Chocolate Chunk Shortbread

The secret to these best-ever, melt in your mouth shortbread cookies is toasting the flour and baking the cookies in a slow oven. Mmmm... Original recipe adapted from Desserts By Phipps in Toronto. Prep time includes refrigerating dough.

Ready In:
2hrs 15mins
Yields:
Units:

ingredients

  • 2 12 cups all-purpose flour
  • 2 cups butter, softened
  • 1 cup fruit sugar (instant dissolving)
  • 1 cup rice flour
  • 8 semi-sweet chocolate baking squares, chopped

directions

  • Place 1 1/2 cups of the all purpose flour in a 12-inch frying pan and cook (yes, cook!) over medium heat, stirring constantly, until flour is medium brown in color (about 8 minutes).
  • Let cool.
  • In bowl, beat butter and sugar until light and fluffy.
  • Sift together rice flour, cooked all purpose flour and remaining all purpose flour.
  • Stir until well blended.
  • Stir in chocolate chunks (I've also used mini semi-sweet chocolate chips and the cookies taste just as good).
  • Refrigerate until dough is stiff enough to handle (about 1 hour).
  • Roll into 1 1/4" balls and place on parchment-lined baking sheets about 2" apart.
  • Bake in preheated 275 degree oven for about 50 minutes or until slightly golden on the bottom.
  • Let cool 10 minutes before removing from baking sheet.
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RECIPE MADE WITH LOVE BY

@MMers
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@MMers
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"The secret to these best-ever, melt in your mouth shortbread cookies is toasting the flour and baking the cookies in a slow oven. Mmmm... Original recipe adapted from Desserts By Phipps in Toronto. Prep time includes refrigerating dough."
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  1. MMers
    The secret to these best-ever, melt in your mouth shortbread cookies is toasting the flour and baking the cookies in a slow oven. Mmmm... Original recipe adapted from Desserts By Phipps in Toronto. Prep time includes refrigerating dough.
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