MINI CHOCOLATE CHIP SHORTBREAD COOKIES
My sister and I have been making these cookies for years. They are simple and delicious without the eggs! Double the recipe, they go fast.
Provided by patticake
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 1h40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix flour, butter, sugar, and vanilla extract in a bowl until dough is smooth. Reserve 1/4 the chocolate chips; stir remaining chips into dough until evenly distributed. Roll dough into 24 small logs and place a baking sheet.
- Bake in preheated oven until slightly golden around the edges, 15 to 20 minutes. Cool in baking sheet for 10 minutes before removing to cool completely on a wire rack.
- Melt shortening in a small saucepan over medium-low heat; stir in reserved chocolate chips until melted, about 5 minutes. Dip cookies into chocolate and return to baking sheet. Refrigerate until firm.
Nutrition Facts : Calories 378.1 calories, Carbohydrate 39 g, Cholesterol 40.7 mg, Fat 25.1 g, Fiber 2.2 g, Protein 3.5 g, SaturatedFat 15 g, Sodium 112.6 mg, Sugar 20.7 g
CHOCOLATE-CHOCOLATE CHIP COOKIES WITH CURRANTS
Stir chewy currants and bittersweet chocolate chips into a chocolate cookie dough for a great dessert.
Provided by Food Network Kitchen
Time 1h35m
Yield about 2 dozen cookies
Number Of Ingredients 11
Steps:
- Line 2 baking sheets with parchment paper.
- Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
- Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chips and currants.
- Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
- Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.
MINI CHOCOLATE CHIP SANDWICH COOKIES
I love baking cookies to give as gifts to my family and friends. I created this recipe for my annual holiday cookie platter and it received rave reviews from both children and adults. If the buttercream doesn't come together after all of the butter has been incorporated, add some shortening one tablespoon at a time until the mixture starts to transform. -Julie Thomas, Saukville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 5 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips. Chill dough for 1 hour., Shape teaspoonfuls of dough into 1-inch balls. Place 1-1/2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Meanwhile, for filling, split vanilla bean lengthwise. Using a sharp knife, scrape seeds from center into top of a double boiler over simmering water; discard bean. Add egg whites, granulated sugar and vanilla extract. Whisking constantly, heat mixture until sugar is dissolved and a thermometer reads 160°, 8-10 minutes. Transfer to a stand mixer fitted with a whisk attachment., Whisk egg white mixture on high until it cools to room temperature, 8-10 minutes. Reduce speed to medium; gradually add butter, 1 tablespoon at a time, beating well after each addition. Increase speed to high; beat until smooth., To assemble, transfer filling to a reusable pastry bag. Pipe about 1 teaspoon on bottoms of half of the cookies; cover with remaining cookies. Store in airtight containers.
Nutrition Facts : Calories 120 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 67mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
MELT-IN-YOUR-MOUTH MINI CHOCOLATE CHIP SHORTBREAD COOKIES
No subs use only butter. If desired you can coat them is sugar before baking. These are also great without the chocolate chips, chopped maraschino cherries can be used in place of the chocolate chips for the holidays.
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 20m
Yield 20-24 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 350 degrees (set oven rack to second-lowest position).
- Prepare an ungreased cookie/baking sheet.
- In a medium bowl beat softened butter with vanilla using an electric mixer until fluffy (about 4 minutes).
- Add in confectioners sugar, cornstarch and flour; beat on low speed for about 1 minute, then on high speed for 3-4 minutes more.
- Add in the mini chocolate chips; mix to combine.
- Drop by spoonfuls about 2-inches apart on the baking sheet.
- Bake for about 10-12 minutes (watch that the edges don't brown too much).
- Cool completely on wire racks then lightly dust with confectioners sugar if desired.
Nutrition Facts : Calories 148.3, Fat 10.2, SaturatedFat 6.4, Cholesterol 24.4, Sodium 66.1, Carbohydrate 13.5, Fiber 0.4, Sugar 4.6, Protein 1.2
MINI CHOCOLATE CHIP SHORTBREAD
Buttery taste, totally plant based. Get baking with Becel®.
Provided by Becel®
Categories 100+ Everyday Cooking Recipes Vegan Desserts
Time 35m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (160 degrees C).
- Beat Becel® Salted Plant-Based Bricks and sugar until well blended and lightened in color, about 2-3 minutes. Stir in vanilla extract and salt until combined.
- Add flour until you almost have a ball of dough. Stir in mini chocolate chips and mix until the dough comes together.
- Divide dough into sixteen 1/2-inch to 1-inch (1.25 to 2.5-cm) balls, flattening with a fork dipped in flour or icing sugar. Arrange on baking sheets.
- Bake 12 to 17 minutes or until edges and bottoms are very lightly browned. Transfer cookies to wire rack and cool completely.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 26.6 g, Fat 3.4 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 1.9 g, Sodium 74.3 mg, Sugar 13.6 g
MINI-CHIP CRESCENT COOKIES
This cookie is an absolute necessity on any cookie platter that I put together. It's the only cookie recipe my family wants for Christmas, so I don't even make decorated cutout cookies anymore. -Norene Laessig, Stratford, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 6 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, beat butter, cream cheese and sugar until blended. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into butter mixture. Stir in miniature chocolate chips. Refrigerate, covered, 1 hour or until firm enough to shape., Preheat oven to 375°. Shape level tablespoons of dough into crescent shapes. Place 1 in. apart on greased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely., In a microwave, melt 2 cups chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate mixture; allow excess to drip off. Place on waxed paper-lined baking sheets. If desired, sprinkle with coconut. Refrigerate 30 minutes or until set.
Nutrition Facts : Calories 121 calories, Fat 7g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 39mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
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