Chunky Swiss Milk Chocolate Shortbread Recipes

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SALTED BUTTER CHOCOLATE CHUNK SHORTBREAD



Salted Butter Chocolate Chunk Shortbread image

Provided by Food Network

Categories     dessert

Time 2h50m

Yield 24 cookies

Number Of Ingredients 9

1 cup plus 2 tablespoons salted butter, cut into small pieces, cold
1/2 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
6 ounces semi- or bittersweet dark chocolate, chopped (you want chunks, not thin shards)
1 large egg
Demerara, turbinado, raw or sanding sugar, for rolling
Flaky sea salt, for sprinkling

Steps:

  • Beat the butter, granulated and brown sugars and vanilla with an electric mixer until light and fluffy, scraping down bowl as needed. Add flour and mix just until combined. Add chocolate chunks and mix just until incorporated. (Mixture will look crumbly.)
  • Divide dough between 2 sheets of parchment paper, waxed paper or plastic wrap and use your hands to form the dough halves into logs about 2 to 2 1/4 inches in diameter. Chill until totally firm, about 2 hours. I hastened this along in the freezer (30 minutes, tops) but did feel that the cookies were better after resting longer. (But do know that it works!)
  • When you're ready to bake the cookies, heat the oven to 350 degrees F. Line 1 or 2 large baking sheets with parchment paper.
  • Lightly beat the egg and unwrap the chilled cookie logs to brush it over the sides. Sprinkle the coarse sugar on the open wrapping and roll the logs into it, coating them.
  • Using a sharp serrated knife, cut logs into 1/2-inch-thick rounds. You're going to hit some chocolate chunks, so saw gently, squeezing the cookie to keep it from breaking if needed. Arrange cookie slices on prepared baking sheets 1 inch apart (they don't spread much) and sprinkle each with a few flakes of sea salt. Bake until the edges are just beginning to get golden brown, 12 to 15 minutes. Let cool slightly before transferring the cookies you don't eat immediately to a wire rack to cool.

HOMEMADE CHOCOLATE SHORTBREAD



Homemade Chocolate Shortbread image

This recipe has been in my files for a long time...probably from when I first learned to bake. Any chocolate lover will like these melt-in-your-mouth cookies. I make them year-round with variations. They're even richer with a thin coat of icing or as a sandwich cookie with frosting in the middle. -Sarah Bueckert, Austin, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 1 dozen.

Number Of Ingredients 5

1/4 cup butter, softened
1/4 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup confectioners' sugar
1 to 2 tablespoons baking cocoa

Steps:

  • In a small bowl, cream butter until light and fluffy. Beat in vanilla. Combine the flour, sugar and cocoa; add to creamed mixture. Beat until dough holds together, about 3 minutes. , Pat into a 9x4-in. rectangle. Cut into 2x1-1/2-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. , Bake at 300° for 20-25 minutes or until set. Cool for 5 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 127 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 77mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE-CHUNK SHORTBREAD



Chocolate-Chunk Shortbread image

Bittersweet chocolate adds a layer of sophistication to this classic cookie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 32 bars

Number Of Ingredients 5

2 cups all-purpose flour
1 1/4 teaspoons coarse salt
2 sticks unsalted butter, softened, plus more for pan
3/4 cup confectioners' sugar
9 ounces chopped bittersweet chocolate, divided

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.

CHOCOLATE CHUNK SHORTBREAD



Chocolate Chunk Shortbread image

Chocolate is a nice addition to shortbread, as this scrumptious recipe proves. The shortbread cookies are delicious served with a cold glass of milk.-Brenda Mumma, Airdrie, Alberta

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 6

3/4 cup butter, softened
1/2 cup confectioners' sugar
1 cup all-purpose flour
1/2 cup cornstarch
3 ounces semisweet chocolate, coarsely chopped
Additional confectioners' sugar

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.

Nutrition Facts : Fat 7 g fat (4 g saturated fat), Cholesterol 18 mg cholesterol, Sodium 67 mg sodium, Carbohydrate 11 g carbohydrate, Fiber trace fiber, Protein 1 g protein.

CHOCOLATE CHUNK SHORTBREAD



Chocolate Chunk Shortbread image

These buttery, melt in the mouth shortbreads are an utter dreamy delight! Packed with milk chocolate chunks and sprinkled with plenty of sparkly caster sugar, they beat the supermarket versions hands down!

Provided by VerityAlice

Time 30m

Yield Makes 10-12

Number Of Ingredients 5

250g plain flour
85g caster sugar
40g semolina
190g cold butter
100g milk chocolate chips or chunks

Steps:

  • Preheat your oven to 180°c/160°c Fan/Mark 4 and line two baking sheets with grease proof paper.
  • Put the flour, sugar, semolina and butter in a bowl and using your finger tips, rub everything together to form breadcrumbs. Stir in the chocolate chips and the use your hands to squash everything together into a dough. You may need a splash of milk to help it stick.
  • Shape the dough into an oblong around 1.5cm thick and cut into squares roughly 5cm by 5cm. I like to round the corners with my hands so they have a softer, more homemade look. Place the shortbreads on the trays, leaving 3cm between each one. Chill for 20 minutes in the fridge.
  • Once chilled, bake the shortbreads for 10-15mins or until golden at the edges. Sprinkle with caster sugar and allow to cool and firm up before eating. Enjoy!

