Chocolate Chipotle Shortbread

Vegetarian
Chocolate Chipotle Shortbread
1500 min.
16
99kcal

Suggestions


Indulge your taste buds with a delightful twist on a classic treat—Chocolate Chipotle Shortbread! This unique dessert combines the rich, velvety flavor of unsweetened cocoa powder with the smoky kick of chipotle chile, creating an unexpected yet harmonious blend that will leave you craving more. Perfect for gatherings or a cozy night in, this vegetarian recipe serves 16 and is sure to impress both chocolate lovers and adventurous eaters alike.

Crafted with the perfect balance of sweetness and spice, these shortbread cookies are not only scrumptious but also easy to make. With just a handful of simple ingredients like all-purpose flour, superfine sugar, and a pinch of cinnamon, you'll be creating a delectable cookie that’s both crispy on the outside and buttery on the inside. The time and effort are worth every minute, as this beloved treat bakes to perfection in your oven, filling your kitchen with an irresistible aroma.

Whether you're hosting a gathering, looking for a sweet gift, or simply treating yourself, Chocolate Chipotle Shortbread is the perfect choice. Plus, once cooled and stored in an airtight container, these cookies will stay fresh for an entire week, making it easy to savor them day after day. Embrace the delightful combination of flavors and experience dessert like never before!

Ingredients

  • 0.5 teaspoon chipotle sauce 
  • 0.5 teaspoon cinnamon 
  • cup flour all-purpose
  • 0.3 cup granulated sugar 
  • 0.1 teaspoon salt 
  • stick butter unsalted softened
  • 0.3 cup cocoa powder unsweetened

Equipment

  • bowl
  • baking sheet
  • oven
  • whisk
  • hand mixer

Directions

  1. Preheat oven to 350°F with rack in middle.
  2. Whisk together flour, cocoa powder, chile powder, cinnamon, and salt in a bowl.
  3. Beat together butter and sugar with an electric mixer at medium speed until pale and fluffy. At low speed, mix in flour mixture until well blended. Divide dough in half and pat out into 2 (7-inch) rounds (1/4 inch thick). Arrange rounds 2 inches apart on an ungreased baking sheet.
  4. Cut each round into 8 wedges (do not separate wedges). Prick all over with a fork.
  5. Bake until dry to the touch, 16 to 18 minutes. Recut shortbread while hot, then cool on sheet (shortbread will crisp as it cools).
  6. Shortbread keeps in an airtight container at room temperature 1 week.

Nutrition Facts

Calories99kcal
Protein4.46%
Fat52.57%
Carbs42.97%

Properties

Glycemic Index
9.38
Glycemic Load
7.22
Inflammation Score
-2
Nutrition Score
1.9965217301379%

Flavonoids

Catechin
0.87mg
Epicatechin
2.64mg
Quercetin
0.13mg

Nutrients percent of daily need

Calories:98.84kcal
4.94%
Fat:6.01g
9.25%
Saturated Fat:3.75g
23.44%
Carbohydrates:11.05g
3.68%
Net Carbohydrates:10.27g
3.73%
Sugar:4.27g
4.75%
Cholesterol:15.18mg
5.06%
Sodium:19.56mg
0.85%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:3.09mg
1.03%
Protein:1.15g
2.3%
Manganese:0.12mg
5.81%
Selenium:2.94µg
4.2%
Vitamin B1:0.06mg
4.18%
Folate:14.94µg
3.74%
Vitamin A:176.68IU
3.53%
Copper:0.06mg
3.19%
Fiber:0.79g
3.14%
Iron:0.56mg
3.1%
Vitamin B2:0.05mg
2.65%
Vitamin B3:0.49mg
2.47%
Magnesium:8.6mg
2.15%
Phosphorus:20.04mg
2%
Vitamin E:0.17mg
1.14%
Zinc:0.15mg
1.03%
Source:Epicurious