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• (Chocolate) Holly Shortbread Cookies | vegan •
Enjoy the rich, buttery flavor of these chocolate shortbread cookies. These cookies are the perfect treat for any occasion, with a delightful cocoa flavor and bursts of semisweet chocolate chips.
Ingredients: 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 2 cups all-purpose flour. 1/4 cup cocoa powder. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1/2 cup semisweet chocolate chips.
Instructions: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the vanilla extract and mix well. In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Fold in the semisweet chocolate chips. Divide the dough in half and shape each half into a log, about 2 inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least 1 hour, or until firm. Preheat the oven to 350F 175C. Slice the chilled cookie dough logs into rounds, about 1/4-inch thick. Place the cookie rounds on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes, or until the edges are firm. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prep Time: 20 minutes
Cook Time: 15 minutes
weinbau windholz
With these delectable bars, you can indulge in the perfect combination of buttery shortbread, luscious salted caramel, and rich chocolate. A tasty treat for any occasion!
Ingredients: For Shortbread Base:. 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 2 cups all-purpose flour. 1/4 teaspoon salt. For Salted Caramel Layer:. 1 cup caramel candies. 2 tablespoons heavy cream. 1/2 teaspoon sea salt. For Chocolate Topping:. 1 cup semisweet chocolate chips. 1 tablespoon unsalted butter. Sea salt, for sprinkling.
Instructions: Preheat the oven to 350F 175C and line a 9x9-inch baking pan with parchment paper. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually add the flour and salt to the butter mixture, mixing until just combined. Press the shortbread dough evenly into the prepared baking pan. Bake the shortbread base in the preheated oven for about 20-25 minutes, or until the edges are lightly golden. Remove from the oven and let it cool slightly. In a saucepan, melt the caramel candies and heavy cream over low heat, stirring until smooth and well combined. Stir in the sea salt and pour the salted caramel mixture over the cooled shortbread base, spreading it evenly. Place the baking pan in the refrigerator to allow the caramel layer to set. In a microwave-safe bowl, melt the chocolate chips and butter in 20-second intervals, stirring until smooth. Pour the melted chocolate over the chilled caramel layer and spread it evenly. Sprinkle a small amount of sea salt over the chocolate layer for extra flavor. Return the baking pan to the refrigerator and let the bars set completely for a few hours or until firm. Once set, use a sharp knife to cut the bars into desired sizes. Serve the Salted Caramel Chocolate Shortbread Bars and enjoy!
Prep Time: 25 minutes
Cook Time: 25 minutes
Ancient Misteries
These delicious chocolate shortbread cookies have a rich cocoa flavor. They're ideal for satisfying your sweet tooth, with a buttery texture and a hint of chocolate chips.
Ingredients: 1 cup butter, softened. 1/2 cup powdered sugar. 1/4 cup unsweetened cocoa powder. 2 cups all-purpose flour. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1/2 cup chocolate chips optional.
Instructions: Melt the butter and mix it with the powdered sugar in a bowl until the mixture is smooth and creamy. Mix in the cocoa powder that hasn't been sweetened until everything is well mixed. Add the all-purpose flour and salt slowly while mixing the ingredients together until a dough forms. If you want to make the chocolate taste better, mix in the vanilla extract and chocolate chips. Make a log out of the dough and cover it with plastic wrap. Put it in the fridge for at least an hour. Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Before putting the rounds of chilled dough on the baking sheet, cut them into slices. After the oven is hot, bake for 12 to 15 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. The chocolate shortbread cookies are ready to eat once they have cooled down.
Prep Time: 15 minutes
Cook Time: 15 minutes
imago dei summit
These chocolate shortbread bars are a delightful treat, combining the rich flavors of buttery shortbread with decadent melted chocolate. They're perfect for any occasion and are sure to satisfy your sweet cravings!
Ingredients: 1 cup 2 sticks unsalted butter, softened. 1/2 cup granulated sugar. 2 cups all-purpose flour. 1/4 teaspoon salt. 1 cup semisweet chocolate chips.
Instructions: Warm the oven up to 175F 350C. A 9x13-inch baking pan should be greased. Butter and sugar should be mixed together in a large bowl until they are light and fluffy. Mix the flour and salt together until a dough forms. Fill the baking pan with dough and press it down evenly. Warm the oven up and bake for 20 to 25 minutes, or until the edges are just beginning to turn golden. As soon as you take the shortbread out of the oven, sprinkle chocolate chips on top of it. For a few minutes, let the chocolate melt. Then, use a spatula to spread it out evenly on top of the shortbread. Place the pan on a wire rack and let it cool all the way down. Cut into bars and serve after it has cooled.
Prep Time: 15 minutes
Cook Time: 25 minutes
Lorenzo Menzerschmidt
Indulge in the rich flavors of dark chocolate and toasted pecans with these decadent bars. A chocolate shortbread crust provides a perfect base for the gooey, fudgy filling made with dark chocolate chips, pecans, and sweetened condensed milk.
Ingredients: 1 1/2 cups all-purpose flour. 3/4 cup unsalted butter, melted. 1/2 cup granulated sugar. 1/4 cup unsweetened cocoa powder. 1/4 teaspoon salt. 1 cup dark chocolate chips. 1 cup chopped pecans. 3/4 cup sweetened condensed milk. 1 teaspoon vanilla extract.
Instructions: Warm the oven up to 175F 350C. Mix the flour, sugar, cocoa powder, and salt together in a bowl until everything is well mixed. Put the mix in the bottom of a 9x13-inch baking pan that has been greased. Spread out the chopped pecans and dark chocolate chips on top of the crust. Sweetened condensed milk and vanilla extract should be mixed together in a different bowl. Spread the chocolate chips and pecans out evenly as you pour the milk mixture over them. Heat the oven to 350F. Bake for 25 to 30 minutes, or until the edges are golden brown and the middle is set. Let it cool all the way down before cutting it into bars.
Prep Time: 15 minutes
Cook Time: 25 minutes
Sylvia
An “after” and a few “befores”.... I owe my vet cookies, so of course, they are chocolate shortbread...dog ones...... #baking #chocolateshortbread #kingcityveterinaryhospital (at Metz Stage Stop Cemetery) https://www.instagram.com/p/CDA8Dl3MOoy/?igshid=181o563zx9qig
Chocolate raspberry (homemade jam, thank you Regina) thumbprint cookies and "mistake" chocolate squares with white chocolate sprinkles. Of COURSE, have to follow with milk chocolate drizzle - that gets all the food (chocolate) groups. Thanks Dorie Greenspan! #baking #doriegreenspan #chocolateshortbread #drizzleeverythingwithchocolate https://www.instagram.com/p/B2YV-1hABQE/?igshid=y774bl3qheqr
