thanks so much! Only thing I did different was I sliced the cookies first, then did a quick “roll” into the egg wash and then in the sugar. Well fudge, at first I was like “Pass!” because I don’t think chocolate chip cookies (particularly the salted chocolate chunk from this site) need reinventing or reimagining, but you’ve written about this recipe so lovingly – truly more glowing than your usual posts – that I am *longing* to be back in my kitchen to try them out. I rolled them into”heart shaped” logs, they are now chilling. I had to bake my a little longer. they’re good…but i want them to be better!!!! I’d say that on both this recipe and the Dorie Greenspan World Peace Cookie recipe in the archives, the single most frequent complain is about the dough crumbling as you slice it. Question- you not 2 ¼ cups of flour, but based on the flour bag (¼ cup=30g) should your recipe be 270g? Or do I let it thaw out a bit before slicing? This is a shortbread cookie so google shortbread and read what they say about it. It’s definitely going to look crumbly at first — you can see my heap of scraps — but if the butter was fully beaten in and got fluffy, it should all come together. wasn’t sure that instant espresso was the same as espresso powder, but clearly it was just right. I carefully unwrapped the refrigerated logs after their time in the fridge, and both logs crumbled immediately. http://community.livejournal.com/bakebakebake/821217.html#cutid1. Sign In. I just put the egg in a small bowl and took each cookie and rotated it in the egg, just coating the rim, before spinning the edge in sugar. I chilled the dough for nearly 3 hours so I’m not really sure what to do differently in the future. I had no crumbling issues at all. I’ve never tried making shortbread, so I’m looking […] » How To Make Espresso Chocolate Chip Shortbread Cookies says: October 4th, 2011 at 1:02 pm […] found this for Espresso Chocolate Chip Shortbread on Food Gawker. At first I thought they were a tad too soft and delicate, but after nibbling a couple more, I have to say they’re starting to grow on me. I made a batch of the dough and transported it in a cooler to my son’s house (3 hours away) and baked them that evening. They were one of the most popular on my cookie tray this Christmas! I made these this weekend, and they look exactly like yours. At first they scared people away because they look like chocolate chip but are not as sweet, but my friends have come to love them as much as I do! Thank goodness for parchment paper!! Beautiful pictures! A special bonus for me: this is the lost recipe my mother made in the 60’s except hers had lemon zest and raisins instead of chocolate chips. My dough is so crumbly that I can’t form it into a log….any suggestions? After that everything came together perfectly and these were delicious and look just like the photos. roll in a bag?!? Also, do you think these cookies would ship well in this summer heat? I creamed the butter and sugars for 5 full minutes. Crumble issues? Just thought I’d share in case someone else made that same mistake. Many thanks for sharing this recipe! I made these and they completely fell apart after 1 day of refrigeration. I just baked them with a Lindt dark chocolate caramel (really toffee bits) sea salt bar and it’s delish! I’ve seen many websites which gives the equivalent from cups to grams and they differentiate between powders (icing sugar, flour) and other stuff (ex choco chips): http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html It was such a treat meeting you. I used measuring cup for flour not weight. I really started making serious cookies this Christmas. I agree that it’s hard to find the perfect choc chip cookie recipe. FWIW I baked up one roll after a 30-minute freeze. So just seeing if this would translate because I generally hate making cookies. http://www.seriouseats.com/2018/01/how-to-troubleshoot-winter-baking-projects.html. Maybe a handful of slices remained intact. Deb, in your haste to get these into the oven you forgot to tell us when to add the egg. Chocolate Chip Shortbread Cookies printable recipe. Occasion: Was visiting people at work and wanted to drop off some goodie bags! Hi Deb. I’m more likely to think it’s flour measuring — a scooped cup of flour is notably heavier than a fluffed-then-scooped or a fluffed-and-spooned cup. But if I didn’t, I wouldn’t h… No issues with crumbliness as long as you beat the butter + sugar thoroughly. YUM!!! I’ve recently tried a couple of shortbread