chocolate — Blog — Amanda Warren

Imagine the irresistible aroma of butter melting slowly into a golden, nutty essence, filling your kitchen with a delicious smell and warmth that promises something truly special. This is the beginning of our journey to creating the ultimate brown butter shortbread cookies—a classic treat reinvented with a sophisticated twist. Each cookie, a masterpiece of simplicity, is made with care, transforming traditional shortbread into a decadent experience with its rich depth of flavor. To elevate this delight to a realm of elegance, we'll crown every cookie with a chocolate "wax" seal, reminiscent of an age when such a seal was a mark of distinction and quality. This whimsical touch not only adds visual intrigue but infuses each bite with a smooth chocolate finish. So, preheat your ovens and ready your parchment paper as we embark on a culinary adventure to bake these irresistible brown butter shortbread cookies. They are a perfect blend of nostalgia and modern flair.

The best part about this recipe is that it is so easy to make with just a few simple ingredients. Not only that, but you can easily customize the chocolate topping with many other alternatives, such as white, milk, or colored chocolate to match the occasion. Also, the wax seal can say anything you'd like for different holidays, occasions and celebrations. With the right balance of sweet and salty, you can enjoy this delicious treat in a simple way. So impress your guests at your next party with these delightful cookies or package them as a sweet gift during the different holiday seasons.

What is the best type of chocolate to use for the "wax" seal?

Brown butter shortbread cookies are a delicious treat that can be made with ease and look great as a presentation. To add a unique touch to the cookie, we are adding a customized “wax” seal made of melted chocolate. When choosing the type of chocolate to use for the seal, it is important to choose one that will not overpower the flavor of the shortbread cookie. Dark chocolate is the best type of chocolate to use for the “wax” seal because it has a richer flavor and is less sweet. It will provide a nice contrast of flavors and a fresh look to the shortbread cookie. Semi-sweet chocolate chips also work well but are slightly sweeter than dark chocolate. White chocolate has a very sweet flavor and may overpower the flavor of the shortbread cookie however if you are looking for a sweet treat that is also colorful this is the best way to dye your chocolate to match the decor of your party or the holiday you are celebrating.

Can I make the dough for these brown butter shortbread cookies ahead of time?

Making the dough ahead of time is an excellent option if you want to prepare for a special occasion, but are routinely pressed for time. The dough can be made up to one week ahead of time and stored in plastic wrap in an airtight container in your refrigerator. When you are ready to bake the cookies, let the dough come to room temperature, roll it out and cut them into desired shapes. The chocolate wax seal can also be made ahead of time and stored in an airtight container at room temperature. This will save you time and energy when you are ready to bake. The brown butter shortbread cookies are a delicious treat that will be sure to impress. The buttery flavor of the cookie combined with the rich chocolate wax seal creates a unique flavor that everyone will enjoy. The chocolate wax seal gives the cookies a special touch that will make them stand out at any gathering. You won't regret taking the extra time to make these cookies for your next special occasion.

How long can I store the brown butter shortbread cookies with the chocolate seal, and how should I store them?

When stored correctly, these cookies can surprisingly last up to two weeks. To store these cookies, it is best to use an airtight container, preferably glass or a food-grade plastic container. Keep them in a cool, dry place away from direct sunlight. Place a paper towel or parchment paper between the layers of cookies to prevent them from sticking together. Enjoy the cookies within two weeks of making them for the best flavor and texture.

Ingredients:

1 cup unsalted brown butter

1tsp vanilla extract

2 1/4 cups all-purpose flour

1/2 tsp sea salt

1/4 granulated sugar

1/2 cup powdered sugar

4 tbsp whole milk

bittersweet chocolate & wax seal of choice

Step-By-Step Instructions:

Add butter to stove top pan to brown. Butter will melt and begin to get a nutty smell. Turning brown when it’s ready! Pour into a bowl and let come to room temp. After room temp place in fridge for 30 min to fully cool.
While butter is cooling whisk together sugars, all-purpose flour and sea salt. Add in brown butter and vanilla extract with rubber spatula. Mix with an electric mixer until well combined.
Dough with be flaky at this step. Add 1 tablespoon of milk at a time until the dough is incorporated and starts to stick together. Usually needing 4 tablespoons of milk total.
Wrap with plastic wrap and keep refrigerated for at least 1 hour and up to 1 week.
Remove from fridge when ready to make cookies. Flour the surface and roll out to 1/4 inch thick. Cut dough with your favorite cookie cutters and bake at 325.
Baking for 12-14 min in oven. Remove and place cookies on the cookie sheet to cool.
Once the cookies are cooled you can add the wax seal by two options. One way you can drizzle chocolate in the center of the cookie, let it cool for a few seconds and stamp it with your wax seal. The other option I did here was to make a wax seal on parchment paper and add it onto the cookie with a small drop of a full drizzle like I did to adhere to the cookie. Prep your wax seal by cooling it in the freezer for at least an hour to fully cool through. Between each stamp place in an ice bowl to continue to keep cool. Once finished, serve and enjoy your Brown Butter Shortbread Cookies with Chocolate "Wax" Seal