Best Choco Shortbreads Recipes
CHOCO SHORTBREADS
Shortbread with chocolate. The best of both worlds.
Provided by Tammy
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Sift together flour and cornstarch; set aside. Cream butter until smooth, then add white sugar, confectioner's sugar, vanilla, and salt; beat until fluffy. Slowly add flour mixture to butter mixture, beating on low until dough forms.
- On a floured surface, knead in 1/2 cup chocolate chips. Shape dough into two equal parts, pat each into a 6 inch round, and transfer to baking sheet. Cut into wedges.
- Bake 25 minutes. Remove immediately to cool on wire rack. Melt remaining chips and drizzle over wedges.
Nutrition Facts : Calories 179.9 calories, Carbohydrate 21.4 g, Cholesterol 19.1 mg, Fat 10.5 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 6.5 g, Sodium 89.2 mg, Sugar 9.3 g
HOMEMADE CHOCOLATE SHORTBREAD
This recipe has been in my files for a long time...probably from when I first learned to bake. Any chocolate lover will like these melt-in-your-mouth cookies. I make them year-round with variations. They're even richer with a thin coat of icing or as a sandwich cookie with frosting in the middle. -Sarah Bueckert, Austin, Manitoba
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, cream butter until light and fluffy. Beat in vanilla. Combine the flour, sugar and cocoa; add to creamed mixture. Beat until dough holds together, about 3 minutes. , Pat into a 9x4-in. rectangle. Cut into 2x1-1/2-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. , Bake at 300° for 20-25 minutes or until set. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 127 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 77mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE SHORTBREAD COOKIES
These shortbread cookies have a deep chocolate flavor, and are so simple to make! My family loves these year round, but especially at the holidays!
Provided by NICOSMOMDEE
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 45m
Yield 60
Number Of Ingredients 5
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Mix flour and cocoa powder together in a bowl.
- Beat butter in a large mixing bowl with an electric mixer until creamy. Add sugar and vanilla extract; mix well. Mix in flour mixture gradually, 1/2 cup at a time, until incorporated; dough will resemble damp sand.
- Press dough firmly into a 9x13-inch baking pan. Cut into 1x2-inch rectangles. Prick each rectangle a few times lightly with a fork.
- Bake in the preheated oven until top looks dry and edges start to pull away from the sides of the pan, 20 to 25 minutes. Let cool before lifting out of the pan.
Nutrition Facts : Calories 56.7 calories, Carbohydrate 6.8 g, Cholesterol 8.1 mg, Fat 3.2 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 2 g, Sodium 22 mg, Sugar 3.4 g
CHOCOLATE SHORTBREAD
Always wondered about the name here -- Where's a recipe for longbread, anyway! Wherever the one is found, this particular recipe was located in the Taste of Home's Chocolate Lover's Cookbook, Vol 2, 2003!
Provided by Sydney Mike
Categories Dessert
Time 40m
Yield 12 cookies, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F.
- In a mixing bowl, cream the butter, then add vanilla & mix well.
- In another bowl, whisk together flour, sugar & cocoa, then add to creamed mixture, beating about 3 minutes or until dough holds together.
- Pat the dough into a 9-inch by 4-inch rectangle, then cut into 2-inch by 1 1/2-inch strips.
- Place strips 1 inch apart on ungreased baking sheets.
- Prick each strip several times with a fork.
- Bake 20-25 minutes or until set.
- Set sheets on wire rack(s) to cool for 5 minutes, then remove shortbreat to wire rack(s) to cool completely.
CARAMEL CHOCOLATE SHORTBREADS
Shortbread alone is a treat, but when topped with layers of caramel, chocolate and toasted coconut, it becomes akin to a candy bar. Using mini chocolate chips makes this recipe super easy -- they melt right into the cookie.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 pieces
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with aluminum foil, leaving about a 2-inch overhang on 2 sides. Spread the coconut in a single layer on a baking sheet and set aside.
- Beat the butter, vanilla and salt with an electric mixer on medium speed in a large bowl until smooth and creamy. Add the confectioners' sugar and mix on low until just incorporated. Beat in the flour in 2 batches to make a smooth dough.
- Lightly flour your hands and press the dough into the prepared baking pan. Bake the shortbread until the edges are firm and the top is dry, 28 to 30 minutes. Top the shortbread with the caramels in an even layer. Return to the oven along with the baking sheet of coconut and cook, tossing the coconut once, until the caramels are melted and the coconut is golden, about 10 minutes.
- Spray the back of a spoon with cooking spray and use it to spread the caramel all over the shortbread. Sprinkle with the chocolate and let sit until the chips are melted, about 5 minutes. Sprinkle with the toasted coconut and let cool completely, about 1 hour.
- Using the foil overhang as handles, lift the shortbread out of the pan and cut into 12 pieces.
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