Choco Shortbreads Recipe - Allrecipes.com
Choco Shortbreads Recipe

Choco Shortbreads

Recipe by  

"Shortbread with chocolate. The best of both worlds."

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Ingredients Edit and Save

Original recipe makes 12 to 16 wedges Change Servings
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Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. 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.
  4. Bake 25 minutes. Remove immediately to cool on wire rack. Melt remaining chips and drizzle over wedges.
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Reviews More Reviews

Most Helpful Positive Review
Dec 18, 2003

This recipe was the best I've ever tasted! It was delicious!

 
Most Helpful Critical Review
Jan 04, 2008

Just okay. I was really hoping that based on the amount of butter that they'd have more of a butter taste, but this didn't end up being the case. I made them for dessert and they were still there when we were ready for bed so apparently my girls weren't super impressed either. I'm sorry, but I just feel like I need to be honest.

 

33 Ratings

Dec 14, 2007

Just made them for the Holidays - they are FANtastic. Really super-tasty. There was a little wasted drizzle chocolate, though - so I'd lean toward using a little more IN the dough and a little less in the double-boiler. But man, they taste good.

 
Oct 30, 2011

These cookies are a tasty treat with coffee or tea. Not too sweet. After adding the flour mixture the dough would not pull together so I added 2 Tbs of sour cream which worked beautifully. I rolled the dough into a log, rolled the log in colored sprinkles, wrapped in plastic wrap and chilled for an hour in the fridge. Cut the log into 1/4 inch rounds and baked. Had to watch the cooking time so the bottoms would not brown too much. For me these cookies did not need 25 minutes to bake. Very good.

 
Dec 03, 2007

These were pretty good...I think that my family prefers a softer cookie, so I don't know that I would make these again, but for those who like a crisp cookie, this is a great recipe. I do think that if I made these again, I would cook them for less time than 25 minutes.

 
Aug 02, 2011

This was a BIG mistake!!! Why? Because I'm ADDICTED to this recipe! The first time I made it I almost ate the dough before baking, until I discovered how good the finished cookies are. Now I can't stop playing around with the basic recipe. I've made several variations: Chocolate laced, plain, (w/out chocolate) Pecan sandies, Lemon, Lemon Lavender, and I've decorated with frosting and fondant flowers. The dough holds it's shape while baking, so it makes beautiful cutouts and springerle. Wonderful,Wonderful recipe!!

 
Dec 15, 2009

I am making these as I type... and I have to say, the dough is definitely not the kind that I can "knead" the chips in. It is very light, soft and more like a drop cookie dough. So I am not sure how I could have possibly made it like this as I was following the directions and the same measurements for the ingredients. Anywho... I am now making them as drop cookies and we'll see how they come out :)

 
Dec 05, 2005

Very easy to make and taste great, but the dough is a bit on the dry side.

 

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Nutrition

  • Calories
  • 180 kcal
  • 9%
  • Carbohydrates
  • 21.4 g
  • 7%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 89 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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