Chunky Swiss Milk Chocolate Shortbread Food

CHOCOLATE CHUNK SHORTBREAD

Steps:

• Cream butter and sugar in a large bowl until light and fluffy. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Stir in chocolate. , Shape into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Flatten with a glass dipped in confectioners' sugar. , Bake at 300° for 25-30 minutes or until edges are lightly browned. Remove to wire racks to cool.

SALTED BUTTER CHOCOLATE CHUNK SHORTBREAD

Steps:

• Beat the butter, granulated and brown sugars and vanilla with an electric mixer until light and fluffy, scraping down bowl as needed. Add flour and mix just until combined. Add chocolate chunks and mix just until incorporated. (Mixture will look crumbly.)
• Divide dough between 2 sheets of parchment paper, waxed paper or plastic wrap and use your hands to form the dough halves into logs about 2 to 2 1/4 inches in diameter. Chill until totally firm, about 2 hours. I hastened this along in the freezer (30 minutes, tops) but did feel that the cookies were better after resting longer. (But do know that it works!)
• When you're ready to bake the cookies, heat the oven to 350 degrees F. Line 1 or 2 large baking sheets with parchment paper.
• Lightly beat the egg and unwrap the chilled cookie logs to brush it over the sides. Sprinkle the coarse sugar on the open wrapping and roll the logs into it, coating them.
• Using a sharp serrated knife, cut logs into 1/2-inch-thick rounds. You're going to hit some chocolate chunks, so saw gently, squeezing the cookie to keep it from breaking if needed. Arrange cookie slices on prepared baking sheets 1 inch apart (they don't spread much) and sprinkle each with a few flakes of sea salt. Bake until the edges are just beginning to get golden brown, 12 to 15 minutes. Let cool slightly before transferring the cookies you don't eat immediately to a wire rack to cool.

CHUNKY SWISS MILK CHOCOLATE SHORTBREAD

Steps:

• Heat oven to 350°F.
• Beat butter and superfine sugar in a large bowl with mixer on high speed until light and fluffy. Mix flour and cornstarch. Gradually add to butter mixture, beating well after each addition.
• Stir in chocolate.
• Drop by tablespoonfuls, 1 inch apart, onto parchment-lined baking sheets.
• Bake 20-25 minutes or until lightly browned. Cool 5 minutes on baking sheets. Transfer to wire racks; cool completely . Sprinkle with icing sugar.

GHIRARDELLI MILK CHOCOLATE SHORTBREAD COOKIES

Steps:

• Preheat oven to 350°F Line 2-3 cookie sheets with parchment.
• Cream butter and vanilla with mixer. In a separate bowl, sift together powdered sugar, cornstarch, flour and salt. Gradually add dry ingredients to butter, beating constantly on high until the batter is the consistency of whipped butter (about 5 minutes).
• Drop dough by heaping teaspoons onto prepared cookie sheets. Bake for about 15 minutes, or until cookies begin to turn golden on edges.
• Immediately after removing cookies from oven, press one chocolate piece into the center of each cookie. Cool completely.
• Enjoy with milk!

GIANT SWISS CHOCOLATE CHUNK SHORTBREAD

Steps:

• Cut chocolate bar between triangles into 15 large pieces and set aside.
• In large bowl, beat butter with sugar until fluffy.
• Beat in vanilla and salt.
• Stir in flour and cornstarch.
• Knead gently to bring dough together.
• On lightly floured surface, roll dough into 15 inch log.
• Cut into 1 inch thick rounds.
• Place, 2 inches apart, on parchment paper lined baking sheet.
• Press 1 chocolate piece, flat side down, into each round.
• Press dough to surround and overlap chocolate edges.
• Bake in 325F oven until golden (22 to 25 minutes).
• Let cool for 10 minutes and transfer to racks and let it cool completely.