Chocolate Chip Shortbread Cookies Ii Food

CHOCOLATE CHIP SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F. Line a 9-inch-square baking pan with foil, leaving a 2-inch overhang on 2 sides.
• Beat the butter, vanilla and salt in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Reduce the mixer speed to low; add the confectioners' sugar and beat until just incorporated. Add the flour in 2 batches and beat until smooth. Stir in 1/2 cup chocolate chips with a wooden spoon.
• Lightly dust your hands with flour and press the dough into the prepared pan. Score the top with a knife to make 9 strips, then score the strips in half to make 18 pieces. Bake until the edges are firm and the top is dry, 40 to 45 minutes.
• Immediately rescore the cookies, then let cool 20 minutes in the pan. Lift the foil to remove the shortbread from the pan and transfer to a rack to cool completely.
• Cut the shortbread into pieces along thescored lines. Put the remaining 1/2 cup chocolate chips in a small microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Drizzle over the shortbread and let stand until set, about 1 hour.

CHOCOLATE CHIP SHORTBREAD COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and 2 cups confectioners' sugar. Beat in the vanilla and coconut extracts and salt. Add flour one cup at a time, mixing well after each. Stir in the chocolate chips and pecans. Roll the dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet. Flatten with a fork dipped in confectioners' sugar.
• Bake for 12 to 15 minutes in the preheated oven, until a light golden brown. While cookies are still warm from the oven, dust with the remaining confectioners' sugar.

TINA'S SHORTBREAD CHOCOLATE CHIP COOKIES

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.

CHOCOLATE CHIP SHORTBREAD

Steps:

• Sieve the flour into a large mixing bowl and add the butter. Rub the butter and flour between your fingers until the mixture looks like crumbs. Stir through the egg yolk, sugar and chocolate chips and squish everything together in the bowl to create a dough. Once it has begun to come together in the bowl tip out on to your work surface and form it into a flattened round puck shape, wrap and chill for 30 mins.
• Preheat the oven to 170C/150C fan/gas 3. Line 2 baking sheets with baking parchment.
• Roll out the dough in between two sheets of baking parchment until its 1cm thick. Remove the top sheet of parchment, and cut into 14 rounds with a 7cm round biscuit cutter. Re-roll any offcuts to make the most from your dough. Carefully transfer the rounds to your baking sheets using a palette knife or spatula, leaving some space in between them. Sprinkle each one with a little sugar. Bake in the oven for 15-20 mins or until lightly golden. Remove from the oven and allow to cool for 10 mins before transferring to a wire rack to cool completely.

ROSEMARY CHOCOLATE CHIP SHORTBREAD

Steps:

• Preheat the oven to 300 degrees F. Cream the butter with the sugar using a handheld mixer. Mix in the rosemary, salt, and flour, 1/4 cup at a time. Sprinkle in the chocolate chips, and stir by hand until well-distributed. Gather the dough into a ball. (If the dough begins to soften or feel greasy, chill the dough for 15 minutes.)
• Roll the dough out into a rectangle of 1/2-inch thickness and cut into rectangles about 1/2-inch by 2-inches. Place the dough pieces on a cold ungreased baking sheet. Prick the tops with a fork. Bake the shortbread until the dough starts to turn a golden color, about 25 minutes. Remove the shortbread from the baking sheet and let cool completely on a rack.

CHOCOLATE CHIP SHORTBREAD

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.

NOAH BEDOAHS (CHOCOLATE CHIP SHORTBREAD COOKIES)

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.

CHOCOLATE CHOCOLATE CHIP COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Whisk together the flour, cocoa powder, and baking soda.
• Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg along with the vanilla. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Drop by heaped teaspoonfuls onto ungreased baking sheets.
• Bake in the preheated oven until the edges are golden, 9 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

SOFT CHOCOLATE CHIP COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, baking soda and salt. In another bowl, combine soften butter with shortening, sugar and brown sugar and vanilla. Beat until creamy. Beat in egg. Gradually add flour mixture and mix well. Stir in chocolate chips.
• Bake on ungreased cookie sheet for 8-10 min. Note: I take them out of the oven before they start to turn dark! Do not double this recipe, or they don't bake soft. Can make this recipe for bars too. Spread dough into greased 9x13 inch pan. Bake them at 375 degrees F (190 degrees C) for 15-20 minutes.

SALTED CHOCOLATE CHUNK SHORTBREAD COOKIES

Steps:

• Line two rimmed baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, both sugars and vanilla on medium-high till it's super light and fluffy (3 to 5 minutes for a stand mixer; 6 to 8 for a hand mixer). Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and mix just to blend. If necessary, knead the dough with your hands to make sure the flour is totally incorporated. At this point, the dough should be smooth and feel like Play-Doh with no pockets of flour.
• Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands, form the dough into a log shape; rolling it on the counter will help you smooth it out, but don't worry about getting it totally perfect. (Don't be afraid to make them compact. Shortbread is supposed to be dense. That's part of why it's so good.) You can also do this using parchment paper, if you prefer, but plastic wrap is easier when it comes to shaping the log. Each half should form a 6-inch log, 2 to 2¼ inches in diameter. Chill until totally firm, about 2 hours.
• Heat the oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the demerara sugar (this is for those really delicious, crisp edges).
• Using a serrated knife, carefully slice each log into ½-inch-thick rounds (if you hit a chocolate chunk, slowly saw back and forth through the chocolate). If the cookies break or fall apart, just press them back together - the dough is very forgiving. Place them on the prepared baking sheets about 1 inch apart (they won't spread much). Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating them all.

MINI CHOCOLATE CHIP SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, butter, sugar, and vanilla extract in a bowl until dough is smooth. Reserve 1/4 the chocolate chips; stir remaining chips into dough until evenly distributed. Roll dough into 24 small logs and place a baking sheet.
• Bake in preheated oven until slightly golden around the edges, 15 to 20 minutes. Cool in baking sheet for 10 minutes before removing to cool completely on a wire rack.
• Melt shortening in a small saucepan over medium-low heat; stir in reserved chocolate chips until melted, about 5 minutes. Dip cookies into chocolate and return to baking sheet. Refrigerate until firm.

MELT-IN-YOUR-MOUTH MINI CHOCOLATE CHIP SHORTBREAD COOKIES

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.