Giant Swiss Chocolate Chunk Shortbread Recipes

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GIANT SWISS CHOCOLATE CHUNK SHORTBREAD



Giant Swiss Chocolate Chunk Shortbread image

From canadianliving..com This makes 15 very large cookies. If you'd like smaller cookies, reduce chocolate to 6 oz (175 g) and cut into sixty 1/4 inch chunks. Roll dough by rounded 1 tbsp into balls and press chocolate chunk into each. Bake for 20 to 22 minutes. This will yield 60 cookies.

Provided by Dreamer in Ontario

Categories     Dessert

Time 42m

Yield 15 serving(s)

Number Of Ingredients 7

400 g bar Toblerone chocolate bars (or any Swiss milk chocolate with honey and almond nougat)
2 cups unsalted butter, softened
2/3 cup superfine sugar
1 1/2 teaspoons vanilla
1/2 teaspoon salt
3 3/4 cups all-purpose flour
1/4 cup cornstarch

Steps:

  • Cut chocolate bar between triangles into 15 large pieces and set aside.
  • In large bowl, beat butter with sugar until fluffy.
  • Beat in vanilla and salt.
  • Stir in flour and cornstarch.
  • Knead gently to bring dough together.
  • On lightly floured surface, roll dough into 15 inch log.
  • Cut into 1 inch thick rounds.
  • Place, 2 inches apart, on parchment paper lined baking sheet.
  • Press 1 chocolate piece, flat side down, into each round.
  • Press dough to surround and overlap chocolate edges.
  • Bake in 325F oven until golden (22 to 25 minutes).
  • Let cool for 10 minutes and transfer to racks and let it cool completely.

Nutrition Facts : Calories 374.5, Fat 24.9, SaturatedFat 15.6, Cholesterol 65.1, Sodium 81.8, Carbohydrate 34.8, Fiber 0.9, Sugar 9, Protein 3.5

SALTED BUTTER CHOCOLATE CHUNK SHORTBREAD



Salted Butter Chocolate Chunk Shortbread image

Provided by Food Network

Categories     dessert

Time 2h50m

Yield 24 cookies

Number Of Ingredients 9

1 cup plus 2 tablespoons salted butter, cut into small pieces, cold
1/2 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
6 ounces semi- or bittersweet dark chocolate, chopped (you want chunks, not thin shards)
1 large egg
Demerara, turbinado, raw or sanding sugar, for rolling
Flaky sea salt, for sprinkling

Steps:

  • Beat the butter, granulated and brown sugars and vanilla with an electric mixer until light and fluffy, scraping down bowl as needed. Add flour and mix just until combined. Add chocolate chunks and mix just until incorporated. (Mixture will look crumbly.)
  • Divide dough between 2 sheets of parchment paper, waxed paper or plastic wrap and use your hands to form the dough halves into logs about 2 to 2 1/4 inches in diameter. Chill until totally firm, about 2 hours. I hastened this along in the freezer (30 minutes, tops) but did feel that the cookies were better after resting longer. (But do know that it works!)
  • When you're ready to bake the cookies, heat the oven to 350 degrees F. Line 1 or 2 large baking sheets with parchment paper.
  • Lightly beat the egg and unwrap the chilled cookie logs to brush it over the sides. Sprinkle the coarse sugar on the open wrapping and roll the logs into it, coating them.
  • Using a sharp serrated knife, cut logs into 1/2-inch-thick rounds. You're going to hit some chocolate chunks, so saw gently, squeezing the cookie to keep it from breaking if needed. Arrange cookie slices on prepared baking sheets 1 inch apart (they don't spread much) and sprinkle each with a few flakes of sea salt. Bake until the edges are just beginning to get golden brown, 12 to 15 minutes. Let cool slightly before transferring the cookies you don't eat immediately to a wire rack to cool.

CHOCOLATE CHUNK SHORTBREAD



Chocolate Chunk Shortbread image

The secret to these best-ever, melt in your mouth shortbread cookies is toasting the flour and baking the cookies in a slow oven. Mmmm... Original recipe adapted from Desserts By Phipps in Toronto. Prep time includes refrigerating dough.

