chocolate shortbread cookies from thomas keller's bouchon bakery

part 1 of 2 of my christmas gift to my coworkers.  

i knew that i wanted to bake something for christmas presents but i just didn't know what.  i thought about cupcakes, cookies, bars.... but all the portions seemed too big.  i wanted something bite-sized and easily packaged so that i could have a present for everyone.  

chocolate shortbread cookies.
adapted from bouchon bakery. makes cute snacks.
** yields more cookies than i could count.

what you'll need:

• medium bowl
• kitchen aid stand mixer
• silpat non-stick silicone baking mat (optional)
• baking sheet

ingredients:

• 1 3/4 cup + 1 1/2 tbsp (259 grams) all purpose flour
• 1 cup + 1 1/2 tbsp (87 grams) unsweetened alkalized cocoa powder
• 3/8 tsp (1.6 grams) baking soda
• 1/2 cup (2 sticks; 227 grams) unsalted butter
• 2 tsp (6 grams) kosher salt
• 3/4 cup + 1 tbsp (161 grams) granulated sugar

• 
  
• directions:

1. place the flour in a medium bowl, sift in the cocoa and baking soda, and whisk to combine.
2. place the butter in the bowl of a stand mixer fitted with the paddle attachment.  turn to medium-low speed and mix until smooth.  add the salt and mix for another 15 to 30 seconds.  add the sugar and mix for about 2 minutes, until fluffy.  scrape downy he sides and bottom of the bowl.
3. add the dry ingredients in 2 additions, missing on low speed for 15 to 30 seconds after each, or until just combined, them mix until the dough begins to come together.  mound the dough on the work surface and, using the heel of your hand or a pastry scraper, push it together into a 6 inch square block.  wrap in plastic wrap and refrigerate for at least 1 hour, until firm.  (the dough can be refrigerated for up to 2 days or frozen for up to a 1 month.)
4. position the racks in the upper and lower thirds of the oven and preheat the oven to 325°F (standard). line two sheet pans with Silpats or parchment paper.
5. unwrap the dough and place it between two pieces of parchment paper or plastic wrap.  with a rolling pin, pound the top of the dough, working from left to right, to begin to flatten it, then turn the dough 90 degrees and repeat (this will help prevent the dough from cracking as it is rolled.  roll out to a 1/8 inch thick sheet.  if the dough has sorted, slide it (in the parchment) onto the back of a sheet pan and refrigerate until firm enough to cut.
6. using the fluter cutter, cut rounds front he dough.  if necessary, push the trimmings together, refrigerate until firm, and reroll for a total of 16 rounds (any trimmings can be baked as is, cooled, and ground in the food processor to use as cookie crumbs over ice cream.) if the dough softens, return to the refrigerator until the cookies are firm enough to transfer to a sheet pan.  arrange the rounds on the sheet pans, leaving about 1 inch between them. (the dough can be shaped in advance.)
7. bake for 15 to 17 minutes, turning the pans around halfway through baking, until the cookies are fragrant, with small cracks on the surface. (because the cookies are so dark, it can be difficult to tell when they are done.)  set the pans on a cooling rack and cool for 5 to 10 minutes, then transfer the cookies to the rack to cool completely.

final notes:
i made these cookies bite sized for christmas presents so they so they took a little less time to cook.

<3 BabyBear