Chocolate Chip Shortbread
This easy chocolate chip shortbread recipe creates buttery, crumbly cookies that melt in your mouth. A perfect blend of traditional British baking and chocolatey indulgence!
Equipment
- 1 High-quality baking sheet
- Parchment paper
- Digital kitchen scale
- Measuring spoons and cups
- 2 Large mixing bowls
- Stand mixer or hand mixer
- Rubber spatula
- Wire cooling rack
Ingredients
- Dough Base:
- 230 g Unsalted butter room temperature
- 100 g Caster sugar
- 300 g Plain flour sifted
- 200 g Chocolate chips mix of milk and dark
- Optional Additions:
- 1/2 tsp Sea salt for enhanced flavor
- 2 tsp Vanilla essence
- 50 g Chopped nuts for added crunch
- Zest of 1 orange or lemon for a citrusy twist
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the butter and caster sugar until light and fluffy.
- Gradually add the sifted flour and mix until just combined.
- Fold in the chocolate chips evenly.
- Chill the Dough: Cover and refrigerate for at least 2 hours (or overnight for best results).
- Preheat the Oven: Set your oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Shape and Bake: Roll out the dough and cut into desired shapes, or slice into rounds if using a log method. Place on the baking sheet.
- Bake for 12-15 minutes or until the edges turn a pale golden color.
- Cool: Let the shortbread rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.