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i’ll let you know! And then decide how I like them best. I agree that it’s hard to find the perfect choc chip cookie recipe. Perhaps I will be better at diagnosing if I learn more. Where I live, I can’t find instant espresso. Holy cow these are amazing. I made these cookies and got them to hold their shape! They keep beautifully in the freezer. It’s very frustrating to have a baking recipe without weights, especially one like this. After reading about so many people having crumbling issues, I used the entire amount of butter to have the extra moisture (Plugra, 2-1/4 sticks) and they turned out exactly like the pictures and are delicious! I used a stand mixer and beat the heck out of the sugar/butter/vanilla mixture until it was light and fluffy. Temperature less so, though chilling does help solidify fats, making slicing slightly easier. I’m sure this is a mistake on my end and not the recipe, but any suggestions? I made these and they are absolutely deserving of all the hype and praise. These cookies are a new favorite. I didn’t use “European” butter, just Trader Joe’s salted butter, These are a great alternative to typical chocolate chip cookies. Thank you. I took pictures, what an ugly cookie. But if I didn’t, I wouldn’t h… I guess this means more cookies for my friends! I used salted butter since that is what I had. Even my picky husband loved them! Hope your tour’s going well. The chocolate was so good, though. SO good! In Chicago, it is way too cold to be running out to the store just for butter..and they were delicious! Forgot to mention that I let the dough sit in the fridge overnight before cutting & baking. Slice & bake. i added two heaping tablespoons and oh man, it’s delicious. of salt as other suggested. Can’t believe I hadn’t noticed before. Sounds delicious! May 9, 2020 - Crisp edges, soft, faintly stretchy and marshmallow-like insides and a not-insignificant amount of chocolate chips. I hadn’t even heard of it until today, and now I’ll be doing the dance of impatience for the next 3 months. 1) I have made a lot of plain shortbread using the Joy of Cooking recipe. This is a great recipe! They turned out really good. Bake for 18 to 20 minutes, rotating the sheets from top to bottom and front to back at the midway point. Wonderful cookies! Other than that, these are very similar to other cookie doughs I have frozen successfully in the past. First log was frozen for 2 hours, hard to cut. ), so I’m going to try this one. The dough can be crumbly, be sure to really beat the butter and sugar (probably at least 2 minutes). Make sure to still get the sugar/butter mix light and fluffy before you add the flour. When I see a recipe that says “chopped chocolate”, I often move on. I made these last night to take to dinner at a friend’s house–they turned out great! nevermind- read the comments above (duh). The Pecan shortbreads didn’t look nearly as nice, though. 6. Made these today. Thank you, thank you! I’m having the same problem! I chilled one log in the fridge for 4 hours, and the other in the freezer for the same. I found the cookies deliciously rich to the point that they could be a bit smaller. The measurements are correct — promise. Slicing was a crumbly experience and some slices came out far more attractive than others but the advice to smush together the crumbled bits worked well. Can I take it out of the freezer & add some some somewhat softened butter? I didn’t have any spreading issues though…. i want to try to make these!!! You said in your post that a minute less of baking helped a lot, but they seemed super doughly and melty in the oven at 11 minutes in my oven. – Make sure your butter isn’t TOO cold and beat it for 1-2 min longer than you think Thanks for the recipe, it’s a keeper! I just made some yesterday- unbelievably delicious. Such a nice change from boring toll house cookies! Delicious! There’s a typo in “it’s deeper flavor”. I made these for Christmas and they were a HUGE hit! Everyone loved these cookies, delicate and delicious. The egg does NOT go in the dough. oh craps. Should I reduce the salt if I do that? I’m not a regular baker but SM is luring me in. Right now I’m enjoying a maple nutmeg cookie. I just made the these with softened Irish butter, they were just amazing! I used salted Challenge butter, GM unbleached flour, Ghirardelli 60% chocolate bar (chopped). Keep up the good work, Deb! Any crumbles can be easily pushed back into place. ’nuff said … It looked absolutely nothing like the photo. So I used my coffee machine and made a shot. I’m off to the archives to find