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Chocolate Chunk Shortbread Cookies

April 4, 2018

When someone says “this is the best cookie I have ever had” I waste about 0.001 seconds tracking down the recipe and trying to recreate it at home.

That is exactly the story behind these chocolate chunk shortbread cookies. While in Charlotte a couple weeks ago, I saw on some news program that this cookie is considered by some to be the very best cookie. Ever. There is really only one thing to do after hearing something like that. Try it for myself!

How to Make Them

These cookies are a cross between a shortbread cookie and a chocolate chip cookie. Duh. There are buttery, crumbly, packed with chocolate and sprinkled with sea salt. Oh yeah…they sound good already don’t they.

Like any good cookie, these start with butter and sugar. However, I did take some creative liberties with this recipe and added in some molasses for a little extra flavor and to make these cookies a bit more tender (shortbread can sometimes become a little tough and cracker-like).

One of the main differences with this chocolate chunk shortbread cookie is that it is made with salted butter. If you bake often, you know you rarely use salted butter when baking. But the creator of this recipe claims that the salted butter adds some additional richness to the dough. Who am I to argue?

Now, what really makes this cookie extra delicious is the chocolate pieces. Not just chocolate chips, but chopped chocolate. This means that there are big globs of melted chocolate in these cookies as well as chocolate marbled throughout.

It is super important that you use a good quality chocolate that YOU LIKE. The chocolate is the star in these cookies, so if you don’t like the chocolate on its own, you won’t like it in the cookie.


Here is where these chocolate chip shortbread cookies start to differ from your average chocolate chip cookie. Instead of dropping the dough onto a baking sheet, you roll it into a log, wrap it in plastic wrap, and then let it chill for an hour or so until stiff enough to cut into slices. 

Except before you slice the log, you will want to roll it in some sugar. Oh yeah, these cookies are just packed with every trick in the book. Give the cookie dough log a generous brushing with an egg wash then roll it around in some coarse sugar, like turbinado sugar. 

Now cut it into slices!

You will want your slices to be pretty thick, approximately 1/2 inch. They don’t spread too much in the oven, so just cut them to how thick you want them to be after they bake.

Don’t forget to sprinkle them with some sea salt!

After they bake, they will be super crispy on the outside thanks to that sugar crust you put on earlier. And the chocolate will have melted and formed pockets of delicious, creamy, chocolate. This is why it’s so important that you use a chocolate you really like because there is just so much of it in the cookies!

Verdict

I know what you are thinking now, “are these really the best cookies ever?”. Well, you will have to decide for yourself. I thought they were pretty darn good! They are much crunchier and crumblier than your standard chocolate chip cookie thanks to all that butter. They are also much richer in flavor. That is probably due to a combination of the salted butter and molasses. 

I guess what I am trying to say is, don’t expect these to be like your favorite chocolate chip cookie, because they aren’t. They are really in a league of their own. Neither shortbread, nor chocolate chip, but combining the best of both worlds!

Tools and Ingredients

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Recipe

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/ Filed In: Cookies, Cookies New, Desserts, Eat
Tagged: chocolate chip cookie, chocolate chunk, shortbread

Blood Orange Lemon Bars

March 7, 2018

And my obsession with blood oranges continues (example here and here)….

When I first picked up a bag of blood oranges at the grocery store the first thing I wanted to make with them was actually these blood orange lemon bars. I love a good lemon bar, so it seemed like a no-brainer.

Where I went wrong, and why it took me so long to post this recipe, was that I decided to try out a new recipe. Instead of sticking to my tried and true lemon bar recipe, I tested out a couple on the Internet. Even following them to a tee, they turned out horribly. Sure, they tasted fine, but the look and texture were just off.

So I went back to my favorite recipe. Why I ever decided to stray is beyond me. This recipe is delicious, easy, and totally customizable, as evidenced by the two ways I have made it (I even have a Paleo version).

For instance, maybe you want to make this recipe after blood orange season, then make it with normal oranges. Or maybe you like some strawberries with your lemons, make strawberry lemon bars (using this recipe as your guide). 

The options are endless. 

How to Make It

The foundation of these lemon bars is the crust. What is great about this crust is that it’s a mix between a pie crust and a shortbread. Oh, and you can make it in a food processor! 

Pulse together the flour, sugar, and butter in a food processor until it forms a crumbly ball. If it is too dry, add a itty bit of water until it starts to come together.

