Delicious Buttery Shortbread Cookies with Chocolate Chips
4 ingredients, melt in your mouth, delicious cookies, quick and easy to prepare!
Ingredients
- 100 g Unsalted Butter
- 150 g All-Purpose Flour
- 50 g Caster Sugar
- 40 g Dark Chocolate Chips
Instructions
- PREP: Bring all the ingredients to room temperature.
- Preheat the fan oven to 325*F [150*C FAN, 170*C static, Gas 3).
- Take the butter [that has been out of the fridge for about one hour] and cut into ½ inch [1cm] 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 the ingredients are mixed but look like chucky breadcrumbs, add the chocolate chips and continue working the dough until it becomes uniform. The heat from the hands willallow the dough to get softer and uniform.
- Shape the dough like a sausage, roll it in a sheet of cling film, and put it in the fridge for about twenty to thirty minutes, to set.
- Once set, remove it from the fridge and slice it into 20 biscuits.
- Spread the shortbread cookies evenly on a baking tray that has been covered with a baking sheet, ensuring there is at least 1 inch [2-3cm] of space between them.
- Place the baking tray on the middle shelf of the oven and bake 12-15 minutes until golden brown at the bottom.
- Remove the baking tray from the oven and allow the cookies to cool on it for 5 minutes before tranferring them onto a cooling rack. When freshly out of the oven, these shortbread cookies will be soft and it is important that they are allowed to cool down.
- Serve and enjoy on its own or with a hot cup of tea, cocoa, or coffee!
Notes
- It is important the butter is used once it reaches room temp, as it will make the ingredients easier to incorporate. Before using it, allow it to rest on the counter for at least an hour.
- Before baking, placing the dough in the fridge allows it to get harder, and the cookies will spread less in the oven while baking.
- Shape the cookies as you wish - you can roll the dough to ¼ inch [5mm] thickness with a rolling pin and cut it using a cookie cutter, or you can spread it like a giant cookie and cut it when just out of the oven and still soft.
- If preparing these shortbread cookies without chocolate chips, you can also use lightly salted butter for a nice contrast with the sugar.
- These cookies can be flavored in many ways, as preferred - here are some ideas:
- Add some flavorings such as: vanilla extract, almond, coconut, maple syrup, coffee, rum, honey, lemon, or orange
- Add some citrus zest
- Add some finely chopped nuts: walnuts, hazelnuts, almonds, pistachio, mixed nuts, all work well
- Add some spices: cinnamon, pumpkin pie spice mix, matcha powder
- Dip in some melted chocolate or sandwich some chocolate or jam between two cookies
- Add some sprinkles on top or mix with the dough before baking
- Sprinkle some granulated sugar on top before baking
- Decorate with royal icing
- Pick the top with a fork to create a decorative pattern
- Use different kinds of chocolate chips, such as milk or white, or use peanut butter or toffee drops.
- These shortbread cookies can be stored in an airtight container on the counter for up to 5 days, in the fridge for 7-10 days, and frozen for up to three months.
Nutrition
Calories: 84kcalCarbohydrates: 9gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 11mgSodium: 3mgPotassium: 22mgFiber: 0.3gSugar: 3gVitamin A: 125IUVitamin C: 0.01mgCalcium: 8mgIron: 0.4mg
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