CHOCOLATE CHIP SHORTBREAD COOKIES II
Shortbread cookies with chocolate chips and pecans. If you don't like pecans, you could add toasted coconut instead. Don't be put off by the amount of butter, this recipe makes a very large batch.
Provided by LINDY LESSARD
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 30m
Yield 96
Number Of Ingredients 9
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.
Nutrition Facts : Calories 80.4 calories, Carbohydrate 8 g, Cholesterol 10.2 mg, Fat 5.2 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 2.8 g, Sodium 39.7 mg, Sugar 3.7 g
CHOCOLATE CHIP SHORTBREAD
Bake a batch of these easy chocolate chip shortbreads to pair with your afternoon cup of tea. These simple sweet treats are perfect for sharing
Provided by Good Food team
Categories Afternoon tea, Treat
Time 40m
Yield Makes 14
Number Of Ingredients 5
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.
Nutrition Facts : Calories 249 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.28 milligram of sodium
CHOCOLATE CHIP SHORTBREAD
Provided by Food Network Kitchen
Time 2h35m
Yield 18 pieces
Number Of Ingredients 6
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.
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
CHOCOLATE CHIP SHORTBREAD
Classic shortbread gets a chocolate twist!
Provided by Shelly
Categories Cookies
Time 30m
Number Of Ingredients 5
Steps:
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter, sugar and vanilla together for 2 minutes. Turn the mixer to low and slowly add in the flour, mixing until just combined.
- Stir in the chocolate chips evenly.
- Transfer the dough to a zip-top bag and chill for at least 2 hours. Alternately, you can roll your dough out now and cut into shapes, and then chill the dough. Both methods are effective.
- Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
- Roll dough out into a large square, 1/3-inch thick. Cut the dough into squares using a knife, or you could use cookie cutters.
- Place on baking sheet and bake for 18-20 minutes.
- Transfer to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 cookie, Calories 153 calories, Sugar 5.4 g, Sodium 78 mg, Fat 9.6 g, SaturatedFat 6 g, TransFat 0.4 g, Carbohydrate 15.3 g, Fiber 0.4 g, Protein 1.4 g, Cholesterol 24.5 mg
CHOCOLATE CHIP SHORTBREAD
This is a rich and buttery shortbread that is sweetened with brown sugar and filled with mini chocolate chips. A dip in chocolate is up to you.
Provided by June
Categories Dessert
Time 1h50m
Number Of Ingredients 5
Steps:
- Beat the butter and sugar until light and fluffy with an electric mixer. Add flour and salt, mix on low speed until the ingredients are incorporated. If the dough is crumbly, use your hands to knead the dough until it comes together. Add chocolate chips and gently mix into dough until evenly distributed. Put the dough into a gallon zipper bag and roll out on a flat surface {being sure to keep top open while rolling}. Roll the dough out to the edges and into the corners of the bag. Seal top of bag and refrigerate for at least one hour.
- Preheat oven to 300 degrees and line 2 baking sheets with a silicone mat or parchment paper. Using a 2" round cookie cutter, cut 24 cookies from dough. Place 12-15 cookies on each sheet and bake each sheet for 18-20 minutes or until they are just starting to turn light brown. Cool completely.
- OPTIONAL: To dip your chocolate chip shortbread: Melt 4-5 squares of almond bark in the microwave for 1 minute and stir. Continue to microwave in 30 second increments until the almond bark is melted and smooth. Dip each cookie half way into the chocolate and place chocolate covered cookie onto a parchment lined cookie sheet to set.
- Store in an airtight container for up to a week or freeze for up to 3 months.
CHOCOLATE-CHOCOLATE CHIP SHORTBREAD COOKIES
Provided by Antoinette Muto
Categories Cookies Food Processor Chocolate Dessert Bake Kid-Friendly Back to School Walnut Bon Appétit Los Angeles California Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 30
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Whisk flour, cocoa, and salt in small bowl to blend. Coarsely chop 1 1/2 cups chocolate chips in processor. With machine running, add butter, then 1/2 cup sugar through feed tube. Add egg yolk and both extracts and process to blend. Using on/off turns, mix in walnuts, scraping down sides of bowl occasionally. Add flour mixture and process just until dough comes together, about 1 minute. Transfer dough to large bowl. Using hands, mix in remaining 1/2 cup chocolate chips.
