Mary Berry’s Chocolate Chip Shortbread is made with butter, caster sugar, plain flour, and chocolate. This delicious Chocolate Chip Shortbread recipe creates a tasty treat that takes about 1 hour and 30 minutes to prepare and can serve up to 14 people.
Mary Berry Chocolate Chip Shortbread Ingredients
- 100g/3½oz caster sugar
- 200g/7oz butter softened
- 300g/10½oz plain flour
- 50g/1¾oz chocolate (milk, white, or dark), chopped into small pieces (or chocolate chips)
How To Make Mary Berry Chocolate Chip Shortbread
- Cream Butter and Sugar: Beat together the sugar and butter in a large bowl until pale and fluffy.
- Combine Ingredients: Stir in half the flour until combined, then add the remaining flour and chocolate chunks or chips. Use your hands to bring it together into a rough ball.
- Chill Dough: Roll the dough into a fat sausage, about 5cm/2in diameter. Wrap tightly in cling film and refrigerate for at least 1 hour or until solid.
- Preheat Oven: Preheat the oven to 200°C/180°C Fan/Gas 6 (400°F) and line a baking tray with baking paper.
- Slice and Bake: Unwrap the cling film and slice the sausage into 14 rounds, roughly 2cm/1in wide. Place onto the lined tray and bake for 15–20 minutes, or until the edges begin to brown but the tops remain pale.
- Cool: Leave to cool slightly on the tray before transferring to a wire rack. These cookies will keep well for at least 1 week in a sealed container.
Recipe Tips
- Ensure Butter is Softened: Use room-temperature butter for the best texture. Hard butter will not cream well with the sugar.
- Chill the Dough Well: Make sure to chill the dough for at least 1 hour to prevent it from spreading too much during baking.
- Slice Evenly: Slice the dough into even rounds to ensure all cookies bake at the same rate.
- Watch the Edges: Bake until the edges are lightly browned. The tops should remain pale to avoid overbaking.
- Cool on a Wire Rack: Allow the cookies to cool slightly on the baking tray before transferring them to a wire rack to cool completely. This prevents them from breaking.
What To Serve With Chocolate Chip Shortbread?
This crispy Chocolate Chip Shortbread pairs well with a cup of tea, coffee, hot chocolate, or a glass of milk. It also can be enjoyed alongside fresh fruit, yogurt, ice cream, or a small dessert wine for a delicious treat.
How To Store Leftovers Chocolate Chip Shortbread?
- Refrigerate: Let the leftover shortbread cool to room temperature. Store it in an airtight container at room temperature for up to 1 week.
- Freeze: If freezing, place the cooled shortbread in an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw the cookies at room temperature before serving.
Mary Berry Chocolate Chip Shortbread Nutrition Facts
Serving Size: 1 cookie (14 cookies total)
- Calories: 120
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 45mg
- Potassium: 70mg
- Total Carbohydrate: 11g
- Dietary Fiber: 0.5g
- Sugars: 6g
- Protein: 1g
Try More Mary Berry Recipes:
- Mary Berry Coronation Chicken
- Mary Berry Celeriac And Potato Mash
- Mary Berry Crème Pâtissière Tart
- Mary Berry Raspberry Buns
Mary Berry Chocolate Chip Shortbread
Description
Mary Berry’s Chocolate Chip Shortbread is made with butter, caster sugar, plain flour, and chocolate. This delicious Chocolate Chip Shortbread recipe creates a tasty treat that takes about 1 hour and 30 minutes to prepare and can serve up to 14 people.
Ingredients
Instructions
- Cream Butter and Sugar: Beat together the sugar and butter in a large bowl until pale and fluffy.
- Combine Ingredients: Stir in half the flour until combined, then add the remaining flour and chocolate chunks or chips. Use your hands to bring it together into a rough ball.
- Chill Dough: Roll the dough into a fat sausage, about 5cm/2in diameter. Wrap tightly in cling film and refrigerate for at least 1 hour or until solid.
- Preheat Oven: Preheat the oven to 200°C/180°C Fan/Gas 6 (400°F) and line a baking tray with baking paper.
- Slice and Bake: Unwrap the cling film and slice the sausage into 14 rounds, roughly 2cm/1in wide. Place onto the lined tray and bake for 15–20 minutes, or until the edges begin to brown but the tops remain pale.
- Cool: Leave to cool slightly on the tray before transferring to a wire rack. These cookies will keep well for at least 1 week in a sealed container.
Notes
- Ensure Butter is Softened: Use room-temperature butter for the best texture. Hard butter will not cream well with the sugar.
- Chill the Dough Well: Make sure to chill the dough for at least 1 hour to prevent it from spreading too much during baking.
- Slice Evenly: Slice the dough into even rounds to ensure all cookies bake at the same rate.
- Watch the Edges: Bake until the edges are lightly browned. The tops should remain pale to avoid overbaking.
- Cool on a Wire Rack: Allow the cookies to cool slightly on the baking tray before transferring them to a wire rack to cool completely. This prevents them from breaking.
Mary Berry Chocolate Chip Shortbread