Best 4 Chocolate Chipotle Shortbread Recipes

CHOCOLATE CHIPOTLE COOKIES

Steps:

• Mix flour, cocoa, baking soda, salt and spices together in a medium bowl.
• In a separate large bowl, cream butter with sugars, honey and vanilla extract.
• Beat in eggs, one at a time.
• Slowly incorporate dry mixture into batter. Stir in chocolate chips and nuts (if using - see intro).
• Chill batter in refrigerator for approximately 15 minutes. Preheat oven to 375 degrees.
• Roll into tablespoon-sized balls (I scoop dough with a cookie scoop, then roll into balls; it's easier) and coat with cinnamon sugar coating. Place on cookie sheets that are lined with parchment. Place unused raw batter back in refrigerator between batches.
• Bake for approximately 10 minutes, or until the outer surface begins to crack. Cool cookies on a wire rack before storing in an airtight container.

HOMEMADE CHOCOLATE SHORTBREAD

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.

CHOCOLATE CHIP SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F. Line a 9-inch-square baking pan with foil, leaving a 2-inch overhang on 2 sides.
• Beat the butter, vanilla and salt in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Reduce the mixer speed to low; add the confectioners' sugar and beat until just incorporated. Add the flour in 2 batches and beat until smooth. Stir in 1/2 cup chocolate chips with a wooden spoon.
• Lightly dust your hands with flour and press the dough into the prepared pan. Score the top with a knife to make 9 strips, then score the strips in half to make 18 pieces. Bake until the edges are firm and the top is dry, 40 to 45 minutes.
• Immediately rescore the cookies, then let cool 20 minutes in the pan. Lift the foil to remove the shortbread from the pan and transfer to a rack to cool completely.
• Cut the shortbread into pieces along thescored lines. Put the remaining 1/2 cup chocolate chips in a small microwave-safe bowl; microwave in 30-second intervals, stirring, until melted. Drizzle over the shortbread and let stand until set, about 1 hour.

CHOCOLATE CHIP SHORTBREAD

Steps:

• Sieve the flour into a large mixing bowl and add the butter. Rub the butter and flour between your fingers until the mixture looks like crumbs. Stir through the egg yolk, sugar and chocolate chips and squish everything together in the bowl to create a dough. Once it has begun to come together in the bowl tip out on to your work surface and form it into a flattened round puck shape, wrap and chill for 30 mins.
• Preheat the oven to 170C/150C fan/gas 3. Line 2 baking sheets with baking parchment.
• Roll out the dough in between two sheets of baking parchment until its 1cm thick. Remove the top sheet of parchment, and cut into 14 rounds with a 7cm round biscuit cutter. Re-roll any offcuts to make the most from your dough. Carefully transfer the rounds to your baking sheets using a palette knife or spatula, leaving some space in between them. Sprinkle each one with a little sugar. Bake in the oven for 15-20 mins or until lightly golden. Remove from the oven and allow to cool for 10 mins before transferring to a wire rack to cool completely.