Ingredients:
- 1 cup (2 sticks) Unsalted Butter, cubed, slightly softened
- ½ cup Caster Sugar (Fine Granule)
- 1 ½ cups All-Purpose Flour, sifted
- ½ cup Dutch-Process Cocoa Powder, sifted
- ½ teaspoon Fine Sea Salt
- 1 teaspoon Pure Vanilla Extract
- ½ cup Dark Chocolate (60–70% Cacao), roughly chopped
Instructions:
- Preheat the oven to 325°F (160°C). Line a 9-inch round cake tin or an 8x8 inch square baking pan with parchment paper, leaving an overhang.
- Sift the all-purpose flour, cocoa powder, and salt into a medium bowl. Whisk briefly to ensure full integration.
- In the bowl of a stand mixer, beat the slightly softened butter and caster sugar on medium speed until lightened in colour and texture (about 3 minutes). Scrape down the sides of the bowl.
- Beat in the vanilla extract until just combined.
- Reduce the mixer speed to low. Gradually add the cocoa-flour mixture, mixing only until just combined and the dough looks shaggy. Stop immediately once most of the flour has disappeared to avoid developing gluten.
- Gently fold in the chopped dark chocolate chunks using a spatula.
- Press the dough evenly into the prepared baking pan. Use the base of a measuring cup or your fingers to smooth the top.
- Prick the entire surface of the dough firmly with a fork (docking). This prevents steam pockets.
- Chill the dough in the refrigerator for a minimum of 45 minutes (or up to 2 days). This step is mandatory for achieving crispness.
- Bake for 20–22 minutes. The shortbread is done when the edges look firm and dry and the centre feels set to the touch (it will not brown significantly).
- Remove the pan from the oven. While the shortbread is still hot (after about 5 minutes of cooling), use a sharp knife to cut into your desired shape (fingers, squares, or wedges).
- Allow the shortbread to cool completely in the pan on a wire rack. Once fully cooled, lift the shortbread out using the parchment overhang and break it along the score marks.