Low sugar, all the flavor of a decadent chocolate shortbread cookie!
For anyone who’s trying to cut back on sugar but still wants a truly decadent chocolate treat… this one is for you. 🍫
Yield: Approximately 12 cookies
Oven: 325°F
Bake Time: 15 minutes
Ingredients
- 1 stick (4 oz / 113 g) unsalted butter, softened
- ¼ cup granulated sugar
- 3 tablespoons Callebaut Extra Brute cocoa powder, or another high-quality alkalized/Dutch-process cocoa
- ½ teaspoon vanilla extract
- 1¼ cups all-purpose flour or 00 flour
- ¼ teaspoon baking powder
- Melted dark chocolate, optional, approximately 1 tablespoon per cookie
Instructions
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- In a mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add the cocoa powder and vanilla and mix until completely incorporated.
- Add the flour and baking powder and mix until well blended but don't over mix.
- Divide the dough into approximately 12 equal portions and roll each portion into a ball.
- Place the dough balls on the prepared baking sheet, leaving space between them. Using the palm of your hand, gently flatten each ball into a thick round cookie.
- Bake for approximately 15 minutes. The cookies will still be soft when they first come out of the oven, so allow them to set before moving them.
- Transfer to a cooling rack and cool completely.
- For an extra-decadent finish, melt your favorite dark chocolate and dip or coat each cookie with approximately 1 tablespoon of melted chocolate. Place on parchment paper or a cooling rack until the chocolate has set.
For a Low Sugar Chocolate Finish
I like using a high-cacao dark chocolate, such as Callebaut 70.5% dark chocolate, which gives the cookie an intensely chocolate finish without adding as much sugar as a sweeter chocolate or traditional frosting.
The cookie dough itself contains only ¼ cup of added sugar for the entire batch of 12 cookies—approximately 4.2 grams of added sugar per cookie before the chocolate coating. The approximate breakdown for one finished cookie:
8.1 g sugar
19 g total carbohydrates
~13.3 g fat
Beverly's Note: I use 00 flour which produces a more tender texture, Callebaut Extra Brute cocoa for an intense chocolate flavor, and a good quality dark chocolate like Callebaut for dipping in melted chocolate.
