Name: Breton Shortbread with Chocolate Chips
Ingredients: 1 cup plus 1 scant ¼ cup (4 ¼ oz./120 g) all-purpose flour; 2 egg yolks; 1 teaspoon (4 g) baking powder; Scant ½ cup (2 ⅔ oz./75 g) Valrhona chocolate pearls (roughly chopped chocolate or chocolate chips can be substituted if necessary); Scant ½ cup (2 ¾ oz./80 g) sugar; 5 ½ tablespoons (2 ¾ oz./80 g) butter, softened; ¼ teaspoon (1 g) salt

Breton shortbread always has a generous proportion of butter, giving it a texture that is crisp, melting, and crumbly all at once. It is perfectly satisfying on its own, but balances extremely well with melting chocolate or fruit coulis.

Ingredients

2 egg yolks
Scant ½ cup (2 ¾ oz./80 g)

Cookies
Vegetarian

Method

Preheat the oven to 350°F (170°C). Sift the flour with the baking powder and the salt.

Beat the egg yolks with the sugar (1, 2) until the mixture is thick and pale. Soften the butter and incorporate it, then the sifted dry ingredients. Stir in the chocolate pearls or chi

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Ingredients

Method

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