Chocolate and sea salt shortbread cookie. (Photo, Sian Richards.)
Chocolate with salt is a magical combination that you can apply to our easy shortbread recipe for a classic cookie with a modern twist.
2 1/2 cups
1 1/2 cups
, at room temperature
, preferably Maldon
PREHEAT ooven to 350F. Position racks in top and bottom thirds of oven. Line 2 baking sheets with parchment.
STIR flour with cocoa powder and salt in a medium bowl.
BEAT butter with sugar in a large bowl, using a wooden spoon, until smooth, 1 min. Gradually stir in half of flour mixture, until just combined. Add remaining flour mixture, kneading with your hands, until dough forms a ball.
ROLL out on a floured counter until 1/4 in. thick. Cut out cookies with various shapes of cookie cutters. Arrange on prepared sheets, 2 in. apart. Cookies will spread as they bake. Sprinkle cookies with sea salt.
BAKE in top and bottom thirds of oven, switching sheets halfway through, until edges are just golden, 12 to 15 min. Leave on sheet for 5 min, then transfer cookies to a rack to cool completely. Cookies will keep well in an airtight container up to 1 week, or freeze up to 1 month.