Bake It Now: Salted Chocolate Shortbread

1. 1

   Preheat the oven to 350F.

2. 2

   Line two baking sheets with parchment paper.

3. 3

   In a small bowl, combine the flour, cocoa powder, baking soda, and salt.

4. 4

   Set aside.

5. 5

   In a large bowl, using a hand mixer, beat together the butter, granulated sugar, brown sugar, and vanilla until light and smooth, about 3 minutes.

6. 6

   Gradually stir in the flour mixture until combined.

7. 7

   Roll the dough into 1 12inch balls and set them on the prepared baking sheets, leaving 1 inch between the balls.

8. 8

   Use the bottom of a flat cup to slightly flatten each ball, and then sprinkle the balls with fleur de sel.

9. 9

   Bake for 13 to 15 minutes, or until the tops are cracked.

10. 10

    Transfer the cookies to a wire rack to cool.

11. 11

    Store in an airtight container at room temperature for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.