Experiment with our 45% dark milk chocolate and your favorite recipes, or try this Recchiuti classic for Milk Chocolate Shortbread cookies.
Yields: About 3 Cups Time: About 1 Hour
6 1/2 OUNCES RECCHIUTI 45% DARK MILK CHOCOLATE, COARSELY CHOPPED
1 1/3 CUP UNSALTED BUTTER
1 CUP MEDIUM BROWN SUGAR, PACKED
1/2 TSP VANILLA EXTRACT
1/3 TSP SALT
3 1/4 CUP ALL-PURPOSE FLOUR, SIFTED
Beat butter until creamy. Add sugar, vanilla extract, and salt.
Beat on low speed until just combined. Add sifted flour. Add chopped chocolate and mix on low speed until just combined. Dough will be slightly dry and crumbly. Do not over mix.
Line a baking sheet with parchment. Scoop the dough and shape into golfball-sized balls.
Place on a baking sheet and lightly press the ball down until they are about 2” in diameter and 1/2” thick.
Refrigerate the unbaked cookies for a minimum of two hours.
Heat oven to 350°F.
Bake 8 minutes, rotate the sheet and bake an additional 8 minutes or until golden brown.
Cool on a rack.