All you need to bake hundreds of different kinds of cookies is one basic recipe that works for you. I added dark chocolate and almonds to the standard shortbread recipe. These cookies have a melt in mouth crunchy texture as opposed to the usually chewy texture of most chocolate cookies.
- Dark Chocolate (atleast 70% cocoa) – 125 gms
- Butter – 1/2 cup
- Sugar – 1/2 cup
- Maida – 1 1/4 cups
- Almonds – 1/4 cup
- Chop the dark chocolate into chunks. Melt the dark chocolate along with the butter on high for 1 minute in the microwave. Whisk well until the chocolate butter mix is silky and smooth.
- Powder the sugar. Add powdered sugar to the melted chocolate and combine well. Add almonds.
- Add maida gradually and mix well to form a dough.
- Knead the dough until its soft for about 7-10 minutes. If dough feels too wet, add a tablespoon or so of maida. If the dough feels too dry, add a tablespoon or so of butter.
- Grease a baking tray. Form the dough into circular cookies and transfer to the tray.
- Chill the cookies for an hour or more.
- Preheat oven to 220 C.
- Bake cookies at 220 C for 12-15 minutes.
Lakshmi’s Notes: Please use only dark chocolate with at least 70% cocoa. Anything with lesser cocoa content will not work. I generally chill the cookies at least a couple of hours or overnight before baking. This ensures that the texture is perfect without being too crumbly or dense. Do not use glass to bake these cookies. You can substitute a couple of tablespoons of maida with cocoa powder if you want the cookies to be darker.