- Dish type
- Biscuits and cookies
- Chocolate shortbread
This chocolate chip shortbread biscuit is incredible. It's so rich and tasty. Everyone loves it and it's easy to make. Defrost when ready to use and follow baking instructions.
1148 people made this
- 225g plain flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 225g unsalted butter
- 100g caster sugar
- 125g chocolate chips
- 60g chopped walnuts
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Preheat oven to 150 C / Gas 2.
- Sieve 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 ungreased baking trays 3cm apart. Flatten biscuits slightly. Bake for 15 to 20 minutes, until light golden brown. Remove from trays to cool on racks.
Reviews & ratingsAverage global rating:(564)
Reviews in English (485)
This recipe is really good and very very tasty. you should def make themps you can make them without walnuts much better !!!-23 Oct 2011
i made this with 200g choc chips as i didn't fancy the walnuts - its absolutely divine-20 Sep 2012
Absolutely gorgeous and so simple, why buy biscuits when you can make them so easily?!-11 Jul 2011
Chocolate chip shortbread
These delicious chocolate chip shortbread finger biscuits are tender,soft and crumbly and so easy to make it at home.
Its a super recipe because it’s so easy to throw together — one bowl, very little mess,No hard to find ingredient required no special equipments required and we can make them in less than one hour.
Chocolate chip shortbread finger biscuits can be prepared in two simple steps.
There are options however, for sweetening the dough. I have seen recipes that use granulated sugar or powdered sugar but I prefer brown sugar in my shortbread. It combined with the butter, give the cookie such a unique and wonderfully nutty flavor. I can’t wait for you to try it.
If you have never made a shortbread dough before than please don’t be alarmed when your dough looks like this. To get the buttery and flaky texture that you know and love, you will have a different texture.
In fact, you may end up needing to use your hands to do the final mixing. To get the dry dough to stick together, this seems to be the method that works best for me.
This dough will be cut out. One of my tips for this recipe is to put the dough into a gallon size Ziploc and roll it out. It works great.
Tips for Rolling the Shortbread in a Plastic Bag
- Be sure to not seal the bag before you roll it out. the dough out to the edge and corners.
- Once rolled to your liking, seal the top of the bag.
- Refrigerate for at least an hour.
Tips for Removing the Shortbread Dough from Plastic Bag and Cutting Out
- Only remove the dough from the plastic bag after the dough is chilled.
- It can prove to be a little tricky but I just cut if off.
- Let the dough sit at room temperature for a few minutes before you start cutting the circles out
- Then I used a 2″ round cookie cutter to cut out cookies.
- If the dough is too cold and breaks, let it sit at room temperature a little longer and try again.
You can put 12-15 cookies per sheet because the cookies don’t spread. Bake for 18-20 minutes and then let them cool.
Now you will find yourself at the point of having to make your hardest decision of the day. Chocolate or no chocolate? In my world this isn’t even a question but the shortbread is awesome either way.
I used Almond Bark and microwaved it a small bowl, until melted. Dip half of the cookie in the melted chocolate and let it set up.
Want to give your chocolate chip shortbread as a gift? They stack beautifully in a wide mouth Mason Jar. Tie a little ribbon on the top and you have pure happiness.
Chocolate Chip Shortbread Biscuits
Food Writer | Recipe Developer | Food Stylist and Photographer | Author - Apron Strings | Recipe Column - Irish Country Living (Home Nurse) | Irish Food Writer's Guild member.
Oh lovely! Might get the kids to do this when Boredom strikes again, and the recipe is a good easy one for my 7yr old to follow!
Great! I'm sure they will love them.
Oh Nessa, your children are lovely. I love all their sweet faces. Cooking with children is a blessing isn't it. Delicious cookies in fun shapes too!
This is an adorable post from beginning to end. Chocolate Chip Shortbread is one of my signature desserts, it's been a family favorite from day one, and I like mine with bittersweet chips.
What a great recipe! I love the intent look on the children's faces! They all business! I'd like a cookie too.
Lovely recipe for kids Nessa, so simple and when they're all of reading age they'll need no help at all as the method is so straight forward too. Finally got a sunny day in Cork today and yes what a beautiful place when the sunshines :)
Chocolate Chip Biscuits
0 hour 0 hour
125g Tararua Butter
½ cup Chelsea Soft Brown Sugar (lightly packed)
½ cup Chelsea Caster Sugar
½ tsp vanilla essence
1¾ cups Edmonds Self Raising Flour
½ tsp salt
½ cup chocolate chunks or chips
Preheat oven to 180°C conventional or 160ºC fan forced and grease or line two baking trays with baking paper.
Beat Tararua Butter, Chelsea Soft Brown Sugar, Chelsea Caster Sugar and vanilla until pale and creamy, add egg and beat until mixed.
Sift in Edmonds Self Raising Flour and salt, mix until combined before stirring in the chocolate chunks or chips.
Roll heaped teaspoon sized balls of mixture and place on tray, press down lightly with a floured fork. Bake for approx. 12 minutes.
Espresso-chocolate shortbread cookies
In my mind, there are few higher callings in the baking world than cookies, and simply no higher cookie callings than shortbread, so I cannot think of a better place to start my Week-O-Cookies. They are firm enough to pack in a tin but manage to taste soft. Bites seem to dissipate in your mouth, but not so quickly that you feel you were shorted. They get better with age–and really, who doesn’t want that? And while I will never, ever (ever) complain about a plain one made with some of that Danish butter with sea salt flecks, I’m continually impressed by the myriad of ways shortbread can be adapted and still be as delicious as the original.
Dorie Greenspan’s Espresso-Chocolate Shortbread are an awesome example of this, and were the first time I have had a coffee-flavored cookie that really, truly tasted first and foremost like coffee. The tiny chocolate bits are reminiscent of Everyone’s Favorite Dorie Cookie, the World Peace variety, but even cooler in this because they’re more contrasted to the cookie flavor.