recipes, and though the flavor was awesome, I could not get either dough to come together. Or just a hand full of nibs if you can find them. I haven’t tried it yet, unsure if I will. BUT, the recipe called for working the crumbly dough until it came together in a ball, then you pressed it into the pan. So not as interesting as a chocolate chip cookie. I had no trouble with the dough being too “crumbly” but maybe that was because I creamed cold butter/sugars on med.high for a full 6 minutes. I was excited to make these, but was disappointed with the result. All of that being said, they still turned out delicious (just not very pretty) and that’s with me forgetting to add the vanilla. If only I saw this recipe earlier … going across the street soon for a smorgasbord party. They crumbled a bit when I was cutting them but most were salvageable. ;). Perhaps you have a particularly un-salty brand of salted butter? I let the pan sit for 5 minutes then cut them into squares. The cookies were challenging to cut and the chocolate chips didn’t get delicious and melty but they were still delicious. We baked a batch to thank a friend for a gift he brought us back- but after my husband tastes these, (good manners be damned) we will polish these off before the weeken’s up. (Cherry tomato-size chunks?) Previously, I had had such a hard time with the dough crumbling totally and I would resort to just squishing the dough into a ball. I made them using a hand mixer for beating the butter and sugar and then I mixed the flour and chocolate chunks by hand and had no issues. Alas, my family prefer the Salted Chocolate Chunk cookies, but we see what others think at the Scottish themed party tonight! Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners’ sugar together on medium speed for about 3 minutes, until the mixture is very smooth. Love it! Personally I would have preferred Illy espresso because I’m an addict, but I couldn’t get any in time. It’s crumbly and completely falls apart. Wrap and form the dough, smoothing with your hands, any cracks can be dealt with when you slice it, by just pushing it together. Like Deb, we like tiny bites of things, so I score them pretty little. But here is where I tell you the secret that I hope will blow your mind, even though I haven’t tried it myself–yet. Can’t wait to make World Peace cookies next to use up the rest of my mini semi-sweet chips. No, I don’t think they’re the right kind. I usually buy a block of Kerrygold and then use a pat of regular butter to make up that last 5 grams, with great success! I feel like that is why it is so crumbly for so many people? Cookie Recipes. Yes, the result is a bowl full of big crumbs, but pile them out onto the cling wrap and work them into a roll. I made these again, and I highly recommend using Kate’s salted butter. Chocolate and toffee bits! I would make two changes next time… I used 60% cocoa ghiardelli chocolate— it was a bit TOO bitter…next time I would use semisweet. They don’t last long! I can’t wait to try these. They look ridiculously good. And while I will never, ever (ever) complain about a plain one made with some of that Danish butter with sea salt flecks, I’m continually impressed by the myriad of ways shortbread can be adapted and still be as delicious as the original. These cookies were an absolute mess for me. My father, who doesn’t like “American-style” biscuits (cookies) ate three. There’s just enough flour to hold it together, just enough brown sugar to suggest a chocolate chip cookie, and chunks of irregular chocolate pieces to “prevent chip congregation” (although, warmly, let me suggest that only a monster could hate such a thing). With that being said, the ones that came out were delicious. I just made these for teachers who wrote me letters of rec and they are incredible! I don’t think the couple of tablespoons of regular butter detracted from the quality, but I might have to do a comparison some day…. Hi Deb, Add flour to creaming mixture in 1/2 cup amounts, scraping down occasionally & dough starts to come together in big clumps, stop. Try it and let us know how it works for you!! ( I used boring old Costco stick butter) I did cream everything for a good long while until it wasn’t crumbly anymore. A 9″ x 10.5″ block cut into 1.5″ x 1.5″ squares would make 42, not 32 cookies. OMG…I made these today with the Ghiradelli’s Toffee Interlude and I think these will always be on my xmas baking list!!! Eight years ago: How to Host Brunch and Still Sleep In, Spinach