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Chocolate-Chunk Shortbread Recipe


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     Chocolate-Chunk Shortbread

Category   Desserts - Breads
Sub Category   None

2 cups all-purpose flour
1 1/4 teaspoons coarse salt
2 sticks UNSALTED butter, softened, plus more for pan
3/4 cups confectioners' sugar
9 oz chopped bittersweet chocolate, divided

Preheat oven to 300. Sift together flour & salt into medium bowl. Beat butter with mixer on med-high speed until fluffy, 3-5 min, scraping down sides of bowl with spatula. Add sugar gradually beating between additions, continue until mixture is very pale, about 2 min total. On low, add flour mixture & beat until just combined. After beating flour, beat in 4 oz bittersweet chocolate, 3/4 cup, Press dough evenly into a parchment lined 9x13 rimmed baking sheet, refrigerate until firm about 20 min. Cut dough in eights lengthwise, then quarters crosswise making 32 rectangles. Evenly pierce all over with a skewer. Bake until shortbread is firm in center and golden brown, 50 min to 1 hour. Transfer pan to wire rack; immediately recut rectangles with a paring knife. Let shortbread cool completely in pan. Melt 5 oz bittersweet chocolate. Dip bars into chocolate & place on parchment lined baking sheet and refrigerate until chocolate is set, about 10 min

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