Have I ever told you that I’m a perfectionist?
I am, which comes into play quite often when I’m baking. For example, spreading chocolate on top of shortbread cookies seems like something that would take a couple of seconds, but when you want the surface to look smooth and beautiful, it takes more like a couple of minutes.
Then, cutting the cookies should only take a minute or two, right? Well for me it can take more like ten minutes, if I decide to cut them in nice, even diamond shapes, which still don’t turn out quite so even.
Final verdict: being a perfectionist might not be a bad thing, but it also might mean that it takes you a lot longer to get things done.
C’est la vie!
These shortbread cookies have been in my family as long as I’ve known, and the recipe is actually really quick and easy. This is my last dessert of the series of four I did for a holiday party, and it just goes to show that sometimes the simplest things to make are just as big a hit as the most difficult ones. A layer of buttery shortbread covered with an equal layer of sweet chocolate … you can’t deny that sounds mouthwatering.
Chocolate-Covered Shortbread Cookies
(makes one 13″x18″ sheet of cookies)
1 cup salted butter, softened
1 cup brown sugar
2 egg yolks
2 cups all-purpose flour, plus extra for spreading batter
2 teaspoons vanilla
4 cups chocolate chips
Oven Temperature: 350 F
1. In the bowl of a stand mixer, beat together the butter and brown sugar on high speed for 2-3 minutes until light and fluffy.
2. Add the eggs yolks and beat well. Beat in the vanilla.
3. Add the flour to the wet ingredients and mix in at lowest speed until just combined.
4. Spread the batter out flat onto an un-greased, unlined baking sheet, about 1/4″ thick. Add more flour as necessary to prevent sticking while spreading the batter (I used about another 1/4 cup). Place the tray in the preheated oven for 15 minutes to bake.
5. After 15 minutes, remove the cookies from the oven and evenly spread 4 cups of chocolate chips over the cookies. Place the tray back in the oven for about 2 minutes, or until the chocolate chips have melted to the point that you can spread them. Evenly smooth the melted chocolate over the entire sheet of cookies.
6. Allow to cool completely before slicing. You can slice in squares, or vertically and diagonally to form diamond shapes.
7. Cookies are best served cold and can be frozen. Enjoy :)