Its that time of year when shortbread becomes a favourite of almost everyone. I’m here to get you started on what is easily the best variation on traditional shortbread I’ve had.
I know you are probably stressing about getting everything done in time for Christmas (or the Holidays, for those who celebrate other festivities this time of year). This recipe is simple and reasonably painless. The hardest work comes from chopping the chocolate.
The main thing to remember is to have the butter come to room temperature before you start. This makes it easier on your mixer as well as still giving enough solidity to bake nicely in the oven. If you’re the type to forget to take it out earlier, warming it in the microwave slightly before can help, but it’s a bit risky that you will make it too soft, so be careful to not give too much time.
Another tip is to beat it like crazy before adding the chocolate (if you have a mixer). Beating it lots will help add air pockets and will add to the light, melt-in-your-mouth texture.
You can use many different types of chocolate, based on your personal preferences. My husband loves to have it made with Toblerone. This year I made it with some Belgian milk chocolate. You could use chocolate chips, dark chocolate, whatever you like.
Finally, make sure you don’t over bake them! Because the chocolate doesn’t bake the same as the cookie part, you need to make sure not to burn them on the bottom. You should be aiming for a light golden blonde colour. The darker it becomes, the more “burnt” any chocolate touching the pan becomes. The chocolate covered in batter will be fine, but any on the bottom surface will not taste ideal.
- 2 cups butter, room temperature
- 1 cup icing sugar
- 3 ½ cups flour
- ½ cup cornstarch
- 200 g chocolate, coarsely chopped
- Beat butter and icing sugar with electric mixer on high speed until light and fluffy.
- In a medium bowl, combine flour and cornstarch well.
- Gradually add flour mixture to butter mixture, beating until well blended.
- Stir in chocolate.
- Drop by heaping tablespoonfuls onto ungreased baking sheets, about 1 inch apart.
- Bake at 350F for 19-23 minutes, or until lightly browned on the bottoms.
- Cool 5 minutes on baking sheet before removing to wire racks to cool completely.
- Baking on parchment paper or a silicone mat may help prevent burning, especially if your pans are darker.
- These also freeze well so you can make them ahead and enjoy them later!
Let me know what kind of chocolate you like to put in these cookies in the comments below.