Chocolate Whipped Shortbread, luxurious melt in your mouth shortbread cookies, crumbly, soft, chocolaty and not too sweet. With a delightful topping: a sour cherry to bring some freshness, or a crunchy pecan for the nut lovers.
If I have to choose my favorite texture for cookies, that is chewy/soft versus crunchy/crumbly, my preference goes to the latter. And shortbread cookies are probably among my favorites.
Love cookies that crumble and melt in your mouth, without stressing the jaw too much, and leaving your taste buds with a delightful sensory feeling. I also love crumbly cookies that I can dip or dunk in my coffee, enough so they can hold their shape but dissipate in my mouth together with the coffee in a “tiramisu” flavor experience. I’ve never really understood my husband’s enthusiasm for cookies to have with a glass of cold milk, maybe because I think “how can you dip a cookie in cold milk? It doesn’t really soften and doesn’t really add any flavor to the cookie”, lol.
Chocolate is the other thing I like most, so these Chocolate Whipped Shortbread cookies are right up my ally. The recipe is from the talented Karlynn, aka The Kitchen Magpie, and it is in her cookbook “Flapper Pie and a Blue Prairie Sky”. These past few months have been incredible in connecting us with other food bloggers; and next year it will be even better, we’re going to attend our first Food Bloggers of Canada Conference! Anyway, few weeks ago we had the pleasure to meet in person some bloggers and in one occasion, at a local independent bookstore in Edmonton, we met Karlynn. She actually invited a bunch of local bloggers to her book signing and we were asked to bring a homemade sweet treat to celebrate and share with everybody. What a great night it was! And that night my husband bought the cookbook for me and I am enjoying it so much.
In the summer I made sour cherries in syrup (amarene sciroppate, in Italian) with sour cherries from Loreto’s uncle’s backyard tree, but haven’t posted the recipe yet (I know, it’s kind of late, now!). I thought this would be the perfect occasion to feature them.
These Chocolate Whipped Shortbread cookies are a breeze to make, and they freeze well. This recipe is definitely a keeper. They are buttery, light as air, and decadent. Not too sweet but sweet enough to keep you captivated and that combination of the dark chocolate and sour cherry or pecan is a match made in heaven.
The first bite entices you with that shortbread but this time chocolaty, that starts to melt and stimulate your taste buds. The second bite has you into the sour cherry with its tartness soothed by the sweetness in the preserve. If you are a nut lover then the pecan offers a nice buttery crunch paired with the chocolate is like a new dimension of peanut butter chocolate textured experience.
If you are craving shortbread and chocolate at the same time, get into the pantry and gather up all the ingredients for this spectacular Chocolate Whipped Shortbread, this will definitely do the trick, but beware if you have some late night snackers, you may wake up to crumbs on the counter along with an empty milk glass, lol.
Song of the day: “As” by George Michael. It’s so sad that we lost another great artist in 2016, one that accompanied my many teenage years.
- 1 cup salted butter, room temperature
- 3/4 cup icing (confectioners) sugar
- 1/3 cup unsweetened cocoa powder, sifted
- 1 and 1/4 cups all purpose flour (I used type 00)
- sour cherries in syrup, pitted and drained (or maraschino cherries. or candied cherries)
- Pre-heat oven to 275° F and get 2 baking sheets ready (you will need to bake the cookies in 2 batches).
- Drain and remove pits from sour cherries and set aside.
- In a large bowl, using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, whip the butter with the icing (confectioner) sugar, and cocoa on medium speed until thoroughly combined.
- Add flour, slowly and gradually, beating constantly, until all incorporated.
- Whip the mixture for about 6 minutes, scraping the sides and bottom with a spatula once in a while.
- Use an ice cream scoop or a tablespoon to scoop the dough onto the ungreased baking sheets. Cool in the refrigerator for about 10 minutes before placing in the oven. Place a sour cherry (or pecan, or maraschino cherry) on top of each cookie.
- Bake the cookies for about 30 minutes.
- Remove from the oven and let cool completely on the baking sheets before placing them on a rack.
- Store at room temperature for 2-3 days in a closed container, share with friends, or freeze the cookies, wrapped in plastic, in a closed container.
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