Chocolate Chip Shortbread Recipes

TINA'S SHORTBREAD CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream the butter and sugar together until fluffy. Gradually stir in the dry ingredients, then stir in the walnuts and chocolate chips.
• Roll or scoop dough into walnut sized balls. Place them on unprepared cookie sheets 1 1/2 inches apart. Flatten cookies slightly. Bake for 15 to 20 minutes, until light golden brown. Remove from sheets to cool on racks.

CHOCOLATE CHIP SHORTBREAD

Steps:

• Beat the butter and sugar until light and fluffy with an electric mixer. Add flour and salt, mix on low speed until the ingredients are incorporated. If the dough is crumbly, use your hands to knead the dough until it comes together. Add chocolate chips and gently mix into dough until evenly distributed. Put the dough into a gallon zipper bag and roll out on a flat surface {being sure to keep top open while rolling}. Roll the dough out to the edges and into the corners of the bag. Seal top of bag and refrigerate for at least one hour.
• Preheat oven to 300 degrees and line 2 baking sheets with a silicone mat or parchment paper. Using a 2" round cookie cutter, cut 24 cookies from dough. Place 12-15 cookies on each sheet and bake each sheet for 18-20 minutes or until they are just starting to turn light brown. Cool completely.
• OPTIONAL: To dip your chocolate chip shortbread: Melt 4-5 squares of almond bark in the microwave for 1 minute and stir. Continue to microwave in 30 second increments until the almond bark is melted and smooth. Dip each cookie half way into the chocolate and place chocolate covered cookie onto a parchment lined cookie sheet to set.
• Store in an airtight container for up to a week or freeze for up to 3 months.

CHOCOLATE CHIP SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F. Line a 9-inch-square baking pan with foil, leaving a 2-inch overhang on 2 sides.
• Beat the butter, vanilla and salt in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Reduce the mixer speed to low; add the confectioners' sugar and beat until just incorporated. Add the flour in 2 batches and beat until smooth. Stir in 1/2 cup chocolate chips with a wooden spoon.
• Lightly dust your hands with flour and press the dough into the prepared pan. Score the top with a knife to make 9 strips, then score the strips in half to make 18 pieces. Bake until the edges are firm and the top is dry, 40 to 45 minutes.
• Immediately rescore the cookies, then let cool 20 minutes in the pan. Lift the foil to remove the shortbread from the pan and transfer to a rack to cool completely.
• Cut the shortbread into pieces along thescored lines. Put the remaining 1/2 cup chocolate chips in a small microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Drizzle over the shortbread and let stand until set, about 1 hour.

CHOCOLATE CHIP SHORTBREAD

Steps:

• In the bowl of your stand mixer fitted with the paddle attachment mix the butter, sugar and vanilla together for 2 minutes. Turn the mixer to low and slowly add in the flour, mixing until just combined.
• Stir in the chocolate chips evenly.
• Transfer the dough to a zip-top bag and chill for at least 2 hours. Alternately, you can roll your dough out now and cut into shapes, and then chill the dough. Both methods are effective.
• Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
• Roll dough out into a large square, 1/3-inch thick. Cut the dough into squares using a knife, or you could use cookie cutters.
• Place on baking sheet and bake for 18-20 minutes.
• Transfer to a wire rack to cool completely.

ROSEMARY CHOCOLATE CHIP SHORTBREAD

Steps:

• Preheat the oven to 300 degrees F. Cream the butter with the sugar using a handheld mixer. Mix in the rosemary, salt, and flour, 1/4 cup at a time. Sprinkle in the chocolate chips, and stir by hand until well-distributed. Gather the dough into a ball. (If the dough begins to soften or feel greasy, chill the dough for 15 minutes.)
• Roll the dough out into a rectangle of 1/2-inch thickness and cut into rectangles about 1/2-inch by 2-inches. Place the dough pieces on a cold ungreased baking sheet. Prick the tops with a fork. Bake the shortbread until the dough starts to turn a golden color, about 25 minutes. Remove the shortbread from the baking sheet and let cool completely on a rack.

