- Dish type
- Biscuits and cookies
- Chocolate shortbread
Delicious shortbread with chocolate chips. Even better when dipped in chocolate with chopped nuts sprinkled on top.
4 people made this
- 225g butter, softened
- 75g icing sugar, sifted
- 1 teaspoon vanilla extract
- 250g plain flour
- 350g mini chocolate chips, divided
- 1 tablespoon butter (optional)
- 100g finely chopped nuts
MethodPrep:30min ›Cook:10min ›Extra time:20min › Ready in:1hr
- Preheat oven to 180 C / Gas 4. Lightly grease a baking tray.
- Cream together 225g butter and icing sugar until smooth. Stir in vanilla. Mix in the flour, and then half of the chocolate chips. Shape dough into mini logs. Place logs 2 or 3cm apart on prepared tray.
- Bake for 10 to 13 minutes in preheated oven, or until firm. Let shortbread logs cool completely before removing from the baking tin (they can be fragile).
- Melt the remaining chocolate chips and 1 tablespoon butter over a double boiler, stirring frequently until smooth. Dip one end of each cookie into the melted chocolate, then into the nuts. Place onto greaseproof paper until set.
Reviews & ratingsAverage global rating:(145)
Reviews in English (132)
yum! I made mine into 1" balls and flattened them. Then I dipped half the cookie in the choclate/shortening mixture THEN rolled the edge of the cookie (with the chocolate on it) into crushed candy cane.. drooool. If you like mint chocolate then you will love the candy cane on it Thanks for a great cookie recipe!-23 Dec 2001
by delicious bass
i would like to have given 5 stars, but found we needed to add a splash of milk to dough to get logs to hold shape. No other problems, recipe was easy and delicious. My mother gives 5 stars, but she didn't bake them, just ate them. I will absolutely make these again, and especially for parties and events. A very good recipe!-07 Jun 2007
These were tasty, but a bit dry. Also... I first tried making the dipping chocolate using butter for the "shortening" and it didn't turn out at all.... so shortening means shortening - when I used Crisco, they coated beautifully.-20 Jul 2004
Chocolate Chip Shortbread Cookies
These Chocolate Chip Shortbread Cookies are an easy edible gift to make for friends and family over the holiday season. All the things you love about classic shortbread cookies with delicious chocolate chunks mixed through for an extra treat. These buttery melt-in-your-mouth cookies are absolutely irresistible.
If you thought classic shortbread couldn't get any better, you're wrong. It can - just add chocolate!
These chocolate chip shortbread cookies are a variation of my Christmas Shortbread Cookies. These buttery melt-in-your-mouth cookies have thick chocolate chunks scattered throughout and elevate every bite.
Make these as an edible gift for friends and family this holiday season, or just make a batch to enjoy over a cup of tea or coffee.
How to Make Chocolate Chip Shortbread Cookies
Before you begin making this chocolate chip shortbread, make sure your butter is at room temperature. I like to take mine out of the fridge 1-2 hours before, letting it rest on the counter while I enjoy a morning coffee before my daughter keeps me busy for the rest of the day.
Once your butter is at room temperature, the cookie dough comes together in minutes. Simply beat together the butter, powdered sugar, brown sugar, and salt in a mixer until it is light and creamy. This will take about 4 minutes and is not a step you want to skip if you want perfectly tender shortbread cookies.
Once creamed, mix in the vanilla followed by the flour, mixing until combined. Add in the chocolate chunks, mixing just until incorporated. Be careful not to overmix your dough. It might be a bit crumbly, but that is fine since you’ll shape them into logs.
Divid the dough in half, placing each half on a piece of parchment paper or plastic wrap. Using your hands, shape each piece of dough into a log that is 1.5 inches (4 cm) in diameter. Roll it up like a piece of candy and let it chill in the refrigerator for at least 2 hours, or up to 3 days. You can also store the dough in the freezer, letting it thaw in the fridge before slicing and baking.
