- Portion size 80 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
- 1 1/2 1-1/2 bars (150 g) good-quality bittersweet chocolate (such as Lindt)
- 1 cup unsalted butter softened
- 1/2 cup superfine sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups all-purpose flour
MethodChop 1 bar (100 g) of the chocolate. In heatproof bowl over saucepan of hot (not boiling) water, melt chopped chocolate; let cool to room temperature.
In large bowl, beat butter with sugar until light; beat in cornstarch and salt. Stir in melted chocolate until smooth. Stir in flour to make smooth dough.
Divide dough in half; form each into 12-inch (30 cm) log. Wrap in waxed paper and refrigerate until firm, about 1 hour.
Cut remaining chocolate into generous 1/4-inch (5 mm) pieces.
Slice each log into 1/4-inch (5 mm) thick slices. Place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Top each with piece of chocolate.
Bake in 325°F (160°C) oven until firm, about 16 minutes. Let cool on pans for 10 minutes; transfer to racks and let cool completely.
Nutritional facts Per cookie: about
- Sodium 9 mg
- Protein 1 g
- Calories 48.0
- Total fat 3 g
- Potassium 4 mg
- Cholesterol 6 mg
- Saturated fat 2 g
- Total carbohydrate 5 g
- Iron 3.0
- Folate 3.0
- Vitamin A 2.0