Chocolate Chip Shortbread Cookies

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The Chocolate Chips in these cookies will hold their shape when baked, so will look and taste great!

15 Portions

Easy 40 Minutes without_eggs Egg Free

Ingredients

Ingredients

For the recipe  Chocolate Chip Shortbread Cookies

For the Cookies:

115 g Unsalted Butter (4 oz) softened
50 g Caster Sugar (2 oz)
175 g Plain Flour (6 oz)
about 0.5 g Salt (pinch)
2.5 ml Dr. Oetker Madagascan Vanilla Extract (½ tsp)
100 g Dr. Oetker Milk Chocolate Chips

preparation

Preparation

Chocolate Chip Shortbread Cookies

Step 1: Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line a large baking tray with baking parchment. In a bowl, beat the butter and sugar together until soft and creamy. Add the flour, salt, Vanilla Extract and Chocolate Chips and stir into the creamed butter and sugar until the mixture forms a firm dough.

Step 2: Turn onto a lightly floured surface and knead gently until smooth. Roll out to a thickness of 1cm (½ inch) - the mixture will be quite short. Using a 6cm (2 3/4 inch) round cutter, stamp out 10 rounds, re-rolling as necessary.

Step 3: Arrange on the baking tray, spaced slightly apart. Prick the tops with a fork and chill for 30 minutes.

Step 4: Bake for 15-18 minutes until lightly golden. Cool for 5 minutes then transfer to a wire rack to cool completely.

Nutritional Information for the recipe Chocolate Chip Shortbread Cookies

Per Serving Per 100 g / ml
Energy 628 kJ
150 kcal
2102 kJ
502 kcal
Fat 8.61 g 28.69 g
Carbohydrate 16.35 g 54.51 g
Protein 1.63 g 5.42 g

preparation

Preparation

Chocolate Chip Shortbread Cookies

Step 1: Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line a large baking tray with baking parchment. In a bowl, beat the butter and sugar together until soft and creamy. Add the flour, salt, Vanilla Extract and Chocolate Chips and stir into the creamed butter and sugar until the mixture forms a firm dough.

Step 2: Turn onto a lightly floured surface and knead gently until smooth. Roll out to a thickness of 1cm (½ inch) - the mixture will be quite short. Using a 6cm (2 3/4 inch) round cutter, stamp out 10 rounds, re-rolling as necessary.

Step 3: Arrange on the baking tray, spaced slightly apart. Prick the tops with a fork and chill for 30 minutes.

Step 4: Bake for 15-18 minutes until lightly golden. Cool for 5 minutes then transfer to a wire rack to cool completely.

Nutritional Information for the recipe Chocolate Chip Shortbread Cookies

Per Serving Per 100 g / ml
Energy 628 kJ
150 kcal
2102 kJ
502 kcal
Fat 8.61 g 28.69 g
Carbohydrate 16.35 g 54.51 g
Protein 1.63 g 5.42 g
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