Chocolate Shortbread with White Chocolate Sauce

Recipe courtesy Alexandra Guarnaschelli for 12 Days of Cookies 2008

Rated: 4 stars out of 5Rate itRead users' reviews (16)

Cook Time:
50 min
Level:
Intermediate
Yield:
24 cookies

Times:

Prep: 40 min
Inactive Prep: 20 min
Cook: 50 min
Total:: 1 hr 50 min

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Ingredients

Cookies:

1 ounce bittersweet chocolate
2 ounces semisweet chocolate
1 cup unsalted butter, softened, plus a little extra for greasing the baking sheet
1/2 cup granulated sugar
2 cups all-purpose flour

Sauce:

3/4 cup heavy cream
8 ounces white chocolate, chopped or shaved into small pieces
1/2 cup sour cream, preferably at room temperature

Directions

Preheat the oven to 350 degrees F.

In a small metal bowl, combine the 2 types of chocolate and melt them gently over a pot of simmering water or a double boiler. Cool chocolate to room temperature.

Make the shortbread dough:

In the bowl of an electric mixer fitted with the whisk attachment, combine the butter and sugar. Blend until smooth and "creamed," 3 to 5 minutes. Mix in the cooled melted chocolate.

Sift the flour and add to the butter mixture and blend on low speed to incorporate the flour. Do not over mix . Remove the dough from the bowl and refrigerate for a few minutes to chill.

Make the chocolate sauce:

In a medium-sized pot, bring the cream to a gentle simmer. Remove the pot from the heat and whisk in the white chocolate pieces. Allow the mixture to sit and cool for a minute. All of the white chocolate should easily melt into the cream. Whisk in the sour cream and taste for seasoning. Cook's Note: Sour cream is temperamental when heated, so take care that your mixture never gets overly hot. If so, cool a little before incorporating. Set aside at room temperature.

Press the shortbread dough evenly into a 9 by 13 by 1-inch greased non-stick baking pan. Place in the center of the oven and bake for 35 to 40 minutes until the dough is fairly firm to the touch. Remove from the oven and allow the shortbread to cool for about 10 minutes. Cut into 12 rectangles, 4 by 2 inches, and then cut diagonally across rectangles to form 24 long triangles for good dipping.

Arrange shortbread wedges on a tray with the white chocolate sauce in a bowl for dipping.

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Comments & Reviews

recipe Chocolate Shortbread with White Chocolate Sauce
Kristin Quincy, MA 10-14-2009
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One of my Top All-Time Cookie Recipes
Rated: 5 stars out of 5

This was one of the most unbelievable cookies I have ever made. The sauce was decadent, the cookie rich and delicious.... Definitely add these to your holiday treat repertoire!Read more
recipe Chocolate Shortbread with White Chocolate Sauce
Kim Keller, TX 06-29-2009
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Amazing!
Rated: 5 stars out of 5

I decided to make these as our 'cookies for Santa' this past Christmas. THE most decadent, fabulous cookie recipe I've ever... eaten! I didn't have quite the right pan for the dough, but it still turned out great. The whole family loved them, and I thought the dipping sauce was just divine!Read more
recipe Chocolate Shortbread with White Chocolate Sauce
Paula Fairburn, GA 01-13-2009
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Where Did I Go Wrong
Rated: 1 stars out of 5

Nothing about this worked for me. I thought I followed the recipe exactly, but... The cookie crumbled, literally. The dipping... sauce set up like icing. The recipe says bake until firm to the touch. After baking 40 minutes the cookie was still goo in the middle. I baked another 10 minutes and took it from the oven, still not firm to the touch. Let it cool in the pan and it was brittle and crumbly. The icing I don't know what to say. I measured everything with a kitchen scale. Maybe I should have used a measuring cup. I'm really not normally a cooking failure. But, this one really takes the cake... or, the cookie.Read more
recipe Chocolate Shortbread with White Chocolate Sauce
Dave Mychael Nokomis, FL 12-17-2008
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Forget the sauce... these stand on their own!
Rated: 5 stars out of 5

Who needs a dipping sauce when you have near chocolate perfection already? I made these as directed but did not refregerate... the dough at all before I put it into the baking pan.I was able to get it to a perfectly even thickness by using the back of a pancake turner/spatula(after I first pushed it out well with my hands). I had to try one of these as soon as I could let them cool enough to get out of the pan. at first I was sorely dissappointed, but after they sit for 24 hours in a tightly covered pan the flavor takes on a more subtle, but still boldly Chocolate taste with the flakeyness of shortbread. How could you go wrong with Butter and chocolate??Read more
recipe Chocolate Shortbread with White Chocolate Sauce
jennifer houston, TX 12-15-2008
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easy shortbread
Rated: 4 stars out of 5

this isn't the most fantastic shortbread, but it isn't bad. 4 stars on that, since i couldn't bring myself to add cream,... chocolate, and sour cream to an already fattening treat. i think i might drizzle some white chocolate on top though, just to make it pretty :)Read more
recipe Chocolate Shortbread with White Chocolate Sauce
JACQUELINE Buffalo, NY 12-13-2008
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AVERAGE
Rated: 4 stars out of 5

I JUST WANTED PLAIN SHORTBREAD, THIS "TWELVE DAYS OF CHRISTMAS' RECIPE CAME IN MY MAILBOX SO I TWEAKED IT & LEFT OUT THE... CHOCOLATE AS WELL AS THE DIP. ONCE YOU DO THAT, IT IS JUST AVERAGE SHORTBREAD.......HOW CAN YOU INPROVE OR DETRACT FROM BUTTER, SUGAR, & FLOUR????.......THEREFORE, IT GOT A 4-STAR RATING. THE IDEA OF USING THE 9X13 PAN WAS A NEW/GOOD IDEA, BUT I HAD TO PLACE PLASTIC WRAP ON TOP OF THE DOUGH TO REALLY PUSH IT AROUND THE PAN.......DIFFICULT DOUGH TO WORK WITH. WITH SHORTBREAD, YOU HAVE TO MAKE SURE ALL DOUGH IS EVEN OR THE BAKING TIME WILL BE OFF FOR THE PAN AS A WHOLE. I GUESS I PREFER COOKS ILLUSTRATED METHOD.....PUT DOUGH IN A 9" ROUND CAKE PAN, & FLATTEN WITH ANOTHER 9" PAN INSIDE......NICE & EVEN, WISH I WOULD HAVE USED THAT RECIPE INSTEAD.Read more