Chocolate Squared

Sorry, everyone - today's post isn't a math problem. I know you were hoping to do math this morning, but all I really wanted was square chocolate cookies.

Simple, square, cocoa-rich, buttery cookies. Is that too much to ask?

Like so many, this recipe is a conglomeration of several. Some recipes were too sweet, others had additional ingredients (I tend to like my chocolate unadorned), one was way too soft, another too doughy.

In the end, this recipe is pretty perfect, and ever so simple.

Not too sweet, the cookies have a nice "tooth" to them, and are perfect for your morning coffee, afternoon tea, or evening cocoa.

Now that we're done with this, you can get back to your math.

~ David

Chocolate Shortbread Squares

7 3/4 ounces flour

2 1/4 ounces unsweetened cocoa, I use Pernigotti

16 tablespoons unsalted butter, room temperature

3 7/8 ounces granulated sugar

Whisk flour and cocoa together in a bowl and set aside.

Using a stand mixer with the paddle attachment, cream the butter on medium speed until light fluffy. Add the sugar continue to beat until very pale. Stop the mixer; add the flour and cocoa mixture and combine on low speed, until it forms a slightly dry dough.

On a sheet of wax paper, form the dough into a square log 14 inches long and 1 1/2 inches in diameter. I use a dough scraper to help me for the log. Wrap tightly in the wax paper and chill the dough for at least 1 hour.

Line two cookie sheets with parchment. Slice the dough into 1/4-inch thick slices. Arrange the slices on the parchment and inch or more apart. Place cookies sheets in the freezer for 10 minutes; preheat oven to 325°F. Remove cookie sheets from the freezer and bake shortbreads for 18 minutes. Let them cool on the baking sheets for 10 minutes, until they are firm enough to remove with a spatula. Them remove them to a cooling rack to finish cooling. 

Makes 4 dozen.