to surround and overlap chocolate edges.
11. Bake in 325F oven until golden (22 to 25 minutes).
12. Let cool for 10 minutes and transfer to racks and let it cool completely.
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