Shortbread cookies with Chocolate Chips… what to say?
Butter and chocolate are both delicious and we can – most of us – agree on that, but when they are together? Simply divine!
This is a simple chocolate chip shortbread cookies recipe I like to prepare for Jay as he is a massive butter fan (he could eat butter with every dish, no kidding!) and I love dark chocolate, so here’s another recipe that comes from compromise… taking one thing each of us loves and making it work for both!
As I count calories, making these shortbread biscuits in button size means I can have one now and then while still sticking to my budget, as losing weight and being healthy doesn’t mean giving up what we love and makes our belly happy, it means moderation – in everything!
This is a full fat, full sugar, full taste recipe, that is easy to bake and comes in bite-size portions.
Let’s stop thinking of butter as bad for us. It is a great source of Vitamins:
– Vitamin A: great for hair, eye and skin
– Vitamins D, E and K
Furthermore, butter, along other high-fat dairy products, has been associated with a reduced risk of diabetes, heart problems and obesity. So there is no reason to cut it out from your diet! Just use it in moderation – just like everything else!
I’m not going to say too much about chocolate, as most people don’t need convincing to eat it, plus its benefits are now known: source of antioxidants, may help blood flow, may reduce blood pressure, could improve brain function… but most of all, at least fore me, it makes me happy! Yes, dark chocolate also stimulates the production of endorphins in the body… which is a chemical that creates the feeling of pleasure.
So… no more need to convince you that also while trying to lose weight a chocolate chip shortbread cookie is fine to have?
~~ If you love chocolate you need to try this Homemade Spiked Vegan Hot Chocolate with Amaretto!
What is shortbread?
This tasty sweet is a traditional Scottish biscuit made of one part sugar, two parts of butter and flour, normally three parts oat flour or four parts plain white flour.
Why is shortbread called shortbread?
Shortbread gets its name from its crumbly texture, which is caused by its high fat content (butter); the word ‘shortening’ in fact is related to the fact that fats are added to give a crumbly consistency to the food (as opposed to one that is ‘longer’ or easier to work).
How to make shortbread cookies? How to make chocolate chip shortbread?
This recipe is too easy to be true!
Dice room temperature butter and mix it with sugar and flour; once you obtain big crumbs of dough add the chocolate chips and continue knitting until you obtain a uniform dough.
At this point create a sausage with the dough by rolling it slowly on the countertop; as the dough is very crumbly, take care while doing this.
Roll the sausage in a piece of clingfilm and refrigerate for twenty to thirty minutes.
Remove from the fridge and the clingfilm, slice the raw cookie dough in 20 portions and bake for 13-18 minutes, depending on the oven at 150 degrees in a static oven.
Allow the cookies to cool down and enjoy!
Should you prefer to have plain shortbreads, simply skip the chocolate chips.
~~ Love shortbreads and Bakewell tarts? You’re in for a treat: Bakewell Tart Biscuits (Cherry and Almond Flakes Butter Biscuits)
How to store shortbread cookies? How long does shortbread last?
Shortbread cookies can be stored in an dry airtight container once they have fully cooled down for up to one week out of the fridge or up to ten days in the fridge.
Shortbread cookies can be frozen for later consumption; you can store them in a dry airtight container for up to three months, just allow them to get back to room temperature before serving.
You will love these super-duper delicious four ingredients cookies!
They are quick and easy to prepare and are liked by most!
If you are counting calories, these are an excellent treat that can be enjoyed with a cup of coffee or tea.
Get knitting, get baking… get tasting!
~~ Looking for other calorie counted desserts? Cook: Desserts
- 100 g Unsalted Butter
- 150 g All-Purpose Flour
- 50 g Caster Sugar
- 40 g Dark Chocolate Chips
- Preheat the fan oven to 150 degrees Celsius (or 170 degrees Celsius static/gas 3).
- Take the butter, that has been out of the fridge for about one hour, and cut into 1 cm cubes, then put it into a bowl.
- To the butter, add the flour and sugar and mix well with your hands. The more you work it, the more it will start looking like big breadcrumbs.
- Once it looks like big breadcrumbs, add the chocolate chips and continue working the dough until it becomes uniform.
- Shape the dough like a sausage and put it in the fridge, covered in cling film, for about twenty to thirty minutes, to set.
- Once set, remove it from the fridge and slice it into 25 biscuits.
- Spread evenly on a baking tray that has been covered with a sheet of baking paper, ensuring there are a couple of centimeters of space between biscuits.
- Bake in the oven for about 15 minutes until golden brown; depending on the oven, it will take between 13 and 17 minutes, so keep an eye on them.