But here is where I tell you the secret that I hope will blow your mind, even though I haven’t tried it myself–yet. Toffee-Coffee. I mean, how amazing would that be? Specifically I’m thinking of one of my favorite readily-available toffee chocolate bar, Ghiradelli’s Toffee Interlude. And look at that–exactly the four ounces the recipe requires! I consider it a sign, kismet.
Do tell me if you try the coffee-toffee combination. Though it’s hard for me to imagine these cookies getting any better, this might be their only chance. And every cookie deserves a chance, right?
Smitten Kitchen Went to Aruba and All I Got Were These Lousy Cookies! Deb and Alex have flown the snowy, slushy and biting cold coop this week for warm, sandy island shores and countless tubes of SPF 50, so comment responses are going to be slow until they return. In our absence, we leave you with a Week of Cookies–this is recipe one of four.
Espresso-Chocolate Shortbread Cookies
Adapted from Baking: From My Home to Yours
I have to admit that one of the coolest things about this is the rolling-in-a-bag technique. Why have I never thought of this before? This is a common refrain whenever I make Dorie recipes.
1 tablespoon (about 4 grams) instant espresso powder
1 tablespoon (15 ml) boiling water
2 sticks (8 ounces or 225 grams) unsalted butter, at room temperature
2/3 cup (80 grams) confectioners’ sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon coarse, sea or kosher salt
2 cups (250 grams) all-purpose flour
4 ounces (115 grams) bittersweet chocolate (plain, or a toffee variety), finely chopped, or 3/4 cup store-bought mini chocolate chips
Confectioners’ sugar, for dusting (optional)
1. Dissolve the espresso in the boiling water, and set aside to cool to tepid.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Beat in the vanilla, espresso and salt, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. Don’t work the dough much once the flour is incorporated. Fold in the chopped chocolate with a sturdy rubber spatula.
3. Using the spatula, transfer the soft, sticky dough to a gallon-size zipper-lock plastic bag. Put the bag on a flat surface, leaving the top open, and roll the dough into a 9 x 10 1/2 inch rectangle that’s 1/4 inch thick. As you roll, turn the bag occasionally and lift the plastic from the dough so it doesn’t cause creases. When you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days.
4. Position the racks to divide the oven into thirds and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
5. Put the plastic bag on a cutting board and slit it open. Turn the firm dough out onto the board (discard the bag) and, using a ruler as a guide and a sharp knife, cut the dough into 1 1/2-inch squares. Transfer the squares to the baking sheets and carefully prick each one twice with a fork, gently pushing the tines through the cookies until they hit the sheet.
6. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. The shortbreads will be very pale–they shouldn’t take on much color. Transfer the cookies to a rack.
7. If you’d like, dust the cookies with confectioners’ sugar while they are still hot. Cool the cookies to room temperature before serving.
Gluten-free peanut butter & chocolate chip cookies
The shops may finally be selling gluten-free biscuits, but they aren’t going to beat these beauties. Homemade cookies straight from the oven are always the best, and seeing as it’s special diet month on jamieoliver.com we thought we’d share this recipe. They’re simply delicious – slightly nutty and buttery with a lovely crunch that’s just dynamite dunked in milk – so good, in fact, that no one will notice the difference.
Originally published in the King Arthur Flour Cookie Companion cookbook, this simple 6-ingredient recipe yields incredible shortbread. Rich and chocolate-y, it comforts and soothes the palate with its buttery goodness. Endless variations will keep you baking these cookies over and over and over.
- 16 tablespoons (227g) unsalted butter, softened
- 1 teaspoon salt, extra-fine if possible
- 1 cup (198g) sugar
- 1/3 cup (28g) Dutch-process cocoa
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1 3/4 cups (206g) King Arthur Unbleached All-Purpose Flour
Preheat the oven to 300°F. For thin, crisp shortbread, grease two 8" square pans. For thicker shortbread, grease one 9" square pan.
To avoid over-creaming, we recommend that you stir the dough by hand. In a medium-sized bowl, stir together the butter, salt, and sugar until well blended.
Add the cocoa, vanilla, baking powder, and flour, and mix until you have a smooth, slightly stiff batter.
Press the dough into your prepared pan(s) and prick all over with a fork. This will keep the shortbread from developing bubbles under the crust.
Perfect your technique
Bake the shortbread in two pans for 35 to 40 minutes the single 9" pan will take about 50 minutes. Remove from the oven and cool for 5 minutes.
Invert the pan(s) over a clean sheet of parchment and turn out the shortbread. While still warm, cut each square into 12 pieces. Cool completely before serving.
If you prefer your biscuit tin to be brimming with your own homemade biscuits, check out our extensive list of biscuit recipes. From homemade Jaffa cakes, to Wagon Wheels and Scottish shortbread, we have plenty for you to choose from. If you’re looking for something to wow over your kids, why not bake up some fruit oat biscuits to add to their lunchboxes as a healthier alternative to flapjacks? Just have a scroll through this list and pick whichever biscuit recipe takes your fancy…
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Strawberry and cream shortcake
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If you want to make the biscuit dough in advance then it will keep for three days in the fridge before being baked. You can also store the dough in the freezer for up to a month. Defrost overnight in the fridge before using.
Feel free to replace the chocolate chips with other ingredients. You could use caramel or butterscotch pieces. Or use sweets such as M&Ms or smarties. Why not add some sprinkles to the dough to make them super colourful?
If you're not such a chocolate fan then use nuts or dried fruit.
I love vanilla in biscuits like these but you can use other flavourings. See what you have in your cupboard. Why not add almond or a fruit extract?