Toasted Flour Chocolate Chunk Shortbread Cookies

Chocolate Chunk Shortbread Recipe

Overview:

Indulge in the heavenly goodness of these Chocolate Chunk Shortbread cookies! The key to their unparalleled melt-in-your-mouth texture lies in the unique technique of toasting the flour and baking them slowly in a low-temperature oven. Adapted from the renowned Desserts By Phipps in Toronto, this recipe promises a delightful treat that’s perfect for any occasion, whether it’s Christmas festivities or a cozy weeknight at home.

• Preparation Time: 1 hour 25 minutes
• Cooking Time: 50 minutes
• Total Time: 2 hours 15 minutes
• Yield: 72 cookies
• Calories per serving: 84.2
• Fat Content: 6.1g
• Saturated Fat Content: 3.8g
• Cholesterol Content: 13.6mg
• Sodium Content: 45.5mg
• Carbohydrate Content: 7.1g
• Fiber Content: 0.4g
• Sugar Content: 1.7g
• Protein Content: 0.8g

Ingredients:

• 2 1/2 cups all-purpose flour
• 2 cups unsalted butter, softened
• 1 cup granulated sugar
• 1 cup rice flour
• 8 oz. chocolate chunks (or mini semi-sweet chocolate chips)

Instructions:

1. Toast the Flour:

   Related Articles

   • 
     Creamy Cool Breeze Fruit Dip: Quick & Easy Delight
   • 
     Savory Shrimp Delight
   • 
     Golden Curry Chicken Crepes
   • 
     Golden Crispy Potato Slices with Herb Butter Glaze
   • Place 1 1/2 cups of all-purpose flour in a 12-inch frying pan.
   • Cook over medium heat, stirring constantly, until the flour turns a medium brown color, approximately 8 minutes.
   • Let the toasted flour cool completely.

2. Prepare the Dough:

   • In a mixing bowl, beat together the softened butter and granulated sugar until light and fluffy.

3. Combine Dry Ingredients:

   • Sift together the toasted all-purpose flour, remaining all-purpose flour, and rice flour.
   • Stir the dry ingredients until well blended.

4. Add Chocolate Chunks:

   • Gently fold in the chocolate chunks until evenly distributed throughout the dough. (You can also use mini semi-sweet chocolate chips for equally delicious results.)

5. Chill the Dough:

   • Refrigerate the dough until it becomes stiff enough to handle, approximately 1 hour.

6. Shape the Cookies:

   • Preheat your oven to 275°F (135°C).
   • Roll the chilled dough into 1 1/4-inch balls and place them on parchment-lined baking sheets, leaving about 2 inches of space between each cookie.

7. Bake to Perfection:

   • Bake the cookies in the preheated oven for about 50 minutes, or until they are slightly golden on the bottom.

8. Cool and Serve:

   • Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
   • Once cooled, indulge in the irresistible goodness of these Chocolate Chunk Shortbread cookies!

Recipe Notes:

• Toasting the flour adds a nutty flavor and enhances the texture of the shortbread.
• Ensure the butter is softened to room temperature for easy mixing and incorporation into the dough.
• Refrigerating the dough helps it firm up, making it easier to roll into balls.
• For an extra decadent touch, you can drizzle melted chocolate over the cooled cookies or sprinkle them with a dusting of powdered sugar before serving.

Enjoy Your Homemade Delight:

Savor the rich, buttery flavor and delightful chocolate chunks in every bite of these Chocolate Chunk Shortbread cookies. Whether you’re baking them for a special occasion or simply craving a sweet treat, this recipe is sure to become a household favorite. Share them with loved ones or keep them all to yourself – either way, they’re guaranteed to disappear fast! 🍪✨