and Cheese Strata, Pear Bread, Parmesan Cream Crackers, Walnut Pesto, and Spicy Caramel Popcorn After reading some comments, I thought the temperature of the ingredients might be the culprit. So I’ve made these twice and both times the cookies spread. The cookie now has a mocha-toffee vibe, which is good, but I feel like I would have preferred to go the buttery shortbread —> espresso —>toffee route. Specifically I’m thinking of one of my favorite readily-available toffee chocolate bar, Ghiradelli’s Toffee Interlude. I used salted butter since that is what I had. If I did the math right it calls for 18 T (so, one full US-sold Kerrygold plus 3 T). Cut the dough into squares using a … Each slice totally fell apart into crumbles and I had to mash it into something that resembled a cookie. I also made these and had the resulting crumbly mess. The second roll had the benefit of ~12 hours in the fridge, but I really think the closed oven helped. Why I have uneaten dark chocolate – caramel combos lying around, don’t ask… Regardless, these cookies are amazing and I would HIGHLY recommend using a caramel filled dark chocolate bar in place of the semi sweet chocolate bar. I’ve made this 4-5 times by now and it’s come out perfectly each time– no crumbling whatsoever, and no spreading when the cookies bake. I had a freezer full of butter (not that this is a bad thing) I needed to use so I’m doing a study of shortbread. I always love everything you do. i made these cookies just now and they are great! Temperature less so, though chilling does help solidify fats, making slicing slightly easier. Also, In my opinion, you don’t need that egg to make the sugar stick. This combines both. My two sticks of standard American supermarket butter weighed only 226g – I needed a few extra tablespoons to meet 255g than I would have added had I not gone by weight. I made them with ground coffee and they were coffeeish enough – can’t imagine how incredible they would be with espresso. I had zero issues! It’s 3 days before Thanksgiving and the house already smells like the holidays. Seems better safe than sorry. That never happened before. I made these for a cookie swap a few days ago! Maybe you have mixed the dough too much after adding the flour? I tried them with toffee pieces too, and they were delicious!! Chapter 1- feeling smug b/c my dough wasn’t super crumbly. The crispy edges are amazing. Wish I had remembered! And I probably cooked them for about 19 minutes before I gave up. How does this dough compare to the World Peace Cookie dough? But the single dish I did not expect to make were these cookies and their full title — Salted Butter Salted Butter and Chocolate Chunk Shortbread, or Why Would I Make Another Chocolate Chip Cookie Ever Again? I really thought your idea of doing the toffee-coffee was an awesome idea. Then egg wash and sprinkle sugar on each slice before baking. I guess I’m a little late to the salted butter chocolate chip shortbread cookie party – I had been away from home (thus, my kitchen) for the last three months – but I pulled together a batch of these today. Since the weather is very cold, it seems like a good day to try them. You’re going to hit some chocolate chunks, so saw gently, squeezing the cookie to keep it from breaking if needed. If I kept all the dough at the same depth? Deb, these are awesome! One Tablespoon is three of the Starbucks packets. A coffee-flavored chocolate chip shortbread cookie. Happy New Year.❤. I think I’ll try making it thinner next time. The consistency was more cookie-dough like, not crumbly at all…I was worried they wouldn’t end up tasting shortbread-y for this reason. Followed this recipe as written, but used half bittersweet and half Ghiradelli Milk Chocolate Caramel squares, chopped. I just baked 3 dozen cookies for a cookie exchange at work, but I would have LOVED to make these instead!! It’ll have to be next year because I have a line up of other Smitten recipes to make for New Years Eve. As soon as I saw this posted yesterday, my husband practically demanded that I make them. Then logs, etc. It might be your butter. Really love this recipe and it’s so simple that I’ve committed it to memory: 1-2-3, i.e., 1 cup confectioner’s sugar, 2 sticks of butter, and 3 cups flour (along w dash of salt, vanilla extract, coffee and chocolate chips). They are super delicious, but be aware they are not great for gifting unless you have tins or jars to put them in. I had a few chocolate samples I was lucky to come into on book tour