me s sturdier cookie…. I made these today with the large, oversized Ghiradelli chips. Perfect! ;). She just would dump it into the pan and press it out flat and it cooked/baked just fine. In the end, I just formed balls and flattened them on the cookie sheet, then formed the edges. There is never a last cookie on the plate, so everyone is off the hook for taking that one last little bit~, Oh for God’s sake, I should have read through twice. I might try them again with semi-sweet chocolate chips. No, more than that…ummm…hard to stop eating…well, yes…but you did forewarn us all…ummmmm….irresistible? I don’t to look at toothbrushes when I open my Smitten Kitchen email. Hi Deb, I also sprinkled a touch of Heath bits and chocolate chips on top. They just seemed a bit more over the top in flavor. I am a long time smitten kitchen fan and decided on this recipe for a less sweet dough as I chopped up numerous aero bars from my kids’ Halloween haul. I followed directions exactly, weighed my flour per weight specified, used European salted butter (which came in a 227 g. Block and I added 28 g of unsalted to make up the difference). Even after refrigerating overnight my dough was too crumbly to slice. I didn’t do the egg/sugar roll. These were amazing – I had to make two batches, because people kept eating them. It’s because the cookies *are* crumbly and running into chocolate chunks as you slice makes it even tricker. Chocolate Chip Shortbread Cookies are all the goodness of melt-in-your-mouth shortbread combined with a little bit of chocolate. I tried the Rugelach pinwheels but I think I let the dough soften too much because I had to basically mush them together. Now fixed! I used chocolate chips when I made these today because I didn’t have any chocolate bars in the house. The dough was really crumbly, but I did a lot of mushing it together with my hands (also partly because I forgot the vanilla and had to get it in there! I’m heartbroken. I like that you can really taste the coffee flavor. and there’s something.. hrm.. off. Going to bed now so I don’t eat all of them. I have to admit, I was skeptical. Tons of people are asking me for the recipe…but…bakers perogative…..Family Secret……Seriously…This is one fine recipe. The only thing I’d do differently (and only because I can’t cut a straight line to save my life, or, apparently, roll out dough into a nice even-edged rectangle) is roll them into logs and slice (World Peace and Margarita cookie-style). Those cookies look amazing! I transformed the dough into bars in an 8×8 pan, but they were too crumbly. Though it’s hard for me to imagine these cookies getting any better, this might be their only chance. I baked for 13 minutes. ” The dough was delicious and came together wonderfully. Whether there is a meaningful decline in taste is up for argument; but it seems odd to consider such an item “fresh”. The other thing I felt is that this cookie is desperately lacking an egg! Especially compared to the huge mess I made with gingerbread the other week. Perhaps more flour next time? If only I saw this recipe earlier … going across the street soon for a smorgasbord party. I’ve made these delicious cookies 3 times. I couldn’t get the sugar to evenly coat the log so I rolled the edge of each slice in the sugar again to get good coverage. I seriously need to double/ triple this recipe for next time. I always love everything you do. These are some of my favorite Christmas cookies! As such, I’m all over these! So then probably not. Why have I never thought of this before? Your family will love these easy tasty cookies! Now: my trick for making logs, lay your plastic wrap out, use an ice cream scoop (mine is 1 1/2 “diameter), and fill with dough, lightly packing against the side of your mixing bowl, place your scoop of dough on the plastic wrap, next scoop using same technique, place dough pushing lightly against previous scoop and make a “caterpillar”, when the log is at a length that’s workable for you, use the plastic wrap to lightly push the dough together. I did not need these in my life. So I have no cookies, but chocolate chip crumbles baking in the oven. The second time they are awful. Make sure to beat the sugar and butter for a long time, then your dough is easy to work with. Your recipes always work out so well for me. Baking from frozen is fine. How would these cookies work with Springerle or Moon cake molds? Ooh I have tried this recipe before! They don’t last long! The cookies look awful, but they taste divine. A thought: I’m now on my third (!) Shortbread Cookies. 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