Shortbread cookie logs
Cream butter and sugar until light and fluffy. Beat in the egg and vanilla. In a separate bowl combine the flour, baking powder, and salt. Then gradually add the flour mixture to the butter mixture.
Use your other hand to help hold up the sides to make a deep indention with high sides. It is easier if you can indent with one finger and hold up the side with the other hand at the same time.
Now watch these cookies disappear in a slip second! And because they go so fast, Yes you can double this recipe without issue. It is crucial I double the recipe when I make these otherwise we won&rsquot have any the next day! They go that fast!
How to Make Chocolate Shortbread
Ingredients you will need:
- 1/2 cup unsalted butter softened (1 stick)
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoon milk
- 1/4 teaspoon sea salt
- 1/4 cup cocoa powder
- 1 cup flour all-purpose is fine
- 1/3 cup semi-sweet chocolate chips
Baking sheets and parchment paper or silicone pan liner
- Cream together the softened butter and sugar.
- In a small separate bowl mix salt with the milk and vanilla extract to dissolve. then add to the creamed butter.
- In another bowl, whisk together the cocoa powder and flour, then mix in with the wetter ingredients bowl. Once the dough is well mixed, toss in the chocolate chips.
- Knead the dough lightly, enough to evenly distribute the chocolate chips. Split the cookie dough in half and roll the dough into two logs about 2 inches thick. Wrap each log in plastic wrap and refrigerate for 2 to 3 hours to firm up.
- Preheat oven to 350 degrees and line baking sheets with parchment paper.
- Cut each cookie dough log into slices about 3/8″-1/2″ thick. Arrange on parchment. These shortbread cookies will not expand much at all, but leave a little space between them.
- Bake for 11-12 minutes, then remove to rack to cool completely.
Make your holiday baking so much easier with some silicone sheet pan liners.
Can I substitute the powdered sugar?
I don’t recommend it. While some recipes do use granulated sugar powdered confectionery sugar makes a more tender cookie… which is a primary characteristic of shortbread.
Do I have to chill the shortbread dough before baking?
Yes, if you don’t the cookies will spread out and lose their shape.
What is the difference between a sugar cookie and a shortbread cookie?
Sugar cookies contain eggs. Shortbread does not have eggs, and has a more tender crumbly texture.
Can I freeze these cookies?
Yes, you can absolutely freeze these cookies after baking or freeze a log of the cookie dough to thaw and slice later.
I must say, these Chocolate Shortbread Cookies with chocolate chips were a big hit with my daughter. She gobbled up the cookies and milk in this picture as soon as she got home from school. I hope you enjoy the recipe.
Chocolate Chip Shortbread Cookies
This recipe for chocolate chip shortbread cookies is inspired by my special friend, Christine! She is the master of these and always spoils me with a few around Christmas! Can’t wait for them this year. Fingers crossed that I get my annual supply . The shortbread is very rich and buttery and is complemented beautifully with melted chocolate on the ends. This really is a dreamy cookie that you will want to make for the holidays! Especially if you make large platters as this recipe bakes up a huge bunch….like 100! Try these cookies as soon as possible! It is also good to know that these cookies freeze beautifully. You can make this batch (it makes a lot) and freeze some for future occasions. Choose a really high quality of chocolate for dipping, too.
Which chocolates should I dip in?
I recommend using Ghirardelli chocolate. I especially love to chop up the bars and melt them down for dipping.
Chocolate Chip Cookie Logs
Chocolate Chip Cookie Logs are actually a shortbread cookie, jammed with chocolate chips. You’ll notice both ends of the logs are also dipped in chocolate, because apparently some people can not get enough of the stuff.
- 1 cup Butter, Softened
- ½ cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2 cups All-purpose Flour
- 2 cups Miniature Semi-sweet Chocolate Chips, Divided
- 1 Tablespoon Coconut Oil
- ¾ cups Finely Chopped Walnuts
Preheat oven to 350ºF (175ºC). Grease cookie sheets.
