Chocolate chip shortbread logs

    1 hour

    Delicious shortbread with chocolate chips. Even better when dipped in chocolate with chopped nuts sprinkled on top.

    6 people made this

    Serves: 48 

    • 225g butter, softened
    • 75g icing sugar, sifted
    • 1 teaspoon vanilla extract
    • 250g plain flour
    • 350g mini chocolate chips, divided
    • 1 tablespoon butter (optional)
    • 100g finely chopped nuts

    Prep:30min  ›  Cook:10min  ›  Extra time:20min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a baking tray.
    2. Cream together 225g butter and icing sugar until smooth. Stir in vanilla. Mix in the flour, and then half of the chocolate chips. Shape dough into mini logs. Place logs 2 or 3cm apart on prepared tray.
    3. Bake for 10 to 13 minutes in preheated oven, or until firm. Let shortbread logs cool completely before removing from the baking tin (they can be fragile).
    4. Melt the remaining chocolate chips and 1 tablespoon butter over a double boiler, stirring frequently until smooth. Dip one end of each cookie into the melted chocolate, then into the nuts. Place onto greaseproof paper until set.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (132)


    yum! I made mine into 1" balls and flattened them. Then I dipped half the cookie in the choclate/shortening mixture THEN rolled the edge of the cookie (with the chocolate on it) into crushed candy cane.. drooool. If you like mint chocolate then you will love the candy cane on it Thanks for a great cookie recipe!  -  23 Dec 2001  (Review from Allrecipes US | Canada)


    i would like to have given 5 stars, but found we needed to add a splash of milk to dough to get logs to hold shape. No other problems, recipe was easy and delicious. My mother gives 5 stars, but she didn't bake them, just ate them. I will absolutely make these again, and especially for parties and events. A very good recipe!  -  07 Jun 2007  (Review from Allrecipes US | Canada)


    These were tasty, but a bit dry. Also... I first tried making the dipping chocolate using butter for the "shortening" and it didn't turn out at all.... so shortening means shortening - when I used Crisco, they coated beautifully.  -  20 Jul 2004  (Review from Allrecipes US | Canada)