There were a bunch of things I wanted to bake yesterday.
I couldn’t decide between two of them.
So I decided to bake both!
I went into the kitchen, pulled out the heavy stand mixer, got out all my ingredients and went to the fridge to get some eggs.
And there were no eggs.
Something you may not know about me is that I’m pretty lazy.
I’d rather not bake at all than drive the two minutes to the supermarket for eggs.
I was a little shattered. I really wanted to bake.
I tried to think of what I could make without eggs and remembered this gorgeous looking shortbread on Brown Eyed Baker. She has the best recipes.
And there you have it. Salty, crunchy, chocolatey shortbread. And no supermarket trip!
SALTED CHOCOLATE SHORTBREAD
Adapted from Brown Eyed Baker.
150g unsalted butter, softened (11 tbsp)
2/3 cup brown sugar
1/4 cup white sugar
1 tsp vanilla
1/2 tsp sea salt, plus extra for sprinkling
1 1/4 cups plain flour
1/3 cup cocoa
1/2 tsp baking soda
3/4 cup chocolate chips
Preheat oven to 170 C and line 2-3 trays with baking paper.
Beat the butter and sugars together using an electric mixer until creamy.
Add the sea salt and vanilla and beat for a few more moments.
Turn the mixer off. Add the flour, cocoa and baking powder. Turn the mixer on low and mix until incorporated.
Add the chocolate chips and continue to mix on low until the dough comes together.
Roll large teaspoons of dough into balls and place on prepared baking trays.
Using the palm of your hand, flatten the balls as much as you can. Sprinkle gently with sea salt.
Bake for 10-12 minutes. Your house will smell like hot chocolate. Allow to cool on baking trays. Makes 30 cookies.
