Ruby Chocolate Shortbread Cookies
These Ruby Chocolate Shortbread Cookies are a fun twist on the classic chocolate chip cookie recipe. They are crisp, tender, and buttery with tart ruby and bittersweet chocolate flavors.
Servings: cookies
Ingredients
- 1/2 cup (113 gr) unsalted butter, room temperature
- 1/2 cup (65 gr) confectioners' sugar
- 1/4 tsp vanilla extract
- 18 tbsp (140 gr) cake flour
- 1/4 tsp salt
- 1/4 cup (40 gr) chopped ruby chocolate
- 1/4 cup (35 gr) chopped dark chocolate
Instructions
- Using a mixer or spatula, mix butter and confectioners sugar until combined. Add vanilla extract and mix until well combined.
- Sift in cake flour and salt. Mix with a spatula until well incorporated. Add finely chopped chocolate and mix until well combined.
- Refrigerate the dough for 20-30 minutes if it is too sticky. If not, you can skip this step.
- Press the dough into two logs, about 1.2-inch/3.cm in diameter. Wrap the dough with parchment paper or plastic wrap and chill until very firm for at least 2 hours.
- Preheat the oven to 350℉/180℃ and line two baking pans with parchment paper.
- Slice the log into a 1/2-inch or about 1.2 cm thick with a sharp knife. Arrange the slices on the baking pan, spacing 1 inch apart.
- Bake for 13-15 minutes or until the bottom edges of the cookies are golden brown in color.
- Transfer to a wire sheet to cool completely.
Nutrition
Serving: 1cookie | Calories: 56kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 18mg | Potassium: 16mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 83IU | Vitamin C: 0.005mg | Calcium: 4mg | Iron: 0.2mg
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