Chocolate Chip Shortbread Sticks
Submitted by carrieb
Buttery shortbread sticks studded with mini chocolate chips, baked golden, and dipped in melted chocolate. Four ingredients in the dough, shaped like little biscotti logs. Simple, elegant, and impossible to eat just one.
YIELD
3 dozenPREP
20 minCOOK
10 minREADY
1 hrsFour ingredients in the dough. Butter, powdered sugar, vanilla, flour. That’s the whole shortbread.
Mini chocolate chips get stirred in, the dough chills until firm, then you roll heaping tablespoons into 3-inch logs and bake them for just 8 minutes.
After they cool, one end of each stick gets dipped in melted chocolate for a polished, bakery-counter finish that belies how easy they are to make.
They’re sandy, crumbly, buttery, and chocolatey. Everything a shortbread should be, plus a little more.
Pro Tips
- Chill the dough until firm but still workable. Too soft and the logs won’t hold their shape; too hard and the dough cracks when you try to roll it.
- Use mini chips, not standard size. Regular chips are too heavy for this delicate dough and they poke out awkwardly.
- Add a tiny bit of vegetable oil to the melting chocolate for the dip. It keeps the coating smooth and glossy instead of seizing up.
- Set the dipped sticks on parchment paper and let the chocolate set at room temperature. Rushing them in the fridge can cause the chocolate to bloom white.
Ingredients
Directions
Cream butter, sugar, and vanilla until blended.
On low speed, beat in flour.
Stir in ½ chips.
Cover and chill until firm (though not too firm, I had to let mine sit til it was workable!).
Shape heaping TBs into 3-inch-long, ½-inch-thick logs (like biscotti).
Place on lightly greased cookie sheet and bake in a 350℉ (180℃). oven for 8 minutes or until golden brown.
Cool.
Melt remaining chips and oil, dip ¾ inch of one end of each cookie into chocolate.
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