COOKIES on the DR. OETKER website

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Chocolate Chip Shortbread Cookies

The Chocolate Chips in these cookies will hold their shape when baked, so will look and taste great!

15 Portions

Easy 40 Minutes



For the recipe Chocolate Chip Shortbread Cookies

For the Cookies:

115 g Unsalted Butter (4 oz) softened
50 g Caster Sugar (2 oz)
175 g Plain Flour (6 oz)
About ½ g Salt (pinch)
2 ½ ml Dr. Oetker Madagascan Vanilla Extract (½ tsp)
100 g Dr. Oetker Milk Chocolate Chips




Chocolate Chip Shortbread Cookies

Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line a large baking tray with baking parchment. In a bowl, beat the butter and sugar together until soft and creamy. Add the flour, salt, Vanilla Extract and Chocolate Chips and stir into the creamed butter and sugar until the mixture forms a firm dough.


Turn onto a lightly floured surface and knead gently until smooth. Roll out to a thickness of 1cm (½ inch) - the mixture will be quite short. Using a 6cm (2 3/4 inch) round cutter, stamp out 15 rounds, re-rolling as necessary.


Arrange on the baking tray, spaced slightly apart. Prick the tops with a fork and chill for 30 minutes.


Bake for 15-18 minutes until lightly golden. Cool for 5 minutes then transfer to a wire rack to cool completely.

1 serving = 30g

Nutritional Information For the recipe Chocolate Chip Shortbread Cookies

Per serving Per 100g/ ml
Energy 153kJ
Fat 2g 6.7g
Carhohydrate 4.3g 14g
Protein 0.4g 1.4g