CHOCOLATE CHUNK SHORTBREAD
Chocolate is a nice addition to shortbread, as this scrumptious recipe proves. The shortbread cookies are delicious served with a cold glass of milk.-Brenda Mumma, Airdrie, Alberta
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Fat 7 g fat (4 g saturated fat), Cholesterol 18 mg cholesterol, Sodium 67 mg sodium, Carbohydrate 11 g carbohydrate, Fiber trace fiber, Protein 1 g protein.
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.
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.
GIANT SWISS CHOCOLATE CHUNK SHORTBREAD
From canadianliving..com This makes 15 very large cookies. If you'd like smaller cookies, reduce chocolate to 6 oz (175 g) and cut into sixty 1/4 inch chunks. Roll dough by rounded 1 tbsp into balls and press chocolate chunk into each. Bake for 20 to 22 minutes. This will yield 60 cookies.
Provided by Dreamer in Ontario
Categories Dessert
Time 42m
Yield 15 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 374.5, Fat 24.9, SaturatedFat 15.6, Cholesterol 65.1, Sodium 81.8, Carbohydrate 34.8, Fiber 0.9, Sugar 9, Protein 3.5
SALTED CHOCOLATE CHUNK SHORTBREAD COOKIES
These wildly popular cookies were developed by Alison Roman for her cookbook, "Dining In: Highly Cookable Recipes." "I've always found chocolate chip cookies to be deeply flawed (to know this about me explains a lot)," she writes. "Too sweet, too soft, or with too much chocolate, there's a lot of room for improvement, if you ask me. But no one asked me, and rather than do a complete overhaul on the most iconic cookie known to man, I took all my favorite parts and invented something else entirely. Made with lots of salted butter (it has a slightly different flavor and a deeper saltiness than using just salt - I prefer unsalted butter everywhere else but here), the dough has just enough flour to hold it together and the right amount of light brown sugar to suggest a chocolate chip cookie."
Provided by Alison Roman
Categories cookies and bars, dessert
Time 45m
Yield 24 cookies
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 20 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 12 grams, Sodium 135 milligrams, Sugar 9 grams, TransFat 1 gram
CHUNKY SWISS MILK CHOCOLATE SHORTBREAD
This is a sweet chocolate-flavored shortbread, made with everyone 's favorite Toblerone bar, so delicious!!
Provided by Chef mariajane
Categories Drop Cookies
Time 45m
Yield 48 cookies
Number Of Ingredients 5
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.
Nutrition Facts : Calories 117.5, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 54.8, Carbohydrate 11.3, Fiber 0.2, Sugar 4.2, Protein 0.9
CHOCOLATE CHUNK SHORTBREAD
The secret to these best-ever, melt in your mouth shortbread cookies is toasting the flour and baking the cookies in a slow oven. Mmmm... Original recipe adapted from Desserts By Phipps in Toronto. Prep time includes refrigerating dough.
Provided by MMers
Categories Dessert
Time 2h15m
Yield 72 cookies
Number Of Ingredients 5
Steps:
- Place 1 1/2 cups of the all purpose flour in a 12-inch frying pan and cook (yes, cook!) over medium heat, stirring constantly, until flour is medium brown in color (about 8 minutes).
- Let cool.
- In bowl, beat butter and sugar until light and fluffy.
- Sift together rice flour, cooked all purpose flour and remaining all purpose flour.
- Stir until well blended.
- Stir in chocolate chunks (I've also used mini semi-sweet chocolate chips and the cookies taste just as good).
- Refrigerate until dough is stiff enough to handle (about 1 hour).
- Roll into 1 1/4" balls and place on parchment-lined baking sheets about 2" apart.
- Bake in preheated 275 degree oven for about 50 minutes or until slightly golden on the bottom.
- Let cool 10 minutes before removing from baking sheet.
Nutrition Facts : Calories 84.2, Fat 6.1, SaturatedFat 3.8, Cholesterol 13.6, Sodium 45.5, Carbohydrate 7.1, Fiber 0.4, Sugar 1.7, Protein 0.8
GIANT CHOCOLATE CHIP COOKIES
Now this is a real good chocolate chip cookie! It's the real thing!
Provided by SAUNDRA
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, then stir in the vanilla. Combine the flour and baking soda, stir into the creamed mixture. Fold in the chocolate chips and walnuts. Drop by rounded ice cream scoops onto a cookie sheet, and press down slightly to flatten. Cookies should be about 2 inches apart.
- Bake for 11 to 14 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 242.6 calories, Carbohydrate 25.6 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 7.8 g, Sodium 115.7 mg, Sugar 15.9 g
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- Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, and vanilla on medium-high speed until super light and fluffy, 3–5 minutes.
- Using a spatula, scrape down sides of bowl. With mixer on low speed, slowly add flour, followed by chocolate chunks, and beat just to blend.
- Divide dough in half, then place each half on a large piece of plastic wrap. Fold plastic over to cover dough and protect your hands from getting all sticky. Using your hands (just like you’re playing with clay), form 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. Each half should form logs that are 2–2¼” in diameter. Chill until firm, about 2 hours.
- Preheat oven to 350°. Line a rimmed baking sheet (two, if you’ve got ’em) with parchment paper. Brush outside of logs with egg wash. Roll logs in demerara sugar (this is for those really delicious crispy edges).
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