A fun twist on the classic shortbread recipe, this Double Chocolate Chip Shortbread filled with chocolate chips and dipped in chocolate, is so delicious and rich with that full buttery shortbread taste.

I love shortbread on its own, but adding a bit of chocolate chips and dipping it in melted chocolate creates a delicious twist on an already great recipe.

The great thing about shortbread is that it uses minimal and basic ingredients which gives it such amazing flavour. It is so easy to add on ingredients changing it up a bit like I also did with this lemon pecan shortbread.

Since shortbread recipes uses very few ingredients, I always try to use a good quality butter. This I find is the main ingredient,in a shortbread recipe which largely contributes to the flavour and texture of any shortbread.

MAKING THE DOUBLE CHOCOLATE CHIP SHORTBREAD

This is an easy dough to put together, made by simply beating the butter and confectioners sugar together and sifting in the flour. Mix together with a spatula or spoon and then fold in the chocolate chips.  

The butter used in the recipe is at room temperature, so the dough is going to be very soft. To be able to cut it into shapes, it is best to to place it in the refrigerator for about thirty minutes to an hour.

You can roll it into a log and wrap in plastic wrap or foil, refrigerate until firm and cut into slices.

What I also love and prefer to do, is to place the dough on a large sheet of foil. Then fold the foil over the dough to cover it. Using a rolling pin, roll out the top of the foil pressing out the dough beneath it to about a ¼ inch thick. Place it on a flat surface in the fridge for up to an hour. Cut with a knife or cookie cutters of any shape you prefer.

Place cut out shapes on a baking sheet and bake for about 15 minutes. The shortbread should still be a pale color and lightly browned on the edges when you remove it from the oven. Leave on the tray for about 5 minutes before transferring to a wire rack to cool completely.

When cool dip in chocolate and place on parchment paper to dry and set. The chocolate should be completely dry before you place and store  it into an air tight jar. The shortbread should keep fresh in an airtight jar for up to 5 day.

?Haha never in my home though…these double chocolate chip shortbread is always on a bake today gone tomorrow basis?

Enjoy ♥

5 from 5 votes

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Double Chocolate Chip Shortbread

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

A fun twist on the classic shortbread recipe, this Double Chocolate Chip Shortbread filled with chocolate chips and dipped in chocolate, is so delicious and rich with that full buttery shortbread taste.

Course: Biscuit and slices

Ingredients

• 1 cup / 225g butter
• ⅔ cup confectioners / powdered sugar / icing sugar
• 1 teaspoon vanilla essence / extract
• 2 cups / 240g cake / all purpose flour
• 1 ¼ cups chocolate chips
• 4 oz / 115g Dark or milk chocolate melted SEE NOTE 1

Instructions

1. Preheat oven to 320°F ( 160°C)

2. Using a mixer, combine the butter, vanilla extract and confectioners sugar together in a bowl. Mix until light and fluffy.
3. Add the flour and mix until just combined, then stir in the chocolate chips.
4. Place the dough on a large sheet of foil. Then fold the foil over the dough to cover it. Using a rolling pin, roll out the top of the foil pressing out the dough beneath it to about a ¼ inch thick.
5. Leave the pressed out dough in the foil and place it on a flat surface in the fridge for up to an hour. After an hour it should have hardened, making it easier to cut into shapes.Cut with a knife or cookie cutters of any shape you prefer.
6. Place cut out shapes on a baking sheet and bake for about 15 minutes. The shortbread should still be a pale color and lightly browned on the edges when you remove it from the oven. Leave on the tray for about 5 minutes before transferring to a wire rack to cool completely.
7. When cool dip in melted chocolate and place on parchment paper to dry and set. The chocolate should be completely dry before you place and store it into an airtight jar. The shortbread should keep fresh in an airtight jar for up to 5 days.

Recipe Notes

1.The container or pan used to melt the chocolate should always be completely dry. The chocolate should not come into contact with water or it will start to clump or sieze and be unusable. How to melt the chocolate 

IN THE MICROWAVE Heat for 1 minute, then turn the chocolate over once. Then heat at 30 seconds intervals, stirring until melted with a few small unmelted chocolate pieces in. The heat in the chocolate will continue melting the small lumps. This process normally takes 3 minutes depending on the quality of the chocolate used. Avoid overheating

OVER A DOUBLE BOILER Fit a bowl over a saucepan of simmering water, ensuring the bowl doesn’t touch the water. Lift and feel the base of the bowl often. You should be able to hold it in your hands to ensure it doesn’t get too hot and seize the chocolate. Let the chocolate begin to melt, and then stir it gently . When almost all of the chocolate is melted, life the top bowl from the saucepan and set it on the counter. Stir continuously until it is smooth, and melted.Make sure not to get any steam or moisture into the chocolate as this will also make it clump