Grammy's Kitchen · Shortbread · Chocolate Shortbread Cookies
One of 67 shortbread recipes we measured
from natashaskitchen.com
15 cooks on natashaskitchen.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 67.
| this recipe | typical | |
|---|---|---|
| fat | 95% | 86% |
| total sugar | 62% | 56% |
| salt | 1% | 1% |
| mix-ins | 212% | 0% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 210 g | 1 3/4 cups all-purpose flour |
| 100 g | 1/2 cup granulated sugar |
| 170 g | 1 1/2 sticks (12 tbsp unsalted butter, at room temperature) |
| 2 g | 1/2 tsp pure vanilla extract |
| 1 Pinch salt | |
| 170 g | 1 cup semi-sweet chocolate chips |
Method: 9 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I did these Saturday afternoon, did not get the chance to decorate them with any chocolate as my husband and kids ate them before they had a chance to completely cool down, did another batch yesterday afternoon, caught my son with a mouthful before breakfast, ” — a cook, 5.0★
“These are thin and crunchy and sweet! Just like the picture. I like them small. The dough was a little tricky but I used some flour and a sharp knife to gently pull them off of the surface. Once we got the hang of it, they were fabulous.” — a cook, 5.0★