Dark Chocolate Sea Salt Brown Butter Shortbread Cookies
These Dark Chocolate Drizzled Sea Salt Brown Butter Shortbread Cookies are sweet, salty, and are filled with the most wonderful nutty browned butter flavor!
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Servings: 12 cookies
Ingredients
- 1 ½ sticks salted butter
- ½ cup packed dark brown sugar
- 1 tablespoon pure vanilla extract
- 1 ⅓ cups all purpose flour
- ¼ teaspoon salt
- 16 oz. good quality dark chocolate bars, melted
- coarse sea salt for tops (optional)
Instructions
- In a medium saucepan, melt the butter over medium high heat. As the butter melts and bubbles, it will eventually start to foam and have a nutty aroma. As the foam begins to subside and has an amber color, its time to take off the heat. Put the browned butter in a heat proof bowl, and set in the freezer until it solidifies, about an hour.
- Preheat oven to 350 degrees F. Once the butter is firm, cream the butter, vanilla and brown sugar in a stand mixer until smooth. On low, slowly add the flour and salt. Mix until fully combined and crumbly.
- Dup the crumbly dough onto parchment paper, and use your hands to form and shape into a log. Roll the log in the parchment paper until it measures about 12 inches long. Place in the freezer for 30 minutes, until the dough is firm enough to slice with a sharp kitchen knife.
- Slice into 1 inch slices, and arrange on a cookie sheet. Bake at 350 degrees F for 10-12 minutes, or until the edges are lightly golden brown. Set on a cooling rack to cool.
- While the cookies are cooling, melt the dark chocolate bars in a heat proof bowl in the microwave for 30 second intervals. Stir each time. Melt until just combined and smooth. Be careful not to over heat the chocolate- if it gets too hot it will become thick and wont drizzle.
- Dip or drizzle each shortbread cookie, and sprinkle with the coarse sea salt if using. ENJOY