Mini Chocolate Chip Shortbread Cookies Recipes

MINI CHOCOLATE CHIP SHORTBREAD COOKIES

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.

CHOCOLATE CHIP SHORTBREAD COOKIES

Steps:

• Preheat oven to 325 and line a half sheet pan with parchment paper.
• Add butter and sugar to a stand mixer and cream on high speed for 1-2 minutes until light and fluffy.
• Lower speed to the lowest setting and add in the flour slowly until just combined.
• Stir in the mini chocolate chips.
• Roll the mixture into a 2 inch wide log and wrap with plastic wrap.
• Refrigerate for 30 minutes.
• Cut into 1/2 thick slices and bake for 20 minutes.
• Cool completely before removing from baking sheet.

CHOCOLATE CHIP SHORTBREAD COOKIE LOGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Cream together butter and confectioners' sugar until smooth. Stir in vanilla. Mix in the flour, and then one cup of the chocolate chips. Shape dough into 2x1/2 inch logs. Place logs 2 inches apart on prepared cookie sheets.
• Bake for 10 to 13 minutes in preheated oven, or until firm. Let cookies cool completely before removing from pan (shortbread is brittle).
• Melt the remaining 1 cup chocolate chips and shortening over a double boiler, stirring frequently until smooth. Dip one end of each cookie into the chocolate, then into the nuts. Place onto waxed paper until set.

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:

• 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.

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 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.

MELT-IN-YOUR-MOUTH MINI CHOCOLATE CHIP SHORTBREAD COOKIES

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.

MINI SHORTBREAD COOKIES

Steps:

• Preheat oven to 300 degrees F.
• Sift the corn starch, icing sugar and flour.
• Blend in the butter until dough is completely smooth (I usually just use my hands to do this).
• Roll out dough on a floured surface to 1/4" thick.
• Cut cookies using a 1" round or heart shaped cookie cutter (these cookies turn out much better small).
• Reform the leftover pieces of cookie dough to roll and make more cookies.
• Place cookies on a shiny cookie pan (preferably one of the insulated types).
• Top cookies with either 1/4 or 1/2 of a cherry (these are tiny cookies and depending on cherry size do just fine with 1/4 of a cherry) OR a chocolate chip.
• Bake at 300 degrees F for 17-18 minutes.
• These cookies do not turn noticibly brown.

MINI CHOCOLATE CHIP SHORTBREAD

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.

ORANGE SHORTBREAD COOKIES WITH CHOCOLATE CHIPS

Steps:

• Position rack in center of oven; preheat to 350°F. Butter and flour large baking sheet. Whisk first 3 ingredients in medium bowl. Beat butter, sugar, orange peel, and orange extract in large bowl until fluffy. Beat in yolk, then cream. Add flour mixture; beat until dough comes together in moist clumps. Stir in chocolate chips.
• Drop dough by generous tablespoonfuls onto baking sheet, spacing 3/4 inch apart. Using moistened fingertips, flatten each to 1/2-inch-thick round. Bake cookies until golden, about 18 minutes. Transfer to rack; cool. (Can be made 3 days ahead. Store airtight at room temperature.)