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I admire shortbread cookies for their creative potential. This is something I came up with yesterday. They are easy to make and satisfy the sweet tooth nicely. This recipe is very similar to my earlier post on shortbread cookies with raspberry preserves; YUMM!
Ingredients for Chocolate Shortbread Cookies:
1 3/4 cups all-purpose flour *measured correctly
1/2 cup granulated sugar
1 1/2 sticks (12 tbsp) unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
Pinch of salt
1 cup semi-sweet chocolate chips
How to Make Shortbread Cookies with Raspberry Preserves:
Preheat Oven to 350˚ F.
1. In the bowl of an electric mixer with the paddle attachment, cream together the butter and sugar until they are combined. Scrape down the bowl as necessary. Add the vanilla.
(You can use a hand mixer or a wooden spoon for this).
2. In a separate bowl, mix together flour and salt and add it to the sugar/butter mixture. Mix on low speed until the dough starts to come together.
(If using a hand mixer, you will have to mix in the flour and salt by hand or using a wooden spoon).
3. Place dough on a lightly floured surface and shape into a disk. Wrap in plastic and refrigerate about 30 minutes.
4. Use 1/2 of the dough at a time, keeping the second half refrigerated. On a floured surface, roll the dough out about 1/8” thick.
5. Use cookie cutters to stamp out your cookies. Have a sharp spatula or food scraper on hand to pick up the cookies easier.
6. Place all cookies on an ungreased baking sheet and bake for 12 to 15 minutes, or until the edges begin to brown.
7. Let cookies cool to room temperature, or you can refrigerate them.
8. Melt 1 cup semi-sweet chocolate chips in the microwave or stovetop according to package instructions.
9. Use a butter knife to cover half of each cookie top with chocolate. Refrigerate them at least 30 minutes, or until the chocolate hardens. Once the chocolate hardens, you can stack them in tupperware and refrigerate for a few days.
Notes: You can add some ground nuts to the batter and have what are called “linzer” cookies.
Chocolate Shortbread Cookies
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 sticks, 12 tbsp unsalted butter, at room temperature
- 1/2 tsp pure vanilla extract
- 1 Pinch salt
- 1 cup semi-sweet chocolate chips
Instructions
Preheat Oven to 350°F.
- In the bowl of an electric mixer with the paddle attachment, cream together the butter and sugar until they are combined. Scrape down the bowl as necessary. Add the vanilla.
- In a separate bowl, mix together flour and salt and add it to the sugar/butter mixture. Mix on low speed until the dough starts to come together.
- Place dough on a lightly floured surface and shape into a disk. Wrap in plastic and refrigerate about 30 minutes.
- Use 1/2 of the dough at a time, keeping the second half refrigerated. On a floured surface, roll the dough out about 1/8” thick.
- Use cookie cutters to stamp out your cookies. Have a sharp spatula or food scraper on hand to pick up the cookies easier.
- Place all cookies on an ungreased baking sheet and bake for 12 to 15 minutes, or until the edges begin to brown.
- Let cookies cool to room temperature, or you can refrigerate them.
- Melt 1 cup semi-sweet chocolate chips in the microwave or stove top according to package instructions.
- Use a butter knife to cover half of each cookie top with chocolate. Refrigerate them at least 30 minutes, or until the chocolate hardens. Once the chocolate hardens, you can stack them in Tupperware and refrigerate for a few days.
Notes
I don’t know why, but these cookies were over cooked, despite reducing the time, and tasted like flour. Very disappointed.
Hi Karen, I’m sorry these didn’t hit the mark for you. I think this recipe is due for an update with more of the pro tips that we share lately and maybe even a video. did you change anything in the proportions or did you possibly cook on convection mode which cooks faster. Did they seem dry when you were making the dough – I wonder if too much flour was added?