- Using 1 tablespoon dough for each, shape dough into 1 1/4-inch-diameter balls. Press each dough ball to 1/2-inch thickness; dip 1 side into remaining 1/2 cup sugar to coat. Arrange cookies, sugar side up, on 2 ungreased baking sheets. Bake cookies until set and almost firm to touch, about 18 minutes; cool on racks.
CHOCOLATE CHIP SALTED CARAMEL SHORTBREAD
Meet the fanciest cookie/candy bar hybrid you can make at home: a millionaire bar with salted butter & chocolate chip shortbread, smooth salted caramel and a gorgeous marbled chocolate topping!
Provided by buttermilkbysam
Number Of Ingredients 14
Steps:
- Make the chocolate chip shortbread layer: Preheat the oven to 350 F. Line the bottom of an 8" square pan with parchment paper. With a hand mixer, beat together the butter, brown sugar, salt and vanilla until fluffy. Add the powdered sugar and flour and beat to just combine. Fold in the chocolate chips. Press the dough into the pan in a a flat layer. Bake for 20 minutes, until golden brown on the edges.
- While the shortbread bakes, make the caramel: combine sweetened condensed milk, butter and syrup into a pot. Cook on medium, stirring frequently so as not to scorch the milk. Adjust heat as necessary. Once the temperature reaches 220-225 F is thick and the color of butterscotch, turn off the heat and add the sea salt and vanilla. Stir to combine.
- If the shortbread still hasn't finished baking, keep the caramel over very low heat, to just keep it warm. Once the shortbread is done, remove from the oven and pour the caramel over it. Smooth into one even layer. Set aside to cool completely.
- From each bowl of chocolate, set aside 1/4 of the amount to be your 'seed'. Melt the chocolate(s) in the microwave in 30 second increments, Stirring between, until the chocolate is mostly melted but not fully. Add the seed you've set aside and stir until chocolate is smooth. Pour the dark chocolate over the now cool caramel and smooth into one layer. If you are using white and milk, alternate spooning them over the dark chocolate. Use a butter knife to swirl them. Top with edible glitter if desired.
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CHOCOLATE CHIP SHORTBREAD COOKIES - THE RECIPE CRITIC
From therecipecritic.com
5/5 (1)Estimated Reading Time 4 minsServings 24Calories 89 per serving
- In a large mixing bowl add the room temperature butter, sugar, and salt. Beat or mix together until combined.
- Stir in the all purpose flour. Press the dough together with your hands. Fold in the chocolate chips.
- Lay a piece of plastic wrap on the counter. Place the cookie dough on the plastic wrap. Using the plastic wrap, roll the dough into a long round shape. Roll it against the counter to get the dough compact and round. Make sure the cookie dough is completely wrapped in the plastic wrap and place in the fridge to chill.
CHOCOLATE CHIP SHORTBREAD COOKIES - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
Ratings 1Category DessertCuisine AmericanTotal Time 2 hrs 35 mins
- In a large bowl add butter, vanilla extract, and almond extract. Using a hand mixer, beat until light and fluffy. Add powdered sugar and continue beating on low until combined.
- Using a rubber spatula scrape down the sides of the bowl. Add flour and beat on low, stop and scrape down the bowl, and then continue beating until well combined. (You may need to use your hands to press dough together to form a solid ball of shortbread. If it seems too flaky just keep working the dough together, it will come together).
- Shape the dough into a rectangle block using your hands, making it the same width as you want your cookies to be. Wrap in plastic wrap, firm up the sides and edges of dough by pressing on the counter.
CHOCOLATE CHOCOLATE CHIP SHORTBREAD COOKIES - THE MONDAY BOX
From themondaybox.com
5/5 (1)Total Time 45 minsCategory DessertCalories 239 per serving
- In the bowl of an electric mixer, cream together butter and confectioners’ sugar for about 3 minutes ,until light and fluffy.
