GHIRARDELLI MILK CHOCOLATE SHORTBREAD COOKIES
Have you ever purchased this cookie mix?! These cookies are delicious. I was curious on how to make them from scratch and I got this one from my bf's mom.
Provided by Kitty Kat Cook
Categories Drop Cookies
Time 23m
Yield 40-45 cookies, 12 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 445.2, Fat 31, SaturatedFat 19.5, Cholesterol 81.3, Sodium 102.4, Carbohydrate 38.8, Fiber 0.9, Sugar 9.9, Protein 3.6
DOUBLE CHOCOLATE SHORTBREADS
You're only five ingredients away from a double chocolate melt-in-your-mouth delight
Provided by Barney Desmazery
Categories Afternoon tea, Snack, Treat
Time 22m
Yield Makes 10
Number Of Ingredients 5
Steps:
- Mix the butter and sugar together with a wooden spoon. Stir in the flour and cocoa, followed by the chocolate chips - you'll probably need to mix it together with your hands at this stage. Halve the dough and roll each piece into a log about 5cm thick. Wrap in cling film and chill for 1 hr or for several days. Can be frozen for up to 1 month.
- Heat oven to 180C/160C fan/gas 4. Slice logs into 1cm-thick rounds, transfer to a baking tray lined with baking parchment and bake for 10-12 mins. Cool on the tray.
Nutrition Facts : Calories 290 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.22 milligram of sodium
MILK CHOCOLATE SHORTBREAD ROUNDS
This was another recipe that came from Guittard Milk Chocolate Chip package - haven't made it but didn't want to lose it.
Provided by Ceezie
Categories Dessert
Time 23m
Yield 3 1/2 dozen
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Cream butter and sugar in a large bowl with electric mixer at low to medium speed until light. Gradually add flour until combined. Stir in chips by hand. IF dough seems dry or crumbly, it will stick together when shaped in your hands.
- Using the palms of your hands roll well rounded teaspoonfuls of dough into 1 inch balls. Place on a ungreased cookie sheets and bake for 12-15 minutes. Cookies will be pale. Let stand on cookie sheet for 2 minutes before removing and dusting with powdered sugar.
Nutrition Facts : Calories 1037.1, Fat 67.5, SaturatedFat 42.3, Cholesterol 150.5, Sodium 502.6, Carbohydrate 97.3, Fiber 3.6, Sugar 39.2, Protein 11.6
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.
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
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