Ridiculously Easy Chocolate Chip Shortbread
User Reviews
5
Ridiculously Easy Chocolate Chip Shortbread
Description
In this recipe, very soft butter is creamed with sugars, vanilla, and salt until smooth, then combined with flour and cornstarch to achieve a shortbread dough that balances tenderness and structure. Mini chocolate chips are folded into the dough, distributing bursts of chocolate flavor throughout. Pressing the dough evenly into a prepared pan creates a uniform thickness that bakes to a golden brown edge while maintaining a tender interior.
The sprinkling of sanding sugar adds a touch of crunch and sparkle atop the bar. Baking at 350°F allows the shortbread to firm up without drying out. After baking, the shortbread can be cut into wedges or squares.
This dessert is suited for serving with tea or coffee and keeps well when stored properly.
Ingredients
- 1 cup butter very soft
- ⅓ cup light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 2 cups all-purpose flour
- 2 tablespoons corn starch
- 1 cup mini chocolate chips
- 1 tablespoon sanding sugar Demerara, Turbinado or regular granulated sugar
Instructions
- Preheat the oven to 350. Generously spray a 9-inch round cake pan or a tart pan (9 or 10 inches) with a removable bottom with baking spray. If using a cake pan, line the bottom with a circle of parchment paper. Set aside. If using a tart pan, line a sheet pan with foil and set it aside.
- Combine soft butter, sugars, vanilla and salt in a medium-large bowl. Stir for about 30 seconds until nice and creamy.
- Add the flour and cornstarch. Stir with a sturdy spatula or wooden spoon until all of the flour is incorporated and the dough starts to come together. Stir in the chocolate chips and mix until the chips are evenly incorporated.
- Press the dough firmly into the prepared pan to create an even surface. If the dough is sticking to your fingers, dip your hand in flour from time to time. Sprinkle with the Demerara sugar.
- If using a tart pan with a removable bottom, place it on the prepared sheet pan (sometimes a little butter may leak out) and place the sheet pan on the center oven rack. If using a round cake pan, place it right on the center rack. Bake for 25-35 minutes until nicely golden brown. Check frequently towards the end of baking time. You want it to be a pretty golden brown but not overbaked.
- Turn off the oven and allow the shortbread to cool on a cooling rack for 20 minutes in the pan. Invert the shortbread onto a flat plate. Place another plate on top and invert again so the sugared side is up.
- Slide the shortbread onto a cutting board and sprinkle with a bit more sugar, if desired. Cut it into 12 wedges
- You can enjoy the shortbread right away but for really crispy shortbread, transfer the wedges to a sheet pan and place in the oven (still turned off). Allow the shortbread to cool completely in the oven then store in an airtight container.
Notes
- Use soft butter for easy mixing and even texture in the dough.
- Press dough firmly into the pan for a uniform crumb and thickness.
- Sprinkle sanding sugar on top before baking for added texture and sweetness.
- Line the pan with parchment for easier removal and clean-up.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 2mg | 1% |
| Sodium | 109mg | 5% |
| Potassium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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