CHOCOLATE CHIP SHORTBREAD COOKIES RECIPE - DINNER, THEN ...
From dinnerthendessert.com
5/5 (3)Total Time 1 hrCategory DessertCalories 150 per serving
- Add butter and sugar to a stand mixer and cream on high speed for 1-2 minutes until light and fluffy.
CHOCOLATE CHIP SHORTBREAD COOKIES - FOOD FOLKS AND FUN
From foodfolksandfun.net
5/5 (10)Total Time 1 hr 27 minsCategory DessertCalories 139 per serving
- In the bowl of a stand mixer with the paddle attachment, or using a handheld mixer, cream the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes. Add the vanilla and mix until combined.
CHOCOLATE CHIP SHORTBREAD COOKIES - SHUGARY SWEETS
From shugarysweets.com
4.9/5 (8)Total Time 35 minsCategory CookiesCalories 131 per serving
- In a large mixing bowl, beat butter with powdered sugar, vanilla and almond extract until creamy. Add in flour and beat until combined. Fold in chocolate chips.
- Drop dough into center of baking sheet, and using the heels of your hand, press dough into a large rectangle. You want the dough to be the same thickness throughout, so keep pressing until you have a rectangle about 12x10-inches and about ¼-inch thick.
- Bake for 20-25 minutes, until edges begin to lightly brown. Remove from oven and immediately cut into strips using a pizza cutter. Cool completely and store in an airtight container for up to 5 days. ENJOY.
CHOCOLATE CHIP SHORTBREAD COOKIES - COOK IT REAL GOOD
From cookitrealgood.com
4/5 (1)Total Time 2 hrs 30 minsCategory ChristmasCalories 128 per serving
- Use a hand mixer to cream butter, brown sugar and caster sugar together in a large mixing bowl.
- Add half the flour, and continue to mix until just combined. Add the rest of the flour and again mix until just combined.
- Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic wrap over the dough to prevent your hands getting all sticky, then shape the doughs into logs. Rolling the logs on the counter will help it take shape but don't worry about it being perfect. If you want large shortbread cookies, make your logs around 5 - 7 cms (2-3 in) in diameter. For mini cookies, make the diameter half that.
CHOCOLATE CHIP SHORTBREAD COOKIE STICKS - SWEET SPICY …
From sweetspicykitchen.com
5/5 (2)Category CookiesServings 30Total Time 37 mins
- Combine butter and powdered sugar in a mix bowl, slow speed, until it is light and fluffy, for about 3 minutes. Beat in vanilla.
- Slowly add flour, cornstarch and salt and keep mixing, the slowest speed until you get fine dough. Fold in mini chocolate chips.
- Put the dough on plastic wraps or freezer bag and roll to ¼ inch. Leave it to cool until it becomes solid, for about 1 - 2 hours (30 minutes in the freezer would do).
- Preheat oven to 325 F. Line baking sheet with baking paper. Take the dough out of the fridge. Cut the dough in sticks, any size you choose. Mine were 0.4 x 2.75 inches.
CHOCOLATE CHIP SHORTBREAD COOKIES WITH PEANUT BUTTER ...
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CHOCOLATE SHORTBREAD RECIPE | CHOCOLATE-DIPPED …
From twopeasandtheirpod.com
4/5 (14)Estimated Reading Time 4 minsServings 36
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Mix in the vanilla extract. Slowly add in the flour mixture and mix until combined. Between two sheets of waxed paper, roll the dough 1/4-inch thick as evenly as possible.
- Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Cut out the cookies with a heart shaped or other cookie cutter. Arrange the cookies, on the prepared baking sheet.
5 INGREDIENT COOKIES – BEST CHOCOLATE CHIP SHORTBREAD ...
From createyum.com
Ratings 15Category DessertCuisine AmericanTotal Time 20 mins
- Place the flour, butter, sugar and almond extract into a mixing bowl, blend on high until the butter is well incorporated.
- Sprinkle the other ¼ cup of chocolate chips on the top of the batter, and gently press them down.
