This easy, delicious chocolate chip shortbread by Nigella is perfect for a quick treat! With its buttery, melt-in-your-mouth texture and just the right amount of chocolatey goodness, it’s a crowd-pleaser. Made with simple ingredients you likely have on hand, this recipe is versatile and ideal for any occasion.
Ingredients Needed:
- 227g (1 cup) salted butter
- 100g (1/2 cup) granulated sugar
- 1 teaspoon vanilla extract
- 240g (2 cups) all-purpose flour (I used Bob’s All Purpose Unbleached flour)
- 113g (2/3 cup) mini chocolate chips
How To Make Chocolate Chip Shortbread?
- Mix the dough: In the bowl of your stand mixer fitted with the paddle attachment, mix 227g (1 cup) salted butter, 100g (1/2 cup) granulated sugar, and 1 teaspoon vanilla extract together for 2 minutes. Turn the mixer to low and slowly add 240g (2 cups) all-purpose flour, mixing until just combined.
- Add the chocolate chips: Stir in 113g (2/3 cup) mini chocolate chips evenly into the dough.
- Chill the dough: Transfer the dough to a zip-top bag and chill for at least 2 hours. Alternatively, roll out the dough now, cut into shapes, and then chill. Both methods work well.
- Preheat the oven: Preheat your oven to 165°C (325°F) and line a baking sheet with parchment paper.
- Shape the dough: Roll the dough out into a large square, about 8mm (1/3-inch) thick. Cut the dough into squares with a knife, or use cookie cutters for a fun shape.
- Bake: Place the cut dough on the baking sheet and bake for 18-20 minutes, or until the edges are lightly golden.
- Cool: Transfer the baked shortbread to a wire rack and let it cool completely before serving.
Recipe Tips:
- Don’t overmix the dough: Mix the ingredients until just combined. Overmixing will make the shortbread dense and less tender, so keep it gentle.
- Chill the dough well: Chilling for at least 2 hours helps the shortbread hold its shape and develop flavor. If you’re short on time, you can even chill it overnight.
- Roll evenly for best results: Aim for a consistent thickness of about 1/3-inch (8mm) to ensure even baking. Uneven thickness can lead to some pieces baking too quickly or slowly.
- Keep an eye on baking time: Bake until the edges are just turning golden. Shortbread can go from perfectly baked to overdone quickly, so start checking around 18 minutes.
How To Store Leftovers?
- Refrigerate: First, let the leftover chocolate chip shortbread cool completely to room temperature. Once cooled, store it in an airtight container in the refrigerator for up to 1 week.
- Freeze: To freeze, place the cooled chocolate chip shortbread in a freezer-safe container or bag, layering it with parchment paper if needed to prevent sticking. Freeze for up to 3 months. To serve, thaw the shortbread at room temperature for 1-2 hours.
Nutrition Facts:
- Calories: 170kcal
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 20mg
- Sodium: 15mg
- Potassium: 20mg
- Total Carbohydrate: 19g
- Dietary Fiber: 0g
- Sugars: 7g
- Protein: 2g
Try More Nigella Lawson Recipes:
- Nigella Chocolate Chip Muffins
- Nigella Chocolate Chip Brioche Bread And Butter Pudding
- Nigella Chocolate Chip Cookies
Nigella Chocolate Chip Shortbread Recipe
Description
This easy, delicious chocolate chip shortbread by Nigella is perfect for a quick treat! With its buttery, melt-in-your-mouth texture and just the right amount of chocolatey goodness, it’s a crowd-pleaser. Made with simple ingredients you likely have on hand, this recipe is versatile and ideal for any occasion.
Ingredients
Instructions
- Mix the dough: In the bowl of your stand mixer fitted with the paddle attachment, mix 227g (1 cup) salted butter, 100g (1/2 cup) granulated sugar, and 1 teaspoon vanilla extract together for 2 minutes. Turn the mixer to low and slowly add 240g (2 cups) all-purpose flour, mixing until just combined.
- Add the chocolate chips: Stir in 113g (2/3 cup) mini chocolate chips evenly into the dough.
- Chill the dough: Transfer the dough to a zip-top bag and chill for at least 2 hours. Alternatively, roll out the dough now, cut into shapes, and then chill. Both methods work well.
- Preheat the oven: Preheat your oven to 165°C (325°F) and line a baking sheet with parchment paper.
- Shape the dough: Roll the dough out into a large square, about 8mm (1/3-inch) thick. Cut the dough into squares with a knife, or use cookie cutters for a fun shape.
- Bake: Place the cut dough on the baking sheet and bake for 18-20 minutes, or until the edges are lightly golden.
- Cool: Transfer the baked shortbread to a wire rack and let it cool completely before serving.
Notes
- Don’t overmix the dough: Mix the ingredients until just combined. Overmixing will make the shortbread dense and less tender, so keep it gentle.
- Chill the dough well: Chilling for at least 2 hours helps the shortbread hold its shape and develop flavor. If you’re short on time, you can even chill it overnight.
- Roll evenly for best results: Aim for a consistent thickness of about 1/3-inch (8mm) to ensure even baking. Uneven thickness can lead to some pieces baking too quickly or slowly.
- Keep an eye on baking time: Bake until the edges are just turning golden. Shortbread can go from perfectly baked to overdone quickly, so start checking around 18 minutes.
Nigella Chocolate Chip Shortbread Recipe