Chocolate Strawberry Shortcakes

Ingredients

• 130 grams (4.6 ounces) all-purpose flour (about 1 cup)
• 50 grams (1.8 ounces) sugar (about 3 tablespoons + 1 teaspoon)
• 23 grams (0.8 ounces) unsweetened cocoa powder (about 3 tablespoons)
• 7.5 grams (0.26 ounces) baking powder (1 1/2 teaspoons)
• 2.5 grams (0.08 ounces) baking soda (1/2 teaspoon)
• 0.75 grams (0.027 ounces) salt (1/8 teaspoon)
• 57 grams (2 ounces) unsalted butter (4 tablespoons) very cold, cut into 1/4-inch cubes
• 100 grams (3.5 ounces) dark chocolate chunks
• 2/3 cup plain yogurt (shaken until runny)
• 1 tablespoon melted butter
• 1 tablespoon sugar
• 300 grams (11 ounces) mixed berries tossed with 1 tablespoon sugar
• 1 tablespoon powdered sugar
• 3/4 cup heavy cream
• mint for garnish

Instructions

1. 1
   Put the oven rack in the middle position and preheat oven to 350°F. Line a baking sheet with parchment paper.
2. 2
   Put the flour, 50 grams sugar, cocoa powder, baking powder, baking soda, and salt into a food processor and pulse several times to combine.
3. 3
   Scatter the butter over the flour and give it 6-8 one second pulses until the the butter is broken up into small even pebbles.
4. 4
   Dump this mixture into a bowl along with the chocolate chunks and mix to distribute the chocolate. Add the yogurt and stir until just combined.
5. 5
   Working quickly dump the mixture onto a well floured surface and use your hands to pat it out into a 1-inch thick square. The mixture will be sticky so make sure you use enough flour on the board and on your hands.
6. 6
   You can either use a knife to cut the shortcake into squares, rectangles or triangles; or use a cookie cutter to make hearts, circles, or stars. I was able to get 5 round shortcakes using a 3-inch cutter. If you use cookie cutters, be sure to use sturdy ones as you'll need to cut through the chunks of chocolate embedded in the dough.
7. 7
   Place the shortcakes on the prepared baking sheet, leaving a few inches between each one, as they will spread.
8. 8
   Brush the tops of the biscuits with the melted butter and sprinkle on the remaining tablespoon of sugar.
9. 9
   Bake the shortcakes until a toothpick inserted into the center comes out without any batter on it (though it may have some melted chocolate on it), about 15-20 minutes.
10. 10
    When they are done, you can serve them warm, or let the shortcakes cool in a the pan for 10 minutes and then transfer them to a wire rack to let them cool completely.
11. 11
    To serve, core and slice up the strawberries and toss any other berries you're using with some sugar. In a separate cold bowl add the powdered sugar and cream and whip using a whisk until it holds soft peaks.