and used a few of them, plus the end of a block of Scharffen-Berger. I had no problem making the dough at all. PS my husband and I just had salad – kinda afraid of the food (smorgasbord ????!!!) Let the dough come to room temp, add 1-2 tbsp heavy cream remix just until it comes together loosely. They were just like. Whether there is a meaningful decline in taste is up for argument; but it seems odd to consider such an item “fresh”. So…I thought I’d make these. i bake for 20mins but the texture is not crispy, so i bake for 3 more mins with 180C for the desire result! WHAT, you may ask, is the reason? Yep – I’m a salted butter girl too. My dough came out perfect and they baked up nicely (18 min or so). I’ll try again another time. These are going to be amazing hostess gifts for my two Easter dinners. You get nice, non-uniform shards with some smaller bits. And it worked. If anyone is in similar shoes, it worked fine. :). Thanks! My mother just stared! They’re for a cookie exchange tomorrow so I’m hoping for the best! And the cookies look divine! Creamed the butter and sugar very long and had no issues with crumbliness. Now fixed! The shortbread looks so yummy, love it with chocolate chips :D. Okay, these are delicious!!!! Yep, had the same problem as many others–made in my wintry cold kitchen, and dough was a crumbly mass. I add the chopped chocolate before the flour so flour is last thing and chocolate’s fully incorporated. I wonder if the difference is in the flour content. Excellent recipe. I’ll have to try it sometime as written to see if I can tell a difference. These will be a staple in our home. While the chocolate chunks were a nice look, the actual chopping of the chocolate was not fun and made a huge mess. They are definitely more fragile than a normal shortbread, as the thinness does not leave them as durable as a regular shortbread. I make these often! We skipped the egg/sugar on the second batch and they were still perfection! Sometimes I’m waiting for them to look right and it ends up being totally overcooked when you taste them, so at 19 minutes, I got antsy and took them out. I partnered with my friend’s at Bob’s Red Mill on this Chocolate Chip Shortbread recipe. Notes: I used kerrygold butter and creamed it with the sugar using a hand mixer. I also dipped the sides of a few in melted chocolate for those that like chocolate to stand out more than coffee. I used a scoop and baked right after I made them, still very tasty. Now I get to say what you said, “Why have I never thought of this before?”. I did not do the egg wash or sugar on the outside, but left them in the fridge for about 2.5 hours and then (gently!) Pin. She says she’s always found chocolate chip cookies to be “deeply flawed” — “too sweet, too soft, or with too much chocolate.” She thinks “there’s a lot of room for improvement.” I am that scream emoji. :). I used an assortment of chocolates–dark chocolate with espresso beans, baking chocolate and a hazelnut truffle bar. ‘course, it would just be easier to make them early and freeze them.! When I unwrapped the “logs” to slice they just crumbled apart, so I pressed them into a baking dish lined with parchment paper and baked at 350′ for ~30 min until top/edges started to turn golden brown and served them as salted chocolate chip cookie bars. YIPPEE!!!!!!!!!!!!!!! Hope this helps someone! But I do tend to default, when developing recipes for others, to unsalted just for consistency. hi all—I’m desperate to make these cookies, but unfortunately I’m a college student devoid of access to any electric mixer. I also mixed a little past “just combined” when I added the flour. I made these as a Mother’s Day treat for myself, and they are one of the best cookies I’ve ever had. Put the plastic bag on a cutting board and slit it open. Juliet — I am unfamiliar with them but they circulate heat evenly, yes? Lovely and delicate and oh the aroma of warm buttery coffee chocolate in my kitchen…YUM! I love this recipe – this is my new favourite cookie recipe! I made these yesterday for my Christmas cookie selection – and they are a great addition! Did you make them as written in the recipe? Nine years ago: Cranberry Vanilla Coffee Cake, Seven-Layer/Rainbow Cookies, Grasshopper Brownies, Braised Beef Short Ribs, Gramercy Tavern’s Gingerbread, Pecan Sandies and Sugar and Spiced Candied Nuts These cookies are absolutely perfect! (Both should work, but as it’s not only her, I want to get to the bottom of it.). I do have to admit, though, that the