Fleur de Sel Chocolate Chip Cookies

By CheeseDiva

Ingredients

• 1 cup (2 sticks) butter, room temperature
• 1/2 cup powdered sugar
• 1 1/2 cups flour
• 1/2 cup cornstarch
• 1/4 teaspoon fleur de sel or coarse grained salt
• 1/2 cup dark chocolate, cut into small pieces

Details

Servings 18
Preparation time 10mins
Cooking time 20mins
Adapted from closetcooking.com

Preparation

Step 1

Mix in the flour, cornstarch and salt.

Mix the dry ingredients into the wet ingredients followed by the chocolate.

Shape the cookies as you like an place them on a parchment lined baking sheet with an inch of space between them.

Place the baking sheet in the fridge and chill for at least 30 minutes.

Bake in a preheated 350F oven until they just start to turn a light golden brown, about 8-14 minutes, remove and let cool. (Note: The shortbread will still be rather soft when it is done but it with crisp up as it cools.)

I follow your work, and I've been loving the shortbread recipes. Have you considered a bacon shortbread? Perhaps subbing in some bacon grease with the butter and adding something funky like pb

My family always makes almond shortbread wedges topped with melted semisweet chocolate and crushed candy canes--might have to switch things up a little and try this recipe. Looks delicious! Happy Holidays!

theconservatory: The cornstarch adds a lightness to the shortbread. If you prefer you can replace it with an equal amount of flour.

Fleur de Sel is a type of salt from France. You could easily replace it with some coarse sea salt. These cookies definitely have a shortbread texture with a slightly crispy outside and a melt in your mouth buttery inside. They are not chewy like a chocolate chip cookie.

The Dancer in the Dark: The cornstarch makes for shortbread with a lighter and creamier texture but you can replace any or all of it with an equal amount of flour if you prefer.

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