If you’re a fan of shortbread, this Mary Berry Chocolate Chip Shortbread Recipe is bound to become one of your favorites. These buttery, crumbly biscuits are generously packed with chocolate chips, offering the perfect blend of sweetness and texture. Plus, the recipe is incredibly simple to follow, requiring minimal ingredients and just under an hour to make. With its rich flavors and delightful crunch, this shortbread makes an ideal treat for any time of the day.
What is Mary Berry Chocolate Chip Shortbread?
Mary Berry Chocolate Chip Shortbread is a classic shortbread recipe enhanced with rich, indulgent chocolate chips. Made with basic pantry ingredients like flour, butter, and sugar, these shortbread cookies are deliciously buttery, slightly crumbly, and loaded with chocolatey goodness. The result is a melt-in-the-mouth cookie that combines traditional shortbread’s simplicity with the added joy of chocolate.
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Why You Should Try This Recipe
- It requires only a handful of ingredients.
- The recipe is easy to follow, even for beginner bakers.
- Chocolate chips add a delightful twist to classic shortbread.
- It’s perfect for holidays, tea parties, or just a casual snack.
- The shortbread has a rich, buttery flavor with a satisfying crunch.
- You can easily make a batch ahead and store it for later.
- It pairs well with coffee, tea, or even a glass of milk.
Ingredients Needed to Make Mary Berry Chocolate Chip Shortbread
- Plain Flour (200g): This gives the shortbread its structure and crumbly texture.
- Butter (150g, unsalted, softened): Adds richness and that buttery melt-in-the-mouth flavor.
- Caster Sugar (75g): Sweetens the shortbread without being overpowering.
- Chocolate Chips (100g): Adds texture and a hint of chocolate with every bite.
- Vanilla Extract (1 tsp): Enhances the overall flavor of the shortbread.
Equipment
- Mixing bowl
- Electric mixer or wooden spoon
- Baking tray
- Parchment paper
- Rolling pin
- Cookie cutter (optional)
Instructions to Make Mary Berry Chocolate Chip Shortbread
- Preheat the oven to 160°C (320°F) and line a baking tray with parchment paper.
- Cream the butter and sugar together in a mixing bowl until light and fluffy.
- Add the vanilla extract and mix it with the creamed butter and sugar.
- Sift in the flour and combine to form a dough, then fold in the chocolate chips.
- Roll out the dough on a lightly floured surface to your desired thickness.
- Cut the dough into shapes using a cookie cutter or slice into rectangles.
- Place the cookies on the lined tray, leaving space between them.
- Bake for 20-25 minutes until the edges are lightly golden.
- Allow the shortbread to cool on a wire rack before serving.
What Goes Well With Mary Berry Chocolate Chip Shortbread?
- A cup of tea: The buttery shortbread complements the soothing flavors of a hot cup of tea.
- Coffee: The slight bitterness of coffee enhances the sweetness of the chocolate chips.
- Hot chocolate: For a chocolate lover’s dream, pair it with a warm cup of hot chocolate.
- Ice cream: Serve the shortbread alongside vanilla or chocolate ice cream for a delightful dessert.
- Whipped cream: A dollop of whipped cream on top adds a luxurious touch.
- Fruit compote: A side of berry compote brings a fresh, tangy contrast to the rich shortbread.
- Cheese platter: Believe it or not, the sweetness of the shortbread can be a great partner to savory cheeses.
Expert Tips for Making the Best Mary Berry Chocolate Chip Shortbread
For the best results, keep these tips in mind while baking:
- Use room temperature butter: This ensures the buttercreams well with the sugar, giving the shortbread a better texture.
- Don’t overwork the dough: Over-mixing can make the shortbread tough rather than tender and crumbly.
- Chill the dough before baking: This helps the shortbread hold its shape and gives a crisp texture.
- Use high-quality chocolate chips: It makes a noticeable difference in the flavor.
- Bake until just golden: Avoid over-baking, as shortbread should have a pale, golden color.
- Cool completely before storing: This prevents the shortbread from becoming soggy.
Easy Variations of Mary Berry Chocolate Chip Shortbread
You can easily adapt this recipe to suit your taste:
- Swap chocolate chips for dried fruit: Try raisins, cranberries, or chopped apricots for a fruity twist.
- Add chopped nuts: Almonds, pecans, or hazelnuts add a lovely crunch.
- Use flavored extracts: Swap vanilla for almond or orange extract for a different flavor profile.
- Drizzle with melted chocolate: A chocolate drizzle on top takes the shortbread to the next level.
- Add a pinch of sea salt: This enhances the sweetness of the chocolate and adds complexity.