Press the dough into the bottom of a pan (lined with parchment for easy removal), and poke a few holes in the top so that it doesn’t puff up too much. Pop the crust in the oven to bake while you work on the filling of the lemon bars.

Before juicing your fruit, take all of the zest off of the orange and lemon. You will end up with about 1 tbsp of zest, but I basically just zest the whole fruit without worrying too much about the amount. 

With the zest off of the fruit, cut them in half and squeeze the living juice out of them. Hopefully, you will end up with around 1/2 cup. If not, squeeze in another lemon or orange until you get to 1/2 cup.

Next, whisk together the sugar and eggs and give them a good whisking.

Then add the juice, zest, and flour and mix until smooth. 

Pour the batter over the baked and cooled crust, then pop back into the oven to bake for a few more minutes. 

Once it’s done baking you have a couple options. You can leave it as is and just top with a bit of powdered sugar, slice, and eat. 

Or you can top with some blood orange curd for extra blood orange flavor! 

I clearly prefer the latter because it not only amplifies the flavor, but it also makes the bars look so polished and professional, with only a little bit more effort. 



Now, this last step is definitely optional. I really only did it for the photos because these blood oranges are just so pretty! 

I sliced up an orange and a lemon as thinly as possible and then layered them on top of the bars. If I were to make these again, I would actually candy the lemon and orange slices first because they were a bit too juicy. 

But it looks so pretty!

Insert heart eyes emoji here. I am so in love with how these look, I almost forgot to mention how amazing they taste.

Insert another heart eyes emoji. I mean, I already have a place in my heart for regular ol’ lemon bars. But these just push it to another level. They have a bit of an orange flavor, but the lemon still comes through. Mostly, I just love the color and the extra layer of citrus flavor. 

Once these blood orange lemon bars were sliced into (irregularly shaped) pieces, I wasted very little time gobbling a few down. 

They pair very well with a blood orange margarita…I assume…I am definitely not speaking from experience. 😉

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/ Filed In: Bars and Brownies, Desserts, Eat, Other Sweets New
Tagged: blood orange, citrus, crust, dessert, lemon, lemon bars, orange, shortbread

Peppermint Bark Chocolate Shortbread Cookies

December 19, 2017

How many versions of peppermint bark are there? Tons, I bet. I think I have made half of them, myself. It’s a holiday staple!

But there can always be more, right? So I thought I would add this cookie version of peppermint bark into the mix. (Although, I’m sure someone else has already thought of this, so it’s just new to me.

What I like about these peppermint bark chocolate Shortbread cookies is that they are, well, cookies. I would pick a chocolate cookie over a chocolate bar, any day of the week. But for those that need a chocolate fix, there is a nice white chocolate coating.


Speaking of which, for the white chocolate coating of these peppermint bark cookies I just melted down some white chocolate chips and also tossed in a drop or two of peppermint extract to give it even more peppermint flavor.

Then I dunked the cookie right in the melted chocolate. You could also spread the chocolate on the cookie, or drizzle. It’s up to you!

As for the cookie itself, I made a chocolate shortbread, which is one easy cookie to make. Classic shortbread is just butter, sugar, and flour. These obviously also have some cocoa powder.

The beauty of these cookies is that you can use whatever cookie you want, be it homemade or store bought. 

Oh yes, my friends, I am not above buying some store bought chocolate cookies, dipping them into some chocolate, sprinkling with candy cane pieces, and calling them homemade. Okay semi-homemade. 

It’s the holidays. We’re all busy. Work smarter, not harder.

Okay, rant over. Now onto the finishing touche…candy canes!

I threw a couple candy canes into a zip top bag and then smashed the heck out of them until I had itty bitty pieces. Some we’re a bit ittier and bittier, but I liked the contrast of larger chunks and candy cane dust.

While the chocolate was still wet, I sprinked a generous amount of candy cane pieces of top.

And that’s it! Delicious homemade (or semi-homemade) peppermint bark chocolate shortbread cookies. 

Make them asap before the holidays are over!

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/ Filed In: Cookies, Cookies New, Desserts, Eat
Tagged: chocolate, Christmas, holidays, Peppermint, peppermint bark, shortbread, white chocolate

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Hey There!

Hey there, I'm Lindsey. I'm a number cruncher by day and a home cook and baker by night. While I love to eat healthy and find fresh and healthy alternatives for my favorite foods, I will never turn down dessert! Life is all about moderation, right?

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