Have I ever told you that I'm a perfectionist?
I am, which comes into play quite often when I'm baking. For example, spreading chocolate on top of shortbread cookies seems like something that would take a couple of seconds, but when you want the surface to look smooth and beautiful, it takes more like a couple of minutes.
Then, cutting the cookies should only take a minute or two, right? Well for me it can take more like ten minutes, if I decide to cut them in nice, even diamond shapes, which still don't turn out quite so even.
Final verdict: being a perfectionist might not be a bad thing, but it also might mean that it takes you a lot longer to get things done.
C'est la vie!
These shortbread cookies have been in my family as long as I've known, and the recipe is actually really quick and easy. This is my last dessert of the series of four I did for a holiday party, and it just goes to show that sometimes the simplest things to make are just as big a hit as the most difficult ones. A layer of buttery shortbread covered with an equal layer of sweet chocolate ... you can't deny that sounds mouthwatering.
Chocolate-Covered Shortbread Cookies
(makes one 13"x18" sheet of cookies)
1 cup salted butter, softened
1 cup brown sugar
2 egg yolks
2 cups all-purpose flour, plus extra for spreading batter
2 teaspoons vanilla
4 cups chocolate chips
Oven Temperature: 350 F
1. In the bowl of a stand mixer, beat together the butter and brown sugar on high speed for 2-3 minutes until light and fluffy.
2. Add the eggs yolks and beat well. Beat in the vanilla.
3. Add the flour to the wet ingredients and mix in at lowest speed until just combined.
4. Spread the batter out flat onto an un-greased, unlined baking sheet, about ¼" thick. Add more flour as necessary to prevent sticking while spreading the batter (I used about another ¼ cup). Place the tray in the preheated oven for 15 minutes to bake.
5. After 15 minutes, remove the cookies from the oven and evenly spread 4 cups of chocolate chips over the cookies. Place the tray back in the oven for about 2 minutes, or until the chocolate chips have melted to the point that you can spread them. Evenly smooth the melted chocolate over the entire sheet of cookies.
6. Allow to cool completely before slicing. You can slice in squares, or vertically and diagonally to form diamond shapes.
7. Cookies are best served cold and can be frozen. Enjoy :)
Eldita says
Hi Aelxandra and thanks for the recipe, I love it! It is the second time I made it and we can't get enough of it. I just need advice on this: for some reason when I make it it sticks a lot, any idea what could I be doing wrong (second time I made it it also was a bit dry)? Also, is there any technique to spreading the batter on the sheet that makes it easier - I do it quite sloppily and can't get it spread well.
Thanks and enjoy the holidays!
Elle
alexandra says
You could try adding more flour when you're spreading the batter out, but if the cookies were dry that would make me think you've already added plenty of flour. You might also try chilling the dough about 30 minutes before working with it, and/or rolling it out between two sheets of wax paper, which should not only help with sticking, but also help with spreading it out neatly. Just remember to remove the paper before baking. Let me know if one of those tricks works well for you!
Lisa botfield says
Hi what weight oz is a cup?
Thanks
alexandra says
It depends on what you're measuring. Different ingredients weigh different amounts per the same amount of volume, which is why baking by weight is so much more accurate. :)
Sandra says
Since when is 18x26 standard?!
alexandra says
Thank you for pointing that out! That should read 13"x18", and I've corrected that in the recipe. Different cookie sheets might vary from those dimensions slightly, which is fine.
sarah says
These cookies have been in my family for generations, only with slightly different amounts of brown sugar. They were originally from Kraft, as they were called Kraft Butter Cookies in my great grandmas cookbook with a snipping from a box cover.
My grandma updated them by sprinkling chopped walnuts on top.
alexandra says
I had no idea! I just grew up knowing that it was a recipe from my mom's recipe book. Funny how these things get passed along! The nuts sound like a fun addition though!
Rose says
How many cookies does this recipe make?
Thank you,
Rose
alexandra says
It makes one complete tray the size of a standard cookie sheet (18" x 13"), but the exact number of cookies just depends on how big or small your slice the cookies once they've cooled. No matter what, it makes a large amount. For example, if you were to cut it into 2" square cookies (which would be almost bite size), you'd have about 60 cookies.
Christine says
Just made them and they turned out well, except a teaspoon of salt is missing. A bit flat without the salt.
alexandra says
Sorry you felt that way! Did you use salted butter as stated in the recipe? If so, you can always add that extra touch of salt in the future, if you think it's needed. If the cookies are still warm, you could also stick the pan back in the oven a few seconds to melt the chocolate, and then sprinkle on some sea salt.
Angie@Angie's Recipes says
So pretty in the snowflake form!
The Café Sucré Farine says
I am a crazy fool for shortbread - these look fantastic! YUM!!
alexandra says
Ha! I'm so glad you like them :)
Karen says
It is nice to have a tradition cookie that while it may take a little longer to make, is full of memories. I hope you had a very nice holiday.
huntfortheverybest says
yum!
alexandra says
Thanks :)
Lisa @ Sweet as Sugar Cookies says
What pretty pictures. Just wanted to let you know that I made your Buttery Dill Monkey Bread and it is now my family's favorite. They devoured it in record time. I posted it on my blog if you want to take a look. http://sweet-as-sugar-cookies.blogspot.com/2011/12/buttery-dill-monkey-bread.html. Thanks for the fantastic recipe.
alexandra says
I'm going to check out your post right now! Thanks for the comment and I'm so glad your family likes the bread. I didn't get to have much when I made it, so I really should make it again myself!