The week in preview and sea salt chocolate shortbread cookies

I have a new favorite on my list of cookies.  These little babies are a crumbly melt in your mouth chocolate fiesta.  So simple to make that it is almost too easy to whip up a batch.  I have really never made shortbread before, but had in mind sort of a crumbly tea biscuit.  No so!  These are closer to a chocolate truffle in flavor and texture.  The lack of eggs and sheer volume of butter makes for a whole different cookie.

As always you get what you put into it.  So I used my favorite Ghiradelli dark chocolate chips and a Cooks Illustrated favorite-Callebaut Belgian Chocolate cocoa powder.  Even Maldon sea salt flakes to top it off.  I sound like a foodie name dropper, but believe me this stuff is good.

As if I needed another reason to love these cookies the dough could be made ahead and kept in the freezer for a surprise guest or a surprise moment of peace and a good book (sigh).

Sea Salt Chocolate Shortbread Cookies
adapted from The View From Great Island
preheat oven to 325
makes two rolls of dough and about 40 cookies

2 sticks of butter
1/2 cup powdered sugar
1/2 cup cocoa
2 t vanilla
1 1/2 cup flour
1 cup chocolate chips
sea salt

Cream the butter and add the sugar and cocoa.
Add the vanilla and flour.  This will be crumbly, but should stick together with some gentle mixing.
Add the chocolate chips by hand and don't over mix.

Roll the dough into two 8 inch logs with parchment paper.
Chill in the fridge for an hour or overnight.  You could freeze at this point too.

Slice into discs, sprinkle with sea salt to taste, and bake on parchment paper for about 12 minutes.

The week in preview

Sunday and Monday:  That corned beef last week hinted at my favorite Country Club Melt at Perkins (talk about being a foodie).  So I'll make a turkey breast in the slow cooker.  I bought some sourdough bread, American cheese, and bacon.  I already have the 1,000 Island.  On Monday, Cobb Salad with turkey.
Tuesday and Wednesday:  Time to make a kids favorite.  Spaghetti and meatballs.  But I did find a recipe for ground chicken meatballs with sneaky spinach.  Don't tell them.  I am already figuring on left overs for Wednesday.
Thursday: Sage pork chops with bulgar pilaf and asparagus.
Friday:  Halibut with lemon aioli (my fancy word for lemony mayo) and snap peas.