slicing can be quite difficult since I typically make the dough ahead of time and freeze it. I usually mix cookie dough by hand, but that’s with softened butter. Save Recipe. I made this for a party, post-New Years, and many guests raved about them! Six years ago: Cinnamon Brown Sugar Breakfast Puffs and Scallion Meatballs with Soy Ginger Glaze I made these and used organic unsalted butter + the 3/4 tsp salt recommendation because that is what I had on hand. Let the dough rest overnight and then today rolled it in the sugar, sans egg so made sure to really press the dough roll into the sugar. “Chip congregation”…really? My husband and I both think that they’re better than regular chocolate chip cookies (crazy, right?). Could it be a little jealousy? but I did throw in a hand full each of chocolate and toffee and its a very yummy combo. Thank you! But…I still didn’t think the coffee flavor was very strong at all. It should be fine. May 2, 2020 - I have, for forever and a day, looked for a chocolate cookie I could crown with what I considered the highest honor one could bestow on it, declaring it the browniest cookie. The did spread a bit which I wasn’t expecting. I am back to visit several months later and was asked to make “the best cookies again!”. I made as part of my Christmas baking this year, and WOW!!! They get better with age–and really, who doesn’t want that? I bought fancier butter but while they’ll taste better I don’t think that likely was what made it better. I just baked these and were very happy with how they turned out. Now I gotta make the cookies too. A scooped cookie (from shortbread dough that has been chilled) won’t spread very much, it might retain the scooped cookie shape too much. Cookies spread all into one giant mess! These cookies were A TRIAL. Anyone else remember that? Thank you! She says that it’s not, in fact, bleached but a bit of marketing that makes unbleached sound better (I’m paraphrasing but find this fascinating). I wasn’t worried about too much gluten development because 1) not water in the recipe and 2) I used 1/2 whole wheat flour. I say go for it. I understand why people have advertising on their pages, it’s a fact of life now – everybody’s got to make a living….. but on your emails TOO? Was a tad nervous to make these with the variability that folks have reported, but mine turned out well. However, when I baked them they all melted into one big cookie crust, they taste amazing, but they’re definitely not cookies. I just wanted to know when to add it because I am sure it is required. When spread, don’t really taste good. I’m not fussy when it comes to shortbread but these are a HUGE improvement over tollhouse cookies. My dough logs are in the fridge. So late to the party on these, but I finally made them yesterday. I’m very happy (and so is my boyfriend) that I gave these a third shot since they are so so so good!! My logs just kept coming out square. I baked up the second roll just now (never too early!) Can’t wait to dig in. I will bake them later tonight or Sunday morning. I wasnt sure how I felt about it when it first came out of the oven but once it cooled/hardened over night and I had it with some tea today… I really enjoyed them. Most important is that they have a golden edge before you take them out. May 9, 2020 - Crisp edges, soft, faintly stretchy and marshmallow-like insides and a not-insignificant amount of chocolate chips. I see from previous posts that some people had trouble with the dough. i tried these yesterday/today, and my dough was crumbly/dry not crumbly/glossy like the picture before I rolled it. I hope this helps. Don’t skip the sugar outside, it’s almost the best part. i also forgot to pierce them with a fork, not sure how much that affects the texture in the end. It started falling apart when I moved the log to the cutting board. Mixture will look crumbly. Tl;dr: you likely need more than 5 minutes to cream cold butter and sugar together, but rely on what you see in the bowl and not just the timeframe in the recipe (h/t Bravetart). Chocolate Chip Shortbread Cookie Dippers - The Toasty Kitchen says: April 12, 2018 at 12:27 pm […] out my recipe for Mint Chocolate Shortbread Cookies or Shortbread Cookies with Sprinkles if you love shortbread as much as I […] This is the first time I’ve ever felt compelled to comment on a recipe here (and I’ve made many). Delicious and so pretty. Well – delicious disaster. but never had expresso flavored ones, especially homemade one. I was cooking with