Chocolate Shortbread Cookies Recipes

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CHOCOLATE SHORTBREAD COOKIES

Provided by Denise Barr

Categories     Cookies     Chocolate     Bake     Christmas     Shower     Edible Gift     Christmas Eve

Number Of Ingredients 7



Chocolate Shortbread Cookies image

Steps:

  • In a small bowl, sift flour and cocoa together. Add coarse salt and set aside.
  • With an electric mixer beat butter on medium speed for 3 to 5 minutes until fluffy. Add sugar and cacao nibs and continue to beat until very light in color, about 2 minutes more. Add the flour and cocoa mixture and combine on low speed, until flour is just incorporated and dough sticks together when squeezed with fingers.
  • On a sheet of wax paper, pat and form the dough into a log about 12 to 14 inches long and 1 to 1 1/2 inches in diameter. If you want a square or rectangular cookie rather than round, flatten each side of the log as you roll it up in the wax paper. Chill until firm, at least 1 hour.
  • Preheat oven to 325 degrees.
  • Line a cookie sheet with parchment. Remove the wax paper from the dough and slice the log into 1/4 inch thick slices. Lay cookies on lined baking sheets. Bake until firm, 17 to 20 minutes. Cool completely on wire racks. Can be stored in an airtight container for 3 to 4 weeks.

1 1/2 C flour
1/2 C unsweetened cocoa*
1/4 tsp coarse salt
1/2 pound (2 sticks) unsalted butter, room temperature
1/2 C granulated sugar
1 tablespoon cacao nibs*
*Use a high quality chocolate such as Scharfen Berger.

CHOCOLATE CHIP SHORTBREAD

Provided by Food Network Kitchen

Time 2h35m

Yield 18 pieces

Number Of Ingredients 6



Chocolate Chip Shortbread image

Steps:

  • Preheat the oven to 350 degrees F. Line a 9-inch-square baking pan with foil, leaving a 2-inch overhang on 2 sides.
  • Beat the butter, vanilla and salt in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Reduce the mixer speed to low; add the confectioners' sugar and beat until just incorporated. Add the flour in 2 batches and beat until smooth. Stir in 1/2 cup chocolate chips with a wooden spoon.
  • Lightly dust your hands with flour and press the dough into the prepared pan. Score the top with a knife to make 9 strips, then score the strips in half to make 18 pieces. Bake until the edges are firm and the top is dry, 40 to 45 minutes.
  • Immediately rescore the cookies, then let cool 20 minutes in the pan. Lift the foil to remove the shortbread from the pan and transfer to a rack to cool completely.
  • Cut the shortbread into pieces along thescored lines. Put the remaining 1/2 cup chocolate chips in a small microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Drizzle over the shortbread and let stand until set, about 1 hour.

2 sticks unsalted butter, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup confectioners' sugar
2 cups all-purpose flour, plus more for dusting
1 cup semisweet chocolate chips

CHOCOLATE DIPPED SHORTBREAD COOKIES

Make and share this Chocolate Dipped Shortbread Cookies recipe from Food.com.

Provided by Miss Erin C.

Categories     Dessert

Time 50m

Yield 3 dozen, 24-36 serving(s)

Number Of Ingredients 5



Chocolate Dipped Shortbread Cookies image

Steps:

  • Cream butter and sugar, add flour and vanilla.
  • Pinch of 1/2" balls of dough, roll in sugar and place on cookie sheet.
  • Use the tines of a fork to flatten cookies.
  • Bake at 350°F for 12-15 minutes.
  • Remove from baking sheet, cool 10-15 minutes.
  • Dip half of each cookie into melted chocolate.
  • Chill to set chocolate.

Nutrition Facts : Calories 156.4, Fat 9.9, SaturatedFat 6.1, Cholesterol 20.3, Sodium 68.6, Carbohydrate 16.7, Fiber 0.7, Sugar 8.1, Protein 1.4

1 cup butter
1/2 cup sugar
2 cups flour
1 teaspoon vanilla
6 ounces chocolate chips, melted

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



Double chocolate shortbreads image

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

175g butter , softened
85g golden caster sugar
200g plain flour
2 tbsp cocoa powder
100g chocolate chips , milk or dark

CHOCOLATE SHORTBREAD

Always wondered about the name here -- Where's a recipe for longbread, anyway! Wherever the one is found, this particular recipe was located in the Taste of Home's Chocolate Lover's Cookbook, Vol 2, 2003!

Provided by Sydney Mike

Categories     Dessert

Time 40m

Yield 12 cookies, 12 serving(s)

Number Of Ingredients 5



Chocolate Shortbread image

Steps:

  • Preheat oven to 300 degrees F.
  • In a mixing bowl, cream the butter, then add vanilla & mix well.
  • In another bowl, whisk together flour, sugar & cocoa, then add to creamed mixture, beating about 3 minutes or until dough holds together.
  • Pat the dough into a 9-inch by 4-inch rectangle, then cut into 2-inch by 1 1/2-inch strips.
  • Place strips 1 inch apart on ungreased baking sheets.
  • Prick each strip several times with a fork.
  • Bake 20-25 minutes or until set.
  • Set sheets on wire rack(s) to cool for 5 minutes, then remove shortbreat to wire rack(s) to cool completely.

1/4 cup unsalted butter, softened (no substitute)
1/4 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup powdered sugar
1 -2 tablespoon baking cocoa

CHOCOLATE SHORTBREAD

These chocolately shortbread wedges are even more enticing with a splash of colorful icing.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h15m

Number Of Ingredients 5



Chocolate Shortbread image

Steps:

  • Preheat oven to 300 degrees. With an electric mixer, beat butter until creamy. Add flour, sugar, and cocoa; mix just until combined. (Chill dough in the refrigerator 10 minutes if it is too soft to handle.)
  • Pat dough into an 8-inch round cake pan; press edges down with the tines of a floured fork. Bake until firm, 30 minutes. Immediately score into eight wedges; cool completely. Turn out of pan; break wedges apart. Decorate with icing.

1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup all-purpose flour (spooned and leveled)
1/2 cup confectioners' sugar
3 tablespoons unsweetened cocoa powder
Simple Icing

SHORTBREAD COOKIES

Bake Ina Garten's chocolate-dipped Shortbread Cookies for the perfect bite with tea, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     dessert

Time 1h15m

Yield 20 cookies

Number Of Ingredients 6



Shortbread Cookies image

Steps:

  • Preheat the oven to 350 degrees F.
  • In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  • Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
  • When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
  • Drizzle 1/2 of each cookie with just enough chocolate to coat it.

3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
6 to 7 ounces very good semisweet chocolate, finely chopped

CHOCOLATE-CHOCOLATE CHIP SHORTBREAD COOKIES

Provided by Antoinette Muto

Categories     Cookies     Food Processor     Chocolate     Dessert     Bake     Kid-Friendly     Back to School     Walnut     Bon Appétit     Los Angeles     California     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 30

Number Of Ingredients 10



Chocolate-Chocolate Chip Shortbread Cookies image

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.

1 1/2 cups all purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
2 cups semisweet chocolate chips, frozen 1 hour
3/4 cup (1 1/2 sticks) unsalted butter, diced, room temperature
1 cup sugar
1 large egg yolk
2 teaspoons vanilla extract
3/4 teaspoon almond extract
1 cup walnuts, coarsely chopped

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