Mini Chocolate Chip Shortbread Cookies Recipe
Get a double dose of chocolate with these tender chocolate-dipped chocolate chip shortbread cookies.
This cookie is incredible. It's so rich and tasty. I cannot tell how many times I get asked for this recipe. Everyone loves it and it's easy to make. These keep very well. You can make dough ahead time and freeze it. Defrost when ready to use and follow baking instructions. Great cookie for the holidays.
This mini chocolate chip shortbread has a wonderful buttery taste and is totally plant based. Make sure to use vegan chocolate chips if you want the shortbread to be entirely plant based.
I have made this for many years and I have the original recipe. It was my children’s favorite cookie and it still is for my grown adult children. I have always doubled or more the recipe. The original recipe calls for 1/2 cup mini chocolate chips in the dough and 3/4 cup chips and 2 tsp crisco to melt for dipping. I dip both ends. Just the tips. The recipe also states to chill the dough for at least two hours or overnight after you shape into two disks. I find that if you chill the dough it is easier to shape into logs. The recipe says to then place your shaped logs into the freezer for 10 minutes before baking. Good luck! These are wonderful soft buttery cookies!
We followed the recipe exactly EXCEPT we made the cookies much smaller. We ended up with 96 thumb-sized logs that we then drizzled the chocolate over rather than dipping them (since we had so many more to cover, we wouldn't have had enough chocolate to dip them.) The dough was very easy to work with and drizzling the chocolate was so much faster than dipping. WAY YUMMY cookies! I will definitely make these again. although I might try lessening the amount of chocolate chips in the dough as there are a TON of chocolate chips and I love shortbread.
Love this little cookie. I didn't have mini chips so used regular-sized chocolate chips. So good with coffee. I also took the advice of one reviewer and put melted chocolate in a baggie, cut off the corner, and then zig-zagged it on the tops. But they're good even without the chocolate on top.
Very very good - I made 2 and 2/3 batch (because that's how many chips I had) and used all butter, 1 stick margarine. was nervous as I've not had a lot of luck with shortbread BUT this dough was awesome to work with. We ended up though creating 4 times the number of cookies called for - if we had made it according to the directions the cookie logs would have been way too big. The end result was thumb-sized cookies. Because there were so many more cookies I was worried we didn't have enough of the melted chocolate so instead of dipping, just put the melted chocolate in a bag, snipped the end and drizzled. Much faster, same taste. I'm actually glad we didn't dip - might have been too chocolatey. Also, next time might use just a bit fewer chips in the dough - there are a LOT. But overall, delicious, easy and will probably be one of my Christmas standards from now on.
Made these for Recipe Group...DELICIOUS! I made 1/2 batch (just to try), and got 22 cookies. These were so simple, it's hard to believe that they turned out this good. Instead of dipping the, I drizzled them w/ the chocolate for a prettier appearance. These are definitely going on the Christmas cookie baking list~YUM! Thanks for sharing. :)
Delicious shortbread logs with chocolate chips in the cookie and dipped in chocolate and nuts on the end.
Sorry, these cookies just didn't do it for me. They were dry and tasteless. I consider myself a decent baker, but these were a total fail.