my 4 and 6 yr old, and they were making me nervous. No, more than that…ummm…hard to stop eating…well, yes…but you did forewarn us all…ummmmm….irresistible? New here? Butter still cold when you start to mix it. Maybe I’ll go back to garbage supermarket butter next time? The thing that made it all come together I think was hand mixing (or kneading) the flour with the butter/sugar. Ah, looking for this flour information on line and just realized that it is a book, “BrarveTart”. But, I persevered and tried a second time. A nice change from a standard American chocolate chip cookie. Was about to make the fudgy brownie cookies and realized someone has been nibbling my chocolate. It did a great job with the butter being so cold. Did she weigh her ingredients or measure with cups? I got that book for Christmas and it’s got a ton of flags sticking out of all the things I want to make. I have to admit that one of the coolest things about this is the rolling-in-a-bag technique. Love these! Separately, am very curious as to why some struggled with crumbliness while others among us did not. A second batch is just coming out of the oven now.. and I am truly amazed. Three years ago: Deep Dark Gingerbread Waffles, Fairytale of New York and Roasted Grape and Olive Crostini (Almost as good as Aruba.). These are insanely good. 1. He doesn’t even wait till it defrosts! Directions: Yes, that's right: chocolate chip cookies made from chickpea flour. I could even get mine to stay together for a log, just crumbles. Seven years ago: Spicy Gingerbread Cookies, Crescent Jam and Cheese Cookies and Milk Punch This is an uberlate (and probably unnoticed) comment but beyond the fact I LOVE LOVE LOVE the flavor combination of these cookies and whole-heartedly advise that they be eaten immidiately for the sake of avoiding tastebud torture, one should note the amazing ability of these cookies to bloom with even more espresso flavor as time passes. No more over-spreading! Salted butter is the best! I forgot the vanilla extract! Your website recipes and books are absolutely BEYOND! It did take about 9 minutes in my Kitchenaid stand mixer to get what I think of as “light and fluffy,” starting at a lower speed, and getting to about 6 halfway through. I heard about this amazing article have you seen this introductory speech here. You know, I’ve made coffee-flavored sweets a lot of times, always with instant coffee, and I always love them but my black-coffee-loving hubby never can taste the coffee. They were okay, but not great, and I was pretty disappointed! I am by no means a novice baker. I followed the recipe exactly and it was so crumbly I could form it into anything. The second time they are awful. I think weighing out the ingredients or being very careful about measurements is the key to getting the dough to come together instead of a crumbly mess. It came together beautifully. Made these by weighing all ingredients, using one block kerrygold and enough “regular” butter (couple tablespoons) to hit 255g. Deb, I made these yesterday and they were terrific. Thank you! https://www.thecut.com/2018/03/alison-roman-chocolate-chunk-shortbread-cookies-over-easy.html. I have been warning my food-loving friends who have also been eyeing this recipe that is not worth the hassle or heartbreak. Just wished they looked better. It still won’t look like the dough pictured with Deb’s (or Alison’s) stand mixer, but it will come together. My father supplied milk to this Co-op for over 25 years, and in my opinion, it’s the best Irish butter there is. Cook a few more cookies. I still just measure, not weigh, and use the cheapest butter at the grocery store (2 sticks plus 2 Tablespoons, cut on the line on the wrapper). I wish I could include a photo here Simple but gorgeous , made a whole batch for weekend guests and they have gone down a storm !!! I am a long time smitten kitchen fan and decided on this recipe for a less sweet dough as I chopped up numerous aero bars from my kids’ Halloween haul. My bestie and I are having our annual Palentine/Galentine/ Gaylentine dinner on Sunday to go along side classic chocolate mousse for dessert. My dough didn’t crumble. I just found the egg/sugar step to be rather fiddly (that plus chilling=extra work, in my book) & I don’t think they taste all THAT amazing compared to other cookies I regularly make / for everything I’ve heard about them. It’s not a major player here. https://curlygirlkitchen.com/chocolate-chip-shortbread-cookies They also didn’t come out half as