Mary Berry Chocolate Chip Shortbread Recipe
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.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 12
- Category: Dessert
- Method: Baking
- Cuisine: British
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.