Being Scottish, I HAVE to have a good shortbread recipe up my sleeve! I love this chocolate chip shortbread so much as it's just everything a biscuit should be. They're have a slight crunch but they're also crumbly and melt in your mouth. The shortbread is so buttery and delicious and the semi-sweet chocolate chunks just make it so luxurious.
When I was in high school there was a little shop that used to sell chocolate chip shortbread and I'd get it sometimes as a treat after school. I would deliberately eat it in a way which left the most concentrated area of chocolate chips to the very end and then I would savour that last bite! Chocolate chip shortbread will forever remind me of waiting for the school bus to take me home, enjoying my chocolatey treat!
Some Tips for Baking Chocolate Chip Shortbread
Make sure your butter is at room temperature before starting, or it won't cream as well and give you that gorgeous 'melt in the mouth' texture.
A key part of chocolate chip shortbread is obviously the chocolate chips. I highly recommend you use semi-sweet or dark chocolate in these. Milk chocolate is just a little bit too sweet and doesn't contrast the buttery shortbread enough.
The shortbread won't really rise so make sure you roll them out to the thickness you want them to be once baked. Personally, I like to keep them quite thin as it gives you a lovely, delicate 'snap' texture.
The sweetest gift
These also make for a fantastic gift as you can stack them or wrap them in cellophane and ribbon. They keep very well and don't tend to go soggy like regular cookies do. Showing up anywhere with chocolate chip shortbread is bound to grant you a warm welcome!
Recipe
Chocolate Chip Shortbread
Ingredients
- 2 cups All-purpose Flour 250g
- 2 sticks Salted Butter 227g
- ½ cup White Sugar 100g (plus extra for sprinkling)
- ⅔ cup Chocolate chunks 170g (semi-sweet or dark)
Instructions
- Preheat oven to 320°F / 160°C and line a cookie sheet with parchment paper
- Make sure the butter is completely at room temperature. Add it to a large bowl and beat it a little with a wooden spoon just to soften it up further.2 sticks Salted Butter
- Add the sugar and mix until incorporated.½ cup White Sugar
- Add the flour and mix until chunky bread crumbs form. Do not overmix, just until it comes together. Ditch the spoon and use your hands to bring it together into a smooth dough.2 cups All-purpose Flour
- Add the chocolate and knead through gently.⅔ cup Chocolate chunks
- Roll the dough out on a floured surface and cut into desired shapes. If it's too soft to roll out, put it in the fridge for 10 minutes to firm up.Alternatively, you can use the slice-and-bake method.
- Bake for 10 - 15 minutes, you are not looking for them to be golden brown, they will still be fairly pale once baked
- Remove from the oven and immediately sprinkle with a generous amount of sugar. Let them sit on the baking sheet for 10 minutes before transferring to a wire rack to cool.
Notes
It really helps and I love hearing all your feedback!
Leave a Comment or Question