Chocolate Shortbread

Directions

1. 1
   Add chocolate to the top half of a double boiler set over about 1-inch of simmering water (or place it in a medium bowl that fits over a medium saucepan with about the same amount of simmering water).
2. 2
   Stir until half the chocolate has melted, then remove the top half of the double boiler from the heat and continue stirring until all the chocolate has melted; set aside to cool for 5 minutes.
3. 3
   Soften the butter in a large bowl, using an electric mixer at medium speed, about 2 minutes.
4. 4
   Add in powdered sugar; beat the mixture at medium speed about 1 minute until smooth.
5. 5
   Beat in the vanilla, then the cooled melted chocolate until uniform.
6. 6
   Remove the beaters and stir in the flour and salt with a wooden spoon, just until moistened and incorporated but not sticky.
7. 7
   The dough should be soft but hold together; let stand 5 minutes.
8. 8
   Sprinkle a few drops of water on your work surface; lay a large sheet of plastic wrap on top; turn the chocolate dough onto the plastic wrap; flatten into a thick, round disk; then cover with a second large sheet of pastic wrap.
9. 9
   Roll to a circle about 1/2 inch thick (thinner for crisper cookies, but no thinner than 1/3 inch).
10. 10
    Using the plastic wrap, transfer the circle of dough to a baking sheet and refrigerate until firm and cold, about 1 hour, but not more than 2 hours.
11. 11
    Position the rack in the center of the oven; preheat oven to 350; line a second large baking sheet with parchment paper or a silicone baking mat; set aside.
12. 12
    Remove the circle of dough from the refrigerator, then transfer if from the baking sheet to your work surface; remove the top sheet of plastic wrap and cut the dough into large, circular cookies, using a 3-inch cookie cutter.
13. 13
    Transfer the rounds to the prepared baking sheet, spacing cookies 1-inch apart.
14. 14
    Use the back of a flatware knife to score each of these rounds into 6 pie-wedge sections (do not cut through).
15. 15
    You can also make small, dotlike indentations in the sections with the tip of the knife if you likebut again do not poke through to the baking sheet.
16. 16
    **If all the cookies will not fit on one baking sheet, line another with parchment paper or silicone baking mat, transfer these cookies to it, then place in the refrigerator until the first batch has baked; let stand at room temperature for 3 minutes before placing in the oven.
17. 17
    Bake for 6 minutes, reverse the sheet from back to front; continue baking for about 6 more minutes, or until rounds are dry but soft.
18. 18
    The tops should have tiny, raised air pockets, somewhat like goosebumps.
19. 19
    The cookies should give a bit when toucheddo not overbake.
20. 20
    Cool on the baking sheet for 5 minutes then transfer cookies to a wire rack to cool completely.
21. 21
    **Noteyou can cut rolled dough into any number of shapes; smaller shapes require a shorter baking time.