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.
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Bittersweet Chocolate Chip Shortbread
Ingredients
- 2 sticks, 8 ounces unsalted butter, melted
- 2 1/2 cups all purpose flour, fluff up the flour before you scoop it into your measuring cup, and then gently level it off with your finger
- 1/2 cup oat flour
- 1/2 cup sugar
- 5 Tbsp cornstarch
- 1 cup bittersweet chocolate chips
Instructions
- 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!
Notes
Nutrition
thanks for pinning this bittersweet chocolate chip shortbread!
Your kind warning would be of no value to me if this was in my house. Yikes, it looks amazing and I know it wouldn’t last past sundown!
You must be part Scottish to be go great at shortbread! This looks so wonderful with just the right texture to melt in your mouth! Lovely!
I never thought about it, I have British blood, for sure, but not sure about the Scots part – I’d love to visit sometime, though.
Oh my, I’m in serious trouble! No need setting me straight – shortbread junky 🙂
This is another one I love. I won’t make it until I know I’m sharing with several others though! I made the Scotish lemon shortbread and my friends loved that. This sounds wonderful also. After reading your comment about adding or not adding the vanilla, I think I will make it without the first time to see what you mean. I have no doubt we will love it:-)
Sue, I am so ashamed…. I made the version you posted months ago, and still have not blogged about them! Just the other day I saw the pictures on my computer and said to myself “I must write this up”
now you nudge me again in that direction…. which is a perfect direction… 😉
Can’t wait to see what you made Sally 🙂
I made the ones from this post:
http://theviewfromgreatisland.com/2014/10/the-best-chocolate-chip-cookies.html
for a moment I thought I was going crazy because my first search of your site did not retrieve it, so I went to your index and finally found it (sigh)
You ALWAYS get to me w/ your cookies..?Toujours!
One of my favourites! This looks perfect to me.
Shortbread is one of my favourite sweet treats. It’s simple perfection! Love the added chocolate and the oat flour. The flavour must be great 🙂 Pinned!
Sue,
This shortbread looks amazing! I bought a 9 inch tart pan w/removeable bottom a while back, and never got around to using it. Now I have the perfect recipe, and can’t wait to try it! I will be sure to add the vanilla, you just can’t get that gourmet sweetness from anythng else. Thanks again for another fun, and yummy post!
I think you’ll love that pan, I use mine so often. And yes, the vanilla is a really good addition, but I also like how the flavor of the butter and flour comes through without it, it’s definitely a different experience from most sweets, but that’s why I love it so much.
Yum! That is all I can thing to write…yum! Now I will obsess about this recipe until I make it.