Chocolate Chip Shortbread Cookie Logs

Chocolate Chip Shortbread Cookies Pretty. Simple. Sweet.

WEBMar 30, 2022 · Instructions. In an electric mixer fitted with the paddle attachment or using a handheld mixer, beat butter, powdered sugar, …

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1. In a mixer bowl fitted with the paddle attachment, beat butter, powdered sugar, brown sugar, and salt on medium speed for 4 minutes until creamy. Mix in vanilla extract. Add flour and beat on low-medium speed just until combined. Mix in the chocolate chunks just until incorporated. Do not over mix the dough.
2. Divide dough in half. Place each half on parchment paper or plastic wrap and, using your hands, shape it into a log that is 1.5 inches (4cm) in diameter. Roll up the paper and wrap it like candy. Don’t worry if the shape isn’t perfect. Refrigerate for at least 2 hours until firm (dough can be left in the refrigerator for up to 3 days).
3. Preheat oven to 350°F/180°C. Line 2 pans with parchment paper.
4. After chilling, brush the outside of the logs with the beaten egg, and roll in the demerara or granulated sugar.

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Chocolate Chip Shortbread Cookies Baked Ambrosia

WEBMay 26, 2020 · Preheat the oven, slice, and bake. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Unwrap the …

1. Place the butter and brown sugar into the bowl of a stand mixer. Beat on low speed until combined. Make sure not to overbeat the butter.
2. Next, add the egg and vanilla extract to the butter/sugar mixture. Beat until just combined.
3. Add the flour and salt to the rest of the ingredients in the mixing bowl and mix on low speed until a dough forms. (The dough will crumbly.)
4. Finally, add the chopped chocolate and mix on low speed until it is evenly distributed throughout the cookie dough.

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Ridiculously Easy Chocolate Chip Shortbread The Café …

WEBMay 1, 2021 · Boil a cup of water in the microwave for 3-4 minutes and get things nice and steamy. Leave the water cup in the microwave, add the …

1. Preheat the oven to 350. Generously spray a 9-inch round cake pan or a tart pan (9 or 10 inches) with a removable bottom with baking spray. If using a cake pan, line the bottom with a circle of parchment paper. Set aside. If using a tart pan, line a sheet pan with foil and set it aside.
2. Combine soft butter, sugars, vanilla and salt in a medium-large bowl. Stir for about 30 seconds until nice and creamy.
3. Add the flour and cornstarch. Stir with a sturdy spatula or wooden spoon until all of the flour is incorporated and the dough starts to come together. Stir in the chocolate chips and mix until the chips are evenly incorporated.
4. Press the dough firmly into the prepared pan to create an even surface. If the dough is sticking to your fingers, dip your hand in flour from time to time. Sprinkle with the Demerara sugar.

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