• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Traditional Home Baking
  • Home
  • About
  • Reviews
  • Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Cake
  • Sheet Cakes and Tray Bakes
  • Loaf Cakes
  • Desserts
  • Books & Reviews
  • About
×

Home » Recipes » Cookies Muffins Brownies and Bars

Double Chocolate chip shortbread

July 29, 2021 by Lynn Hill 2 Comments

Sharing is caring!

729 shares
  • Share718
  • Tweet
Jump to Recipe Card

These Double chocolate chip shortbread are a fun twist on the Traditional Melting Moments Recipe. A lovely recipe to make with young children, they will easily slice into smaller portions straight out of the oven if needed.

Chocolate covered shortbread

This recipe was first published in Sept 2019. I have since updated the recipe, omitted the cocoa powder and presented new images.

To make these double chocolate chip shortbread, I simply doubled up the recipe for these Easy Melting Moments. which is so adaptable. The fun twist is to dip them in melted chocolate or you could spread them with this easy chocolate glaze.

Rolling out the dough in one large piece enables you to cut it into different shapes if you wish. You can cut it into smaller pieces for much smaller portion control once the shortbreads are baked and slightly cooled.

Preparing the Shortbread Dough.

Mixing Shortbread dough

FIG 1: Using an electric mixer, beat the butter, vanilla extract and icing sugar together until smooth and well combined. This will only take a couple of mins if the butter is soft enough.

In a separate bowl, sieve the flour, salt, and cornflour together. FIG 2: Add to the butter mixture. At a low speed, mix until well combined.

Adding choc chips to shortbread dough

FIG 3: Add the white and milk chocolate chips and give everything a good mix. FIG 4: This is probably best done using a wooden spoon if your mixer isn't powerful enough.

Rolling out shortbread dough

Turn the dough out onto a baking sheet and bring it all together. Roll the dough into a large square about 5 - 6 mm thick. It helps to use a sheet of baking parchment on the top.

Cut the shortbread dough into equal portions

Cut into equal portions and place half of them onto another baking sheet/baking tray allowing for plenty of space during baking.

Place the shortbread dough into the fridge

Place both trays into the fridge for at least 30 mins to allow the dough to firm up. This helps stop the dough from spreading too much during baking.

Baking Chocolate Chip Shortbread

Preheat the oven to 160 deg (fan assisted oven).

Take the trays of shortbread dough out of the fridge and bake in the centre of the oven for 15 - 18 mins, or until baked with a very pale golden colour. They may still feel slightly soft to the touch, but they will firm up once cooled.

Double Chocolate Chip Shortbread

If you want to separate any that have spread and stuck together, or square off the sides of uneven biscuits, slice the edges with a palette knife while the shortbreads are still warm. Leave to cool completely before removing them from the baking tray or they could crumble and break.

Decorating with Chocolate

Melted chocolate and Choc Chip Shortbread

Melt each of the chocolate chips in separate bowls over a pan of simmering water. Take off the heat and let the chocolate cool a little.

When the shortbread biscuits have cooled completely, dip each biscuit into the chocolate at the edges. Spread them out onto a sheet of baking parchment to set. If needed place them in the fridge.

Recipe Notes

  • Using your hands to bring the dough together, may result in the butter becoming too soft because of the warmth of your hands. Best use a wooden spoon or spatula.
  • Having cornflour (UK) Cornstarch (USA) in the recipe gives these biscuits a nice light, melt in the mouth texture.
  • If you cannot get hold of Cornflour/Cornstarch use Plain Flour as an alternative.
  • Reduce the recipe by half if you want to make a smaller amount.
Chocolate covered shortbread

Double Chocolate Chip Shortbread

Lynn Hill
.
5 from 1 vote
Print Recipe Pin Recipe Save Recipe Saved Recipe!
Prep Time 10 mins
Cook Time 20 mins
Rest the dough in the fridge 20 mins
Total Time 50 mins
Course Afternoon Tea
Cuisine British
Servings 16
Calories 282 kcal

INGREDIENTS

  • 100 g icing sugar sieved
  • 200 g unsalted butter at room temperature
  • 1 teaspoons Vanilla Extract
  • 200 g plain flour
  • 100 g cornflour (UK) Cornstarch (USA)
  • pinch of salt
  • 100 g milk chocolate chips
  • 100 g white chocolate chips

Chocolate Decoration (Optional)

  • 100 g White Chocolate Drops
  • 100 g Dark or Milk Chocolate drops
Prevent your screen from going dark

Instructions
 

Preparing the Shortbread Dough.

