I have a huge sweet tooth. Sometimes, nothing brings me more joy than a warm cookie fresh from the oven or a slice of seasonal berry pie. But I also run into a common problem — it’s tough to stop at just one cookie! That’s why I’ve adapted my favorite shortbread recipe to create one perfect cookie to satisfy that sugar craving.
This is also a really wonderful homemade gift for Mother’s Day. Buy a cute little see-though bag from the local craft store and tie it with decorative string. It’s an inexpensive but heartfelt gift that’s much more meaningful than a gift card or last-minute flowers!
Typically, when I prepare shortbread cookie dough, I use a stand mixer. However, that doesn’t really work with such small ingredient quantities. To create enough cookie dough for this recipe, I simply mash the ingredients together in a bowl. Start by whisking together the dry ingredients. Add the butter and then use the back of a spoon to mash it into the dry ingredients. Once the mixture is crumbly, drizzle the vanilla extract on top and continue mashing with the spoon until the dough is formed.
I love using toasted coconut on this cookie because of its delicate flavor and texture, but feel free to use chopped toasted nuts instead for a bit more crunch!
For such a small amount of chocolate, it’s easiest to melt it in the microwave. However, a double boiler may also be used. To temper the chocolate, place bittersweet chocolate chips in a small bowl (I recommend Ghirardelli chips because they melt very smoothly). Microwave for 30 seconds and then stir. The chips will barely be melted. Continue melting in 30-second increments, stirring every time, until the chocolate is smooth.
One Chocolate Shortbread Cookie
Yields: 1 cookie
- 3 1/2 tablespoons (1 1/8 ounces) all-purpose flour
- 1 tablespoon powdered sugar
- pinch of salt
- 1 1/2 tablespoons unsalted butter, room temperature
- 1/8 teaspoon pure vanilla extract
- 2 tablespoons bittersweet chocolate chips
- 1/2 tablespoon shredded coconut (either sweetened or unsweetened)
- In a small bowl, whisk together the flour, sugar and salt. Add the butter and use the back of a spoon to mash the ingredients together. Once the mixture is crumbly, drizzle the vanilla on top and continue mashing with the spoon until the dough is formed. Allow the dough to chill in the refrigerator for 10 minutes.
- Use a rolling pin to roll the dough thin and then use a 3-inch cookie cutter to shape the dough. Place on a plate and chill the dough for another 15 minutes.
- Preheat the oven to 350 degrees Fahrenheit. Place the coconut on a baking tray and toast until golden, 2 to 4 minutes. Set aside.
- Bake the cookie for 10 to 15 minutes or until lightly golden on top. Allow to cool to room temperature.
- Place the chocolate in a small bowl. Microwave for 30 seconds and then stir. Continue microwaving and stirring in 30-second increments until the chocolate is completely melted.
- Use a pastry brush to spread chocolate on top of the cookie (either the entire top or only half, as shown in the photos). Sprinkle toasted coconut on top. Allow the chocolate to firm up before serving. Chilling the cookie in the refrigerator will speed up this process.
Photo credit: Jennifer Farley