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Double Chocolate Shortbread
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Decadent shortbread cookies topped with rich dark and white chocolate ganache for an indulgent double chocolate delight.
Ingredients:
  • 1 cup butter, softened
  • 0.75 cup confectioners' sugar
  • 1 vanilla bean, split and scraped
  • 2 cups all-purpose flour, sifted
  • 0.5 cup dark chocolate chips
  • 4 tablespoons heavy cream
  • 0.5 cup white chocolate chips
Instructions:
  • Preheat the oven to 350°F (175°C) and generously grease a 9x13-inch baking dish.
  • In a bowl, blend butter, confectioners' sugar, and vanilla bean halves until smooth on low speed. Slowly add sifted flour until combined and dough comes away from the bowl edges. Be careful not to overmix. Firmly press dough into the baking dish.
  • Bake in the oven until lightly golden, approximately 18 minutes. Let cool for 10-12 minutes before serving.
  • While the shortbread is cooling, make the chocolate ganaches. In a small saucepan over low heat, melt dark chocolate chips with 2 tablespoons cream until smooth, stirring constantly for 2 to 3 minutes. Repeat the process with white chocolate chips and the remaining cream in another saucepan, ensuring the chocolate does not burn.
  • Generously pour both ganaches over the shortbread using two spoons. Let the chocolate cool and harden for about 10 minutes. Slice the shortbread into squares.

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