Saturday, March 20, 2010

Chocolate Chip Shortbread

Yummm, there's nothing like a shortbead cookie. Rich, delicate, buttery, and Scottish- these babies are perfet paired with a tall glass of milk. And not just paired with milk, try adding Callebaut chocolate discs and you'll soon be floating into an oasis of cookie love. Yeah, you can't go wrong. This is the first recipe I've tried for this cookie, but its definitely one I'll be using over and over again. So, if you've never tried shortbread, and you love ridiculously delicious things to eat...I HIGHLY recommend you grab the best tool you have in the kitchen, your hands, and get to baking!

Chocolate Chip Shortbread
1 1/4 cups all-purpose flour
2 tbsp. cornstarch
1/4 cup superfine (or baking) sugar
1/2 cup unsalted butter, diced
1/2 cup semisweet chocolate chips (I use Callebaut, in my opinion the best chocolate to bake with)

Preheat your oven to 325 degrees.
Line the base of an 8-in.-square (20-cm.) pan with parchment paper.
Sift the flour and cornstarch in a medium bowl, add the sugar, and stire to combine.
Using your fingers, cut the butter into the mixture.(get down and dirty!) Add the chocolate discs(or chips) and knead well.
Turn the shortbread dough into the prepared pan and pack it down with the back of a spoon. Prick well with a fork and mark 8 wedges.( basically 8 triangles, mine didnt turn out so pretty so maybe don't use mine as your example : P )
Bake for 35 to 40 minutes until pale golden.
Remove from the oven and cool in the pan.
Sprinkle with superfine sugar.
Store in an airtight container for 4-5 days.

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