DOUBLE CHOCOLATE SHORTBREAD



Double Chocolate Shortbread image

Delicious, buttery shortbread drizzled with two different chocolate ganaches--a decadent and rich dessert that is also easy to make.

Provided by CORINTHE

Categories     Desserts     Cookies     Butter Cookie Recipes     Shortbread Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 7

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

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Combine butter, confectioners' sugar, and vanilla bean halves in a bowl. Beat on low speed until smooth. Gradually mix in sifted flour until incorporated and dough pulls away from the sides of the bowl. Do not overmix. Press dough evenly into the prepared baking dish.
  • Bake in the preheated oven until pale golden, about 18 minutes. Allow to cool for 10 to 12 minutes.
  • While shortbread is cooling, preparing chocolate ganaches. Combine dark chocolate chips and 2 tablespoons cream in a small saucepan over low heat; cook and stir until melted and smooth, 2 to 3 minutes. Repeat with white chocolate chips and remaining cream in a second saucepan. Be careful that the chocolate does not scorch.
  • Drizzle both ganaches liberally over the shortbread using 2 spoons. Allow chocolate to cool and set, about 10 minutes. Cut shortbread into squares.

Nutrition Facts : Calories 169.3 calories, Carbohydrate 17 g, Cholesterol 24.5 mg, Fat 10.9 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 6.9 g, Sodium 6.4 mg, Sugar 7.7 g

DOUBLE CHOCOLATE SHORTBREADS



Double chocolate shortbreads image

You're only five ingredients away from a double chocolate melt-in-your-mouth delight

Provided by Barney Desmazery

Categories     Afternoon tea, Snack, Treat

Time 22m

Yield Makes 10

Number Of Ingredients 5

175g butter , softened
85g golden caster sugar
200g plain flour
2 tbsp cocoa powder
100g chocolate chips , milk or dark

Steps:

  • Mix the butter and sugar together with a wooden spoon. Stir in the flour and cocoa, followed by the chocolate chips - you'll probably need to mix it together with your hands at this stage. Halve the dough and roll each piece into a log about 5cm thick. Wrap in cling film and chill for 1 hr or for several days. Can be frozen for up to 1 month.
  • Heat oven to 180C/160C fan/gas 4. Slice logs into 1cm-thick rounds, transfer to a baking tray lined with baking parchment and bake for 10-12 mins. Cool on the tray.

Nutrition Facts : Calories 290 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.22 milligram of sodium

CHOCOLATE CHUNK SHORTBREAD



Chocolate Chunk Shortbread image

The secret to these best-ever, melt in your mouth shortbread cookies is toasting the flour and baking the cookies in a slow oven. Mmmm... Original recipe adapted from Desserts By Phipps in Toronto. Prep time includes refrigerating dough.

Provided by MMers

Categories     Dessert

Time 2h15m

Yield 72 cookies

Number Of Ingredients 5

2 1/2 cups all-purpose flour
2 cups butter, softened
1 cup fruit sugar (instant dissolving)
1 cup rice flour
8 semi-sweet chocolate baking squares, chopped

Steps:

  • Place 1 1/2 cups of the all purpose flour in a 12-inch frying pan and cook (yes, cook!) over medium heat, stirring constantly, until flour is medium brown in color (about 8 minutes).
  • Let cool.
  • In bowl, beat butter and sugar until light and fluffy.
  • Sift together rice flour, cooked all purpose flour and remaining all purpose flour.
  • Stir until well blended.
  • Stir in chocolate chunks (I've also used mini semi-sweet chocolate chips and the cookies taste just as good).
  • Refrigerate until dough is stiff enough to handle (about 1 hour).
  • Roll into 1 1/4" balls and place on parchment-lined baking sheets about 2" apart.
  • Bake in preheated 275 degree oven for about 50 minutes or until slightly golden on the bottom.
  • Let cool 10 minutes before removing from baking sheet.

Nutrition Facts : Calories 84.2, Fat 6.1, SaturatedFat 3.8, Cholesterol 13.6, Sodium 45.5, Carbohydrate 7.1, Fiber 0.4, Sugar 1.7, Protein 0.8

CHUNKY SWISS MILK CHOCOLATE SHORTBREAD



Chunky Swiss Milk Chocolate Shortbread image

This is a sweet chocolate-flavored shortbread, made with everyone 's favorite Toblerone bar, so delicious!!

Provided by Chef mariajane

Categories     Drop Cookies

Time 45m

Yield 48 cookies

Number Of Ingredients 5

2 cups butter, softened
1 cup superfine sugar
3 cups flour
1/2 cup cornstarch
tbps. sifted icing sugar

Steps:

  • Heat oven to 350°F.
  • Beat butter and superfine sugar in a large bowl with mixer on high speed until light and fluffy. Mix flour and cornstarch. Gradually add to butter mixture, beating well after each addition.
  • Stir in chocolate.
  • Drop by tablespoonfuls, 1 inch apart, onto parchment-lined baking sheets.
  • Bake 20-25 minutes or until lightly browned. Cool 5 minutes on baking sheets. Transfer to wire racks; cool completely . Sprinkle with icing sugar.

Nutrition Facts : Calories 117.5, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 54.8, Carbohydrate 11.3, Fiber 0.2, Sugar 4.2, Protein 0.9

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