Shortbread Recipe | How to make Shortbread Cookies with Chocolate Chips
Butter and chocolate are both delicious and we can - most of us - agree on that, but when they are together? Simply divine!
Ingredients
- 100 g Unsalted Butter
- 150 g All-Purpose Flour
- 50 g Caster Sugar
- 40 g Dark Chocolate Chips
Instructions
- 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.
Notes
Who knew such a tasty recipe was baked out of just four ingredients?
It is very important to allow the butter to soften before preparing the dough, as this allows for easier mixing and incorporating all ingredients.
If you feel, after cutting the slices of biscuit from the ‘sausage-shaped-dough’, that the edges look too ‘square’, pass your finger around the chocolate chip cookies and round them up - aesthetically feel free to amend as you wish.
Should you prefer to use cookie cutters for these, then roll the dough to half a centimeter thickness then cut to liking; this way you can follow the same baking instructions.
Should you wish to go ‘all-out’ with the chocolate, you can remove two teaspoons of flour and substitute it with the same amount of cocoa powder.
I like to use dark chocolate in this chocolate chip cookie recipe, as I feel the bitterness of it works well with the richness of the butter and the sweetness of the caster sugar. I have tried them with toffee chips and white chocolate chips as well and they do taste fantastic all the same!
To make plain shortbreads, follow the same recipe but do not put the chocolate chips.
Nutrition
Calories: 84kcalCarbohydrates: 9gProtein: 1gFat: 5gSaturated Fat: 3gTrans Fat: 1gCholesterol: 11mgSodium: 3mgPotassium: 22mgFiber: 1gSugar: 3gVitamin A: 125IUVitamin C: 1mgCalcium: 8mgIron: 1mg
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