Early afternoon sometime between lunch and a long time till dinner, a cookie or two (or three) can save the day.
There are cookies. And then there are really good, easy to bake, fun to eat cookies. Mocha milk chocolate shortbreads are easy to make and can usually be prepared with ingredients you might have around the house – if you keep that chocolate cupboard well stocked.
If the only thing holding you back from making these is the absence of milk chocolate chips, use semi sweet. And next time you’re at the store, stock up on a couple of bags of good quality milk chocolate chips so they’re there when you need them.
Want a lot of chocolate? As you probably guessed, I buy chocolate in bulk (cheaper by the ton) from here. My favorite brands to use in baking include Guittard for chips and disks, Scharffen Berger for blocks of chocolate, and Valrhona for unsweetened cocoa. For snacky chocolate we like little bite bars from Tcho.
Meantime. Make some cookies and worry about dinner later.
|Mocha Milk Chocolate Shortbread Cookies|| |
- 180 grams unsalted butter, room temperature (12 tablespoons)
- 100 grams superfine baker’s sugar (1/2 cup)
- 1 teaspoon vanilla extract
- 2 tablespoons brewed coffee
- 325 grams Canteen flour blend (2 ½ cups) (see notes)
- 100 grams milk chocolate chips (1 heaping cup)
- Line two baking sheets with parchment paper. In a large bowl blend together butter and sugar until fluffy. Add vanilla and coffee and blend. Stir in flour until dough comes away from the sides of the bowl – and holds together when squeezed. Stir in chocolate chips.
- Place two-tablespoon sized balls of dough (about 38 grams each) on the prepared baking sheets, 16 to a sheet (they don’t spread). With plastic wrap covering the dough balls, flatten each one and make them as round as possible. Optional: Use a fork to dock the cookies.
- Place sheets in the refrigerator while the oven preheats. Preheat oven to 325°F. For larger cookies bake 20-25 minutes or until light nutty brown. For smaller cookies, reduce the time accordingly until the cookies are light nutty brown. Cool in the pan and then transfer to a rack to cool completely. Makes 32 to 34 2 ½-inch cookies. (more if scooped smaller).