Chocolate Chip Shortbread Cookies Gf Recipe 55 Recipes

CHOCOLATE CHIP SHORTBREAD COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and 2 cups confectioners' sugar. Beat in the vanilla and coconut extracts and salt. Add flour one cup at a time, mixing well after each. Stir in the chocolate chips and pecans. Roll the dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet. Flatten with a fork dipped in confectioners' sugar.
• Bake for 12 to 15 minutes in the preheated oven, until a light golden brown. While cookies are still warm from the oven, dust with the remaining confectioners' sugar.

CHOCOLATE CHIP SHORTBREAD

Steps:

• In the bowl of your stand mixer fitted with the paddle attachment mix the butter, sugar and vanilla together for 2 minutes. Turn the mixer to low and slowly add in the flour, mixing until just combined.
• Stir in the chocolate chips evenly.
• Transfer the dough to a zip-top bag and chill for at least 2 hours. Alternately, you can roll your dough out now and cut into shapes, and then chill the dough. Both methods are effective.
• Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
• Roll dough out into a large square, 1/3-inch thick. Cut the dough into squares using a knife, or you could use cookie cutters.
• Place on baking sheet and bake for 18-20 minutes.
• Transfer to a wire rack to cool completely.

TINA'S SHORTBREAD CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream the butter and sugar together until fluffy. Gradually stir in the dry ingredients, then stir in the walnuts and chocolate chips.
• Roll or scoop dough into walnut sized balls. Place them on unprepared cookie sheets 1 1/2 inches apart. Flatten cookies slightly. Bake for 15 to 20 minutes, until light golden brown. Remove from sheets to cool on racks.

CHOCOLATE CHIP SHORTBREAD COOKIES, GF RECIPE - (5/5)

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, place the butter, brown sugar, granulated sugar, vanilla, and salt, and beat on medium-high speed until very light and fluffy (about 3 minutes), stopping about halfway to scrape down the bowl. The mixture will lighten in color when it's truly fluffy. In a small bowl, place the flour, xanthan gum, and cornstarch, and whisk to combine. Add most of the flour mixture to the beaten butter and sugar mixture, reserving about 2 tablespoons in the bowl. Beat again until well-combined. The dough will seem crumbly at first, but just keep mixing until it comes together. Add the chopped chocolate to the bowl with the reserved dry ingredients and toss to coat, then transfer to the cookie dough. Mix again until the chocolate is evenly distributed throughout the cookie dough. Divide the dough into two equal portions and place each on its own large sheet of plastic wrap. Press each piece of dough firmly together into a log about 2-inches in diameter and about 7-inches long. Wrap tightly in plastic wrap and refrigerate until mostly firm, about an hour. When you're ready to bake the cookies, preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside. Remove one piece of the dough from the refrigerator and unwrap the plastic wrap. Brush the entire log with the beaten egg in a thin layer and sprinkle the top of the log generously with the coarse sugar crystals. Using the plastic wrap, press the crystals into the dough. Turning the dough as many times as necessary, coat the entire log in the coarse sugar crystals. Using a large serrated knife, slice the dough by cross-section into about 8 disks, each a bit more than 1/2-inch thick. If the dough seems to be crumbling at the first cut, allow the dough to sit at room temperature for about 10 minutes and try again. Place the disks about 1-inch apart on the prepared baking sheets, flat side down, and reshape them as necessary into integrated rounds. Repeat with the other log of cookie dough. Place the baking sheets, one at a time, in the center of the preheated oven and bake for about 11 minutes or until the cookies are very lightly brown on the edges and set (not glistening) in the center. Remove from the oven and allow to cool completely on the baking sheet. When the cookies first come out of the oven, if any seem misshapen, use a butter knife or soup spoon to coax the edges back into shape. Then allow the cookies to cool until set. Cook's Note: Chocolate wafers: The original recipe calls for chopped dark chocolate, but I really prefer chopped chocolate wafers because they make shaping and cutting the dough so much simpler. You can also use chocolate chips, but be sure to chop them as well or you'll find slicing the dough to be nearly impossible.

CHOCOLATE CHIP SHORTBREAD COOKIES I

Steps:

• With an electric beater, mix together the butter or margarine and the confectioners' sugar.
• Sift together the flour and the corn starch and mix in gradually in the butter mixture. Add the chocolate chips.
• Shape dough into little balls of approximately 1 1/4 inch in diameter. Put on a non-greased cookie sheet. Bake at 330 degrees F (170 degrees C) for approximately 20 minutes.

CHOCOLATE CHIP SHORTBREAD

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.

CHOCOLATE-CHOCOLATE CHIP SHORTBREAD COOKIES

Steps:

• Preheat oven to 375°F. Whisk flour, cocoa, and salt in small bowl to blend. Coarsely chop 1 1/2 cups chocolate chips in processor. With machine running, add butter, then 1/2 cup sugar through feed tube. Add egg yolk and both extracts and process to blend. Using on/off turns, mix in walnuts, scraping down sides of bowl occasionally. Add flour mixture and process just until dough comes together, about 1 minute. Transfer dough to large bowl. Using hands, mix in remaining 1/2 cup chocolate chips.
• Using 1 tablespoon dough for each, shape dough into 1 1/4-inch-diameter balls. Press each dough ball to 1/2-inch thickness; dip 1 side into remaining 1/2 cup sugar to coat. Arrange cookies, sugar side up, on 2 ungreased baking sheets. Bake cookies until set and almost firm to touch, about 18 minutes; cool on racks.

MINI CHOCOLATE CHIP SHORTBREAD

Steps:

• Preheat oven to 325 degrees F (160 degrees C).
• Beat Becel® Salted Plant-Based Bricks and sugar until well blended and lightened in color, about 2-3 minutes. Stir in vanilla extract and salt until combined.
• Add flour until you almost have a ball of dough. Stir in mini chocolate chips and mix until the dough comes together.
• Divide dough into sixteen 1/2-inch to 1-inch (1.25 to 2.5-cm) balls, flattening with a fork dipped in flour or icing sugar. Arrange on baking sheets.
• Bake 12 to 17 minutes or until edges and bottoms are very lightly browned. Transfer cookies to wire rack and cool completely.