Chocolate Wasabi Shortbread Cookies

Spicy, salty, chocolaty sweet, delicately sandy, but also crunchy… In other words – delicious cookies. I’ve already blogged about my love to this flavor combo. Spicy wasabi ganache I dipped the shortbread in is exactly the same one I used to fill my macarons. I went a bit further this time and added wasabi peas into the cookie dough, as well as sprinkled them over the ganache glaze.

Makes about 4 dozen 3-inch cookies

Ingredients:

  • 2 sticks (8 oz) unsalted butter, at room temperature (but not too soft)
  • ½ cup fine granulated sugar
  • ¼ cup packed light brown sugar
  • 1 tsp pure vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¼ cup cornflour
  • ½ tsp salt
  • ½ cup wasabi peas, coarsely chopped

Preparation:

Sift together the flour, cocoa powder, cornstarch, and salt.

Using an electric mixer, beat the butter until smooth, then gradually beat in the both sugars, and vanilla extract. Reduce the speed and gradually beat in the flour mixture mixing until combined (don’t overbeat). Stir in ½ cup wasabi peas. Divide the dough in halves. Flatten each dough portion into 1/2-inch rectangle. Wrap in plastic and refrigerate for at least 2 hours and up to three days.

When ready to bake, center the oven rack and preheat the oven to 325F. Line two large baking sheets with parchment or silicone mats. On a flour-dusted or parchment-lined working surface, roll the dough (one portion at a time) to scant 1/4-inch thickness. If necessary, let the dough soften slightly before rolling. Using a cookie cutter dipped in some flour, cut out the rectangles (or rounds, or other shapes) pressing the cookie cutter hard down through the wasabi peas. If the dough becomes sticky and difficult to work with, chill it for 10-15 minutes. Transfer the cut-out cookies onto the prepared baking sheets spacing them 1-inch apart. Freeze for 20 minutes before baking. Reroll the scraps (these won’t be as good and tender as the first ones though). Bake, one batch at a time, for about 20 minutes, until set and look dull. Cool on a cooling rack on the sheet.

Make the ganache, cool to 88-90F. Dip each cookie into the chocolate glaze, sprinkle with the remaining wasabi peas. Refrigerate to set the ganache. Store in an air-tight container in a cool place for up to a week.

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18 Responses to “Chocolate Wasabi Shortbread Cookies”

  1. What a great and unique combo! Spicy!

    Cheers,

    Rosa

  2. I love these cookies. It’s not only that these looks good, but these looks yummy too!

  3. Very intriguing combination. And they look wonderful. First, I thought the cookies were sprinkled with pistachios.

  4. I would have never thought to mix chocolate and wasabi. It looks amazing!

  5. Beautiful……looks too beautiful. :)

  6. Wow! What a fantastic combo. I bet these are delicious…can’t wait to try them. Great post.

  7. Such an interesting combo.

  8. I absolutely LOVE this! I have the peas, all I need is the powder! I’m definitely trying!

  9. This sounds amazing! I’m bookmarking this recipe!

  10. I love how you have styled the cookies in the picture–very creative, just like the cookies.

  11. WOW…what a crazy combination! I bet they were out of this world!

  12. Spicy just makes everything better =)

  13. Thank you, everyone, for your kind comments! I’m glad you like this idea. Spicy definitely makes everything better :)

  14. When looking to make this cookie I noticed that the ingredients list “cornflour” but the directions reference corn starch.

    Which is correct? I am looking forward to trying this combination.

    Tom

  15. Thomas, cornflour and cornstarch mean the same here where I live – cornstarch :)
    And “cornmeal” is used to define ground corn for cooking polenta, for example.

  16. It can’t be real :) Fantastic photo.

  17. 8/22/2013 – The cookies have a fun flavor. I was confused and used cornflour instead of cornstarch. The cookies still turned out good. However, I only had enough ganache for half of the cookies. A trick I used when rolling out the dough before placing in the fridge is to make a rectangle. Then when I was shaping the cookies, I cut them into squares and rectangles. This way I was not re-working the dough.

  18. Dear Vera,
    I love your blog. I am a cook not a baker. Baking intimidates me, but your blog has inspired me to try. One thing I am very comfortable with is bread making because I used to have a pizza catering business and used to make my own pizza dough, focaccias and other breads. I learned with Peter Reihart. Have you heard of him? I also make great Brazilian desserts. I am Brazilian. Anyway, thank you for sharing your recipes, beautiful photos and amazing tips.
    I really appreciate it.
    Take care,
    Grasiela

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