TINA'S SHORTBREAD CHOCOLATE CHIP COOKIES
This cookie is incredible. It's so rich and tasty. I cannot tell how many times I get asked for this recipe. Everyone loves it and it's easy to make. These keep very well. You can make dough ahead time and freeze it. Defrost when ready to use and follow baking instructions. Great cookie for the holidays.
Provided by Tina Andre' Fox
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream the butter and sugar together until fluffy. Gradually stir in the dry ingredients, then stir in the walnuts and chocolate chips.
- Roll or scoop dough into walnut sized balls. Place them on unprepared cookie sheets 1 1/2 inches apart. Flatten cookies slightly. Bake for 15 to 20 minutes, until light golden brown. Remove from sheets to cool on racks.
Nutrition Facts : Calories 316.5 calories, Carbohydrate 29.6 g, Cholesterol 40.7 mg, Fat 21.9 g, Fiber 1.4 g, Protein 3.2 g, SaturatedFat 11.9 g, Sodium 72.5 mg, Sugar 14.2 g
CHOCOLATE CHIP SHORTBREAD
Shortbread is a comfort food to me, because it was one of the cookies my mom made the most. This recipe adds another comfort food...chocolate! These are incredibly delicious and rich and make a lovely presentation.
Provided by Karen..
Categories Bar Cookie
Time 22m
Yield 16 wedges
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Beat butter and sugar until light and fluffy.
- Beat in vanilla and add flour and salt.
- Stir in chips.
- Divide dough in half.
- Press each half into an ungreased 8 inch round pan.
- Bake 12 minutes or until edges are golden.
- Score each shortbread with sharp knife into 8 even wedges, but do not cut all the way through.
- Leave in pans and cool on racks for 10 minutes.
- Invert onto racks and cool completely.
- Break into wedges.
MELT-IN-YOUR-MOUTH MINI CHOCOLATE CHIP SHORTBREAD COOKIES
No subs use only butter. If desired you can coat them is sugar before baking. These are also great without the chocolate chips, chopped maraschino cherries can be used in place of the chocolate chips for the holidays.
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 20m
Yield 20-24 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 350 degrees (set oven rack to second-lowest position).
- Prepare an ungreased cookie/baking sheet.
- In a medium bowl beat softened butter with vanilla using an electric mixer until fluffy (about 4 minutes).
- Add in confectioners sugar, cornstarch and flour; beat on low speed for about 1 minute, then on high speed for 3-4 minutes more.
- Add in the mini chocolate chips; mix to combine.
- Drop by spoonfuls about 2-inches apart on the baking sheet.
- Bake for about 10-12 minutes (watch that the edges don't brown too much).
- Cool completely on wire racks then lightly dust with confectioners sugar if desired.
Nutrition Facts : Calories 148.3, Fat 10.2, SaturatedFat 6.4, Cholesterol 24.4, Sodium 66.1, Carbohydrate 13.5, Fiber 0.4, Sugar 4.6, Protein 1.2
NOAH BEDOAHS (CHOCOLATE CHIP SHORTBREAD COOKIES)
From Judy Rosenberg's 'Rosie's Bakery All-Butter Fresh Cream Sugar-Packed No-Holds-Barred Baking Book'. I bake for friends and family all the time and hands down, this recipe is requested most often -- usually with Mini Chocolate Chips and Mac Nuts. DIRECTIONS MAY LOOK INTIMIDATING BUT THE RECIPE COMES TOGETHER IN MINUTES; follow step-by-step instructions for perfect buttery, light and crispy shortbread with every batch!
Provided by aloha808
Categories Dessert
Time 1h15m
Yield 15-17 3-inch, 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 275°. Line 2 cookie sheets with parchment paper or leave them ungreased.
- Sift the Flour, Baking Powder and Salt together into a small bowl and set aside.
- Using an electric mixer on medium speed, cream the Butter and Sugar together in a medium-sized mixing bowl until light and fluffy, about 1-1/2 minutes. Stop the mixer to scrape the bowl several times with a rubber spatula.
- Add the dry ingredients on low speed and continue to blend for 10 seconds. Increase the speed to medium-high and beat until fluffy, 2 to 2-1/2 minutes. Scrape the bowl.
- Add the Chocolate Chips and Nuts with several turns of the mixer, then complete the mixing by hand with a wooden spoon.
- Measure out generous rounded tablespoonfuls of dough and roll them into balls with your hands.
- Place the balls 1-1/2 inches apart on the cookie sheets and press them down lightly to form a flat bottom (cookie should be about 1/2-inch thick).
- Bake the cookies until they are crunchy and golden, about 1 hour. To test for doneness, remove one cookie from the sheet and cut it in half. There should be no doughy strip in the center. Allow the cookies to cool on a rack.
- Makes 15 - 17 cookies.
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