Indulging in my go-to combination of chocolate and nuts, my cravings have manifested itself in the form of these Chocolate Shortbread Cookies! Needless to say, it comes with a heap of additional chocolate ganache and a sprinkling of roasted pistachio!
For the sharp-eyed recipe readers, you would have notice these are quite similar to scones! In addition, the resemblence is even more so with the usage of cold butter and technique of slicing in and you are absolutely right!
These Chocolate Shortbread Cookies are based off my scone recipe with extra indulgence and more firmness. Furthermore, the usage of Chocolate Ganache as a glaze enhances the dark chocolate flavours here. Its kind of like Jam & Cream with Scones re-imagined!
In addition, these Chocolate Shortbread Cookies are easily modifiable to have your own toppings and glazes! Apart from chocolate, I have also tried the typical clotted cream and fruit jams. They all work out so well! However, should you like them plain I would recommend you to be generous with the chocolate chips! Furthermore, a dip in milk when plain does wonders too!
Considering these are pretty easy and quick to assemble, they are a sure staple for me and I hope you will like them as much!
Without further ado, the recipe for these Chocolate Shortbread Cookies!
Chocolate Shortbread Cookies Recipe
by Javier Tan May-02-2021
A chocoholic indulgence, these crumbly Chocolate Shortbread Cookies are guaranteed to be luxurious with melty chocolate bits!
2 Cups or 240g All Purpose / Plain Flour
1/3 Cup or 70g of Granulated White Sugar
2 Teaspoons or 8g of Baking Powder
1/4 Teaspoon or 1.4g of Table Salt
1/2 Cup or 100g Unsalted Butter, Chopped into Cubes
1/2 Cup or 120g Heavy Whipping Cream (35% Fat), Cold
1 Tablespoon or 15g of Milk (You can add more if the dough feels dry)
1 Teaspoon or 5ml of Vanilla Extract (double for Vanilla Essence)
1 Cup or approx. 200g Dark Chocolate Chips (adjustable)
2 Tablespoons or 30g Milk (Do not leave too much on the surface or it will form a residue)
Firstly,whisk together the dry ingredients which consist of all-purpose flour, baking powder, white sugar and salt.
In a separate large bowl, mix together the heavy whipping cream, milk and vanilla extract.
Using a pastry blender, food processor or two forks, cut the unsalted butter into the batter until coarse crumbs are formed. (Please feel free to ask me if you would like a short video to show this).
Then, pour in the wet mixture containing the heavy whipping cream, milk and vanilla extract. Also, add in the chocolate chips before mixing. Mix well using your hand until a single ball of batter is formed.
Next, transfer the batter into the refrigerator for 10 minutes. In the meantime, preheat your oven to 180 degrees C or 350F.
Then, flour the surface and transfer your batter. After that, knead the batter to ensure it is well mixed.
Either use your free-hands or with a rolling pin, form a circle of batter of approx 7.5 inches or 19cm. (Adjust accordingly depending on how you would like your scones).
After that, slice into 10 – 12 circular cookies. Then, brush off the excess flour and transfer to your baking tray lined with parchment paper.
Next, brush the top and sides of the shortbread cookies with milk.
Bake for about 19-24 minutes. Be sure to take it out before it blackens / burns!
Finally, let it cool for about 10 minutes before serving and enjoying!
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Store at room temperature for up to 5 days or in the fridge for a week. Optimally, eat it within 4 days!
You can use your large cookie cutters to generate interesting shapes too, or to use a cup. However as they do expand during baking, stick to simple shapes without complicated designs!
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