Bittersweet Chocolate Chip Shortbread ~ this classic buttery shortbread studded with chunky bittersweet chocolate chips melts in your mouth and gives the whole notion of chocolate chip cookies a whole new meaning!
This is the shortbread that started me off on a lifelong love affair with the stuff. I’m not sure why it hasn’t made it onto the blog yet. The big chunks of chocolate, I prefer bittersweet, make the buttery shortbread just that much more decadent. I don’t know anyone who doesn’t love chocolate chip shortbread. If you know one, send them to me, I’ll set them straight.
The main difference between shortbread and cookies, or cake, is its texture. Where cookies are crunchy or chewy, shortbread is buttery tender and soft. Where cakes are airy and spongy, shortbread is dense and melting. There is no leavening in the dough, so it doesn’t rise, it just puffs up a bit. If you haven’t had it before you’ll be struck by the unique ‘mouthfeel’ of the flour and the butter that have basically just been rubbed together to form the dough. It sticks to the roof of your mouth a bit, which allows you to savor the subtle flavor. I warn you, it’s addictive!
Its a gem of a recipe because it’s so easy to throw together — one bowl, very little mess, and a quick baking time. Shortbread is fairly forgiving, and so there are little adjustments and variations you can make to the basic recipe as you get used to it. The recipe I’m posting today is not exactly the one we have made over the years, it’s a little different. With my Lemon Sugar Shortbread I discovered the technique of using melted butter and I like the ease of that so I am continuing to do it.
Depending on the pan you use, you can slice the shortbread in triangles or squares. Try not to eat it all in one go…
TIP: You can see just the very edges of the shortbread are golden, don’t make the mistake of over baking it, it will still be pale on top when it is done.
Bittersweet Chocolate Chip Shortbread
- set oven to 350F
- Put the flours, sugar, and cornstarch in a large mixing bowl Whisk to combine everything well.
- Toss in the chocolate chips, and then pour in the butter, mixing as you pour. Stir the dough together until there is no more dry flour left. The dough will be crumbly, but will hold together when pressed.
- Press the dough into a 9 inch round tart pan, with a removable bottom, there's no need to grease it. You can also use a regular round or square baking pan, 8 or 9 inches. Use your hands to flatten it out and get it as even as possible. I like to prick it all over with the tines of a fork.
- Bake for about 22-25 minutes, until the shortbread is just getting a slight golden tinge around the very edge. Don't over bake.
- Let the shortbread cool for about 20 minutes on a rack. I like to slice it while still warm, but be careful, the shortbread will be delicate until it has fully cooled.
- Do take a taste while it is still warm though, it's pure heaven!
thanks for pinning this bittersweet chocolate chip shortbread!