CHOCOLATE CHUNK SHORTBREAD

Steps:

• Cream butter and sugar in a large bowl until light and fluffy. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Stir in chocolate. , Shape into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Flatten with a glass dipped in confectioners' sugar. , Bake at 300° for 25-30 minutes or until edges are lightly browned. Remove to wire racks to cool.

CHOCOLATE CHIP SHORTBREAD COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and 2 cups confectioners' sugar. Beat in the vanilla and coconut extracts and salt. Add flour one cup at a time, mixing well after each. Stir in the chocolate chips and pecans. Roll the dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet. Flatten with a fork dipped in confectioners' sugar.
• Bake for 12 to 15 minutes in the preheated oven, until a light golden brown. While cookies are still warm from the oven, dust with the remaining confectioners' sugar.

CHOCOLATE CHIP SHORTBREAD

Steps:

• Sieve the flour into a large mixing bowl and add the butter. Rub the butter and flour between your fingers until the mixture looks like crumbs. Stir through the egg yolk, sugar and chocolate chips and squish everything together in the bowl to create a dough. Once it has begun to come together in the bowl tip out on to your work surface and form it into a flattened round puck shape, wrap and chill for 30 mins.
• Preheat the oven to 170C/150C fan/gas 3. Line 2 baking sheets with baking parchment.
• Roll out the dough in between two sheets of baking parchment until its 1cm thick. Remove the top sheet of parchment, and cut into 14 rounds with a 7cm round biscuit cutter. Re-roll any offcuts to make the most from your dough. Carefully transfer the rounds to your baking sheets using a palette knife or spatula, leaving some space in between them. Sprinkle each one with a little sugar. Bake in the oven for 15-20 mins or until lightly golden. Remove from the oven and allow to cool for 10 mins before transferring to a wire rack to cool completely.

CHOCOLATE CHIP SHORTBREAD

Steps:

• Preheat oven to 375 degrees.
• Beat butter and sugar until light and fluffy.
• Beat in vanilla and add flour and salt.
• Stir in chips.
• Divide dough in half.
• Press each half into an ungreased 8 inch round pan.
• Bake 12 minutes or until edges are golden.
• Score each shortbread with sharp knife into 8 even wedges, but do not cut all the way through.
• Leave in pans and cool on racks for 10 minutes.
• Invert onto racks and cool completely.
• Break into wedges.

CHOCOLATE-CHUNK SHORTBREAD

Steps:

• Preheat oven to 300 degrees. Sift together flour and salt into a medium bowl. Beat butter with a mixer on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl with a rubber spatula as needed. Add sugar gradually, beating between additions; continue to beat until mixture is very pale, about 2 minutes total. Reduce speed to low, and add flour mixture; beat until just combined.
• After beating in the flour, beat in 4 ounces chopped bittersweet chocolate (3/4 cup). Press dough evenly into a parchment-lined 9-by-13-inch rimmed baking sheet; refrigerate until firm, about 20 minutes. Cut dough in eighths lengthwise, then quarters crosswise, making 32 rectangles. Evenly pierce all over with a skewer.
• Bake until shortbread is firm in center and golden brown, 50 minutes to 1 hour. Transfer pan to a wire rack; immediately recut rectangles with a paring knife. Let shortbread cool completely in pan.
• Melt 5 ounces bittersweet chocolate. Dip bars into chocolate, place on parchment-lined baking sheet, and refrigerate until chocolate is set, about 10 minutes.

CHAI CHOCOLATE CHIP SHORTBREAD

Steps:

• Place flour, sugar, cornstarch and latte mix in a food processor; pulse until blended. Add butter and vanilla; pulse until butter is the size of peas. Add almonds and chocolate chips; pulse until blended., Transfer to a lightly floured surface; knead until dough forms a ball. Divide dough into 6 portions; wrap separately. Refrigerate at least 30 minutes or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough into a 5-in. circle. Cut into 8 wedges. Place 2 in. apart on ungreased baking sheets., Bake 15-18 minutes or until edges begin to brown. Cool 1 minute before removing from pans to wire racks. Drizzle with melted chocolate; let stand until set. Store in airtight containers.