- Use whole wheat flour: For a healthier alternative, you can substitute part of the flour with whole wheat.
Best Practices to Store Mary Berry Chocolate Chip Shortbread
- Store in an airtight container: Keep the shortbread fresh and crisp by sealing it tightly.
- Keep at room temperature: These cookies can be stored at room temperature for up to a week.
- Refrigerate for longer storage: If you need to store them longer, refrigerate them in an airtight container.
- Freeze for up to 3 months: Place the shortbread in a freezer-safe bag or container.
- Layer with parchment paper: If stacking, use parchment paper between layers to prevent sticking.
Best Practices to Reheat Mary Berry Chocolate Chip Shortbread
- Use the oven: Preheat your oven to 150°C (300°F) and warm the shortbread for 5-10 minutes.
- Microwave for quick reheating: Heat in short bursts of 10-15 seconds to avoid drying out.
- Let thaw naturally: If frozen, allow the shortbread to thaw at room temperature before reheating.
How Can I Make Mary Berry Chocolate Chip Shortbread Healthier?
- Use whole wheat flour for added fiber.
- Reduce sugar slightly if you prefer a less sweet version.
- Swap butter for a plant-based alternative to make the recipe dairy-free.
- Use dark chocolate chips for a lower sugar and higher antioxidant content.
- Add ground flaxseeds to increase the fiber and nutrient content.
Nutrition Value (per serving):
- Calories: 220
- Fat: 12g
- Carbohydrates: 25g
- Sugar: 10g
- Protein: 2g
- Fiber: 1g
FAQs
How do I make Mary Berry Chocolate Chip Shortbread crispy?
To make your Mary Berry Chocolate Chip Shortbread crispy, be sure to bake it at the correct temperature and avoid over-mixing the dough. Chilling the dough for about 20 minutes before baking helps retain its shape and texture. Additionally, ensure the shortbread bakes until the edges turn a light golden color, as this will give you a crispier finish.
Can I freeze Mary Berry Chocolate Chip Shortbread dough?
Yes, you can freeze the dough for Mary Berry Chocolate Chip Shortbread. Simply wrap the dough tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to 3 months. When you’re ready to bake, thaw the dough in the refrigerator overnight before rolling and cutting into shapes.
What type of chocolate chips are best for this shortbread?
For the best results, use high-quality dark or semi-sweet chocolate chips. They offer a rich flavor that complements the buttery shortbread without making it too sweet. You can also experiment with milk or white chocolate chips, depending on your preference.
How long does Mary Berry Chocolate Chip Shortbread stay fresh?
Mary Berry Chocolate Chip Shortbread stays fresh for up to a week if stored in an airtight container at room temperature. For longer storage, you can refrigerate it for up to two weeks or freeze it for up to three months. Make sure to layer parchment paper between cookies to prevent them from sticking together.
Final Words
Mary Berry’s Chocolate Chip Shortbread is a delightful and simple recipe that’s perfect for anyone who enjoys a sweet treat. It offers a buttery texture combined with rich chocolate flavors, making it an irresistible option for both novice bakers and seasoned pros. Ready to try something delicious? Gather your ingredients, follow the steps, and enjoy the amazing results!
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Mary Berry Chocolate Chip Shortbread Recipe
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 12
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry Chocolate Chip Shortbread is a classic shortbread recipe enhanced with rich, indulgent chocolate chips. Made with basic pantry ingredients like flour, butter, and sugar, these shortbread cookies are deliciously buttery, slightly crumbly, and loaded with chocolatey goodness. The result is a melt-in-the-mouth cookie that combines traditional shortbread’s simplicity with the added joy of chocolate.
Ingredients
- Plain Flour (200g): This gives the shortbread its structure and crumbly texture.
- Butter (150g, unsalted, softened): Adds richness and that buttery melt-in-the-mouth flavor.
- Caster Sugar (75g): Sweetens the shortbread without being overpowering.
- Chocolate Chips (100g): Adds texture and a hint of chocolate with every bite.
- Vanilla Extract (1 tsp): Enhances the overall flavor of the shortbread.
Instructions
- Preheat the oven to 160°C (320°F) and line a baking tray with parchment paper.
- Cream the butter and sugar together in a mixing bowl until light and fluffy.
- Add the vanilla extract and mix it with the creamed butter and sugar.
- Sift in the flour and combine to form a dough, then fold in the chocolate chips.
- Roll out the dough on a lightly floured surface to your desired thickness.
- Cut the dough into shapes using a cookie cutter or slice into rectangles.
- Place the cookies on the lined tray, leaving space between them.
- Bake for 20-25 minutes until the edges are lightly golden.
- Allow the shortbread to cool on a wire rack before serving.
