Sharing is caring!
With the holidays just around the corner I know my kids will be in the kitchen 24/7 looking for something to eat. I thought it’s time to stock up on some homemade goodies. These Crisp, delicious Chocolate Chip Shortbread Cookies will definitely go down a treat.
Easy Chocolate Chip Shortbread Cookies
It’s been a different kind of year so I think we can all do with a bit of sweetness during the festive period. I know there are lot of people that have had it really tough this year.
We are lucky that our year has not been as bad as some. We are really thankful and grateful for everything we have.
Things could have been so much worse. Let’s hope and pray that next year is a better year and let us learn never to take things for granted again.
Perfect Chocolate Chip Shortbread Cookies
About those Chocolate Chip Shortbread, my 12-year-old had a taste and thinks they are delicious. After all who can say no to chocolate.
As you will note from most of my recipes I prefer to keep the quantities small. I absolutely hate wasting, so I would rather make a small quantity of something and if it’s finished it’s finished.
The last thing I want to do is throw away things that don’t get eaten. If you wish to double the recipe by all means you can.
It’s all the usual ingredients that goes into a shortbread. The only difference is that I added a little bit of rice flour to my dough. If you don’t have any you can replace it with more cornflour.
Butter – I don’t think a shortbread would be the same without butter so this is a definite must
Cake Wheat Flour – Here in South Africa we call it cake wheat flour but all purpose flour can also work
Vanilla Essence – any plain cookie or shortbread has to have that vanilla flavor. I love the flavor of vanilla
Rice Flour – this gives the cookies that crisp texture which I absolutely love
Cornflour – gives cookies that crumbly, delicate texure. It’s why I use in so many cookie recipes
Baking the Chocolate Chip Shortbread
These take about 20 minutes to bake. I prefer mine a little brown so I baked them longer. If you prefer softer, whiter shortbread you can cook it for about 15 minutes.
Refrigerating the dough
For these cookies I did refrigerate the dough before cutting them. I did not use a cutter with straight edges and because I wanted them to look neat a firm dough worked.
As you would know from other recipes I cut the shapes and then refrigerate. This always works for me. After cutting the shapes for this shortbread recipe I refrigerated it again for 10 minutes.
Refrigerating cookies or in this case Chocolate Chip Shortbread Cookies prevents it from spreading when baked.
I find that depending on the brand of chocolate chips you use, some of them spread when cookies are baked. For me personally Staffords Chocolate Chip Cookies always works.
It never spreads. Oh well mine was pressed down with my rolling pin but it didn’t spread when baked.
Storing the cookies
My cookies normally last up to 2 weeks in an airtight container, in a cool place. You can refrigerate them too, especially in Summer. Well, if the cookies last that long.
In my home these didn’t last very long. My 12-year-old was heating his cookies in the microwave before eating them…crazy child. He says he loves warm cookies, no thank you.
I find that cookies taste the best after a couple of days. I do not approve of eating fresh cookies. It’s just how I feel.
But everyone’s different so if you want warm cookies or prefer them fresh it’s up to you.
More Cookie Recipes to try:
Chocolate Chip Shortbread Cookies
- 125 gram/1/2 cup butter room temperature
- 1/4 cup granulated sugar
- 1/2 tsp vanilla essence
- 2 tbsp rice flour
- 2 tbsp cornflour
- 1 cup cake wheat flour or all purpose flour
- 1/4 cup chocolate chips
- Using an electric mixer, beat the butter and sugar until creamy
- Add the vanilla essence and mix
- Mix the rice flour, cornflour and cake wheat flour together and mix in little bits until you have a firm but pliable dough. You can add a little more flour if it is sticky
- Mix in the chocolate chips
- Refrigerate the dough for 20 minutes. Preheat oven to 160 degrees Celsius
- Line a cookie sheet with parchment paper
- Roll out the dough, about 1/2 centimeter and cut into desired shapes. Place on lined cookie sheet. Refrigerate for another 15 minutes
- Bake at 160 degrees Celsius for 20 minutes or until cookies are slightly brown on the edges
- Cool on cooling rack. Store in an airtight container once completely cool
- This chocolate chips can be substituted with almonds or nuts if you prefer
- Always ensure butter is at room temperature before beating. Although butter is the more expensive option it is the preferred choice for this recipe. It makes all the difference to baking a great shortbread
Sharing is caring!