Ingredients
- 1 cup butter, softened
- ¾ cup confectioners' sugar
- 1 vanilla bean, split and scraped
- 2 cups all-purpose flour, sifted
- ½ cup dark chocolate chips
- 4 tablespoons heavy cream
- ½ cup white chocolate chips
Why You'll Love Making This
Pro Cooking Tips
- Chill the dough before baking to prevent spreading.
- Avoid overbaking to keep the cookies soft and melt-in-your-mouth.
Step 1
Warm your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish. In a mixing bowl, beat together the butter, powdered sugar, and the seeds from a vanilla bean on low speed until everything is smooth and creamy. Slowly add the sifted flour, mixing just until the dough comes together and starts to pull away from the sides—be careful not to overwork it. Press the dough evenly into your prepared dish.
Step 2
Pop it in the oven and bake until it turns a light golden color, about 18 minutes. Once out, let it cool for around 10 to 12 minutes. While the shortbread is cooling, make the chocolate ganaches. Gently melt the dark chocolate chips with 2 tablespoons of cream in a small saucepan over low heat, stirring until silky smooth. Do the same with the white chocolate chips and the remaining cream in another pan, keeping a close eye so the chocolate doesn’t burn.
Step 3
Using two spoons, drizzle both the dark and white chocolate ganaches generously over the shortbread. Let the chocolate set up for about 10 minutes, then cut into squares and enjoy!