Cream butter and confectioners sugar until smooth. Stir in vanilla. Mix in flour, and then 1 cup of the chocolate chips. Shape dough into 2ࡧ/2 inch logs. Place logs 2 inches apart on prepared cookie sheets. Chill briefly.
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 coconut oil 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.
How to prepare this shortbread cookie dough ahead of time:
My favorite thing about this dough, is that you can easily press it together into a roll with some plastic wrap and store it in the refrigerator. This cookie dough needs to be chilled. And since it’s a shortbread cookie, it’s best when pressed together and made dense. Rolling it up with plastic wrap is the easiest way to accomplish this. You could also roll the dough out, or press it into a cake pan and bake it, or cut it into bar shapes, for cookie bars.
But having a roll of cookie dough ready to go in the refrigerator makes me feel prepared for life, and also allows me to only bake what I need when I want it.
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups all-purpose flour (spooned and leveled), plus more for rolling
- Mix in grated zest of 2 oranges and 1/2 cup dried cranberries
- Mix in grated zest of 2 lemons coat with 1/4 cup poppy seeds
- Mix in grated zest of 2 limes coat with 1/4 cup cornmeal
- Mix in 1/2 cup chopped dried apricots coat with 1/2 cup finely chopped pistachios
- Mix in 1/2 cup mini chocolate or peanut-butter chips
- Mix in 1/4 cup finely chopped candied ginger coat with 1/4 cup sesame seeds
With an electric mixer, beat butter, sugar, vanilla, and salt until smooth. With mixer on low speed, add flour, mixing just until a dough forms. Stir in desired mix-ins.
Divide dough in half place each half on a piece of floured waxed or parchment paper. With floured hands, gently roll each into a 1 1/2-inch-diameter log. Dividing evenly, sprinkle logs with desired coating if using, rolling log (to help coating adhere) and pressing in gently. Wrap logs tightly in the paper, and refrigerate until firm, 1 to 1 1/2 hours. (To store longer, wrap log and paper tightly with plastic wrap.)
Preheat oven to 350 degrees. Unwrap logs with a serrated knife, slice dough 3/8 inch thick (if dough crumbles, leave at room temperature 5 to 10 minutes). Arrange slices, about 1 inch apart, on baking sheets.
Bake until lightly golden around the edges, 15 to 20 minutes. Cool on baking sheets 1 to 2 minutes transfer to a wire rack to cool completely.
The secret to perfectly golden chocolate chip cookies
When December arrives, we expect, and receive, countless cookie-baking questions on In the Kitchen with David. Without fail, the same questions are asked every single year.
t Discover why cookies sometimes get flat, how to best freeze cookie dough, and the secret to getting that beautiful golden brown cookie. Then, try out some of my newest cookie recipes before Santa calls dibs.
t Why are my cookies flat?
t It could be one of three things. First, if your baking powder or soda isn’t new, your cookies won’t rise properly. Also, make sure you haven’t over-greased your baking sheet(s). Lastly, make sure the baking sheet(s) aren’t too warm when you’re adding new dough. If they’re too warm, they’ll start baking before they ever reach the oven.
t Can you freeze cookie dough?
t Yes, heavy dough, like chocolate chip, shortbread, gingerbread or sugar, freezes beautifully. Avoid freezing light-textured dough or those with an egg white base, like meringue cookies. Just be sure to tightly wrap the dough to protect it from freezer burn and prevent it from absorbing freezer odors. The general rule of thumb is to bake the dough within six months.
t How do you get the perfect golden brown?
t Rotate the cookie sheets 180 degrees halfway through the baking time. Also, because darker pans absorb heat faster (and the heat transfers to the cookies faster) gingersnaps, macaroons and dark cookies work best on darker baking sheets. Light colored pans are best for chocolate chip, oatmeal or shortbreads.
Vanilla Kifli cookies recipe
t These sweet, buttery cookies are a common Christmas treat in Hungary. For a festive and homemade gift, place a few of these cookies into a small plastic favor bag, tie them up with ribbon and maybe include a note about their origin.