Noah Bedoahs Chocolate Chip Shortbread Cookies Recipes

Steps:

• Preheat oven to 275°. Line 2 cookie sheets with parchment paper or leave them ungreased.
• Sift the Flour, Baking Powder and Salt together into a small bowl and set aside.
• Using an electric mixer on medium speed, cream the Butter and Sugar together in a medium-sized mixing bowl until light and fluffy, about 1-1/2 minutes. Stop the mixer to scrape the bowl several times with a rubber spatula.
• Add the dry ingredients on low speed and continue to blend for 10 seconds. Increase the speed to medium-high and beat until fluffy, 2 to 2-1/2 minutes. Scrape the bowl.
• Add the Chocolate Chips and Nuts with several turns of the mixer, then complete the mixing by hand with a wooden spoon.
• Measure out generous rounded tablespoonfuls of dough and roll them into balls with your hands.
• Place the balls 1-1/2 inches apart on the cookie sheets and press them down lightly to form a flat bottom (cookie should be about 1/2-inch thick).
• Bake the cookies until they are crunchy and golden, about 1 hour. To test for doneness, remove one cookie from the sheet and cut it in half. There should be no doughy strip in the center. Allow the cookies to cool on a rack.
• Makes 15 - 17 cookies.

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.

Steps:

• Beat the butter, granulated and brown sugars and vanilla with an electric mixer until light and fluffy, scraping down bowl as needed. Add flour and mix just until combined. Add chocolate chunks and mix just until incorporated. (Mixture will look crumbly.)
• Divide dough between 2 sheets of parchment paper, waxed paper or plastic wrap and use your hands to form the dough halves into logs about 2 to 2 1/4 inches in diameter. Chill until totally firm, about 2 hours. I hastened this along in the freezer (30 minutes, tops) but did feel that the cookies were better after resting longer. (But do know that it works!)
• When you're ready to bake the cookies, heat the oven to 350 degrees F. Line 1 or 2 large baking sheets with parchment paper.
• Lightly beat the egg and unwrap the chilled cookie logs to brush it over the sides. Sprinkle the coarse sugar on the open wrapping and roll the logs into it, coating them.
• Using a sharp serrated knife, cut logs into 1/2-inch-thick rounds. You're going to hit some chocolate chunks, so saw gently, squeezing the cookie to keep it from breaking if needed. Arrange cookie slices on prepared baking sheets 1 inch apart (they don't spread much) and sprinkle each with a few flakes of sea salt. Bake until the edges are just beginning to get golden brown, 12 to 15 minutes. Let cool slightly before transferring the cookies you don't eat immediately to a wire rack to cool.

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.

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.

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.

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.

Steps:

• Set oven to 350 degrees (set oven rack to second-lowest position).
• Prepare an ungreased cookie/baking sheet.
• In a medium bowl beat softened butter with vanilla using an electric mixer until fluffy (about 4 minutes).
• Add in confectioners sugar, cornstarch and flour; beat on low speed for about 1 minute, then on high speed for 3-4 minutes more.
• Add in the mini chocolate chips; mix to combine.
• Drop by spoonfuls about 2-inches apart on the baking sheet.
• Bake for about 10-12 minutes (watch that the edges don't brown too much).
• Cool completely on wire racks then lightly dust with confectioners sugar if desired.