pretty, but maybe I should have chopped my chunks smaller? I attempted to make this and the dough was a giant crumbly mess. Email. May 9, 2015 - Crisp-edged, soft within, finished with a faint crunch of sea salt, and absolutely puddled with chocolate. Sugared edges were brownish log with parchment paper, but i ’ m afraid.. crispy crunchy... S impossible to slice before Thanksgiving and the cookies make cookies and will cookies! First thought is likely of butter—and lots of it if i tried it yet, if! Of those Nestle Skor toffee bits ( Heath-not covered in chocolate every holiday for! Coating won ’ t tried it myself but i ’ d be lovely dipped in.., of all the ingredients again… shortbready ”, but clearly it was crumbly! Enough “ regular ” butter ( couple tablespoons ) to hit some chocolate chunks were huge! Impossible to get these into the zip lock bag is amazing be very frustrating bits. They need a boost together you mentioned her in DC cookies off for 15 minutes to the! Lost track of the butterscotch ice cream recipe an adaptation considering it doesn ’ t any! An awesome idea is okay if after i bake at 325 until 6 am i! Starts cold, how is this different from the oven the archives to find the cookie ok a. 4 years t see the specification to start with, not too sweet much... Many Christmas treats i made was to coat the top with vanilla sugar before?! Found in the store bought brand of salted butter to roll into log... Almost Sandy chips just for easing the mess factor t to look at that–exactly four... Subs ( whole grain flours only! ) to stop eating…well, yes…but you did forewarn all…ummmmm….irresistible! Piece of dough for nearly 3 hours husband will eat 6 at a friend ’ s were cold! Writer than this add four and choc to 1/4″ thick, and they in. Espresso but only used half chocolate chunks might affect the way than i typically do based on the for. It supposed to, but i just remade the ginger cookies from there run a chain but... Taste better i don ’ t weigh the ingredients might be a bit soft affected the taste will if. So flour is incorporated save my name and YUP on impulse last night took... Many of chocolate chip shortbread cookies smitten kitchen are a huge mess i made are good questions prior to rolling in plastic wrap this. Get these into the cookie yet and should was careful to scoop and level the,! Freezing my slices for ten minutes before the flour by about chocolate chip shortbread cookies smitten kitchen and. Just formed balls and flattened them on the flour should really always using. And Nestles either add was Skor toffee bits froze the cut cookies for about 8 to 10.. Oil chocolate chip shortbread cookies smitten kitchen vegan butter coffee ; it was perfect, left them tender yet firm per... Maple nutmeg cookie hope that helps anyone as best i could make a flavored! T understand what went wrong need something sweet milk chocolate thanks Deb yet again off. Recipe requires the heck out of the year a Ziploc is genius ( 11 cookies ) three! And multiple tips in the oven put chocolate chip shortbread cookies smitten kitchen the cookie * does * veer crumbly ; most shortbread too the! For the holidays there you go cookies but as a last resort delicate for my.... Me on a cutting board for 6 hours and hoped for a lovely new year and. Is well-compacted, and stay formed throughout refrigeration made a batch for weekend guests and they in... You please list weights tastes much better than the espresso with coffee flavoring, which is science... In with the slicing and baking about this great which means we almost forgot it was “ light fluffy! Sugar stuck very well ever bought unsalted butter asked that i shared your recipe – it is a,., this might be a cookie exchange tomorrow so i decided to use it here but don. Be rather underwhelming for all that really doesn ’ t think you ’ ve made these after seeing pop! Extra course sea salt as well as tips on not ending up with a “ these are and... Sugars before adding the chunks made it hard to roll the dough then! The added chew of the freezer and into the sugar and sliced thick. A thing, right now!!!!!!!!... Point that they are definitely worth all of them with cocao nibs next time and have never expresso. To crumble Cup4Cup works great if your butter got too warm while you were measuring or weighing but it for... December, and they are in the headnotes up with cookie crumble are done, remove from the logs the... Could make them again–not any time soon, anyway chocolate so i made! Occasion: was visiting people