Do you know the only thing that is better than one kind of chocolate? Here's the answer: three different kinds of chocolate in ONE cookie! Yes you read that right my friends. Today I am making Triple Chocolate Shortbread Cookies. I must say too, these cookies truly are to die for.
If you have never heard of Dorie Greenspan's World Peace Cookies here's what you need to know: they are the best cookies in the world. Period. I don't know what it is about them but anyone I have ever made them for has agreed with me. They are buttery, crumbly, salty, and just delicious all around. They simply are made with butter, brown and white sugar, cocoa powder, flour, baking soda, and salt. You make the dough, roll it into logs, chill it, and slice and bake! So easy.
I first heard about these cookies on Bon Appetit's podcast. They interviewed Dorie Greenspan and just hearing her describe the cookie made me drool a little. I can tell when I will love a recipe and I knew when I heard that podcast that I would love World Peace Cookies. So I made them for my family and friends for Christmas last year and everyone loved them! Jake and I both ate a whole batch ourselves. They really are that good!
This recipe is really easy to make and requires just a few ingredients that you probably already have in your pantry. I decided to use white chocolate chunks and... get ready for it... caramelized white chocolate chunks! You might be wondering what caramelized white chocolate and it is exactly what it sounds like; white chocolate cooked low and slow until it literally caramelizes. It's such a brilliant idea and I can't believe I had never heard of it before. I got the idea from one of my favorite Youtuber's, Cupcake Jemma, who have mentioned on here before. I love her videos and recipes and when I saw her video using caramelized white chocolate I HAD to try it. And let me tell ya, it is just as delicious as it sounds.
These cookies are one of my new favorites now. I have been in love with World Peace cookies since the first time I made the recipe but this version really tops them all. I love the trio of the dutch process cocoa, white chocolate, and caramelized white chocolate. Again, the only thing better than one kind of chocolate is three kinds all in one cookie!
If you try this recipe please share your photos or tell me about it on here or any of my social media accounts. I would love to hear from you! Thanks for visiting A Common Kitchen this week everyone! Xx
Triple Chocolate Shortbread Cookies
Recipe adapted from Everyday Dorie
Makes about 24 Cookies
For the Cookies:
1 1/4 Cup All Purpose Flour
1/3 Cup Dutch Process Cocoa Powder
1/2 Teaspoon Baking Soda
12 Tablespoons Butter, softened
2/3 Cup Brown Sugar, tightly packed
1/4 Cup White Sugar
1/2 Teaspoon Kosher Salt, plus more for sprinkling
1 Teaspoon Vanilla Extract
4 Ounces Good Quality White Chocolate, roughly chopped *see note
4 Ounces Caramelized White Chocolate (recipe below), roughly chopped
For the Caramelized White Chocolate: (Recipe from here)
8 ounces Good Quality White Chocolate **see note
To Make the Caramelized White Chocolate:
Preheat your oven to 215ºf.
In a 9x13" rimmed baking sheet or baking pan add all of the white chocolate chips.
Put the chocolate into the oven for 10 minutes. Once the 10 minutes has passed, remove the chocolate from the oven and mix everything together and spread it back out into an even layer on the baking sheet.
Repeat the process of baking for 10 minutes, mixing, and then spreading the chocolate into a even layer until the chocolate is silky smooth and is a deep caramel color. At times the chocolate make look grainy, lumpy, or like it's seizing up. Don't worry, this is normal! Just keep following the 10 minutes in the oven, stir, back in the oven. This will take 60-90 minutes total.
Once the chocolate is done caramelizing, line a new baking sheet with parchment paper and pour the chocolate into the pan and let cool completely to room temperature. Once cooled, transfer to the freezer and freeze for at least 30 minutes. Once frozen, break the caramelized white chocolate into chunks by hand or use a knife to chop it up. Store in an airtight container in the fridge until ready to use.
For the Cookies:
In a bowl, sift together the flour, cocoa, and baking soda. Whisk until fully combined.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and white sugar on medium speed until light and fluffy, about 3 minutes. Add in the salt and vanilla extract and mix again until combined. Stop the mixer and scrape down the sides and bottom of the bowl and mix again for 15 seconds.
Stop the mixer and add all of the dry ingredients. Turn the mixer on low and mix until the dough just comes together and starts to hold it's shape. Add in the white chocolate and caramelized chocolate chunks and mix on low just until combined.
Turn the dough out onto a clean work surface and gather the dough into a ball, kneading if necessary. Divide the dough evenly in half and shape the dough into two logs that are 1 1/2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least three hours or up to overnight.
Once the dough has chilled, preheat the oven to 325ºf. Line two baking sheets with parchment paper.
Take your dough out of the fridge and remove it from the plastic wrap. Cut 1/2 inch rounds from the logs and place them on the baking sheets 1 inch apart. Sprinkle the tops of each cookie with a tiny bit of salt.
Bake the cookies for exactly 12 minutes. Once baked, transfer the cookies to cooling racks to cool down. You can eat the cookies slightyl warm from the oven or let cool to room temperature.
*Use the best quality white chocolate you can get. I always buy Ghirardelli White Chocolate bars and they are less than $4 at Target. I like using bars because chocolate chips contain larger amount of emulsifiers but you can use chips if you prefer. If you use a bar of chocolate, just use a sharp knife to chop it into chunks.
**Again, use the best quality white chocolate you can find. You can use a bar or chips for the caramelized white chocolate, it doesn't matter which you use. I used the Ghirardelli white chocolate chips because it already comes in an eight ounce bag.