A little chocolaty twist to a family favourite, these double chocolate chip shortbread biscuits are a great tea time treat.
Who doesn’t love a good shortbread biscuit? I sure do but sometimes I find them a little plain. As a chocolate lover this is an extra decadent version which I love, with chocolate chips in the biscuit as well as being dipped in delicious 70% dark chocolate.
What I love most about shortbread is how versatile it is. It’s great on it’s own, but it’s such a great vehicle for other flavours and textures too. Add some nuts or dried fruit such as cranberries and pistachios, and you have a fantastic Christmas treat. And the best part, they can be both sweet or savoury.
Chocolate Chip Shortbread Biscuits
A chocolaty twist on a scrumptious classic family favourite, these double chocolate chip shortbread biscuits are the perfect teatime treat
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Ingredients
- 1 Cup Unsalted Butter Softened to room temperature
- ⅔ Cup Powdered / Icing sugar
- 1 tsp Vanilla Extract
- 2 Cups All-Purpose/Cake Flour
- ½ Cup Dark Chocolate Chips
- 1 Slab/Bar 70% Dark Chocolate for dipping Optional
Instructions
- In a large mixing bowl or the bowl of your stand mixer, cream together the softened butter and powdered/icing sugar until light, fluffy and lump free, then add in the vanilla
- Sift in the flour and mix until just combined (do not over mix)
- Finally, fold in the chocolate chips until evenly dispersed
- Shape the dough into a flat disc, wrap in plastic wrap and place in the fridge to chill for around 1 – 2 hours
- Preheat your oven to 160°C
- Line a large baking tray/sheet with baking paper or a silicone baking mat. Set aside
- Remove dough from the fridge and plastic wrap. On a lightly floured surface, use a sharp knife to cut into equal-sized rectangles. Transfer the pieces to the lined baking tray
- Bake for 15 – 20 minutes, until the edges just start to turn lightly golden (the time will depend on the size of your biscuits and your oven. You do not want them to brown or over bake)
- Leave to cool on the baking sheet for around 5 minutes, then transfer to a wire cooling rack to cool completely before dipping
- Place a heat safe bowl over a small pot filled with around a centimeter of water. Bring the water to a boil then turn the heat down to the lowest setting. Break the chocolate bar/slab into pieces and place in the bowl to melt, stirring occasionally
- Once melted remove the bowl from the pot (take care not to burn yourself). Dip half of each biscuit into the melted chocolate and place on wax paper or a silicone baking mat until the chocolate is set. If it is a hot day you can place them in the fridge for a little while
Notes
*I prefer to use dark chocolate and dark chocolate chips so that the biscuits aren’t too sweet, but feel free to use milk or white chocolate if you wish.
As ovens differ, please check the shortbread after the shortest time in case your oven runs hot. The shortbread should be blonde not golden
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Hi this sounds and looks yummy 🤤 I would love to try them.. I wish you could include metrics measurements with your recipes !
Thanks for sharing your amazing recipes
Best Regards
Refilwe
Hi Refilwe
Thank you for the feedback. I have been planning a few improvements on the site for a while. The conversions is one of them. All my new recipes will automatically have them included, but unfortunately I will have to individually update the older ones. I have started with the two you commented on. You can now click on metric above the ingredients list on the recipe and it will show it to you. Let me know if there are others you’re interested in and I’ll prioritise them. Please let me know how the recipes go when you make them. I love getting feedback.