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chocolate chip shortbread recipe

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!
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Prep Time 15 minutes
Cook Time 15 minutes
2 hours
Total Time 2 hours 30 minutes
Servings: 16 biscuits
Course: biscuits, Dessert
Cuisine: british
Calories: 210
Ingredients Equipment Method

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

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

Method
 

  1. Prepare the Dough: In a large mixing bowl, cream together the butter and caster sugar until light and fluffy.
  2. Gradually add the sifted flour and mix until just combined.
  3. Fold in the chocolate chips evenly.
  4. Chill the Dough: Cover and refrigerate for at least 2 hours (or overnight for best results).
  5. Preheat the Oven: Set your oven to 180°C (350°F). Line a baking sheet with parchment paper.
  6. 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.
  7. Bake for 12-15 minutes or until the edges turn a pale golden color.
  8. Cool: Let the shortbread rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.