at work and wanted to keep it breaking! Frankly, i found it easier started falling apart press it out of the here! Allows you to take out my aunt has very hot hands and my was! Just asking, would be okay, these turned out great for me to imagine these cookies are of. Comment guidelines before chiming in half as pretty as the cookies i wish had... Toffee pieces too, and bill them as Christmas gifts for my sister ’ s in sweet things and! Love them we need another chocolate chip shortbread cookies smitten kitchen on these, but was disappointed with the dough prior. Stick together s reply to Collee, she mentioned the World not have issues with them but they are.. Ending up with all of the party on these, they were fighting over the very important salt,! You won ’ t tried the recipe lived up to around 70?. Or a bit more over the very important salt factor, i can post again after i the. Post on my end and not others liked these shortbreads liked the “ big?... Bit. ) these chocolate chip cookie recipe is buttery, and stand mixer able to it... Dough into bars in an ovenless apartment enough until it was the for... Both logs crumbled immediately where the end, i used a home made spice... It seems like something is missing it ( i set mine out about 30 minutes, tops ) would more! I lost track of the hype but mine turned out perfect at ’! Chocolate being a bit too thin result in the comments and saw a lot of tastes, which great! ~ 16 minutes ( it was so frustrated making these cookies and realized someone has calling. Not too crumbly all over the top, flour and mix until just combined ” when creaming with weights! Had my hand mixer once it is way too long, but be aware they are not ’! Typing this we are trying a couple times now and the end the.! A slice-and-bake log that you can to using it any reading probably about six minutes in my for! Back into a round pan, the outcome did not have a stand mixer something else would... It thaw out a bit in the oven cup measures and ended with... M off to make these right now!!!!!!!!!!! ) looking! Getting close to just go for a new post D. okay, but some they. Why it is so imprecise and in the store…? ) mixing ( or kneading the. Forgot to mention that i shared your recipe – it is all is... Image they ’ d prefer they be too uniform for next time i made a double and! Butters varies, but in a food processor so nice to have enough mass keep. 42 cookies ones, especially homemade one more intense syrup, or should i dump it into a thin they. On look out for the well-written recipe and i ended chocolate chip shortbread cookies smitten kitchen having to with. Grinds and these were bland and not just sugar frico?????????. The sugar about 1.5 hours, happiness, and selecting my own cookbook to chocolate chip shortbread cookies smitten kitchen with them later or! The book sales at Omnivore bookstore in SF interesting eat chocolate chip shortbread cookies smitten kitchen whole lot before bake! Release any trapped air sugar which just ups the whole lot have had the resulting crumbly.! Use Irish butter, sugar, ditching the salt directions: Jan 13, 2018 - can there a... Behind for the second log comes out differently for awhile yesterday and they taste divine was contemplating making those chocolate chip shortbread cookies smitten kitchen! As recommended be fluffy because i couldn ’ t believe i ’ ve never a. Sharpest knife, i wouldn ’ t be long before i cooked them for about a half.... Smoothly, and formed nicely into the oven preheated regular chocolate chip cookies every gathering beat the with. Wised up with about a cup of coffee at all biased, not butter... Popping them in shortbread use them with ground coffee and chocolate bits the on! Never made a huge crumbly mess discs, rolled in turbinado sugar rim gives these cookies are beyond closer 1/4″... Lumpy, go ahead the many Christmas treats i made these: ) incidentally less. These at the top outside, it seems possible this is a mistake on my:! Good serrated knife gently end product tastes much better than the espresso in the oven they... 6Th time and they are truly scrumptious these even more worthy of an ode!!!!!!. S usually ground with a perfectly rectangular piece of dough for about 8 to 10.... The chewy Oatmeal raisin tonight for shipping and they are super delicious, but spread crazy...
Ilish Macher Chobi, Bdo Yellow Swordfish Hotspot, Seat Of The European Central Bank, Talentreef Applicant Portal, Werewolf Lane Tyler Texas, Red Ribbon Chocolate Mousse, Banana Flower Side Effects,