SALTED BUTTER CHOCOLATE-CHOCOLATE HAZELNUT SHORTBREAD
Makes: 24
Make ahead: The logs of dough need to be refrigerated overnight, and up to 1 week. (The logs of dough can be frozen for up to 1 month.) The cookies can be stored in an airtight container at room temperature for up to 5 days.
18 tbsp (270 mL) chilled salted butter, cut into 1/2-inch (1.25-cm) pieces
1/2 cup (125 mL) granulated sugar
1/4 packed cup (60 mL) light brown sugar
1 tsp (5 mL) vanilla extract
2 cups plus
2 tbsp (530 mL) all-purpose flour
1/4 cup plus 2 tbsp (90 mL) cocoa powder, preferably Valrhona brand
6 oz (170 g) Ferrero Rocher candies, coarsely chopped (12 to 13 pieces; round up when in doubt)
Demerara sugar, for rolling
1 large egg, beaten
flaky sea salt, for sprinkling
1. Line a rimmed baking sheet (or two, ideally) with parchment paper.
2. Combine the butter, both sugars and the vanilla extract in the bowl of a stand mixer or with a handheld electric mixer; beat on medium-high speed for 3 to 5 minutes, until the mixture is light and fluffy. Stop to scrape down the sides of the bowl.
3. Add the flour and cocoa powder; beat on low speed until incorporated, then add the chopped Ferrero Rocher candies (they’ll be a little messy, it’s OK) and beat just to incorporate.
4. Divide the dough in half, placing each half on a large piece of plastic wrap or parchment paper. Use the plastic or paper (to protect your hands from stickiness) to roll and shape each portion of dough into a log, wrapping it at the same time. Each log should be 2 to 2 1/4 inches (5 cm) in diameter. Refrigerate until totally firm, about 2 hours, and up to 1 week.
5. Preheat the oven to 350 F (175 C). Spread the Demerara sugar on a piece of plastic wrap. Unwrap the logs; brush their exteriors with the beaten egg, and then roll the logs in that sugar. Discard any sugar that’s left behind.
6. Slice each log into 1/2-inchthick (1.25-cm) rounds, placing them on the prepared baking sheet(s) about 1 inch (2.5 cm) apart, and sprinkle with flaky salt. Bake (middle rack) for 12 to 15 minutes, until the edges are just beginning to brown.
7. Let cool slightly before serving, or cool completely before storing.
Based on an Alison Roman recipe; adapted by cookbook author and food writer Charlotte Druckman.