  • Using an electric mixer, beat the butter, vanilla extract and icing sugar together until smooth and well combined. This will only take a couple of mins if the butter is soft enough.
  • In a separate bowl, sieve the flour, salt, and cornflour together. Add to the butter mixture. On a low speed, mix until well combined.
  • Add the white and milk chocolate chips and give everything a good mix. This is probably best done using a wooden spoon.
  • Turn the dough out onto a baking sheet and bring it all together.
  • Roll the dough out into a large square about 5 - 6 mm thick. It helps to use a sheet of baking parchment on the top.
  • Cut into equal portions and place half of the portions onto another baking sheet/baking tray allowing for plenty of space. Place both trays into the fridge for at least 30 mins to allow the dough to firm up. This helps stop the dough from spreading too much during baking.

Baking the Chocolate Chip Shortbread

  • Preheat the oven to 160 deg (fan assisted oven).
  • Take the trays of shortbread dough out of the fridge and bake in the centre of the oven for 15 - 18 mins. Or until baked with a very pale golden colour. They may still feel slightly soft to the touch, but they will firm up once cooled.
  • If you want to separate any that have spread and stuck together, or square off the sides of uneven biscuits, slice the edges with a palette knife while the shortbreads are still warm.
  • Leave to cool completely before removing them from the baking tray or they could crumble and break.

Decorating with Chocolate

  • Melt each of the chocolate chips in separate bowls over a pan of simmering water. Take off the heat and let the chocolate cool a little.
  • When the shortbread biscuits have cooled completely, dip each biscuit into the chocolate at the edges. Spread them out onto a sheet of baking parchment to set. If needed place them in the fridge.

Notes

  • It is important to place the shortbread dough in the fridge to allow the dough to rest before baking. This will help prevent the dough from spreading too much during baking.
  • Using your hands to bring the dough together, may result in the butter becoming too soft because of the warmth of your hands. Best use a wooden spoon or spatula if you can.
  • Having cornflour (UK) Cornstarch (USA) in the recipe gives these biscuits a nice light, melt in the mouth texture.
  • If you cannot get hold of cornflour/cornstarch, use plain flour.
  • Reduce the recipe by half if you want to make a smaller amount.

Nutrition

Calories: 282kcalCarbohydrates: 33gProtein: 2gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 31mgSodium: 16mgPotassium: 53mgFiber: 1gSugar: 17gVitamin A: 316IUVitamin C: 1mgCalcium: 30mgIron: 1mg
Keyword chocolate chips, shortbread biscuits
Did you Make this Recipe? Tag it Today!Let me know how you got on. Tag me on Facebook at @TraditionalHomeBakingTHB and include hashtag #TraditionalHomeBaking
« School Holiday Recipes
White Chocolate Mocha Cake »

Reader Interactions

Comments

  1. Lynne Gordon

    December 13, 2019 at 4:55 pm

    1 star
    I was very disappointed with this recipe, I could not get the dough to come together and it ended up more like crumble mix, I mixed it for well over 10 minutes hoping this would happen. There was no liquid to bring it all together, I will not be trying this again nor I am afraid will I be recommending it, Such a shame it reads magical and was just what I wanted

    Reply
    • Lynn Hill

      December 13, 2019 at 6:03 pm

      Hi Lynne. I'm really sorry to hear that the recipe didn't work out for you. As you say, there isn't any liquid to bring it together. It's the softened butter that eventually brings it all together. The same as the Melting Moments. I wonder if the speed of your mixer may have been a little too high? Sometimes, as an alternative to an electric mixer, the warmth of your hands can help bring mixture like this together.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About

Here you will find easy to make, often step by step recipes that everyone can make at home.

Find recipes for the perfect Afternoon Tea, weekend bake, bake sales and more, including tried and tested easy recipes for the home cooks. Read More

Categories

Easter Baking Ideas

Branflake chocolate easter nests

Chocolate Easter Nests

Chocolate Bundt cake topped with ganache and chocolate eggs

Easter Bundt Cake

Chocolate Cake with Lindt Hazelnut chocolate spread filling. Decorated with mini sugar coated eggs.

Chocolate Cake filled with Hazelnut chocolate spread.

Simnel Cake with Hollow Chocolate Eggs.

Simnel Cake topped with Marzipan and Hollow Chocolate Eggs

More Easter Baking

Scone Recipes

Buttered Chocolate Chop Scone on a white platescone

Chocolate Chip Scones with Buttermilk

Buttered treacle and Ginger scone on a plate

Treacle and Ginger Scones

Cheese and Herb Scones with butter on the side.

Cheese and Herb Scones

Plate of scones with slices of banana

Buttermilk and Honey Scones

More scone recipes

Footer

? back to top

About

  • Privacy Policy
  • Terms & Conditions
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • About

As Featured on foodgawker. Daily Mail. BuzzFeed. The Guardian. Washington Post.

Copyright © Traditional Home Baking 2021 • All Rights Reserved

729 shares
  • 718Facebook
  • Twitter
  • Pinterest