Mary Berry Chocolate Chip Shortbread is a delectable treat made from a combination of butter, sugar, flour, and chocolate chips. This flaky, buttery biscuit melts on your tongue. Shortbread tastes decadent with chocolate chips. This Mary Berry-inspired meal pleases everyone.
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💗 The Benefits Of Trying This Delicious Recipe
- Rich Chocolate Flavor. The chocolate chips in this shortbread recipe give it a delicious burst of rich, decadent chocolate flavor.
- Buttery And Crumbly Texture. When butter and flour are mixed together, they make a taste that is both buttery and crumbly. Each bite is a pleasure to eat.
- Simple To Make. This recipe for homemade shortbread is great for both experienced cooks and people who have never made it before. It has simple ingredients and clear instructions.
- Adaptable Snack. This chocolate chip shortbread is a sweet treat that can be eaten with a cup of tea or on its own as a sweet snack at any time of the day.
🍫 Mary Berry Chocolate Chip Shortbread Ingredients
- 1 cup salted butter, room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (I used Bob’s All Purpose Unbleached flour)
- 2/3 cup mini chocolate chips
🍞 Mary Berry Chocolate Chip Shortbread Instructions
- In the basin of a stand mixer fitted with a paddle attachment, combine the butter, sugar, and vanilla for two minutes. Reduce the mixer speed to low and gradually incorporate the flour until just combined.
- Evenly incorporate the chocolate morsels.
- Transfer the dough to a container with a zipper and refrigerate for at least two hours. Alternatively, you can flatten out your dough now, cut it into shapes, and then refrigerate it. Both approaches are efficient.
- Preheat oven to 325 degrees Fahrenheit. Prepare a baking tray by lining it with parchment paper.
- Roll dough into a large, 1/3-inch-thick square. You can divide the dough into squares with a knife or cookie cutters.
- Bake on a baking sheet for 18 to 20 minutes.
- Transfer to a cooling rack to chill thoroughly.
💭 Recipe Tips
- Use butter that hasn’t been salted to control how salty the shortbread is.
- Before baking, chill the dough to keep it from spreading and keep the thickness you want.
- Don’t mix the dough too much; it should be a little crumbly and not too sticky.
- For a rich, smooth chocolate taste, use chocolate chips made from good chocolate.
- Don’t use gluten-free flour substitutes because it might change the taste.
- If you want the forms you cut out of the shortbread to stay the same, don’t skip the time you need to chill them.
- Don’t add too many chocolate chips, because that can make the dough hard to work with.
- To make sure the shortbread cooks evenly and doesn’t brown too fast, bake it at a lower temperature.
☕ What To Serve With Chocolate Chip Shortbread?
Mary Berry’s Chocolate Chip Shortbread goes well with many things a traditional pairing is to serve it with a hot cup of tea or coffee. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for a more decadent treat. Fresh berries are another way to add a cool touch.
🎚 How To Store Chocolate Chip Shortbread?
- In The Fridge. Traditional Mary Berry Chocolate Chip Shortbread can be kept in an airtight container at room temperature after it has cooled fully. This will keep it from going old and keep it from losing its freshness.
- In The Freezer. First, make sure the Traditional Mary Berry Chocolate Chip Shortbread is fully cool. Then, wrap each piece tightly in plastic wrap or put it in a jar that can be frozen. Put a date on the jar and keep it in the freezer for up to 3 months.
🥵 How To Reheat Chocolate Chip Shortbread?
- In The Oven. Bake at 350°F (175°C) heat the desired amount of shortbread on a baking pan for 5 minutes. Overheating can dry shortbread.
- In The Microwave. Heat some shortbread on a microwave-safe dish for 10-15 seconds on medium power. Check the shortbread and heat it in 5-second increments until it’s warm enough. Overheating makes shortbread chewy.
- In The Toaster Oven. Preheat your toaster oven heat the shortbread on a baking sheet or toaster oven rack for 3-5 minutes until heated. Watch shortbread to avoid burning.
FAQs
What’s The Best Chocolate To Use For Shortbread Cookies?
The best chocolate to use for shortbread cookies is high-quality chocolate chips or chopped chocolate bars.
How Can I Ensure My Shortbread Doesn’t Spread Too Much During Baking?
To prevent spreading, chill the dough before baking and ensure the butter is cold.
What’s The Ideal Thickness For The Shortbread Dough Before Baking?
The ideal thickness for shortbread dough before baking is around 1/4 to 1/2 inch.
Can I Add A Pinch Of Cinnamon To Enhance The Flavor?
Yes, adding a pinch of cinnamon can enhance the flavor of the shortbread.
Can I Add Dried Fruits, Like Raisins Or Cranberries, To The Chocolate Chip Shortbread Dough?
Yes, you can add dried fruits like raisins or cranberries to the chocolate chip shortbread dough for added texture and flavor.
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Mary Berry Chocolate Chip Shortbread Nutrition Facts
Amount Per Serving
- Calories: 180
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 30mg
- Sodium: 80mg
- Total Carbohydrates: 17g
- Dietary Fiber: 1g
- Sugars: 7g
- Protein: 2g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Chocolate Chip Shortbread
Description
This Chocolate Chip Shortbread recipe from Mary Berry uses simple ingredients like butter, sugar, flour, and chocolate chips. It only takes 30 minutes to make and makes 20servings, so it’s a quick way to satisfy your sweet tooth.
Ingredients
Instructions
- In the basin of a stand mixer fitted with a paddle attachment, combine the butter, sugar, and vanilla for two minutes. Reduce the mixer speed to low and gradually incorporate the flour until just combined.
- Evenly incorporate the chocolate morsels.
- Transfer the dough to a container with a zipper and refrigerate for at least two hours.
- Alternatively, you can flatten out your dough now, cut it into shapes, and then refrigerate it. Both approaches are efficient.
- Preheat oven to 325 degrees Fahrenheit. Prepare a baking tray by lining it with parchment paper.
- Roll dough into a large, 1/3-inch-thick square. You can divide the dough into squares with a knife or cookie cutters.
- Bake on a baking sheet for 18 to 20 minutes.
- Transfer to a cooling rack to chill thoroughly.
Notes
- Use butter that hasn’t been salted to control how salty the shortbread is.
- Before baking, chill the dough to keep it from spreading and keep the thickness you want.
- Don’t mix the dough too much; it should be a little crumbly and not too sticky.
- For a rich, smooth chocolate taste, use chocolate chips made from good chocolate.
- Don’t use gluten-free flour substitutes because it might change the taste.
- If you want the forms you cut out of the shortbread to stay the same, don’t skip the time you need to chill them.
- Don’t add too many chocolate chips, because that can make the dough hard to work with.
- To make sure the shortbread cooks evenly and doesn’t brown too fast, bake it at a lower temperature.
Mary Berry Chocolate Chip Shortbread