WHIPPED CHOCOLATE CHIP SHORTBREAD | SHE'S NOT COOKIN'
From shesnotcookin.com
5/5 (5)Total Time 22 minsCategory CookiesCalories 153 per serving
- In a mixing bowl, (or bowl from stand mixer) on low-speed blend butter, all-purpose flour and icing sugar for 1 minute.
- p id="instruction-step-3">3. Add in chocolate chips by hand, mixing only until combined, being gentle when mixing.
- p id="instruction-step-4">4. Using a cookie scoop or heaping tablespoon, drop onto baking sheets 12 to a sheet.
CHOCOLATE SHORTBREAD - FOODOLOGY GEEK
From foodologygeek.com
Cuisine AmericanCalories 86 per servingCategory Cookies
CHOCOLATE CHIP SHORTBREAD COOKIES - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
5/5 (2)Estimated Reading Time 6 mins
- In a mixer bowl fitted with the paddle attachment, beat butter, powdered sugar, brown sugar, and salt on medium speed for 4 minutes until creamy. Mix in vanilla extract. Add flour and beat on low-medium speed just until combined. Mix in the chocolate chunks just until incorporated. Do not over mix the dough.
- Divide dough in half. Place each half on parchment paper or plastic wrap and, using your hands, shape it into a log that is 1.5 inches (4cm) in diameter. Roll up the paper and wrap it like candy. Don’t worry if the shape isn’t perfect. Refrigerate for at least 2 hours until firm (dough can be left in the refrigerator for up to 3 days).
- After chilling, brush the outside of the logs with the beaten egg, and roll in the demerara or granulated sugar.
CHOCOLATE CHIP SHORTBREAD COOKIES - A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
4.7/5 (19)Total Time 1 hr 26 minsCategory CookiesCalories 163 per serving
- Chop chocolate bar into small pieces. Aim for the biggest pieces to be no larger than 1/4" in size. If they are too big, they cause problems with getting clean cuts with the cookie cutters. Set aside.
- In a stand mixer, beat butter on medium-high speed until smooth and creamy, about 1 minute. Add sugar and beat until smooth and a bit fluffy, about 2 minutes more. Add vanilla and beat until just incorporated. Add flour and salt and beat until just incorporated. Gently fold in the chopped chocolate. Divide dough in half and then flatten each half slightly into a disk shape. Wrap each disk tightly in plastic wrap and set them (separately, not resting on top of each other) in the refrigerator to chill for 30 minutes. If your butter was on the warmer/softer side, you may need to refrigerate a few minutes longer.
- On a lightly floured surface, roll out one of the dough disks to a 1/4″ thickness. Cut dough into desired shapes using lightly floured cookie cutters. The heart cutter I use is about 3-1/2" wide by 3" tall. Place cut dough shapes on prepared baking sheet, 1" to 2" apart. Sprinkle with sea salt if desired.
CHOCOLATE CHIP SHORTBREAD COOKIE DIPPERS - THE TOASTY KITCHEN
From thetoastykitchen.com
Ratings 41Calories 178 per servingCategory Dessert
- In a large bowl, add butter and mix with a hand mixer until creamed and fluffy. Add sugar and mix until creamed and fluffy, about a minute. In a separate bowl, sift together the dry ingredients - flour and salt.
- Add dry ingredients to butter mixture and mix with a hand mixer until ingredients are fully incorporated, about 1-2 minutes. Your dough will be very thick and crumbly, but holds its shape when pinched between two fingers (shortbread dough does not come together like regular chocolate chip cookie dough).
CHOCOLATE CHIP SHORTBREAD COOKIES - THE STAY AT HOME CHEF
From thestayathomechef.com
4.9/5 (49)Total Time 1 hr 25 minsCategory DessertCalories 234 per serving
- In a large mixing bowl, use a hand mixer to beat together butter and powdered sugar until light and fluffy. Add in vanilla extract and beat until combined.
- Transfer dough to a gallon-sized resealable plastic bag, or place between two layers of plastic wrap. Roll until 1/4 inch thick. Refrigerate on a flat surface until firm, about 1 to 2 hours.
- Remove dough from plastic and use a butter knife to cut into equal-sized squares or rectangles. Transfer cut pieces to a parchment lined baking sheet.
