Noah Bedoahs (Chocolate Chip Shortbread Cookies)

Submitted by aloha808

"From Judy Rosenberg's 'Rosie's Bakery All-Butter Fresh Cream Sugar-Packed No-Holds-Barred Baking Book'. I bake for friends and family all the time and hands down, this recipe is requested most often -- usually with Mini Chocolate Chips and Mac Nuts. DIRECTIONS MAY LOOK INTIMIDATING BUT THE RECIPE COMES TOGETHER IN MINUTES; follow step-by-step instructions for perfect buttery, light and crispy shortbread with every batch!"

 

• Ready In: 1hr 15mins
• Ingredients: 8
• Yields: 15-17 3-inch
• Serves: 16

ingredients

• 1 3⁄4 cups all-purpose flour
• 2 tablespoons all-purpose flour
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1 cup unsalted butter, at room temperature (2 sticks)
• 1⁄2 cup granulated sugar
• 3⁄4 cup semi-sweet chocolate chips
• 1⁄2 cup nuts, chopped (Walnuts, Pecans & Mac Nuts work well!)

directions

1. Preheat oven to 275°. Line 2 cookie sheets with parchment paper or leave them ungreased.
2. Sift the Flour, Baking Powder and Salt together into a small bowl and set aside.
3. Using an electric mixer on medium speed, cream the Butter and Sugar together in a medium-sized mixing bowl until light and fluffy, about 1-1/2 minutes. Stop the mixer to scrape the bowl several times with a rubber spatula.
4. Add the dry ingredients on low speed and continue to blend for 10 seconds. Increase the speed to medium-high and beat until fluffy, 2 to 2-1/2 minutes. Scrape the bowl.
5. Add the Chocolate Chips and Nuts with several turns of the mixer, then complete the mixing by hand with a wooden spoon.
6. Measure out generous rounded tablespoonfuls of dough and roll them into balls with your hands.
7. Place the balls 1-1/2 inches apart on the cookie sheets and press them down lightly to form a flat bottom (cookie should be about 1/2-inch thick).
8. Bake the cookies until they are crunchy and golden, about 1 hour. To test for doneness, remove one cookie from the sheet and cut it in half. There should be no doughy strip in the center. Allow the cookies to cool on a rack.
9. Makes 15 - 17 cookies.

Reviews

[630434]

These are FABULOUS! As someone else posted, these are easy and I think they work best using mini chocolate chips. If you follow the recipe exactly, you too will be pleased. I made my cookies smaller than suggested but still approx. 1/2 inch thick and roughly 1.5 inches in diameter; it's a perfect size for me and would also be a great size for giving. My yield is about 30 cookies though I doubled the recipe yielding 60 cookies. Give this a try, you won't be sorry.

 

[sumanasajyoti]

i love this recipe. it's easy and they are a real crowd pleaser.

 

[CANDACE A.]

I have been making these every holiday season since the 90’s because my friend starts bugging me for them at the beginning of November. Lately I make the dough a day ahead, roll them into a log, refrigerate, then slice the following day. Delicious! I used to make them with mini red and green m&ms found in the baking section, but they stopped making them years ago. Bummer!

 

[iheartmountains]

Make sure you start checking the cookies sooner than an hour...mine were definitely overcooked by then.

 

[Mary L.]

Wilton's COOKIE EXCHANGE book has an almost identical recipe. Here you have just filled out the directions and made them easier to follow. It is a very nice cookie. A very slightly rounded #40 scoop is the perfect size to get Wilton's yield of 24 cookies. If made a little smaller, they would be the perfect size for a tea. I will have to try them with macadamia nuts. (They had been in the oven for about 30 minutes when my husband expressed concern that I was burning them. No, dear...all is well.)