Provided by MMers

Categories     Dessert

Time 2h15m

Yield 72 cookies

Number Of Ingredients 5

2 1/2 cups all-purpose flour
2 cups butter, softened
1 cup fruit sugar (instant dissolving)
1 cup rice flour
8 semi-sweet chocolate baking squares, chopped

Steps:

  • Place 1 1/2 cups of the all purpose flour in a 12-inch frying pan and cook (yes, cook!) over medium heat, stirring constantly, until flour is medium brown in color (about 8 minutes).
  • Let cool.
  • In bowl, beat butter and sugar until light and fluffy.
  • Sift together rice flour, cooked all purpose flour and remaining all purpose flour.
  • Stir until well blended.
  • Stir in chocolate chunks (I've also used mini semi-sweet chocolate chips and the cookies taste just as good).
  • Refrigerate until dough is stiff enough to handle (about 1 hour).
  • Roll into 1 1/4" balls and place on parchment-lined baking sheets about 2" apart.
  • Bake in preheated 275 degree oven for about 50 minutes or until slightly golden on the bottom.
  • Let cool 10 minutes before removing from baking sheet.

Nutrition Facts : Calories 84.2, Fat 6.1, SaturatedFat 3.8, Cholesterol 13.6, Sodium 45.5, Carbohydrate 7.1, Fiber 0.4, Sugar 1.7, Protein 0.8

SALTED CHOCOLATE CHUNK SHORTBREAD COOKIES



Salted Chocolate Chunk Shortbread Cookies image

These wildly popular cookies were developed by Alison Roman for her cookbook, "Dining In: Highly Cookable Recipes." "I've always found chocolate chip cookies to be deeply flawed (to know this about me explains a lot)," she writes. "Too sweet, too soft, or with too much chocolate, there's a lot of room for improvement, if you ask me. But no one asked me, and rather than do a complete overhaul on the most iconic cookie known to man, I took all my favorite parts and invented something else entirely. Made with lots of salted butter (it has a slightly different flavor and a deeper saltiness than using just salt - I prefer unsalted butter everywhere else but here), the dough has just enough flour to hold it together and the right amount of light brown sugar to suggest a chocolate chip cookie."

Provided by Alison Roman

Categories     cookies and bars, dessert

Time 45m

Yield 24 cookies

Number Of Ingredients 9

1 cup plus 2 tablespoons/255 grams total salted butter (2¼ sticks), cold (room temperature if you're using a handheld mixer), cut into ½-inch pieces (see note)
1/2 cup/100 grams granulated sugar
1/4 cup/55 grams light brown sugar
1 teaspoon vanilla extract
2 1/2 cups/325 grams all-purpose flour (see Tip)
6 ounces/170 grams semi-sweet or bittersweet dark chocolate, chopped (not too fine; you want chunks, not little shards)
1 large egg, beaten
Demerara sugar, for rolling
Flaky sea salt, for sprinkling

Steps:

  • Line two rimmed baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, both sugars and vanilla on medium-high till it's super light and fluffy (3 to 5 minutes for a stand mixer; 6 to 8 for a hand mixer). Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and mix just to blend. If necessary, knead the dough with your hands to make sure the flour is totally incorporated. At this point, the dough should be smooth and feel like Play-Doh with no pockets of flour.
  • Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands, form the dough into a log shape; rolling it on the counter will help you smooth it out, but don't worry about getting it totally perfect. (Don't be afraid to make them compact. Shortbread is supposed to be dense. That's part of why it's so good.) You can also do this using parchment paper, if you prefer, but plastic wrap is easier when it comes to shaping the log. Each half should form a 6-inch log, 2 to 2¼ inches in diameter. Chill until totally firm, about 2 hours.
  • Heat the oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the demerara sugar (this is for those really delicious, crisp edges).
  • Using a serrated knife, carefully slice each log into ½-inch-thick rounds (if you hit a chocolate chunk, slowly saw back and forth through the chocolate). If the cookies break or fall apart, just press them back together - the dough is very forgiving. Place them on the prepared baking sheets about 1 inch apart (they won't spread much). Sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating them all.

Nutrition Facts : @context http, Calories 267, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 20 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 12 grams, Sodium 135 milligrams, Sugar 9 grams, TransFat 1 gram

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