Bake It Now: Salted Chocolate Shortbread

• 1 1/4 cups all-purpose flour
• 1/3 cup Guittard Cocoa Rouge (Dutch-processed unsweetened cocoa powder)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, at room temperature
• 1/4 cup granulated sugar
• 1/2 cup firmly packed dark brown sugar
• 3/4 teaspoon vanilla extract
• Fleur de sel for sprinkling

1. Preheat the oven to 350F.
2. Line two baking sheets with parchment paper.
3. In a small bowl, combine the flour, cocoa powder, baking soda, and salt.
4. Set aside.
5. In a large bowl, using a hand mixer, beat together the butter, granulated sugar, brown sugar, and vanilla until light and smooth, about 3 minutes.
6. Gradually stir in the flour mixture until combined.
7. Roll the dough into 1 12inch balls and set them on the prepared baking sheets, leaving 1 inch between the balls.
8. Use the bottom of a flat cup to slightly flatten each ball, and then sprinkle the balls with fleur de sel.
9. Bake for 13 to 15 minutes, or until the tops are cracked.
10. Transfer the cookies to a wire rack to cool.
11. Store in an airtight container at room temperature for up to 1 week.

flour, cocoa, baking soda, salt, unsalted butter, granulated sugar, brown sugar, vanilla, sprinkling

Taken from www.foodrepublic.com/recipes/bake-it-now-salted-chocolate-shortbread/ (may not work)