CHOCOLATE CHIP SHORTBREAD COOKIES - HOUSE OF YUMM
From houseofyumm.com
5/5 (1)Category CookieCuisine AmericanCalories 115 per serving
- In a large mixing bowl add the room temperature butter, sugar, and salt. Beat or mix together until combined.
- Stir in the all purpose flour. Press the dough together with your hands. Fold in the chocolate chips.
- Lay a piece of plastic wrap on the counter. Place the cookie dough on the plastic wrap. Using the plastic wrap, roll the dough into a long round shape. Roll it against the counter to get the dough compact and round. Make sure the cookie dough is completely wrapped in the plastic wrap and place in the fridge to chill.
CHOCOLATE SHORTBREAD COOKIES RECIPE - FOOD & WINE MAGAZINE
From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 30
- In the bowl of a standing electric mixer fitted with a paddle, beat the butter until creamy. Add the sugar and beat until fluffy. Add the vanilla, then beat in the cocoa on low speed. Beat in the flour and salt; the dough will be very soft.
- Divide the dough in half and place each half between 2 large sheets of parchment paper or plastic wrap. Roll out the dough 1/4 inch thick and transfer to 2 baking sheets. Refrigerate until firm, at least 30 minutes.
- Preheat the oven to 350°. Working with one piece of dough at a time, remove the top sheet of parchment and invert the dough onto a lightly floured work surface; remove the second sheet of parchment. Using a floured 3-inch cookie cutter, stamp out cookies as close together as possible. Transfer the cookies to parchment paper–lined baking sheets and bake for about 14 minutes, or until firm. Let cool on the baking sheets for 10 minutes, then, using a metal spatula, transfer the cookies to a rack to cool completely. Reroll the scraps, and stamp out more cookies, chilling the scraps between batches.
CHOCOLATE CHIP SHORTBREAD COOKIES - BEYOND THE BUTTER
From beyondthebutter.com
5/5 (1)Category DessertCuisine AmericanTotal Time 35 mins
- Adjust oven rack to the 2nd level position (just above center), preheat oven to 300ºF, and line large cookie sheet with parchment paper.
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set to the side.
- Using your hand mixer or stand mixer fitted with the paddle attachment, beat together the unsalted butter, granulated sugar, and light brown sugar on medium-high speed until well blended. Add in the vanilla extract.
- Reduce the mixer speed to low, gradually adding in the whisked dry ingredients, mixing until just combined.
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4.4/5 (55)Category Dessert RecipesServings 30Total Time 24 mins
CHOCOLATE CHIP SHORTBREAD COOKIES - DAILY APPETITE
From dailyappetite.com
3.3/5 (6)Category CookiesCuisine AmericanTotal Time 25 mins
- In a stand mixer or with an electric hand mixer beat together the butter and sugar until light and fluffy.
CHOCOLATE-CHOCOLATE CHIP SHORTBREAD COOKIES RECIPE | BON ...
From bonappetit.com
Servings 30
- Preheat oven to 375°F. Whisk flour, cocoa, and salt in small bowl to blend. Coarsely chop 1 1/2 cups chocolate chips in processor. With machine running, add butter, then 1/2 cup sugar through feed tube. Add egg yolk and both extracts and process to blend. Using on/off turns, mix in walnuts, scraping down sides of bowl occasionally. Add flour mixture and process just until dough comes together, about 1 minute. Transfer dough to large bowl. Using hands, mix in remaining 1/2 cup chocolate chips.
- Using 1 tablespoon dough for each, shape dough into 1 1/4-inch-diameter balls. Press each dough ball to 1/2-inch thickness; dip 1 side into remaining 1/2 cup sugar to coat. Arrange cookies, sugar side up, on 2 ungreased baking sheets. Bake cookies until set and almost firm to touch, about 18 minutes; cool on racks.
CHOCOLATE CHOCOLATE CHIP SHORTBREAD - PASTRY CHEF ONLINE
From pastrychefonline.com
Cuisine BritishTotal Time 1 hr 30 minsCategory Cookies And BarsCalories 128 per serving
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